Instant Pot Chicken Marsala – Easy Recipe
Posted: 04/09/2018
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Instant Pot Chicken Marsala has all the flavors of marsala that you know and love, but with the convenience of cooking in the Instant Pot. It’s great served with pasta, spaghetti squash, or rice!
Recipe Overview
Why you’ll love it: You’ll love how quickly it comes together; you’ll find yourself coming back to this recipe time and time again.
How long it takes: 45 minutes
Equipment you’ll need: Instant Pot (pressure cooker)
Servings: 4
Table of Contents
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This Instant Pot Chicken Marsala has nudged my Healthy Chicken Piccata out as my go-to Instant Pot chicken recipe. Ben and I both love it, and I especially love it if I buy the pre-washed, pre-sliced mushrooms. Why are mushrooms such a pain to wash?
I’m here to debunk the rumor that food bloggers prepare a perfect meal from scratch three times a day. Like… Eggs Benedict for breakfast. A lunch of made-from-scratch chicken salad, including homemade mayo. Piled on top of a homemade croissant, of course. Oui, oui. And then dinner is something fancy, too. I’m not even fancy enough to think up something. Filet mignon with truffles. Yes, that.
I’m here to tell you, we’re real people. Tonight, we’re having leftover beef chili and I COULD NOT BE HAPPIER ABOUT THE FACT THAT I DON’T HAVE TO COOK. (So happy that I had to internet yell it at you.)
I love to cook, but sometimes, I really don’t love to cook. And 95% of the time, I’m reaching for one of my quick and easy recipes that I have posted here on Rachel Cooks. We’re in a busy season of life (I know, everyone is!), and I don’t have hours to spend making dinner. I know that 99% of you are right there with me.
Sheet pan dinners, one pan meals, Instant Pot Recipes. They keep us going. And you know what? They taste great too, so what’s the point of overcomplicating things?
Why You’ll Love Instant Pot Chicken Marsala
- Great flavor: Boneless skinless chicken breasts are easy to cook with but they can be a little lackluster in taste. The rich sauce, bolstered with Marsala wine, really gives this dish unforgettable flavor. There’s a reason why Marsala chicken is always a popular restaurant menu item.
- Easy to Make: Because an Instant Pot has a sauté feature, this entree can be cooked in one pan which means an easy clean-up. You don’t need a bunch of fancy ingredients either. This recipe is pretty simple.
- Healthy: You might think that a recipe like this would have a million or so calories but that’s not the case. It’s actually less than 500 calories per serving. Chicken breasts are a good source of lean protein and mushrooms are nutritious, too.
What To Serve With Chicken Marsala
- Rice, pasta, creamy mashed potatoes, or spaghetti squash. There’s plenty of sauce and you want something to soak up all that deliciousness.
- Salad: Try a leafy green salad with crisp vegetables, homemade croutons, and some healthy ranch dressing or Parmesan peppercorn dressing.
- Green Vegetable: Keep it simple with sautéed Brussels sprouts, sugar snap peas, or green beans with lemon and feta. We love roasted Parmesan broccoli, or roasted green beans, too.
- Bread: I’m completely obsessed with this chive bread and I know you will be too. It’s a great alternative to garlic bread. Beer bread is easy to make and always a hit.
Make It Your Own
- Gluten-free: Skip the flour breading. Simply sauté the chicken cutlets in oil.
- Creamy Chicken Marsala: Slowly stir in 2 to 4 tablespoons of heavy cream into the sauce when it’s done cooking (or try my Creamy Chicken Marsala recipe).
- Shortcuts: Buy chicken cutlets instead of breasts. Another option is to cut the chicken into bite size pieces before sautéing them.
- Lower Calorie Version: Omit the prosciutto and the butter.
FAQs
What kind of Marsala wine is best for chicken marsala?
I like dry Marsala wine for this chicken marsala recipe. Sweet Marsala wine is more commonly used in dessert recipes.
Can you make Chicken Marsala without Marsala wine?
Well, you can do whatever you want. Will it taste like Chicken Marsala without the Marsala? Probably not. However, if you’re in a pinch, you can try a mix of dry white wine and brandy. For this recipe, I’d recommend ½ cup dry white wine and 2 tablespoons brandy. Or if you prefer chicken marsala without alcohol, you can try it with only chicken broth
Storage & Reheating Tips
- Refrigerate: Cover leftovers in an airtight container. They’ll keep for 3 days in the refrigerator.
- Freeze: If you have extra, freeze it for a future dinner. Arrange in a freezer-safe container or resealable bag; it will keep for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Leftovers can be warmed in a skillet on the stove. Individual portions can be gently reheated in the microwave. Don’t overheat the chicken because it may become tough.
More Recipes With Marsala
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Instant Pot Chicken Marsala has all the flavors of marsala that you know and love, but with the convenience of cooking in the Instant Pot.
Ingredients
- 1.5 pounds boneless skinless chicken breasts (3 to 4 chicken breasts)
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 tablespoon olive oil
- 3 ounces prosciutto, thinly sliced
- 8 ounces mushrooms, sliced (see note)
- ½ cup dry Marsala wine
- ½ cup reduced-sodium chicken stock
- 1 tablespoon unsalted butter
- Chopped fresh flat-leaf parsley for garnishing
Instructions
- Place chicken breasts on a cutting board and cover with plastic wrap. Use the flat side of a meat tenderizer to flatten the chicken breasts evenly to about a half inch thickness.
- Place flattened chicken breasts in a zip-top bag with flour, salt, and pepper. Shake to coat chicken with flour mixture.
- Heat Instant Pot (6 qt.) to Sauté and add oil. When oil shimmers, add chicken and cook for about 4 minutes on each side until golden brown. You may need to do it in batches. The chicken does not need to be fully cooked. Remove chicken to a plate.
- Add prosciutto and mushrooms to Instant Pot and cook until prosciutto is crispy and mushrooms are browned. Add Marsala wine and chicken stock and scrape the brown bits off the bottom of the pan.
- Add the chicken back in and settle it down into the liquid.
- Put cover on (make sure vent is turned to “seal”). Set Instant Pot to Pressure Cook or Manual (high pressure) depending on your model, for 10 minutes. When the timer goes off, quick release the pressure. Use an instant read thermometer to ensure chicken has an internal temperature of 165°F.
- Stir butter into sauce until melted.
- Serve chicken topped with mushrooms, pan sauce, and fresh parsley.
Notes
- Timesaver Hint: Buy chicken cutlets (you won’t have to pound them). Another alternative is to cut the chicken into bite-size pieces before sautéing it.
- White button mushrooms or baby bella mushrooms are good choices.
- If you prefer, substitute bacon or pancetta for the prosciutto, or omit it for a lower calorie, lower sodium option. The butter can be omitted, too.
- Serve with pasta, noodles, rice, or mashed potatoes.
Nutrition Information
Calories: 461kcal, Carbohydrates: 19g, Protein: 43g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 130mg, Sodium: 935mg, Potassium: 926mg, Fiber: 1g, Sugar: 4g, Vitamin A: 148IU, Vitamin C: 3mg, Calcium: 20mg, Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Carol says
This recipe has become a staple for dinner. I’ve been making it for at least two years. It’s easy and it’s very tasty. We can’t get enough of it. Thank you for posting this recipe.
Rachel Gurk says
I’m so glad to hear it! Thank you so much for taking the time to leave a comment and rating!
Kristin says
This was delicious. Everyone in the family loved it. I used bacon instead of pancetta. Although the chicken cooks quickly, 10 min at the end, it took a while to saute the chicken first in batches and then saute the bacon and mushrooms, so everyone was really hungry and we ate every bite, so sadly, no left overs. On the list to make again soon.
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a comment!
Michaela says
Just made this!! I doubled the mushrooms and sauce, and stirred in a bit of cream and cornstarch to thicken it. Even my five and three year olds couldn’t stop talking about how much they loved it!
Rachel Gurk says
Those sound like yummy adaptations! Thanks for sharing! Glad you all liked it!
Cathy says
This was such a simple and delicious dinner recipe. I had bacon and chicken broth so that’s what I used. The chicken was really tender. My husband really liked it, too!
Rachel Gurk says
So glad to hear you liked this recipe! Thank you for taking the time to come back and leave a comment!
Fladydoc says
This was my first real meal using my new Instant Pot and it was pretty darn good. Next time I will leave out the salt in the flour mix because the prosciutto gave it all the salt it needed. I loved cooking the whole meal in one pot. Clean up was so easy. Husband enjoyed it.
Rachel Gurk says
So glad you liked it! Thank you for taking the time to come back and leave a comment!
John Wynne says
This was really good. I used thin slices of chicken and a lot more mushrooms. Maybe 4 cups with some shiitake Also added sage and rosemary. Both fresh.
Rachel Gurk says
So glad you liked it! I always support extra mushrooms! Thanks for taking the time to leave a comment!
Denise says
easy recipe the whole family loved!!!
Rachel Gurk says
Yay! I’m so glad you liked it! Thanks for letting me know :)
Denise says
sounds delicious–I love chicken marsala
(can you believe I still don’t have an instapot–not sure where I would put it on my counter?)