The pressure builds and you start counting down minutes until you eat. You spot that sealing ring snug and ready to hold all the steam tight inside. The valve hiss is your timer's soundtrack now, as you wait in sweet anticipation.
You've tossed the chicken thighs in that garlic herb seasoning. You recall how you browned them just right, golden edges promising flavor. The broth depth fills the cooker with aroma even before you close the lid.
Your mind drifts to what’s next while the natural release gently cools the meal. You smell those fresh minced herbs merging with creamy cheese. At last, the sigh of the steam cues your cue to grab a plate and dig in.
The Truth About Fast Tender Results
- Pressure cooking lets heat and steam get right in to tenderize chicken fast.
- The sealing ring keeps all that steam from escaping so your broth stays full and flavorful.
- That valve hiss means it’s working hard, cooking super quick under pressure.
- Natural release helps chicken stay juicy instead of drying out from a quick vent.
- Using broth adds depth to the sauce, making everything taste richer and less watered down.
For more tips on pressure cooking, check out our pressure cooking tips and discover related delicious healthy ground turkey skillet recipes and baked Caesar chicken dishes.
Your Simple Ingredient Checklist
- 1 lb boneless skinless chicken thighs – they cook evenly and soak up flavor real good.
- 2 garlic cloves chopped – nothing wakes up taste buds like fresh garlic.
- 1 cup chicken broth or water plus a little extra if you need it – broth’s best for that deep savory base.
- 1 ½ teaspoons garlic herb seasoning divided – you wanna spread flavor layers all through the dish.
- 2 tablespoons fresh minced herbs like parsley, chives, or tarragon – fresh herbs brighten the creamy sauce beautifully.
- 4 oz soft cheese sliced in 4 pieces – goat cheese or cream cheese works awesome for melting into rich creaminess.
- Salt, optional – only if your garlic herb seasoning doesn’t already got some salt in it.
- Pepper to taste – you gotta balance out that herbiness with a little bite.
Walking Through Every Single Move
Step one you season chicken thighs with a teaspoon of garlic herb seasoning, salt if you want it, and pepper. You gotta make sure that flavor sticks.
Next, heat your skillet over medium-high heat. Sear the chicken thighs for 4-6 minutes per side till they look golden-brown and smell real good. Then take them off the heat and set aside.
Turn the skillet down to medium and toss in chopped garlic. Let it sauté for a minute till it's fragrant. You'll smell that hint of garlic popping right out.
Add your chicken broth or water to the skillet, bring it to a simmer, and scrape up those yummy browned bits stuck on the bottom. This broth depth adds lots of character.
Then it’s time to stir in the soft cheese until it melts all smooth and creamy. Add the rest half teaspoon of garlic herb seasoning and mix in fresh herbs.
Put the chicken back in the pan and let it simmer a couple minutes. Spoon that creamy sauce over the chicken to soak in all the flavors.
Finally, tweak salt and pepper to taste and get ready to serve this beauty hot and fresh. You’re gonna love the way it all blends together.
Smart Shortcuts for Busy Days
Grab pre-chopped garlic and saved herbs if you got them in your fridge, it saves loads of time.
Use a garlic herb seasoning blend that already has salt for less measuring and mixing.
Cook chicken thighs in batches if your skillet is small to keep that nice golden sear.
If you wanna skip the stove step, try searing chicken right in your pressure cooker on sauté mode and go from there.
The Flavor Experience Waiting for You
As you dig in, you sense how tender those chicken thighs got cooked just right under pressure. Each bite is juicy and melts with creamy garlic-y goodness.
The fresh herbs give that pop of green freshness while the soft cheese makes sauce crazy silky and smooth. Garlic herb seasoning keeps it lively without overpowering.
The warm sauce clings to chicken beautifully, coating every piece with flavor that feels like a comforting hug after a long day. You can't stop smiling.
Your Leftover Strategy Guide
Pop leftovers in an airtight container and chill in your fridge within two hours after eating. They'll stay good for 3 to 4 days tops.
If you prefer freezing, wrap portions in freezer-safe bags and squeeze out air before sealing. Frozen leftovers keep for about 2 months.
Reheat gently in a skillet over low heat or in short bursts in the microwave so you don't lose creamy sauce texture or dry out chicken.
Your Most Asked Questions Answered
Can I use chicken breasts instead of thighs? You sure can. Just reduce pressure cook time a bit since breasts cook faster and can dry out easier.
What’s the deal with the sealing ring? It’s super important to hold in steam tight so your pressure cooker builds pressure correctly. No tight seal means no good cooking.
Do I have to use soft cheese? Soft cheese like goat or cream cheese melts smooth for creamy sauce. Hard cheeses won’t work same so best to stick with soft.
How do I know when to natural release? Once cooking time’s done, just let the cooker cool down itself instead of quick releasing steam. This keeps juices locked in chicken.
Can I swap fresh herbs for dried? Sure, but fresh herbs bring more brightness. If using dried, reduce by half since they’re stronger.
Is it okay to add salt if my seasoning has salt? Taste first before adding salt. You can always add more later but you can't take salt out once in!
Looking for more pressure cooker chicken recipes? Try our Making Queso Chicken Enchiladas For Fast Weeknight Meals for another cheesy, fast favorite or dive into Healthy Ground Turkey Taco Skillet for a quick skillet meal with bold flavors.
15-Minute Creamy Garlic Herb Chicken
Equipment
- 1 Large skillet
- 1 Whisk
Ingredients
Main ingredients
- 1 lb Boneless skinless chicken thighs
- 2 Garlic cloves chopped
- 1 cup Chicken broth or water plus more if needed
- 1 ½ teaspoon Garlic herb seasoning divided
- 2 tablespoon Fresh minced herbs parsley, chives, tarragon or mix
- 4 oz Soft cheese sliced in 4, goat cheese or cream cheese
- Salt optional, if seasoning lacks salt
- Pepper to taste
Instructions
Instructions
- Pat chicken dry and season with salt, pepper, and ½ teaspoon garlic herb seasoning.
- Place chicken in a cold skillet. Heat to medium-high and cook without moving for 8 minutes.
- Chop garlic and herbs. Prep broth or water, cheese, and remaining seasoning.
- Flip chicken and cook 2 more minutes. Remove from pan and set aside.
- Lower heat. Add oil, garlic, and remaining seasoning. Cook 30 seconds till fragrant.
- Deglaze with ¼ cup broth and stir, scraping up bits. Add cheese one piece at a time, whisking. Add more broth until creamy.
- Stir in herbs, taste and adjust seasoning. Return chicken and juices to pan, coat with sauce, and serve hot.
