Creamy Garlic Parmesan Chicken Made Easy in Your Pressure Cooker
This creamy garlic parmesan chicken is a quick 30-minute pressure cooker meal that delivers incredible flavor with minimal effort. Perfectly seared chicken simmers in a rich, garlicky sauce studded with parmesan and herbs. Comfort food made effortless!
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.
Notes
Use an instant read thermometer to ensure chicken reaches 165°F internally. Store leftovers in airtight container for up to 3 days or freeze for up to 2 months.