The pressure builds and you start counting down minutes until you eat. You see the float valve pop up and your heart kinda races, knowing dinner is almost ready. It2s that exact moment you catch the steam cues and sense the kitchen filling with the scents of garlic and cheese.
Your chicken sits tender in the pot, bathed in that creamy sauce. You recall the sizzle from searing it first, getting that golden crust that locks in all the juices. It2s dang satisfying watching something so simple turn into a full-on feast in just about half an hour.
When you slow release the pressure and carefully unlock the lid, that rich garlic parmesan aroma hits you like a warm hug. You spot the thick creamy sauce coating every piece, making your mouth water even more. This recipe really knows how to treat you right after a long day.
Why This Recipe Works Every Single Time
- The sealing ring on your pressure cooker keeps all the moisture trapped for juicy chicken.
- Cooking chicken breasts cut lengthwise ensures quick, even cooking with no dry edges.
- Using both chicken broth and white wine option adds broth depth to the sauce.
- Searing the chicken first gives a nice golden crust that holds flavor in.
- The roux made with flour and butter thickens sauce perfectly inside the pot.
- Fresh garlic and parmesan melt into a creamy sauce that tastes homemade and indulgent.
- A quick simmer at the end finishes the sauce and heats chicken through gently.
What Goes Into the Pot Today
- 2 chicken breasts sliced lengthwise for fast cook and tender bites.
- Salt and pepper to bring out the chicken2s natural flavor.
- Garlic powder for an extra layer of garlicky goodness.
- Olive oil to sear the chicken perfectly crisp.
- Butter to start the roux and add richness to your sauce.
- Flour to thicken that garlic parm sauce into creamy perfection.
- 3 cloves minced garlic, fresh and strong, making its presence known.
- Half a cup chicken broth or dry white wine to add broth depth and acidity.
- One cup heavy whipping cream for that luscious, velvety texture.
- Half a cup freshly grated parmesan cheese that melts beautifully and gives tang.
- A tablespoon chopped fresh parsley to sprinkle on for a fresh finish.
Walking Through Every Single Move
First you gotta season your chicken breasts with salt, pepper, and garlic powder on all sides. This sets the stage for flavor that hits you right from the first bite.
Heat olive oil in a skillet on medium-high. Sear those chicken pieces for 4-5 minutes each side until golden brown and fully cooked. That crust locks in moisture and flavor.
Take the chicken out and set aside. Drop the heat to medium and melt the butter in the same skillet. Toss in minced garlic and cook just about a minute until it smells fantastic.
Sprinkle in the flour and stir without stopping for 1-2 minutes. You2re making a roux here, which thickens your sauce later on.
Slowly pour in the chicken broth or wine while whisking to keep lumps away. Bring the sauce to a simmer, stirring often until it starts to thicken. This is where you sense that broth depth developing.
Now add the cream and stir gently for about 5 minutes. Mix in the parmesan cheese and wait till it melts, making the sauce creamy and rich. Toss the chicken back in and drizzle sauce over. Let it simmer 2-3 minutes so everything blends and heats through.
Time Savers That Actually Work
Pre-cut your chicken breasts lengthwise before you start. It cuts cooking time in half and you2ll get tender bites every time.
Use pre-minced garlic if you2re like me and sometimes forget to prep early. It works real good for a quick fix.
Keep chicken broth frozen in cubes. Tossing one or two cubes in saves measuring time and fits right in the pot.
Using a blender or food processor to grate parmesan fast is a neat trick. Less fuss and no hand cramps.
The Flavor Experience Waiting for You
When your fork cuts into that chicken, it2s juicy and tender, soaking in creamy garlic goodness. You catch garlic2s rich aroma right away, warming you up inside.
That parmesan cheese sauce clings to every bite with just enough tang to balance the richness. The broth and cream combo creates depth that kinda surprises your taste buds pleasantly.
Fresh parsley sprinkled on top adds a fresh, herbal pop that wakes up the dish and makes it feel lively.
With each mouthful, you sense the love and care that went into this quick, fuss-free recipe. It2s comfort food that fills your soul and belly.
Keeping Leftovers Fresh and Ready
Store leftover chicken in airtight containers in the fridge. It stays good for up to 3 days and reheats well.
When you reheat, do it gently on the stove or low microwave setting. This keeps the sauce creamy and smooth.
If you want to freeze, pack portions in freezer-safe bags with sauce included. Use within 2 months for best flavor.
Defrost frozen chicken overnight in the fridge before reheating for even warming and texture preservation.
What People Always Ask Me
- Can I use thighs instead of breasts Absolutely! Thighs stay juicier but might need a little extra cook time. Just watch your pressure cooker float valve closely.
- What if I don2t have heavy cream You can swap with half-and-half but sauce gets thinner. Adding a little extra parmesan helps thicken it up.
- Can I make this dairy-free Sure thing, use coconut cream and nutritional yeast instead of parmesan. Flavor changes but still delish.
- Is it okay to skip searing chicken You could but the dish won2t have as much flavor or that nice golden color. It2s worth the extra 10 minutes.
- How do I know when pressure2s reached Watch the float valve rise and hear steady steam escaping. Those are your steam cues that cooking started.
- Can I double the recipe Yep, just don2t fill your cooker past ⅔ full or it won2t seal properly with the sealing ring in place.
Creamy Garlic Parmesan Chicken Made Easy in Your Pressure Cooker
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 chicken breasts cut in half lengthwise
- Salt & pepper to taste
- 0.5 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 3 cloves garlic minced
- 0.5 cup chicken broth or dry white wine
- 1 cup heavy cream or whipping cream
- 0.5 cup parmesan cheese freshly grated
- 1 tablespoon fresh parsley chopped
Instructions
Instructions
- Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them generously on both sides with salt & pepper and the garlic powder.
- Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes.
- Cook the chicken for about 5-6 minutes/side or until it's nicely seared and cooked through. Transfer chicken to a plate and loosely tent it with foil to keep it warm.
- Turn the heat back on to medium-high and add garlic and flour to the skillet. Let it cook for about a minute or so, stirring often.
- Pour in the chicken broth and whisk it until the flour has dissolved and the liquid has reduced by half.
- Stir in the cream and let it bubble gently for a few minutes until it’s thickened to your desired consistency.
- Take the skillet off the heat and stir in the parmesan until it has melted into the sauce.
- Add the chicken back to the skillet with any juices from the plate. Spoon some sauce over top.
- Season with extra salt & pepper if needed and sprinkle the parsley over top to serve.
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