Chicken Lanzone with a Twist

Chicken Lanzone is a dish that originated at Brennan’s restaurant in New Orleans and it's said to be the perfect choice for vegetarians who don't eat meat. The recipe starts with low carb ingredients, such as garlic powder, onion powder, chili power and paprika which are mixed two parts of each mixture together. This version builds on this flavor profile by adding sliced baby Portobello mushrooms into the mix.

If you're anything like me, you enjoy a great flavor profile and this recipe offers just that. The mushroom adds a depth to the dish, while still being low carb. This is a great recipe if you're following the Keto diet.

If you're looking for an easy weeknight meal that tastes great but is also vegetarian friendly, this blog post is perfect for you!

Instant Pot® Chicken Lanzone with 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.

In recent years there has been an increase in demand for food that does not have any carbs and this dish provides just what you need! It's completely gluten-free too so don't worry about getting sick from one of those pesky wheat allergies.

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

Prep time: 10 minutes
Active cook time: 20 minutes (+ time to come to pressure)
Natural release: 5 minutes
Serves: 4-6

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:

Chicken Lanzone with a Twist

Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

Flavorful chicken with a rich, creamy sauce

Ingredients

  • 2 tsp Garlic Powder

  • 1 tsp Onion Powder

  • 1 tsp Chili Powder

  • 1 t Paprika

  • 2 lbs Chicken Breast, butterflied

  • salt and pepper, to taste

  • 3 Tbsp Extra Virgin Olive Oil, divided

  • 10 oz baby Portobello Mushrooms, sliced

  • 1/2 C Chicken Broth

  • 3/4 C Heavy Cream

  • 2 Tbsp 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!
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. When cook time is complete, allow pressure to release naturally for 5 minutes, then manually release any remaining pressure.

  7. 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.

  8. Serve immediately with some of the creamy sauce spooned over the chicken and mushrooms. Enjoy!

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