If you’re looking for a restaurant-quality meal without spending hours in the kitchen, chicken oreganata is the answer. This dish, featuring a buttery, garlicky, and lemon-infused sauce, is the perfect way to transform simple ingredients into a luxurious meal.
The best part? Thanks to the instant pot, you can have this dish ready in under an hour with minimal effort.
Why Use an Instant Pot?
Cooking chicken oreganata in an instant pot is a game-changer. This method locks in moisture, ensuring the chicken stays juicy and tender while intensifying the flavors of the oregano, garlic, and white wine.
Unlike traditional stovetop or oven-baked versions, the instant pot allows for quicker cooking times without sacrificing depth of flavor.
This dish comes together seamlessly, combining sautéing, pressure cooking, and broiling in one process. It’s one of those Instant Pot recipes that proves how multifunctional this appliance can be.
The Secret to Perfectly Seasoned Chicken
What makes this recipe shine is the balance of seasonings. A light dredge of flour mixed with salt, pepper, and garlic powder gives the chicken a golden, crisp texture.
Searing it in butter and olive oil enhances its richness while adding a hint of nutty depth. This step, done in the instant pot’s sauté mode, is crucial for building a flavorful base.
The addition of dried oregano, a staple in Mediterranean cuisine, provides an earthy aroma that pairs beautifully with the acidity of the lemon juice and wine. The broth further infuses the chicken with a deep, savory essence, ensuring every bite is bursting with flavor.
Elevating the Sauce
One of the standout features of chicken oreganata is its silky, aromatic sauce. The process begins by deglazing the pot with white wine, which lifts the flavorful bits left behind from searing the chicken.
Shallots and garlic are then sautéed to develop a slightly sweet and savory base.
A cornstarch slurry thickens the sauce to the perfect consistency without making it too heavy. The addition of artichoke hearts adds a tender bite and a slightly tangy contrast to the dish.
This sauce makes chicken oreganata one of the most indulgent yet simple Instant Pot recipes you can make at home.
The Finishing Touch: Crispy Oregano Breadcrumbs
To give the dish a final layer of texture, the chicken is topped with a Parmesan and oregano breadcrumb mixture and quickly broiled. This step mimics the crispiness of oven-baked oreganata without drying out the chicken.
The golden-brown crust provides a delicious crunch that perfectly complements the tender meat and creamy sauce.
Serving this dish over angel hair pasta or a bed of rice allows the sauce to be soaked up, ensuring none of the rich, garlicky goodness goes to waste.
Customizations & Variations
One of the reasons this dish is a favorite among instant pot recipes is its versatility. Here are a few ways to make it your own:
- Gluten-Free Option: Use gluten-free flour for dredging and swap traditional breadcrumbs for a gluten-free alternative.
- Low-Carb Alternative: Skip the breadcrumbs and serve the chicken over zucchini noodles or cauliflower rice.
- Dairy-Free Adaptation: Use dairy-free butter and replace Parmesan with nutritional yeast for a cheesy flavor without the lactose.
- Extra Herbs and Spices: Add fresh basil or thyme for extra depth, or increase the amount of garlic for a bolder taste.
Why This Recipe Belongs in Your Instant Pot Rotation
Chicken oreganata is the perfect example of how instant pot recipes can take classic dishes and make them more accessible for busy weeknights.
With its tender chicken, rich sauce, and crispy topping, this dish offers the perfect balance of textures and flavors.
For an easy, foolproof way to enjoy a comforting yet elegant meal, let your instant pot do the work. Chicken oreganata is a must-try for anyone who loves bold flavors, effortless cooking, and Mediterranean-inspired dishes.
Instant Pot Chicken Oreganata Recipe
Equipment
- Instant Pot
- Casserole dish
- Oven with broil setting
Ingredients
For the Chicken and Sauce
- 2 lbs boneless, skinless chicken breasts (sliced crosswise into ¼-inch thick fillets)
- ½ cup all-purpose flour seasoned with a pinch of garlic powder, salt, and pepper
- ¼ cup extra-virgin olive oil
- 4 tbsp salted butter divided
- 2 large shallots diced
- 3 cloves garlic minced or pressed
- ½ cup dry white wine such as Chardonnay
- Juice of 1 lemon
- ¾ cup chicken broth or regular broth
- 2 tsp dried oregano plus more for topping
- ½ tsp kosher salt
- ½ tsp black pepper
For Thickening & Topping
- 1 tbsp cornstarch
- 1 tbsp water for slurry
- 1 14 oz can artichoke hearts (drained and quartered)
- ¼ cup Italian or garlic-herb breadcrumbs
- ¼ cup grated Parmesan cheese
Instructions
- Coat the Chicken: Dredge the chicken fillets in the seasoned flour mixture on both sides, ensuring an even coating. Set aside.
- Sauté the Chicken: Set the Instant Pot to Sauté mode on High/More. Add olive oil and 2 tbsp butter, allowing it to melt for about 3 minutes.
- Sear the Chicken: In batches, sear each piece for about 1 minute per side until lightly browned. Remove and set aside on a plate.
- Prepare the Aromatics: Add the remaining 2 tbsp butter to the Instant Pot. Scrape up any browned bits. Stir in shallots and sauté for 2 minutes until they start to brown. Add the minced garlic and cook for 1 minute more. Pour in the white wine and lemon juice, bringing it to a simmer.
- Add Seasonings & Broth: Pour in the chicken broth, oregano, salt, and black pepper, stirring well to deglaze the pot. Return the seared chicken to the Instant Pot.
- Pressure Cook: Secure the lid, set the valve to sealing, and select Manual/Pressure Cook on High for 5 minutes. Once done, quick release the pressure and preheat the oven broiler.
- Make a Slurry: In a small bowl, mix cornstarch with 1 tbsp water to create a slurry. Set aside.
- Thicken the Sauce: Transfer the cooked chicken to a casserole dish. Set the Instant Pot back to Sauté mode on High. When the sauce begins bubbling, stir in the cornstarch slurry for 30 seconds until it thickens. Turn off the Instant Pot and stir in the artichoke hearts. Pour the sauce over the chicken in the casserole dish.
- Broil the Topping: In a small bowl, mix breadcrumbs and Parmesan cheese. Sprinkle the mixture evenly over the chicken and add a few extra shakes of oregano. Place the casserole under the broiler for 2-3 minutes, watching closely to prevent burning.
- Serve: Remove from the oven and serve immediately over rice or angel-hair pasta. Enjoy with crusty Italian or French bread for dipping in the flavorful sauce.
Notes
- If you prefer a crispier breadcrumb topping, toast the breadcrumbs separately in a dry pan before sprinkling them on the dish.
- For a gluten-free version, use almond flour instead of all-purpose flour and gluten-free breadcrumbs.
- If you don’t have white wine, substitute with additional chicken broth and a splash of apple cider vinegar for acidity.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.