Chicken Georgia–Instant Pot chicken thighs covered in melty mozzarella cheese in a savory mushroom sauce.
Instant Pot Chicken Georgia
Today’s recipe comes from an adaptation of a Paula Deen recipe. It’s chicken and mushrooms covered in melty mozzarella cheese in a savory sauce. Even my mushroom-hating son loved this chicken (he picked around the mushrooms) and told me that the flavor was “bussin”.
If you’re not a fan of dark meat try using chicken tenderloins instead. I buy mine at Costco (frozen section) and they stay moist and tender in the Instant Pot with a short cooking time.
Ingredients/Substitution Ideas
- Butter–or olive oil
- Shallot–or ¼ cup diced onion
- Mushrooms–I used fresh white button
- Chicken broth–or water and Better than Bouillon
- Worcestershire sauce
- Boneless, skinless chicken thighs–frozen is okay. You can also use chicken tenderloins (3 minute pressure cook time with 5 minute natural pressure release.
- Seasoned salt–or kosher salt or garlic salt
- Pepper
- Garlic powder–or granulated garlic
- Cornstarch–or arrowroot
- Mozzarella cheese–or another type of cheese like swiss or monterey jack.
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the shallot and mushrooms and saute for 3 minutes.
Pour in the broth and Worcestershire sauce and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Nestle the chicken into the pot. Sprinkle the seasoned salt, pepper and garlic powder evenly over the chicken.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Turn Instant Pot to saute setting. Stir 1 Tbsp cornstarch together with 2 Tbsp cold water until smooth. Stir the slurry into the pot to thicken the sauce.
Sprinkle 2 Tbsp of cheese over each piece of chicken. Let it melt on the keep warm setting (or use an air fryer lid to speed up the process).
Serve chicken with mushrooms and sauce.
Notes/Tips
- Serve with mashed potatoes, rice or noodles. Another choice to keep it low carb is to serve it over cauliflower rice or just with a side of roasted broccoli.
- This recipe can be gluten-free if you use gluten free worcestershire sauce. This recipe is low carb.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- You can easily make more than 4 pieces of chicken. Just increase the sauce amounts and seasonings accordingly.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with mozzarella cheese are Instant Pot Caprese Chicken and North Carolina Casserole.
More Instant Pot Chicken Dishes…
Chicken Neapolitan
Chicken and mushrooms in a tomato-based sauce. An easy Instant Pot recipe!
Copycat Chipotle Chicken
Instant Pot or Crockpot chicken recipe with lots of flavor from chipotles, garlic and seasonings.
Aloha Chicken
Pineapple barbecue shredded chicken served on top of sweet Hawaiian rolls. A super easy recipe that you can make in your Instant Pot or Crockpot.
Richard’s Chicken
Easy Instant Pot or slow cooker chicken with mushrooms in a savory, flavorful sauce. Tastes great over mashed potatoes or rice.
Okey Dokey Chicken
Instant Pot chicken and artichokes in an addictive, creamy parmesan sauce.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Chicken Georgia
- Prep Time: 20 minutes
- Cook Time: 12 minutes (plus 10 minute NPR)
- Total Time: 32 minutes
- Yield: 4 servings 1x
Description
Instant Pot chicken thighs covered in melty mozzarella cheese in a savory mushroom sauce.
Ingredients
- 2 Tbsp butter
- 1 shallot, diced
- 4 ounces mushrooms, sliced
- 1/2 cup chicken broth
- 1 Tbsp Worcestershire sauce
- 4 boneless, skinless chicken thighs, trimmed of excess fat (frozen is okay)
- 1/2 tsp seasoned salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 Tbsp cornstarch
- 1/2 cup shredded mozzarella cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the shallot and mushrooms and saute for 3 minutes.
- Pour in the broth and Worcestershire sauce and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Nestle the chicken into the pot. Sprinkle the seasoned salt, pepper and garlic powder evenly over the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Turn Instant Pot to saute setting. Stir 1 Tbsp cornstarch together with 2 Tbsp cold water until smooth. Stir the slurry into the pot to thicken the sauce.
- Sprinkle 2 Tbsp of cheese over each piece of chicken. Let it melt on the keep warm setting (or use an air fryer lid to speed up the process).
- Serve chicken with mushrooms and sauce.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
We all love this! Easy and delicious!
★★★★★
Thank you so much Brandy!
This sounds delicious. I don’t have an instant pot. How could this be made on the stove or in the oven?
I haven’t tried this on the stove but here’s how I would try it if I did:
Heat pan over medium high heat. add in the butter and let it melt. Add in the shallot and mushrooms and saute for 3 minutes.
Stir in the broth and Worcestershire sauce.
Nestle the chicken into the pot. Sprinkle the seasoned salt, pepper and garlic powder evenly over the chicken.
Cover the pan and switch heat to low. Simmer for 5 to 6 minutes. Flip over chicken and cook for 6 to 7 more minutes or until no longer pink.
Stir 1 Tbsp cornstarch together with 2 Tbsp cold water until smooth. Stir the slurry into the pan to thicken the sauce.
Sprinkle 2 Tbsp of cheese over each piece of chicken. Let it melt
Serve chicken with mushrooms and sauce.
Thank you so much for the reply! This is very helpful.
What a terrific dinner we had last night, featuring Chicken Georgia. Would be a good choice for presenting to company, as it’s not hard, cooks quickly and looks as good as it tastes. Thanks!
Thanks Denise! So glad you loved it!
can you make it in the crockpot?
I haven’t tried this in the CP but here’s how I would try it if I did:
Heat pan over medium high heat. add in the butter and let it melt. Add in the shallot and mushrooms and saute for 3 minutes. Transfer to slow cooker.
Stir in the broth and Worcestershire sauce.
Nestle the chicken into the pot. Sprinkle the seasoned salt, pepper and garlic powder evenly over the chicken.
Cover and cook on low 4-6 hours. Remove the lid.
Stir 1 Tbsp cornstarch together with 2 Tbsp cold water until smooth. Stir the slurry into the pot to thicken the sauce. Turn slow cooker to high and cook without lid until sauce has thickened.
Sprinkle 2 Tbsp of cheese over each piece of chicken. Let it melt on the keep warm setting
Serve chicken with mushrooms and sauce.
so we made a stove top version. it was amazing.
★★★★★
Awesome! Thanks for the 5 stars Mindy!
Could you possibly use frozen chicken breast?
sure, if they are super thick then cook for 15 minutes if they are smaller than cook for 10 minutes.