Summary:
This Chicken Marsala recipe is an easy weeknight dinner, taking only about 30 minutes for prep and cooking. The marsala wine sauce is rich and creamy, perfectly complementing the tender chicken and savory mushrooms.
INGREDIENTS
- 2 boneless skinless chicken breasts (Note 1)
- 10 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup heavy whipping cream
- 1/2 cup dry marsala wine (Note 2)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon
corn starch - 1/2 teaspoon
dried oregano - salt and pepper
- chopped fresh parsley
INSTRUCTIONS
- Cut Chicken: Slice each chicken breast horizontally in half to make it thinner; each resulting chicken piece should be no thicker than 1/2 inch (Note 3). Pat dry with paper towels. Generously season all over with salt and pepper.
- Sauté Mushrooms: Select sauté mode on
pressure cooker (Note 4) for medium heat. Add olive oil to coat bottom of pot. When display reads HOT, add mushrooms and garlic, cooking for a few minutes until mushrooms release juices, stirring frequently. Turn off sauté mode. - Add Other Ingredients: Add marsala wine and briefly loosen any brown bits stuck to bottom of pot. Stir in heavy cream, lemon juice, and oregano. Add chicken on top, arranging in single layer if possible. Press down on chicken pieces until barely submerged in wine sauce.
- Pressure Cook: Secure lid and seal vent. Cook for 4 minutes (Note 5) at high pressure, followed by quick pressure release. Uncover and transfer only chicken to plate.
- Thicken Sauce: Turn on sauté mode. Stir corn starch with 2 tablespoons of cold water in small bowl until dissolved. Add corn starch slurry to pot. Stirring frequently, simmer for a few minutes to slightly thicken sauce. Turn off sauté mode.
- Serve: Add chicken back to pot to briefly soak up sauce. Garnish with parsley, and serve (Note 6).
NUTRITION
| Makes 3 Servings |
| Amount Per Serving: |
| Calories 430 (43% from fat) | |
| Total Fat 21g | 32% |
| Saturated Fat 10g | 51% |
| Cholesterol 132mg | 44% |
| Sodium 110mg | 5% |
| Net Carb 13g | |
| Total Carb 13g | 4% |
| Dietary Fiber 0g | 1% |
| Sugars 4.5g | |
| Protein 36g |
PHOTOS
I made this last night and it was simple and delicious. The only thing I changed was that I seared the thin chicken pieces a minute or two on each side before the mushrooms and garlic. I added one shallot with the garlic and mushrooms. I will be making this again.
Awesome recipe! Actually made shrooms w/sauce , removed, cooked frozen thighs, put all in pressure cooker for 5 min to bring flavors together. Best Monday meal we had in a long time! Thanks!
So good!!!! I added shallots but followed recipe otherwise. Delicious!!!!
Love this meal! So easy and delicious! The gravy is even wonderful over steamed cauliflower! Best part is, hubby loves it as well. Thank you
This is delicious! I’ve made it a few times and each time I want to lick the plate!!
This is DELICIOUS and couldn’t be easier! The hardest part is cutting the chicken! I don’t like mushrooms so left them out. I could drink the gravy! Thank you so much for this awesome recipe!
You’re my hero! I always, always thin my chicken breasts no matter what I’m making and this is the first time I’ve seen a recipe actually TELL me to do it. 🙂
Trying this for dinner tomorrow night. Can’t wait!
This is my new favorite meal. I’ve made it 4 times in the past month and it is amazing every time. Thank you so much for the recipe.
This looks delicious but I don’t have an instant pot. Does anyone have instructions for cooking it on the stove or in a crock pot?
The flavor of the recipe was delicious. When I make it the next time I will add more cream. I cut the breasts in half but some parts were pretty thick. When cooking them for only 4 minutes, the thicker parts were hard and had a different texture and weren’t appetizing at all. The chicken either needed to be pounded down to the same thickness or cooked more than 4 minutes. Being new to using an instant pot, which would be better? Or should I do both?
I suggest either pounding the chicken to the same thickness or slicing them thinner so that each breast is cut into 3 or 4 cutlets. Whether you decide to pound or slice, the resulting thickness of each cutlet should be about 1/2 inch or thinner, for best results. This recipe assumes that each chicken breast is about 8 ounces weight, so anything more than that and you’ll need to pound or make multiple cutlets. Hope that helps!
Enjoyed this recipe. We added onion and fresh garlic. Didn’t have heavy cream so made a substitute with 3/4 cup of 1% milk and 1 tbsp of cornstarch and 1/4 of water. Very tasty dish.
If I double the recipe do I need to increase the chicken cook time to longer than 4 min?
The 4-min pressure cooking time should remain the same, even though you’re doubling the recipe.
Will the chicken be all the way cooked with only being 4-min/ high pressure in the instapot?
Yes, they will be cooked through. Cooking not only happens during the 4 minutes but also beforehand when the pot is pressurizing.
Hi there! I’m kind of a beginner cook and I was wondering when you say to turn off the sauté mode, what do you change it to? I’m excited to try this recipe but just want to be sure I do everything correctly!
Turning off the saute mode means pressing the red cancel/keep warm button (note that the color or wording of the button may be different for your pressure cooker model). By pressing that button, the saute mode is no longer activated. Let me know if you have any other questions.
Can you use frozen chicken?
I don’t recommend using frozen chicken. Thaw overnight in the refrigerator, and pat dry with paper towels before using it in this recipe.
Any suggestions on how to make this dairy free?
I am going to make it tonight with coconut cream. I always use that as a substitute for heavy cream. I keep a can of coconut milk in the fridge, so I can open it and use the cream that comes to the top! Much healthier!
How’d it taste with the coconut milk?
Did you ever get a response regarding the coconut milk?
Can this made in a regular crock pot?
Hi Anne! Yes, I think you can. I haven’t tried it myself, so I can’t speak to the cooking time and what tweaks need to be made. Let me know if you give it a try 🙂
This was divine!! Can I double this recipe?
Absolutely! You can double the ingredients and keep the pressure cooking time the same.
Can one make veal marsala like chicken Marsala? Thanks
I haven’t tested this recipe with veal, so I can’t say what tweaks would need to be made.