Creamy Lemon Chicken Pressure Cooker Recipe
Tender chicken cutlets coated in a lemon pepper Parmesan crust, cooked to juicy perfection in a pressure cooker and finished with a creamy lemon sauce for a quick and delicious dinner.
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.
Notes
For extra richness, stir in a bit of cold butter before serving. Store leftovers in airtight container. Reheat sauce gently to avoid curdling.