That first hiss from the cooker tells you something good is happening. It’s kinda like a sign — your kitchen's about to fill up with smells that get you all excited. You watch the pressure build knowing your patience is gonna pay off real soon.
While the cooker does its thing, you spot the tiny bubbles dancing at the edges of that rich sauce you whipped up. You remember how simple this all was — just you, some chicken breasts, and a few fancy ingredients making a perfect team. That’s the kinda dinner that feels big but comes together quick.
Then comes the natural release, where patience truly wins. You hear the gentle hiss soften and you know the tender pull on that chicken is gonna be just right. You can’t wait to spoon that creamy, sun-dried tomato richness over the plate and dig in.
The Truth About Fast Tender Results
- You don’t gotta babysit the cooker when it’s pressure buildin. It locks in flavors and juices.
- Chicken becomes super tender without drying out—it’s all about that perfect balance of time and heat.
- Natural release helps keep things juicy, unlike fast releases which might toughen meat up a bit.
- Broth depth really comes through with the pressure cooking process — flavors get concentrated beautifully.
- Plus, the heavy cream adds richness that melts into tender chicken for a cozy meal feeling.
- This method cuts your usual cooking time way down, freeing you up for other stuff.
Use this pressure cooking technique to achieve the tender chicken results quickly in your own kitchen, much like in our Healthy Taco Casserole recipe, which also benefits from locked-in moisture and flavors.
Embrace the natural release method to keep moisture, as explained in our post on pressure cooker safety tips, which also discusses how this prevents toughness in meats.
The Complete Shopping Rundown
- 3 Tbsp. extra-virgin olive oil (keep it divided so it works real good)
- 4 boneless, skinless chicken breasts (the star of the show)
- Kosher salt (a must-have seasoning)
- Freshly ground black pepper (for that punch)
- 2 garlic cloves, finely chopped (you’ll smell this coming!)
- 1 Tbsp. fresh thyme leaves (herbal notes that lift the dish)
- 1 tsp. crushed red pepper flakes (adds just a little kick)
- ¾ cup low-sodium chicken broth (that broth depth kicks in here)
- ½ cup finely chopped sun-dried tomatoes (sweet and tangy yum)
- ½ cup heavy cream (for creamy, dreamy sauce)
- ¼ cup finely grated Parmesan (cheesy love)
- Torn fresh basil, for serving (because fresh herbs always win)
Walking Through Every Single Move
Step one, heat 2 tablespoons of olive oil in your largest skillet over medium-high. You gotta get it nice and hot but not smoking.
Next, season those chicken breasts well with kosher salt and freshly ground black pepper. Don’t be shy here — flavors start with the seasoning.
Slide the chicken into the skillet. Cook each side about 5-7 minutes till golden brown. You notice that gorgeous color? That’s flavor building up. Then, remove it and set aside.
Now add the last tablespoon of olive oil. Toss in garlic, thyme leaves, and crushed red pepper flakes. Cook just about a minute or until fragrant. The kitchen should smell pretty good by now.
Pour in the chicken broth. Make sure to scrape up any browned bits from the bottom of the pan. Those bits add serious depth.
Stir in sun-dried tomatoes and heavy cream. Let that simmer until thickened slightly, probably 5 minutes. You gotta keep an eye so it doesn’t burn or stick.
Return your chicken breasts to the skillet. Let them simmer in this sauce till cooked through, about 5 more minutes. The pressure build here is mostly replaced by the simmer meld.
Finally, serve with that sauce spooned over, sprinkle fresh torn basil on top. If you wanna, sprinkle that Parmesan too and dig in.
If you love dishes that come together quickly but taste like a treat, you might also enjoy our Bacon And Egg Empanadas or Best Breakfast Tacos for more great pressure cooker recipes.
Quick Tricks That Save Your Time
- Use pre-chopped garlic from the store — it’s not perfect but saves that prep.
- Grab pre-cut chicken breasts or pound them for even cooking.
- When simmering sauce, cover loosely to speed thickening without risking splatters.
- Prepare fresh herbs ahead and store in the fridge in a damp paper towel.
- Keep sun-dried tomatoes ready in sealed jars so they’re handy for quick meal fixes.
For easier dinners on busy nights, consider prepping components like fresh herbs or pre-cut meat as mentioned in our Spinach Salad With Bacon And Eggs recipe post.
What It Tastes Like Fresh From the Pot
The first bite feels like a buttery, creamy hug with just right heat from those crushed red pepper flakes. The tender pull on the chicken shows it’s been softly cooked to juicy perfection.
Every forkful kinda carries you through layers — the richness from cream, tang from sun-dried tomatoes, and those herbal whispers of thyme and basil. It’s cozy but still feels special enough for company.
The broth depth melts in your mouth, balanced by Parmesan’s cheesy hint on top. You notice the garlic and pepper bringing a little kick without overwhelming the simple comfort of the dish.
Pair this creamy chicken with a refreshing side like a crisp salad from our Spinach Salad With Bacon And Eggs post for balanced textures and flavors.
Your Leftover Strategy Guide
First, store leftovers in an airtight container in the fridge. It usually keeps well for 3-4 days.
If you wanna freeze, portion the chicken and sauce separately to keep texture from changing too much.
Reheat gently over low heat or in your pressure cooker on slow release setting with a splash of broth to keep it moist.
For best flavor, freshen up with a sprinkle of fresh basil or a little more Parmesan right before serving again.
Everything Else You Wondered About
- Can I use chicken thighs instead? Yeah, thighs work great. Just adjust cook time slightly for thickness.
- Is it okay to skip the heavy cream? Sure, but sauce won’t be as rich or smooth.
- Can I add veggies? Definitely. Spinach or mushrooms toss in nicely during the sauce simmer step.
- What’s the best way to handle sun-dried tomatoes? Finely chop ’em so they mix smoothly into the sauce without clumping.
- How long should natural release take? Usually about 10 minutes for this dish — it’s worth the wait for tender pull.
- Can I make this gluten-free? Yep, all ingredients are naturally gluten-free as long as you watch your broth labels.
Explore other quick meals and insightful cooking tips like in our Deviled Eggs With Bacon post for a delightful next dish.
The Original Marry Me Chicken Pressure Cooker Recipe
Ingredients
Main ingredients
- 3 Tbsp. extra-virgin olive oil keep it divided so it works real good
- 4 boneless, skinless chicken breasts the star of the show
- kosher salt a must-have seasoning
- freshly ground black pepper for that punch
- 2 cloves garlic finely chopped
- 1 Tbsp. fresh thyme leaves herbal notes that lift the dish
- 1 tsp. crushed red pepper flakes adds just a little kick
- ¾ cup low-sodium chicken broth that broth depth kicks in here
- ½ cup sun-dried tomatoes finely chopped, sweet and tangy yum
- ½ cup heavy cream for creamy, dreamy sauce
- ¼ cup Parmesan finely grated, cheesy love
- fresh basil torn, for serving
Instructions
Instructions
- Heat 2 tablespoons of olive oil in your largest skillet over medium-high. You gotta get it nice and hot but not smoking.
- Season chicken breasts well with kosher salt and freshly ground black pepper.
- Cook each side of the chicken about 5-7 minutes till golden brown. Remove and set aside.
- Add last tablespoon of olive oil. Toss in garlic, thyme leaves, and crushed red pepper flakes. Cook about a minute until fragrant.
- Pour in the chicken broth. Scrape up any browned bits from the pan bottom.
- Stir in sun-dried tomatoes and heavy cream. Simmer until slightly thickened, about 5 minutes, watching carefully.
- Return chicken breasts to skillet. Simmer in sauce until cooked through, about 5 minutes.
- Serve chicken with sauce spooned over. Sprinkle fresh torn basil and Parmesan on top.
- Enjoy your creamy sun-dried tomato chicken dish.
