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.
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.
- 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
- 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.
- 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.
- 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.
- 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.
- While the chicken’s cooking, add the cream, eggs and Parmesan to a bowl. Whisk together and set aside.
- 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.
- 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.
- Ladle the sauce over the chicken, top with some additional pancetta and Parmesan, if desired, and serve over anything that makes you happy.
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!
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!
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!!
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!
For a different approach add 1/2 teaspoon of ranch dressing mix to the flour with some pepper and seasoned salt. You can also substitute the marinara sauce with ranch dressing. You cannot go wrong with chicken, bacon, and ranch. It lights up your tastebuds!