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? How long it takes: 45 minutes Equipment you’ll need: Instant Pot (pressure cooker) Servings: 4 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.
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.
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.
in your Instant Pot!
