The pressure builds and you start counting down minutes until you eat.
You can feel that familiar tightening in the sealing ring and hear the faint hiss just before everything locks in. That moment when the pressure cooker hits just the right level is kinda thrilling, like a countdown to deliciousness.
Then you catch yourself thinking about that creamy garlic sauce, the parmesan melting all over tender chicken. You remember last time it was so dang good, you scraped the plate clean without even noticing.
Waiting is hard but you also feel the excitement. You know the flavors are melding while everything cooks super fast. The pressure build might seem intimidating, but it saves you time and locks in all those rich tastes you want to enjoy soon.
The Real Reasons You Will Love This Method
- You get juicy chicken that's perfectly tender, not dried out or rubbery.
- The garlic parmesan sauce comes together quick and thickens beautifully.
- The pressure cooker locks in all those flavors like nothing else can.
- You save so much time compared to oven or stove simmering.
- Cleanup is easier cause you use fewer pans – one-pot goodness.
- This recipe works great for busy nights when you want something tasty fast.
All the Pieces for This Meal
- 2 chicken breasts cut in half lengthwise, so they cook faster and soak sauce better
- Salt and pepper to taste, plus a little garlic powder for an extra punch
- 1 tablespoon olive oil to sear and add flavor at the start
- 1 tablespoon butter for rich flavor in the sauce
- 1 tablespoon flour to help thicken up the creamy sauce
- 3 cloves garlic minced, cause garlic is key here and gives that warm aroma
- ½ cup chicken broth or dry white wine to add depth and deglaze the pan
- 1 cup heavy or whipping cream to make the sauce thick, luscious, and rich
- ½ cup freshly grated parmesan cheese for that salty nutty taste you catch in every bite
- 1 tablespoon fresh parsley chopped to finish with a bright pop of color and flavor
How It All Comes Together Step by Step
First, you gotta season your chicken breasts well with salt, pepper, and garlic powder. This sets the flavor base so every bite is tasty.
Heat the olive oil in a skillet over medium-high heat until it's shimmering. Add the chicken and sear for 4-5 minutes on each side till it’s golden and cooked through. Then pull that chicken out and set it aside. Don’t rush, you want that nice crust.
Next, lower the heat to medium and toss in the butter and minced garlic. Cook for about a minute until you get that wonderful garlicky smell floating around your kitchen.
Sprinkle in the flour and stir it around. Cook for one more minute here to make a roux, which thickens the sauce up good.
Gradually pour in your chicken broth or wine and whisk it constantly. This helps scrape up all those tasty bits stuck on the bottom. You want all that flavor in your sauce.
Pour in the heavy cream next and bring the sauce to a gentle simmer. Cook it 3-5 minutes so it thickens just right. Stir in the parmesan cheese until it melts smooth into a creamy sauce.
Finally, put the cooked chicken back in the skillet and spoon sauce over it. Let it simmer a couple more minutes so chicken soaks up all that creamy goodness.
Serve it hot and be ready to enjoy the rich garlic parmesan flavors with every forkful.
Smart Shortcuts for Busy Days
- Use pre-minced garlic from a jar. It’s not exactly fresh but it saves chopping time and still tastes good.
- Pick up chicken breasts that are already sliced thin or ask your butcher to do it.
- Grab grated parmesan pre-packed to save you that extra step.
- Use chicken broth from a carton instead of making your own or opening cans - less fuss.
- Cook your chicken in the pressure cooker instead of skillet searing first for even faster prep, just brown it afterwards if you want.
Your First Taste After the Wait
When you finally get that first bite, you notice how tender the chicken is. It melts kinda in your mouth but still has a little chew, that perfect balance you want.
The creamy garlic parmesan sauce wraps around the chicken like a cozy blanket. You catch the sharp parmesan mixing with the warmth of garlic and smooth cream. It’s rich but not too heavy.
As you eat more, the fresh parsley pops out and wakes up your palate with a tiny fresh note. Y’all gonna love how comforting and satisfying this meal feels after just a little wait.
Making It Last All Week Long
If you got leftovers, you can keep’em in the fridge for 3-4 days in an airtight container. Just give the sauce a little stir when reheating.
Freezing works well too. Pack portions in freezer-safe boxes or bags and use within 2 months. Thaw overnight in the fridge before warming back up.
For easy reheating, the microwave works fine if you cover the dish to hold moisture. Or warm it on the stove over low heat so the sauce doesn’t break and keeps creamy.
The FAQ Section You Actually Need
- Can I use chicken thighs instead of breasts? Yeah you can! Just adjust cooking time since thighs are thicker and may need a few extra minutes in the pressure cooker.
- What if I don’t have heavy cream? You can use half-and-half or whole milk but the sauce won’t be quite as thick and creamy.
- How do I avoid burning the sauce? Make sure to stir the sauce well after adding cream and parmesan, and keep heat on medium or lower when simmering.
- Is it better to use chicken broth or wine? Both work well. Broth is milder, wine adds a little tang and depth. Go with what you like or have on hand.
- Can I make this gluten-free? Yes! Use a gluten-free flour or cornstarch for thickening instead of regular flour.
- What’s the best way to do quick release without splattering? After pressure cooking, let the pot sit for a minute or two to settle. Then carefully open the valve slowly to release pressure gradually before fully quick releasing.
Creamy Garlic Parmesan Chicken Pressure Cooker Recipe
Equipment
- 1 Skillet Large enough for searing
Ingredients
Main Ingredients
- 2 chicken breasts cut in half lengthwise
- Salt & pepper to taste
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 3 cloves garlic minced
- ½ cup chicken broth or dry white wine
- 1 cup heavy or whipping cream
- ½ cup parmesan cheese freshly grated
- 1 tablespoon fresh parsley chopped
Instructions
Instructions
- Season chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in skillet over medium-high. Sear chicken 4-5 minutes per side until golden and cooked through. Remove and set aside.
- Lower heat to medium. Add butter and minced garlic. Cook ~1 minute until fragrant.
- Sprinkle in flour and stir. Cook ~1 minute to form a roux.
- Gradually pour in broth or wine while whisking. Scrape up fond from bottom of pan.
- Stir in cream and simmer 3-5 minutes until sauce thickens.
- Add parmesan and stir to melt into sauce.
- Return chicken to skillet and spoon sauce over top. Simmer a few more minutes.
- Serve hot, topped with fresh parsley.
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