Instant Pot chicken lanzone is a delicious main dish with a rich cream sauce the whole family will love! Aside from it being so tasty, the best part is that the active cooking time is 20 minutes.
Chicken Lanzone is said to have originated at Brennan’s restaurant in New Orleans. This flavorful, naturally low carb recipe leverages a spice mixture of two parts garlic powder to one part each of onion powder, chili powder, and paprika. This version builds on this flavor profile with the introduction of sliced baby Portobello mushrooms.
Chicken Lanzone is traditionally served over pasta to absorb the delicious, creamy pan sauce. For a low carb version, it can also be enjoyed on its own or paired with mashed cauliflower, zucchini noodles, or steamed asparagus.
Ingredients
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 lbs. chicken breasts, butterflied
- Sea salt and black pepper, to taste
- 3 tablespoons extra virgin olive oil, divided
- 10 oz. baby Portobello mushrooms, sliced
- ½ cup chicken stock, preferably organic
- ¾ cup heavy cream
- 2 tablespoons fresh parsley, finely chopped
Equipment
- Instant Pot
- Cutting board and knife
- Extra plate
Instructions
- Combine garlic powder, onion powder, and chili powder in a small bowl and stir to combine. Rub spice mixture into each butterflied chicken breast and season with salt and black pepper, to taste. Set aside.
- Select the “Sauté” function on the Instant Pot® and add one tablespoon olive oil once hot. Add seasoned chicken breasts and brown on each side, approximately 2-3 minutes per side. (Work in batches, if necessary, adding more olive oil as necessary). Transfer chicken to a plate and set aside.
- Add remaining olive oil to Instant Pot®, along with sliced Portobello mushrooms. Season with salt and black pepper, to taste. Cook, stirring occasionally, until mushrooms develop a nice golden brown color, approximately 4-5 minutes.
- Pour in chicken broth and gently deglaze the bottom of the pot, scraping up any brown bits from the bottom with a wooden spoon in the process.
- Turn unit off and return chicken to the pot. Add lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 3 minutes.
- When cook time is complete, allow pressure to release naturally for 5 minutes, then manually release any remaining pressure.
- To prevent curdling, temper the heavy cream by adding a small amount of the hot cooking liquid to it before stirring it directly into the pot. Stir to combine.
- Serve immediately with some of the creamy sauce spooned over the chicken and mushrooms. Enjoy!
Cooking Tips
- You can also use chicken strips or chicken tenders or cutlets in place of the butterflied chicken breasts in this recipe.
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Instant Pot Chicken Lanzone with Portobello Mushrooms
Instant Pot chicken lanzone is a delicious main dish with a rich cream sauce the whole family will love! Aside from it being so tasty, the best part is that the active cooking time is 20 minutes.
Chicken Lanzone is said to have originated at Brennan’s restaurant in New Orleans. This flavorful, naturally low carb recipe leverages a spice mixture of two parts garlic powder to one part each of onion powder, chili powder, and paprika. This version builds on this flavor profile with the introduction of sliced baby Portobello mushrooms.
Chicken Lanzone is traditionally served over pasta to absorb the delicious, creamy pan sauce. For a low carb version, it can also be enjoyed on its own or paired with mashed cauliflower, zucchini noodles, or steamed asparagus.
Ingredients
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 lbs. chicken breasts, butterflied
- Sea salt and black pepper, to taste
- 3 tablespoons extra virgin olive oil, divided
- 10 oz. baby Portobello mushrooms, sliced
- ½ cup chicken stock, preferably organic
- ¾ cup heavy cream
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Combine garlic powder, onion powder, and chili powder in a small bowl and stir to combine. Rub spice mixture into each butterflied chicken breast and season with salt and black pepper, to taste. Set aside.
- Select the “Sauté” function on the Instant Pot® and add one tablespoon olive oil once hot. Add seasoned chicken breasts and brown on each side, approximately 2-3 minutes per side. (Work in batches, if necessary, adding more olive oil as necessary). Transfer chicken to a plate and set aside.
- Add remaining olive oil to Instant Pot®, along with sliced Portobello mushrooms. Season with salt and black pepper, to taste. Cook, stirring occasionally, until mushrooms develop a nice golden brown color, approximately 4-5 minutes.
- Pour in chicken broth and gently deglaze the bottom of the pot, scraping up any brown bits from the bottom with a wooden spoon in the process.
- Turn unit off and return chicken to the pot. Add lid and lock into place. Position the vent to “Sealing” and set the “Manual” setting to 3 minutes.
- When cook time is complete, allow pressure to release naturally for 5 minutes, then manually release any remaining pressure.
- To prevent curdling, temper the heavy cream by adding a small amount of the hot cooking liquid to it before stirring it directly into the pot. Stir to combine.
- Serve immediately with some of the creamy sauce spooned over the chicken and mushrooms. Enjoy!
Notes
- You can also use chicken strips or chicken tenders or cutlets in place of the butterflied chicken breasts in this recipe.