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.
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:
- 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.
- Add the chicken ingredients into the Instant Pot.
- Place the heatproof container with the rice on top of the chicken, using a tall trivet* to keep it elevated.
- Close the Instant Pot lid and set the valve to sealing. Cook as stated in the recipe card.
- 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.
More Instant Pot Chicken and Mushroom Recipes…
Instant Pot Chicken Stroganoff
Creamy sour cream sauce envelopes egg noodles, tender bites of chicken and mushrooms. All made in one pot, your Instant Pot!
Weight Loss Casserole
Chicken, broccoli and mushrooms in a creamy sauce. With only 265 calories per serving you can eat this high protein meal guilt-free!
Instant Pot Garlic Mushroom Chicken
A creamy sauce is spooned over mushrooms, tender bites of chicken (and optional broccoli). A delicious dump and go recipe that you can make with frozen chicken.
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.
Old Faithful Chicken
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 23 minutes
- Yield: 4 servings 1x
Description
Tender bites of chicken and mushrooms swimming in a creamy sauce with a hint of lemon. Make it in your Instant Pot or Crockpot.
Ingredients
- 2 Tbsp butter
- 1 shallot, diced
- 8 ounces sliced mushrooms
- 1/2 cup chicken broth
- 1 Tbsp white vinegar
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 inch pieces
- 1 tsp kosher salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 Tbsp cornstarch
- 1/4 cup heavy cream
- 2 Tbsp fresh lemon juice
- Zest from one lemon
Instructions
Instant Pot 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 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.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the shallot and mushrooms and saute for 4 minutes. Transfer to the slow cooker.
- Add in the broth, vinegar, cubes of chicken, salt, pepper and garlic powder.
- Cover and cook on low for 2-4 hours.
- In a small bowl stir together cornstarch with about 3 Tbsp of cold water until smooth. Stir the slurry into the slow cooker and let thicken for about 10 minutes on the high setting.
- Stir in the heavy cream, lemon juice and zest.
- Serve chicken, mushrooms and sauce over rice or mashed potatoes.
- Category: Chicken
- Method: Instant Pot or Slow Cooker
*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.
Emily O says
This recipe was surprisingly good! We have put it into our rotation!
I give 4 stars because I feel it’s a very basic. I dry marinated the chicken in salt, pepper, garlic & onion powder. I also added fresh garlic when I threw the shallots in. I even browned the chicken first before following the rest of the recipe.
Laura says
I made this last night, and loved it! I think this is my favorite recipe of yours so far! 🙂
Karen says
Wow! Thanks Laura!
KarenB says
We really loved this recipe. Made it exactly as written. It is definitely in the rotation now!
Karen says
Thanks so much for the 5 stars Karen!
Mike says
made this for dinner as directed and it’s very good! I may cut back slightly on the lemon juice next time but will definitely make it again.
Karen says
So glad you liked it Mike! Thanks for the 5 stars 🙂
Brenda Glisson says
I would love to receive some chicken, potatoes, mushrooms or even with ground beef.
Thanks
Brenda Glissob
[email protected]