Dairy Free Instant Pot Chicken Marsala

Total time55 min

Prep time15 min

Cook time30 min

Tender chicken breasts get pounded thin, seasoned, and dusted in flour before a quick sear that locks in a golden crust. The Instant Pot does the heavy lifting from there, pressure-cooking the chicken in a savory blend of Marsala wine, chicken broth, garlic, and thyme until it's fall-apart tender and infused with flavor. Cremini mushrooms soak up all that wine-forward sauce, turning silky and rich as they simmer alongside the chicken. A cornstarch slurry brings the sauce to a glossy, spoon-coating finish, so every bite gets draped in that deep, savory gravy. Finished with a scatter of fresh parsley, this one plates up like a restaurant dish but comes together fast, weeknight-friendly, in a single pot. It's a solid pick for a dairy free dinner rotation, especially when you want something that still feels indulgent.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
½ tsp kosher salt
¼ tsp black pepper
⅓ cup all-purpose flour
2 tbsp olive oil

For the sauce

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cloves garlic, minced
10 oz cremini mushrooms, sliced
¾ cup dry marsala wine
½ cup low-sodium chicken broth
1 tsp fresh thyme leaves
2 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tbsp cornstarch
1 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness with a meat mallet or rolling pin. Season both sides with the salt and pepper, then dredge lightly in the flour, shaking off any excess.
2
Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering, about 2 minutes. Working in two batches to avoid crowding, sear the chicken for 2–3 minutes per side until golden on the outside, then transfer to a plate. The chicken will not be cooked through at this stage.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!