Instant Pot Chicken Lanzone

This Instant Pot Chicken Lanzone with Baby Portobello Mushrooms recipe is flavourful and low carb, featuring a delcious, creamy pan sauce.

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.

Chicken Lanzone is traditionally served over pasta to absorb the delicious, creamy pan sauce. This version builds on this flavor profile with the introduction of sliced baby Portobello mushrooms.

For a low carb version, it can also be enjoyed on its own or paired with mashed cauliflower, zucchini noodles, or steamed asparagus.

About the Chicken Lanzone Ingredients

Chicken – You can also use chicken tenders or cutlets in place of the butterflied chicken breasts in this recipe.

Spices – A spice mixture of two parts garlic powder to one part each of onion powder, chili powder, and paprika.

Oil – Use Extra Virgin Olive Oil.

Chicken Broth – Use store bought or homemade.

Mushrooms – Use baby Portobello mushrooms if possible, or substitute with your favourite type of mushroom. Regular button mushrooms work fine here.

Heavy Cream – This is whipping cream (36% mf), but you can also get away with half and half (18% mf)

Looking for more Chicken Dinner Ideas?

Check out my favourite recipes for chicken dinner:

How to Make Instant Pot Chicken Lanzone with Baby Portobello Mushrooms

Serves: 4-6 | Prep time: 10 mins | Active cook time: 20 mins | Natural release: 5 mins

Ingredients:

2 t. garlic powder
1 t. onion powder
1 t. chili powder
1 t. paprika
2 lbs. chicken breasts, butterflied
Sea salt and black pepper, to taste
3 T. extra virgin olive oil, divided
10 oz. baby Portobello mushrooms, sliced
½ c. chicken broth, preferably organic
¾ c. heavy cream
2 T. fresh parsley, finely chopped

Directions:

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!