Instant Pot Jeffrey’s Favorite Chicken

Jeffrey's Favorite Chicken

A fervent believer in giving folks what they ask for, I recently polled my readers for the next dish they wanted me to make. The winner was chicken and I felt it only fitting to finally put one of my favorite recipes that in my Lighter (blue) book on the blog. In fact, it’s called Jeffrey’s Favorite Chicken for a reason and seeing how it’s tender cutlets in a light, yet rich and hearty lemon-wine sauce loaded with mushrooms, spinach, artichokes and sun-dried tomatoes, can you blame me? It can also easily be keto, paleo, gluten-free and dairy-free (see Jeff’s Tips).

Man showing book
Although I love all the recipes in my lighter (blue) book, this is my favorite chicken dish.
Man showing recipe in book

Dredging The Chicken

Mixing flour on plate with fork
To begin, I find it easiest to create a 3-plate assembly line as we’ll be dredging (or coating) the chicken cutlets. Take a flour of your choice (see the recipe card as well as Jeff’s Tips in it) and sprinkle in some seasonings, if desired. Mix with a fork.
Hands dredging chicken cutlets in flour
Take each chicken cutlet and dredge in the flour…
Hands dredging chicken cutlets in flour
…until lightly coated on both sides.
Dredged flour on plate
Remove to a plate and repeat the process for all the cutlets until all are dredged.

Searing The Chicken

Adding olive oil to pot
Add some olive oil to the Instant Pot…
Adding butter or ghee or margarine to pot
…followed by a butter of your choice (can be ghee, margarine or plant-based as well to accommodate multiple lifestyles).
Searing dredged chicken cutlets in pot
Once heated, add the dredged cutlets and quickly sear in batches on both sides and place on a plate.
Seared chicken cutlets on plate
Repeat the process until all are done. This is the color we’re going for.


Adding more butter to pot
Add a little more butter/ghee to the pot…
Adding shallots to pot
…followed by shallots…
Adding mushrooms to pot
…and mushrooms.
Sautéing mushrooms and shallots in pot
Sauté for a few minutes…
Adding minced garlic to pot
…and then add some garlic.
Deglazing pot
While sautéing, the mushrooms will become juicy and release liquids, making it easy to begin to deglaze any caked-on browning at the bottom of the pot.
Adding white wine and lemon juice to pot
Add some white wine (or extra broth) and lemon juice…
Deglazing pot
…and now you’ll really be able to deglaze the bottom of the pot! As the liquid simmers, make sure ALL the browned bits are up so the bottom is free and clear.
Adding broth to pot
Add some chicken broth to the pot…
Adding seasoned salt and Italian seasoning to pot
…followed by some seasoned salt and Italian seasoning.
Stirring pot
Stir until combined.
Adding chicken cutlets back to pot
Nestle the seared chicken back into the pot.

Pressure Cooking

Topping chicken with spinach
And, lastly, top with the spinach (it’s fine if it comes up to the brim – it’ll cook down to nothing). Secure the lid and cook at high pressure.

Finishing Touches

Pot after pressure cooking
When done, you’ll see the spinach has wilted down to nothing!
Using tongs to remove chicken from pot to a serving dish
Use tongs to place the chicken in a serving dish and set aside
Heating pot
In the meantime, we’ll put the finishing touches on this amazing sauce.
Adding cornstarch slurry to pot
Bring the pot to a bubble and stir in a cornstarch slurry. This will immediately thicken the sauce.
Adding milk to pot
Then, add a milk of your choice (an unsweetened nondairy milk is great too)…
Adding ripped artichoke hearts to pot
…artichoke hearts…
Adding sun-dried tomatoes to pot
…and sun-dried tomatoes.
Stirring pot
Stir well…
Finishing sauce
…until fully combined into a truly remarkable sauce!
Sauce draped over chicken in serving dish
Drape the sauce over the chicken in the serving dish…
Chicken on a plate with sauce on top
…and plate it up!

The Taste Test

Man showing plated chicken
And there you have it, Jeffrey’s Favorite Chicken!
Man eating chicken
Give it a try and enjoy this tender, flavorful chicken.
Man slurping sauce from serving spoon
The sauce is so hearty, chunky and flavorful, you’ll want to drink it from the pot (have no shame).
Two men: one hold hands in a 5-star position and the other man smiling and looking at the first man.
And then serve it so someone you love and they’ll give it 5 stars. It may also become Richard’s (or <INSERT NAME HERE>’s) Favorite Chicken! Goes GREAT with Cauliflower Purée.
Instant Pot Jeffrey's Favorite Chicken
Yield: 6

Instant Pot Jeffrey's Favorite Chicken

Instant Pot Jeffrey's Favorite Chicken

A fervent believer in giving folks what they ask for, I recently polled my readers for the next dish they wanted me to make. The winner was chicken and I felt it only fitting to finally put one of my favorite recipes that in my Lighter (blue) book on the blog. In fact, it's called Jeffrey's Favorite Chicken for a reason and seeing how it's tender cutlets in a light, yet rich and hearty lemon-wine sauce loaded with mushrooms, spinach, artichokes and sun-dried tomatoes, can you blame me? It can also easily be keto, paleo, gluten-free and dairy-free (see Jeff's Tips).

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


  • 1 1/2 - 2 pounds boneless, skinless chicken cutlets (breasts sliced into 1/4-inch thick fillets)
  • 1/4 cup of one of the following: all-purpose flour, whole wheat flour, coconut flour, or quinoa flour (with a few pinches garlic powder, peppers and salt mixed in with a fork)
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons ghee or 1 tablespoon salted butter, divided (see Jeff's Tips)
  • 2 large shallots, diced
  • 8 ounces baby bella or white mushrooms, sliced
  • 6 cloves (2 tablespoons) garlic, minced or pressed
  • 1/2 cup dry white wine (like a sauvignon blanc) or additional broth
  • Juice of 1/2 lemon
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon seasoned salt
  • 5-8 ounces baby spinach
  • 1 tablespoon cornstarch + 1 tablespoon cold water
  • 1/4 cup any milk of your choice (or an unsweetened nondairy milk such as almond, oat or soy)
  • 1 (10-ounce) jar sun-dried tomatoes, drained and roughly chopped
  • 1 (14-ounce) can artichoke hearts, drained and chopped


  1. Dredge the chicken cutlets in the flour mixture so they're lightly coated and set aside on a plate.
  2. Add the olive oil and half the butter/ghee, hit Sauté and Adjust to the More or High setting. After 3 minutes of heating, add the chicken to the pot in batches and sear on each side for about 45-60 seconds, until just ever so lightly browned. Use tongs to remove and rest the seared on a plate.
  3. Add the remaining half of butter/ghee. (NOTE: If the olive oil is totally gone from searing the chicken, you can add 1 additional tablespoon). Once the butter's melted, add the shallots and mushrooms and sauté for 2 minutes. Add the garlic and sauté for 1 minute longer.
  4. Add the wine (or additional 1/2 cup of broth) and lemon juice and simmer for 2 minutes, scraping the bottom of the pot to loosen any browned bits so it's nice and smooth.
  5. Add the broth, Italian seasoning, seasoned salt and stir. Return the seared chicken to the pot and top with the spinach (if it seems piled high, don't worry. It cooks down to nothing).
  6. Secure the lid, movie the valve to the sealing position, and hit Cancel followed by Pressure Cook or Manual at High Pressure for 5 minutes. Quick release when done. Using tongs, transfer the chicken to a serving dish.
  7. Mix together the cornstarch and water to form a slurry.
  8. Hit Cancel followed by Sauté and Adjust to the More or High setting. Stir in the slurry and it will thicken the sauce immediately. Stir in the milk, sun-dried tomatoes and artichokes. Hit Cancel to turn the pot off.
  9. Ladle the sauce over the chicken and serve!

Jeffrey's Tips

To keep this dairy-free, use a nondairy milk and simply omit the butter or use margarine or a plant-based one.

To keep this gluten-free, use coconut or quinoa flour when dredging the chicken.

To keep this paleo, use ghee for the butter (since it's clarified and has no milk solids). To keep it keto AND paleo, use coconut flour when dredging the chicken as it's compliant for both lifestyles. Furthermore, you can skip the cornstarch slurry if that's not something you'll permit (although 1 tablespoons dispersed amongst 6 servings is hardly a dent).

Reader Interactions


  1. Alison Knipfer

    This is an incredibly delicious recipe. I followed it exactly. I served it over angel hair pasta. Next time I make it I will increase the amount of broth, wine, and lemon juice just a bit to have more sauce. I might also use half-n-half instead of milk and increase it to about a half a cup. To make it even creamier I’d probably add a third cup of freshly shredded parmesan cheese. If I could afford pine nuts I’d add those in too. Next time we have a celebration dinner I’ll make it like this! Better than a restaurant!

  2. Chantal Richard

    I made this last night and followed most of the recipe except I used butter, not ghee. For the ingredients with options, I used whole-wheat flour, white wine, cornstarch and almond milk, and I served it on a bed of pearled barley. Wow! It was delicious! Thank you for another easy delicious Instant Pot recipe!

  3. Sonia badiuk

    Since instant pot is such a reliable product I purchased the air fryer vortex plus 6 recently. They do not print out a booklet of recipes. Because of your easy instructions on the instant pot I enjoyed learning how to operate it. Could you do a segment on on the above fryer on you tube. I know that if Jeffery can do it, I can do it!!!a Sincerely

  4. Safa

    This is another family favorite recipe! This recipe made me feel like we were enjoying our meal off the coast of the Mediterranean somewhere. Thank you so much! We served it with roasted new potatoes and salad.

  5. Linda Wiley

    Your blue book says the only hint is make it and then notify you, so I will. Wow–that was a gourmet meal–actually meals. I hand-split some large chicken breasts so slices usually more than 1/4″ but it worked. Forgot to get shallots, but used 2 bunches of green onions and some extra garlic, and substituted butter for ghee. It was amazing–so much flavor. Just 2 of us so had a warmed-up version 2 nights later–still great. Had a few ounces of meat plus plenty of sauce left over, added a couple of ounces of plain chicken breast I had cooked in the microwave to use in soup (chopped these in small pieces), added the leftover Seeds of Change rice mix from the first 2 meals of leftover rice with pork gravy from a previous evenings boxed meal, some white wine and a little Lawry’s Herb & Garlic marinade needed for moisture to reheat and had an amazing 3rd meal. I was a real refrigerator clean out, but better than most I have done! I don’t waste food!

  6. Cheryl

    Made this tonight and the family enjoyed it. Only thing I would do differently is to season the chicken rather than putting the seasonings in the flour. Thanks for another good IP meal.

  7. Jeff E.

    Nice flavors but my family and I thought the sun dried tomatoes overwhelmed the flavors and made it too acidic. If doing again, I’d probably half the amount of sun dried tomatoes.

  8. Susan

    Definitely going to try this soon. What’s a good vegetable substitute for artichokes? My granddaughters avoid dishes with artichokes lol. TIA

  9. Arlene

    I used this recipe more as a guide, and it worked out well. After dredging and browning the chicken and removing it, I added three large onions, garlic, mushrooms and tomatoes and sautéed away until the onion were soft and everything smelled great. Then I added the wine, cooked off the alcohol, and miso garlic broth, and returned the chicken to the pot to pressure cook. I added a flour water slurry at the end, and that’s it. It looks and tastes delicious. Thanks for the guidance, Jeffrey.

  10. Sandy

    I made this during a thunder storm and my dogs were frantic and wanted me to pick them up – following on my heels every step I took.
    One weighs 75 lbs. and the other is 114 lbs. I thought for sure my first attempt at this dish would be a disaster with the wining and crying of the dogs, and the bumping and tripping I had to endure trying to get around them. Well, Jeffery, it turned out truly delicious. Some other reviewer stated that it was restaurant quality. Only if it’s a damn good restaurant.

  11. Ed

    Your recipe calls for artichoke hearts and sun dried tomatoes. But your directions don’t mention when to add them ?

  12. Kathy

    Yummy! My husband Jeffrey’s favorite chicken too.. Although he thinks I should try it with veal next time. But, I’m good with chicken 😁

  13. Geraldine

    I finally made this! It is so easy and delicious as written, but I added Italian bright green olives(forget the name it begins with a Cas?) loved it with the green olives. The mixture of flavors and vegetables were wonderful. Thanks Jeff… your recipes are amazing!

  14. Jean

    Jeffrey thank you for this incredibly delicious recipe. It’s the third time I’ve made it and it’s always heavenly

  15. Bree

    Made this last night, followed recipe exactly, it was perfectly delicious! The entire family loved it, including my 8 and 11 year old grandchildren who asked if they could take some home! They really love noodles so we servied it over extra wide egg noodles, it was lovely. Next time I might double the sauce, it is magical!
    My hairdresser hooked me up with your site about a week ago and I can’t stop looking at it and making new things! You make it look easy, thank you so much!

  16. Laura Adams

    Another winner, Jeffrey!
    I doubled the wine, chicken stock, lemon juice, half & half (because I had it) and cornstarch slurry (for more sauce, per Allison Knipfer), and added pitted kalamata olives. Topped it with a sprinkle of Parmesan. Scrumptious!

  17. Susi Matthews

    This was SO good! I made this for a group of seven who traveled to a B&B in southern Missouri; one GF, two dairy-sensitive and the rest of us omnivores. And of course, I was in a hurry because we arrived at the B&B late. The only thing I should done differently was to cut the tomatoes into small chunks. It needed a bit more salt but I do that for groups because you never know people’s spice tastes. I will make this again, completely as is, when I usually tweak recipes. This didn’t need it! Oh, and the Eclipse viewing was fabulous!

  18. Susi Matthews

    I did all the cooking for an Esclipse-viewing trip last week and desperate for a good recipe for 2 dairy-free and 1 GF adult, total of 6 adults, 1 teenager and 2 little kids. Picky, picky eaters!

    Followed the recipe exactly and served it over basmati rice. SO VERY good! Only thing I will do is make more of the gravy and cut the sun-dried tomatoes into smaller pieces (but I was rushed!) I will be making this again, for a work pot-luck.

    I’m very glad to have found your web-site!

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