Delicious and easy 21 Day Fix Instant Pot Chicken Marsala that’s gluten-free, grain-free, Weight Watchers and Paleo friendly!
Confession: life at my house has changed — my toddler has given up his nap. For the last few years that “fake” nap where he’d quietly play in his crib gave me a few precious minutes of quiet to work on the blog. I managed the escape risk by using a backwards sleep sack, but now he’s figured out how to climb out — pommel-horsing himself over the side with surprising athleticism.
It’s impressive and infuriating in equal measure. Between the gymnastics and the lost downtime, quick, reliable meals have become essential. This Instant Pot Chicken Marsala fits the bill: it’s fast, flavorful, and perfect when you want a one-pot dinner that feels special — yes, even good enough for company.
Why this recipe works
This Chicken Marsala is versatile and forgiving. It comes together quickly in the Instant Pot, but I also include stovetop directions if you prefer a pan. It’s naturally gluten-free when you use a paleo-friendly thickener like tapioca or arrowroot, and it’s easily adapted to Weight Watchers and 21 Day Fix plans.
Wine for Marsala
I recommend a dry Marsala wine for savory dishes like this. Sweeter Marsalas are typically used for desserts. If you can’t find Marsala at your local store, check near vinegars or wine cooking sections — a dry Marsala will give the best flavor for the sauce.
Chicken choice
You can use chicken breasts, but I strongly prefer thighs or boneless tenderloins: they stay moist and deliver richer flavor in the sauce.
Thickeners and dietary swaps
I use tapioca flour to thicken the gravy, but cornstarch, arrowroot, rice flour or a gluten-free all-purpose flour will work. Tapioca or arrowroot are the best options if you’re aiming to keep the recipe paleo.
Serving suggestions
My family enjoyed this over gluten-free noodles, though a simple side of green beans or steamed vegetables is plenty if you want a lighter plate. It also pairs well with rice or mashed potatoes if you prefer.
If you try this recipe, I’d love to hear how it went — and if you have toddler nap tips, please share. Or bring wine. Enjoy!
How to Make Instant Pot Chicken Marsala
Chicken Marsala
Ingredients
- 1–2 pounds chicken thighs (or boneless tenderloins)
- 4 teaspoons butter or ghee
- Olive oil spray
- 2 cups sliced mushrooms
- 3 tablespoons diced shallots
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Garlic powder, to taste
- 3/4 cup Marsala wine
- 1/2 cup chicken stock
- 1 tablespoon tapioca starch, corn starch or rice flour (or other thickener)
Instructions
Instant Pot
- Season both sides of the chicken with salt, pepper and garlic powder.
- Set the Instant Pot to Sauté and allow it to heat. Spray the insert with olive oil spray. Melt 1 teaspoon butter and brown the chicken in batches. (This step is optional if you’re short on time.)
- Remove the chicken and melt another teaspoon of butter. Sauté the mushrooms, shallots and garlic for a few minutes. Add the chicken back in with Marsala wine, chicken stock and another pinch of salt and pepper.
- Lock the Instant Pot lid and set to Manual/Pressure Cook for 10 minutes (or 8 minutes for tenderloins).
- When the cook time finishes, perform a quick release. Remove the chicken and mushrooms, leaving the juices in the pot. Turn on Sauté again.
- Take 1/2 cup of the cooking liquid and whisk with 1 tablespoon tapioca or cornstarch and 2 teaspoons butter until smooth. Pour the mixture back into the pot and stir over heat until the sauce thickens, about 5 minutes. Add more starch if needed and adjust seasoning.
- Return the chicken and mushrooms to the sauce, warm through, and serve with noodles, rice, potatoes or a side of green beans.
Stovetop
- Spray a pan with olive oil spray and add 1 teaspoon butter. Cook the chicken over medium heat until cooked through, flipping once. Remove and set aside.
- Melt another teaspoon butter and sauté mushrooms, shallots and garlic for a few minutes.
- Add Marsala wine and chicken stock, season with salt and pepper, and cook until the liquid reduces slightly.
- Remove 1/2 cup of the liquid and whisk with 1 tablespoon tapioca or cornstarch and 2 teaspoons butter. Add back to the pan and cook over medium heat until the sauce thickens, about 5 minutes, adding more starch if needed.
- Return the chicken to the pan to warm through. Serve as desired.
Notes
21 Day Fix: 1 RED, 1/2 GREEN, 1 TSP per serving.
Weight Watchers: 8 points per serving (calculated using butter and rice flour).
Nutrition (per serving)
Calories: 280 kcal | Carbohydrates: 13 g | Protein: 25 g | Fat: 9 g | Fiber: 1 g | Sugar: 6 g
Enjoy!