Instant Pot Chicken Royale

by | Oct 9, 2017

Instant Pot Chicken Royale

by | Oct 9, 2017

You know when you’re onto something so delicious it’ll have people talking? This is one of those times.

I was laying in bed the other night, dreaming up the next big recipe for the Instant Pot. My dream took me to a supermarket and as I was walking the aisles listening to the outdated music they played, the items fell into my cart/buggy/wagon in some strange fashion: chicken, mushrooms, roasted red peppers, artichoke hearts.

And then Prosciutto, Mozzarella, and Marsala wine followed…and it came to me. And I came to it. And we worked out a partnership.

This dish is SO full of such glorious ingredients with an unforgettable flavor that will leave you dreaming about it yourself after you’ve tried it that I could only name it one thing: CHICKEN ROYALE! (insert Pulp Fiction jokes here)

As usual, your life is just about to get easier and more delicious at once!

Here’s How I Made It!:

We’ll begin with a couple of sexy shallots…

…and dice ’em up!

Then, we’ll take a can of artichoke hearts…

…and drain ’em and rip them up a bit. Set those and the shallots aside for now.

Now we’ll focus on some bird.

Make sure your chicken is sliced thinly or pounded to be that way. I’m talking like 1/8″ thick

Now dredge all the cutlets in a flour mixture of flour, garlic salt and onion powder…

…and set aside when done.

Take some vegetable oil, add to the Instant Pot and heat it up.

Cook the chicken in batches of two at a time and cook on each side for about 45-90 seconds or until lightly browned.

When done, they should look like this. Remove with tongs and set on a plate lined with a paper towel to absorb any excess oil.

Back to the pot, add some butter…

…the shallots…

…and a pack of Baby Bella mushrooms.

Let them cook together for a few until the mushrooms begin to sweat and become softened.

Then add in some crushed garlic and stir for a minute.

Now it’s time to take some marsala wine

…and add it to the pot.

Then we’ll use some garlic base mixed with some water. If you can’t find it in your market and don’t want to buy at the link here, you can totally use chicken base/broth too! But this is a great thing to have on hand and it will be great for cooking steaks and garlic bread!

Anyway, pour whatever broth you choose to use into the pot.

And then add back in the chicken…

…while topping with the artichoke hearts…

…and a jar of roasted red peppers that we’ve drained.

Looking good! Secure the lid and cook at high pressure.

Meanwhile, pre-heat your oven to “Broil.”

And prepare a cornstarch slurry.

When the chicken’s done cooking, take some tongs…

…and carefully transfer all of it to a casserole dish.

Bring the Instant Pot to a boil and add in the cornstarch slurry…

…and mix around for a few minute as it bubbles and then turn the heat back off.

Add in some heavy cream…

…some grated Parmesan…

…and give it a good stir and let it rest until all the bubbles are gone.When it’s calmed down, take the sauce…

…and spoon it all over the chicken!

Finally, let’s further dress this spectacular chicken with slices of Prosciutto…

…followed by slices of Mozzarella.

Pop it in the oven…

…remove it from the oven…

…cut a piece out of the casserole dish…

…and put it on a plate.

Reward yourself because my Chicken Royale you’ve just made will have you WORSHIPPED like royalty from anyone lucky enough to eat it!

Serve over some pasta, rice or with some mashed potatoes/veggies!  Goes great with my Aligot and/or Spaghetti Squash (just leave out the marinara!)

  • 1.5 – 2lbs of chicken cutlets/breasts, sliced thin (about 1/8″ thick)
  • 1/2 cup of flour mixed with a few dashes of garlic salt and onion powder, for dredging
  • 3 tbsp of vegetable oil (if using 2lbs of chicken, use 1/4 cup)
  • 2 tbsp (1/4 stick) of salted butter
  • 2 shallots, diced
  • 1 tsp of crush garlic
  • 1 cup of Marsala wine
  • 1/2 cup of garlic or chicken broth (1/2 tsp of Garlic Better Than Bouillon + 1/2 cup of water)
  • 8oz of Baby Bella (Crimini) mushrooms, sliced
  • 14oz can of artichoke hearts, broken apart by hand or chopped into large pieces
  • 7oz jar of roasted red peppers, drained
  • 1/4 cup of heavy cream
  • 2 tbsp of grated Parmesan
  • 3oz pack of sliced Prosciutto
  • 8-10 deli slices of Mozzarella cheese

Want more mushrooms? Add in another 8oz pack!  Want more roasted red peppers? Double the jar! The choice is yours!

Feel free to double the sauce and save it for an AMAZING pasta sauce! It freezes well too!

The garlic broth is strongly recommended, but chicken broth will work just perfectly too. You can also use the garlic base to make an INCREDIBLE garlic bread! See how to make that in Step 6 of my popular Steak Tidbits recipe!

  1. Dredge all the chicken in the flour mixture and set aside
  2. Add the vegetable oil to the Instant Pot. Hit “Sauté” and Adjust to the “More” or “High” setting and wait for it to read “Hot.”
  3. Add the chicken in batches and lightly brown for about 45-60 seconds on each side. Remove, set aside on a paper-towel lined plate and repeat until all chicken is lightly browned. Chicken should be lightly browned like in the video for reference
  4. Melt the butter in the pot while deglazing (scraping) the bottom of it. Add the shallots and mushrooms and stir and set for 5 minutes. Then add the garlic and stir for about another minute. All the excess oil and butter will be absorbed by the mushrooms during this time
  5. Add the Marsala wine and garlic broth and stir and then add the chicken back to the pot and cover with the artichoke hearts and roasted red peppers
  6. Secure the lid, hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes. Meanwhile, pre-heat your oven to “Broil”
  7. Quick release when done. With tongs, carefully remove the now tender chicken and place in a 9x13 casserole dish, but leave the sauce in the pot. Hit “Keep Warm/Cancel” and then hit “Sauté” again
  8. As soon as it begins to bubble, add the cornstarch slurry and stir well. The sauce will begin to bubble and thicken very quickly. Allow for about 2 minutes while stirring frequently and then turn the pot off
  9. Add in the heavy cream and grated Parmesan, stir and let set until the bubbles die down before spooning it all over the chicken in the casserole dish
  10. Layer the sliced Prosciutto over the sauced chicken and then layer the Mozzarella over the Prosciutto and pop in the oven for 3-5 minutes until cheese is browned, about 3-5 minutes (keep an eye on it as ovens vary!)
  11. Serve on its own or over pasta, spaghetti squash, rice and/or vegetables
  12. Enjoy!

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