That first hiss from the cooker tells you something good is happening. You notice the sealing ring doing its job, keeping all that wonderful steam inside. It’s like a little signal that dinner’s on its way.
You recall how the aroma starts creeping up even before the cooker finishes its cycle. The lemon pepper seasoning combined with garlic and Parmesan sets your kitchen abuzz. It’s dang satisfying knowing you didn’t fuss much to get this going.
Then you spot the quick release option on your pressure cooker and get ready to hear the steam whoosh out. That whoosh means less wait and a dinner all set for you to dive into. You remember why you love using this gadget every single time.
What Makes Pressure Cooking Win Every Round
- Preserves broth depth with intense flavors that simmer in fast.
- Uses the sealing ring to trap steam and juice for tender chicken.
- Quick release lets you stop cooking exactly when you want.
- Natural release softens tougher cuts by letting pressure drop slowly.
- Less mess cause everything cooks in one pot.
- Saves time especially when you gotta get dinner on fast.
- Keeps your kitchen cooler since you ain't needing the oven or stovetop as long.
Your Simple Ingredient Checklist
- 2 large boneless skinless chicken breasts cut into thin cutlets
- Lemon pepper seasoning to taste (you'll want it generous)
- ½ cup all-purpose flour for dredging
- ¼ cup finely grated Parmesan cheese for coating
- 1 teaspoon garlic powder brings a subtle zing
- ¼ cup olive oil for browning chicken
- ½ cup dry white wine like chardonnay or pinot grigio
- 4 cloves garlic, minced to boost flavor
- 1 ½ cups chicken broth plus 1 bouillon cube for depth
- ¾ cup heavy cream at room temp for creamy sauce
Plus a teaspoon of mustard powder, extra grated Parmesan cheese for topping, freshly squeezed lemon juice, cold salted butter if you want a silky finish, some fresh parsley, and maybe spaghetti if you wanna turn this into a full plate meal. Y'all got all you need here.
Walking Through Every Single Move
First things first: slice the chicken breasts lengthwise so you get four thin cutlets. Pat them dry and season both sides real generous with that lemon pepper seasoning.
Next, mix flour, Parmesan cheese, and garlic powder in a shallow dish. Then dredge each chicken piece in this mixture to get them coated nice and even.
Heat your olive oil in a big skillet on medium-high. Add the chicken pieces and cook for about 4 to 5 minutes each side till they turn golden brown and are cooked through. Remove them and set aside.
Lower the heat to medium. Toss in minced garlic and cook it just a minute till it smells fragrant, don’t let it burn.
Pour in that white wine and scrape the bottom of the pan to lift all those brown bits. Let the wine simmer for 2 to 3 minutes till it’s about half gone.
Add chicken broth and bring it to a simmer. Let it reduce a bit by cooking another 5 minutes. Then stir in heavy cream and simmer another 3 to 4 minutes so your sauce thickens just right.
Put your browned chicken back in the skillet and spoon sauce over each piece. Simmer it 2 to 3 minutes more to warm everything through.
Serve it hot with creamy lemon sauce poured over. Garnish with extra Parmesan, lemon zest, and parsley for that fancy touch. You good to eat!
Quick Tricks That Save Your Time
- Use pre-minced garlic or garlic paste if you’re rushing, it works real good.
- Grab a bottle of lemon pepper seasoning to save mixing your own blend.
- Skip homemade broth by using a good quality store-bought chicken broth for ease.
- Use quick release on the pressure cooker to jump to dinner faster when you’re hungry.
When You Finally Get to Eat
It’s a creamy, tangy bowl of comfort right there on your plate. The lemon really wakes up your taste buds without being overpowering. That Parmesan adds a nutty savoriness that pulls it all together.
The chicken cutlets stay juicy thanks to that sealing ring keeping all the steam and flavor locked in. You notice every bite is tender, melts kinda in your mouth even though it’s easy to make.
The sauce, oh wow, you wanna soak it up with spaghetti or maybe a crusty bread. It’s rich with garlic and a subtle kick of mustard powder that makes it interesting.
Y’all, the fresh parsley and lemon slice on top not only look nice but add a fresh, bright taste that balances the creaminess. You’re gonna wanna make this again for sure!
How to Store This for Later
If you got leftovers, put them in an airtight container and refrigerate. It'll stay good a couple days.
For a longer stash, freeze the chicken and sauce separately in freezer-safe containers. This helps keep the creamy sauce from separating as much.
When reheating, do it gently on the stove or microwave at medium power so the sauce doesn't break. Add a splash of broth if it feels too thick.
If you made spaghetti on the side, store it on its own, since soggy pasta ain't no fun. Reheat with a bit of olive oil or butter to freshen it up.
Everything Else You Wondered About
- Can I use chicken thighs instead of breasts? Heck yeah you can. Just adjust the cooking time. Thighs might need a few extra minutes in the cooker.
- What’s the deal with sealing ring maintenance? Gotta check the sealing ring regularly. If it’s cracked or smells funky, it’s time to replace. Keeps your cooker working right.
- Should I use quick release or natural release? For this recipe quick release is fine since chicken is tender. Natural release is better for tougher meats.
- Can I skip the wine? Sure thing. Just substitute extra chicken broth or a splash of white grape juice if you prefer no alcohol.
- Why does my sauce sometimes get thin? Might need longer simmer after pressure cooking to reduce it better. Or check if heavy cream is cold when you add it, which can mess up texture.
- Is it okay to double the recipe? Totally okay, just make sure your pressure cooker is big enough and don’t overpack. Increase cooking time only slightly if needed.
Creamy Lemon Chicken Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 boneless skinless chicken breasts large, cut into thin cutlets
- Lemon pepper seasoning to taste, generous
- ½ cup all-purpose flour for dredging
- ¼ cup Parmesan cheese finely grated, for coating
- 1 teaspoon garlic powder
- ¼ cup olive oil for browning chicken
- ½ cup dry white wine like chardonnay or pinot grigio
- 4 cloves garlic minced
- 1 ½ cups chicken broth plus 1 bouillon cube
- ¾ cup heavy cream room temperature
- 1 teaspoon mustard powder
- Parmesan cheese extra for topping
- lemon juice freshly squeezed
- butter cold salted, optional for silky finish
- fresh parsley
- spaghetti optional
Instructions
Instructions
- Slice chicken breasts lengthwise to get four thin cutlets. Pat dry and season both sides generously with lemon pepper seasoning.
- Mix flour, Parmesan cheese, and garlic powder in a shallow dish. Dredge chicken in mixture to coat evenly.
- Heat olive oil in skillet on medium-high. Cook chicken 4–5 minutes per side until golden brown and cooked through. Set aside.
- Lower heat to medium. Add minced garlic and sauté 1 minute until fragrant.
- Pour in white wine. Scrape bottom of pan. Simmer 2–3 minutes until reduced by half.
- Add chicken broth and bring to simmer. Cook 5 minutes to reduce slightly.
- Stir in heavy cream. Simmer 3–4 minutes until sauce thickens.
- Return chicken to skillet and spoon sauce over. Simmer 2–3 minutes to warm through.
- Serve hot with sauce. Garnish with extra Parmesan, parsley, and lemon zest.
Leave a Reply