This creamy instant chicken recipe from Marsala is so quick and easy to make! Tender chicken covered with a rich sauce made with mushrooms and Marsala wine – all done in less than 30 minutes!
4 (1 pound total) boneless, skinless chicken breasts, crushed to 1 inch thickness
2 teaspoons Italian seasoning
1 teaspoon garlic powder
½ teaspoon sweet or smoked paprika
3 tablespoons of butter, divided
1 tablespoon of olive oil
3 cloves of garlic, minced
8 ounces of sliced mushrooms
1 cup low-sodium chicken broth
1 cup Marsala wine, (use chicken broth for the low-carb/keto option)
½ cup of water
¼ cup cornstarch
¼ cup heavy cream, (add more for a thicker, creamier sauce)
salt and freshly ground pepper to taste
Lightly spray chicken breasts with cooking oil and season with Italian seasoning, garlic powder, paprika, salt and pepper.
Put Instant Pot on “Saute”.
Melt 2 tablespoons of butter and add the olive oil.
Add chicken breasts to hot oil; cook 2 to 3 minutes on each side, or until chicken is golden brown.
Remove chicken from instant pan and set aside.
Melt remaining butter in the IP and add garlic; cook for 10 seconds.
Add the mushrooms and cook for 2 minutes, stirring frequently.
Add the chicken broth and wine, stir and scrape all the browned pieces from the bottom of the pot.
Transfer the chicken back to the Instant Pot.
Turn vent to seal position; click MANUAL and set to HIGH for 8 minutes.
When time runs out, make a quick release and when the valve drops, remove the lid.
Remove the chicken from the IP and set it aside.
Set the Instant Pot to “Saute”.
In a small bowl combine the water and cornstarch; whisk until fully incorporated.
Beat the cornstarch mixture into the sauce in the Instant Pot and continue cooking for one to two minutes, or until the sauce has thickened.
Beat the heavy cream; continue beating until well incorporated so that the cream does not start to set.
Taste the salt/pepper sauce and adjust accordingly.
Pour sauce over chicken breasts.
Garnish with parsley and serve.