Old Faithful Chicken

Old Faithful Chicken–tender bites of chicken and mushrooms swimming in a creamy sauce with a hint of lemon. Make it in your Instant Pot or Crockpot.

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Old Faithful Chicken

I call this dish ‘Old Faithful’ at our house, because every single person in our home loves it. It never fails us! The sauce is creamy and decadent. The mushroom lemon sauce has the perfect texture and body. The sauce is rich, but the lemon zest and juice keep it from feeling too heavy. The bites of chicken are perfectly tender. I need to remember to double this next time!

P.S. Old Faithful Chicken is what Greg was eating in this video I posted on Instagram: https://www.instagram.com/p/C18X034L4oQ/

Ingredients/Substitution Ideas

• Butter
• Shallot–or a half cup of diced onion
• Mushrooms–white, cremini
• Chicken broth–or water and Better than Bouillon*
• White vinegar
• Boneless skinless chicken thighs–these stay moist and tender. You can also use chicken tenderloins.
• Kosher salt
• Pepper
• Garlic powder–or granulated garlic
• Cornstarch
• Heavy cream
• Fresh lemon juice–I use this juicer*
• Zest from one lemon–I use a little grater or microplane* to zest

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 4 minutes. 

Pour in the broth and vinegar and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Add in the cubes of chicken. Sprinkle the chicken with the salt, pepper and garlic powder. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then release remaining pressure and remove the lid. 

In a small bowl stir together cornstarch with about 3 Tbsp of cold water until smooth. Turn Instant Pot to saute setting and stir the slurry into the pot until sauce thickens. Turn Instant Pot to the keep warm setting. 

Stir in the heavy cream, lemon juice and zest. 

Serve chicken, mushrooms and sauce over rice or mashed potatoes. 

Notes/Tips

• Serve over the top of rice, mashed potatoes or noodles. Serve roasted or steamed vegetables on the side.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• 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 fresh lemon juice are creamy dill chicken and chicken tortellini soup.
• This recipe is gluten-free.
• Kosher salt has larger flakes compared to table salt, so if you’re substituting table salt for kosher salt in a recipe, you’ll need less table salt than the amount of kosher salt specified. As a general rule of thumb: 1 teaspoon of table salt ≈ 1 1/2 to 2 teaspoons of kosher salt. But it’s important to note that this is an approximation and can vary based on the brand and type of salt used. If possible, it’s best to follow a recipe’s specific salt measurements or, if substituting, do so with caution, adjusting the quantity according to taste.
• Can I use chicken breasts? For this recipe I suggest thighs or tenderloins because they seem to stay more tender. But if you must you can use breasts. Cut them into slices across the grain (as shown in picture below).

Can I Make The Rice At The Same Time?

Pot-in-pot rice is a method of cooking rice in a separate container placed inside the Instant Pot. This method allows you to cook rice and the chicken at the same time. Here’s how you can cook rice at the same time as the chicken.

Ingredients:

• 2 cup of white rice
• 3 cups of water

Instructions:

1. Add the rice to a heatproof container that fits inside the Instant Pot (I often use this stainless steel pan*). Add in the rice and water.
2. Add the chicken ingredients into the Instant Pot.
3. Place the heatproof container with the rice on top of the chicken, using a tall trivet* to keep it elevated.
4. Close the Instant Pot lid and set the valve to sealing. Cook as stated in the recipe card.
5. Carefully remove the heatproof container with the rice from the Instant Pot. It will be perfectly cooked!

Note: You can use long grain white rice, converted rice, basmati rice, jasmine rice. Brown rice uses a longer cooking time (22 minutes) and won’t work for (pot-in-pot) this particular recipe.

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More Instant Pot Chicken and Mushroom Recipes…

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*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.