Ingredients

4 medium (or 2 large) boneless, skinless chicken breasts

Salt and pepper (to taste)

1 1/4 teaspoons Italian seasoning

3 tablespoons unsalted butter (divided)

1 1/2 teaspoons olive oil

3 cloves garlic (minced)

1 1/2 cups sliced mushrooms (cremini or white button)

1 cup low-sodium chicken broth

1 cup Marsala wine (or dry sherry)

2 tablespoons all-purpose flour

1/3 cup heavy cream (optional)

Fresh parsley (chopped, for garnish)

Instructions

Step 1: Season the chicken breasts on both sides with salt, pepper, and Italian seasoning.

Step 2: Set the Instant Pot to ‘Sauté’ and add 2 tablespoons of butter along with the olive oil. Once hot, sear the chicken for 2-3 minutes per side until golden, then remove the chicken and set aside.

Step 3: Add the remaining 1 tablespoon of butter to the pot. Stir in the minced garlic and sliced mushrooms, cooking for 1-2 minutes until the garlic is fragrant and mushrooms begin to soften.

Step 4: Pour in the chicken broth and Marsala wine. Return the chicken to the pot.

Step 5: Secure the lid, set the valve to ‘Sealing,’ and pressure cook on high for 8 minutes.

Step 6: Quickly release the pressure and remove the chicken, covering it to keep warm. Switch the Instant Pot back to ‘Sauté.’

Step 7: In a small bowl, mix the flour with about 1/3 cup liquid from the pot to form a smooth slurry, then whisk it back into the sauce. Stir continuously until the sauce thickens, about 2-5 minutes. If using, stir in the heavy cream.

Step 8: Adjust seasoning as needed and serve the sauce over the chicken. Garnish with chopped parsley.

Tips & Variations

For a gluten-free option, substitute all-purpose flour with cornstarch to thicken the sauce.

Using dry sherry instead of Marsala wine gives a slightly different but equally delicious flavor.

Adding a splash of cream at the end creates a richer, silkier sauce but can be omitted for a lighter dish.

Serve with mashed potatoes or buttered pasta to soak up the flavorful sauce.

FAQs

Can I use bone-in chicken for this recipe?

Boneless chicken breasts are recommended for even cooking under pressure. Bone-in pieces may take longer to cook and can change the cooking time needed.

What if I don’t have an Instant Pot?

You can make this dish on the stovetop by searing the chicken, sautéing the mushrooms and garlic, then simmering in the wine and broth until cooked through. Thicken the sauce with the flour slurry as directed.