Instant Pot Chicken Baconara

If you’re a lover of Italian sauces but, like wine, can’t decide on a white or red, you’ve just found a chicken dish that won’t make you choose. This secret weapon of a meal combines the best of marinara and carbonara sauces into a completely unforgettable culinary experience. I call it Chicken Baconara and it naturally goes great over pasta, but now that I mention it, I can’t think of anything it wouldn’t go great with.

Chicken Baconara
Line up three plates: one with chicken cutlets, one with a flour mixture, and one with nothing on it.
Line up three plates in this order: one with chicken cutlets on the left, one with a flour mixture in the middle, and one with nothing on it on the right.
Take each chicken cutlet and dredge (coat) it in the flour mixture, and then set it on the empty plate.
Take each chicken cutlet and dredge (coat) it in the flour mixture, and then set it on the empty plate.
Repeat the process until all of the chicken is dredged in the flour.
Repeat the process until all of the chicken is dredged in the flour.
Adding olive oil to pot.
Add olive oil to the Instant Pot and give it some heat.
Adding pancetta to pot.
Then, add some diced pancetta or thick-cut bacon.
Sautéing pancetta.
Sauté until it becomes red and lightly crispy.
Removing pancetta from pot with a slotted spoon.
Use a slotted spoon to remove the pancetta from the pot…
Pancetta resting in bowl
…and place it in a paper towel-lined bowl. Set aside.
Searing chicken in pot
Leave all that oil and bacon grease in the pot because we’re gonna sear our dredged chicken cutlets in it! In batches, sear on each side for about 45-60 seconds.
Seared chicken on plate
When done, they should look like this.
Browned bottom of pot.
See all that caked-on brown stuff on the bottom of the pot? We’re about to make that all go away.
Pouring broth in pot
Pour in some broth…
Deglazing pot
…and deglaze (scrape) the bottom of the pot with a wooden spoon or spatula until it’s smooth again!
Returning chicken to the pot
Return the chicken to the pot, secure the lid and cook at high pressure.
While the chicken's cooking, let's make the cheesy-egg mixture. Add Parmesan, eggs and cream to a large bowl...
While the chicken’s cooking, let’s make the cheesy-egg mixture. Add Parmesan, eggs and cream to a large bowl…
…(just like this)…
...and whisk until combined.
…and whisk until combined. Set aside.
Cooked chicken transferred to a serving dish.
When the chicken’s done cooking, transfer it to a serving dish.
Liquid bubbling in pot
Now we’re going to turn what’s left in the pot into that glorious Baconara sauce! Give the pot some heat so the liquids begin to bubble.
Adding cheese mixture to pot.
Take the cheesy-egg mixture and add it to the pot.
Whisking sauce.
Whisk constantly for a minute to cook the egg.
Adding marinara to sauce
Now add in some marinara sauce…
Adding herb cheese to sauce
…and herb cheese.
Stirring until sauce is fully combined
Stir until the herb cheese it fully melded into the sauce. Kill the heat.
Lading sauce over chicken
Take a ladle and drape the sauce over the chicken…
Topping the chicken with pancetta.
…and top with the reserved pancetta or bacon.
Serving chicken over pasta
You can also serve over pasta, of course 😉
Man holding platter of chicken
So to recap: Serve it family style…
Man showing chicken over pasta on plate
…and then perhaps over pasta.
Man trying chicken
Now comes the best part: EATING IT.
Man eating reacting happily.
And folks, this reaction is 100% genuine.
Come on into the Chicken Baconara club. 😉
Instant Pot Chicken Baconara
Yield: 6

Instant Pot Chicken Baconara

Instant Pot Chicken Baconara

If you’re a lover of Italian sauces but can’t decide on a white or red sauce, you’ve just found a chicken dish that won’t make you choose. This secret weapon of a meal combines the best of marinara and carbonara sauces into a completely unforgettable culinary experience. I call it Chicken Baconara and it naturally goes great over pasta, but now that I mention it, I can’t think of anything it wouldn’t go great with.

Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 15 minutes
Total Time 30 minutes

Ingredients

  • ¼ cup extra virgin olive oil
  • 8 ounces pancetta (or thick-cut bacon), diced
  • 2 pounds chicken breasts, sliced into cutlets about ¼” thick
  • 1/3 cup all-purpose, coconut or quinoa flour (if desired, mix in about ¼ teaspoon each of seasoned salt, pepper and garlic powder for extra flavor)
  • 1 cup chicken or garlic broth (e.g Garlic Better Than Bouillon)
  • 1/2 cup heavy cream or half-and-half
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1 - 1 ½ cups Marinara sauce, preferably at room temperature (try Rao’s or Victoria brands)
  • 1 (5.2-ounce) package Boursin (any flavor) or garlic herb cheese

Instructions

  1. Set three dinner-sized plates next to each other. The first one will have the raw chicken cutlets, the second one the flour mixture and the third should be empty. Dredge (coat) the chicken in the flour mixture so it’s lightly dusted and set aside on the third plate. Repeat until the first plate is empty and the third plate is filled with coated cutlets. Set aside.
  2. Add the olive oil to the Instant Pot, hit Sauté and Adjust so it’s on the More or High setting. After about 3 minutes of heating up, add the pancetta or bacon and sauté for 8-10 minutes. Remove with a slotted spoon and place in a paper towel-lined bowl to rest, leaving the rendered fat in the pot.
  3. In batches, sear each side of the chicken for about 1 minute until lightly browned. Remove to a plate when done and repeat the process until all the chicken is browned.
  4. Add the broth and stir well, scraping the bottom to get up any browned bits. Lay the chicken back into the pot, resting the cutlets on top of each other. Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook on High Pressure for 5 minutes. Quick release when done.
  5. While the chicken’s cooking, add the cream, eggs and Parmesan to a bowl. Whisk together and set aside.
  6. Use tongs to carefully transfer the chicken to a serving dish. Hit the Cancel button, then hit Sauté and Adjust so it’s on the More or High setting.
  7. As the sauce is coming to a bubble, add in the eggy cheese mixture and whisk for 1 minute – the heat of the pot will cook the egg. Then, add the marinara and Boursin and stir until combined. Once blended, add back in the pancetta or bacon (reserving some for topping) and stir. Hit Cancel to turn the pot off.
  8. Ladle the sauce over the chicken, top with some additional pancetta and Parmesan, if desired, and serve over anything that makes you happy.

Jeffrey's Tips

This can be keto-friendly and gluten-free if you use coconut flour in place of all-purpose.

This sauce also works really well on a homemade pizza!

Reader Interactions

Comments

  1. Christine Sweeney

    I have a couple of questions. Why do you add olive oil when cooking bacon? Is it to add volume because of course there will be plenty of bacon grease. If it is for volume, I would just add saved bacon grease. Also, I LOVE skin on, bone in thighs. How much longer would I have to cook it for, or how long natural release? The flavors in this sound scrumptious! Thank you for sharing!

  2. Susie Hinton

    Fabulous! Sauce is to die for! I could also use it with breadsticks or as a wonderful pizza sauce. The perfect combo of marinara & Alfredo type sauce. 5⭐️ For sure!!

  3. Judy B

    I made this yesterday and love it! Made it for my sister who found the recipe and it was a hit with her. That sauce! Just delicious. I used coconut flour to keep it low carb and that worked just fine. I definitely will be making this again. Thank you for sharing this!

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