Calories: 299 Fat: 13G Net Carbs: 6G Protein: 40G
Chicken Marsala is an Italian dish that traditionally uses chicken cutlets. For the majority of my recipes with chicken breasts, I cut the breasts in half, horizontally to create cutlets.
I did not do that for this recipe because the breasts I used were pretty small. You may want to consider this method, depending on the size of the chicken you have.
What wine is best to use for chicken marsala? Dry, marsala wine. Marsala wine has a deep, smokey flavor. It is perfect for really savory dishes like this one.
I often see this dish paired with mashed potatoes and green veggies. This is a comfort food dish for sure! Be sure to check out my mashed potatoes and brussels sprouts recipes. These side dishes will fit in perfectly!
If you are looking for an easy weeknight dinner, this works great. I am usually an advanced meal prepper. I cook my meals on the weekend and then I seal them up for the week. This is a great meal prep dish, too.
One of the first things I heard from others when I converted to a healthy lifestyle, is that you will get tired of eating chicken breasts. Chicken breasts can be really bland, but it truly depends on how you prepare it. Amazing flavor and spice is a must.
Another crucial key for me, is the Instant Pot. Chicken in the Instant Pot can do no wrong! It always comes out tender, juicy, and filled with flavor.
Pair this dish with Instant Pot Southern Green Beans, Air Fryer Garlic Green Beans, or Air Fryer Asparagus.
Don’t have an Instant Pot? Don’t worry, I have made this recipe using my slow cooker. Check out the recipe here.
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Easy Instant Pot Chicken Marsala
Ingredients
- 4 skinless chicken breasts, 4-6 ounces each
- 1 cup sliced mushrooms
- 1 cup marsala wine
- 2 garlic cloves chopped
- 1 cup low-sodium chicken broth
- 2 tablespoons shallots chopped
- 2 tablespoons heavy whipping cream
- 1 tablespoon water
- 1 tablespoon corn starch (1 teaspoon xanthan gum if strict keto)
- 1 teaspoon olive oil
- 1 tablespoon Better Than Bouillon Chicken Seasoning
- McCormick's Grill Mates Montreal Chicken Seasoning to taste
- salt and pepper to taste
- 1 tablespoon parsley
Instructions
- Place the Instant Pot on the saute function. When the pot is hot, add the olive oil.
- Add the chicken breasts to the pot. Season the breasts with the chicken seasoning, salt, and pepper. Sear each side of the breasts for a couple of minutes.
- Remove the chicken from the pot. Add the garlic and shallots. Cook for 1-2 minutes until fragrant.
- Add the mushrooms. Cook for 1-2 minutes.
- Add the chicken broth to the pot. Deglaze the pot by using the liquid to scrape up the brown bits from the chicken. There is so much flavor in this process.
- Add the marsala wine and Better Than Bouillon to the pot and stir. Add the chicken breasts back to the pot.
- Seal the pot with the lid. Set the cooking time to Manual High-Pressure Cooking for 5 minutes.
- When the pot indicates it is finished, do not perform a quick release. Allow the steam to release naturally for 5 minutes.
- Combine the cornstarch and water in a small bowl. Create a slurry by mixing the two.
- Open the pot. Place the pot on the saute function. Add the slurry and heavy cream. Stir. This will thicken the sauce. If the sauce does not thicken enough for your preference, create an additional slurry using cornstarch and water.
- When the sauce has thickened, remove the chicken and sauce from the pot.
- Serve!
Cindy M.
How much of McCormick’s Grill Mates Montreal Chicken Seasoning do you use and when do you add it to the meal? The only place the seasoning is mentioned is in the ingredients list and without any measurement.
staysnatched
Hi there. You use the seasoning to taste. So just like you would add salt and pepper to taste.
Sues
I used to love Olive Garden in college, but haven’t been in years… This looks WAY more delicious!!
Dana DeVolk
This is my Husband’s favorite dish, making this for Valentine’s Day, thanks so much!
cakespy
Oh my god, this looks so cozy, comforting, flavorful, delicious, P E R F E C T !
Lane | With Two Spoons
Chicken Marsala is one of my favorites. My Instant Pot is one of my favorites. Match made in foodie heaven!
Marsha Brashears
I love this. Very good flavor. I did need more corn starch!
staysnatched
Wonderful. And I’m glad I added that note!
Jen
This makes way too much sauce and it’s very salty. My chicken breast were floating in there. I’d cut down the broth and marsala by half and use real marsala wine instead of cooking wine.
staysnatched
Hi there! Thank you for trying my recipe and thank you for the feedback! Please note that the majority of the items you mentioned were documented in the notes above, directly below the recipe. Additional sauce can be used to pair with side dishes, such as potatoes. I also recommend marsala wine and tips on how to keep the dish from being too salty. Low-sodium chicken broth is also a staple of mine.
Tracey
I’m dairy free…do you think I could just omit the heavy cream? Thank you
staysnatched
Correct! Almond milk only will work just fine.
Rhonda Nelson
Why do you call for 1Cup of low sodium chicken broth and then a little later add 1 T of better than bouillon chicken (without dilution) with the Marsala wine? I have never heard of using BTB by itself?
staysnatched
I do it that way because I enjoy the flavor it produces.
Christina
What if I use frozen chicken breasts? Should I just add a couple more minutes to the cooking time?
staysnatched
I haven’t tried frozen breasts. I’ve seen 12 minutes manual high pressure, but you may want to consult the Instant Pot website for guidance.
Sunny H
It’s all your fault!
I bought an air fryer and spent quite a bit of time online looking for recipes. Yours is one I found (and one of my favorites!). But you also included a slew of Instant Pot recipes. “No use for an Instant Pot,” I said (over and over), but you kept on with those wonderful looking and sounding dishes.
I am currently waiting for my Instant Pot to arrive. I decided to give myself a Christmas present this year! So, it really IS all your fault, and I can’t wait to get it!
Thank you for a great blog and all your wonderful tips and recipes for both the air fryer and the Instant Pot! (The Chicken Marsala) is the first thing I’m going to try in it!)
staysnatched
Thank you so much for this! And you know what’s all your fault! The tears that came to my eyes reading this comment. I’m so grateful for your words. This form of validation keeps me pushing to deliver more recipes. You are going to LOVE that Instant Pot! I can’t way for you to try more things on the site!
Constance
If you’re trying to go full keto, don’t try to substitute almond flour for cornstarch. It will not thicken at all (lesson learned). I’ll try xanthan gum next time.
Peggy
When would you add the xanthan gum?? Thank you
staysnatched
Hi, in Step 9.
Kasey
Just made it and served over shirataki fettuccine noodles for a nice keto meal!
staysnatched
OMG that sounds amazing! Thanks for sharing.
Jen F
Just made this for my husband who loves chicken Marsala & he thought it was great! Thanks this one is a keeper!
staysnatched
Awesome! So glad you enjoyed it!
Charlotte
I did not find carb count for this recipe, only calorie count. Did I miss it? Thanks, recipe looks wonderful!
staysnatched
It’s at the top of the post. 6
PAT MARINO
BRANDI WHERE HAVE YOU BEEN ALL MY LIFE YOUR RECIPES ARE THE BEST.
I LOVE SOUTHERN COOKING. THANK YOU PAT.
staysnatched
Thank you so much!
Erin
This recipe is amazing!!! This was a huge hit in my house last night. My husband had seconds and was caught drinking the leftovers out of his bowl, and even my picky 5 year old had some and enjoyed it. Thank you, Brandi! Looking forward to trying more of your recipes!
staysnatched
You’re welcome! I’m so glad you enjoyed it!
Michelle
I loved your recipe! I used 8 boneless, skinless chicken tenders (it’s what I had on hand, decreased saute time slightly). I seasoned both sides of tenders with the McCormick seasoning, omitted salt/pepper. I upped minced shallots to 4 TBS & 1 TBS minced garlic. I replaced the low sodium broth with 12 oz warm water/1.5 TBS Better than Bouillon to make the broth instead of using both broth and bouillon. I upped Marsala to 12 ounces. I pulled out the chicken once done and used the saute button to boil/thicken sauce using 3 TBS cornstarch/water. I used additional McCormick seasoning to taste. I turned off the IP and replaced heavy cream with 1/2 cup half and half (because I needed more sauce, slightly more calories) and added the chicken back in to warm. I served with egg noodles and sauteed asparagus.. With adjustments, it still turned out great. I have no doubt it’s great as written. Awesome flavors, thanks so much!
staysnatched
Thanks for sharing!