1-Pan, Creamy Garlic Herb Chicken
This one-pan creamy garlic herb chicken is packed with flavor from Cajun seasoning, garlic cloves, fresh herbs, and a parmesan cream sauce, all deliciously pressure cooked for fast & juicy results.
Equipment
- 1 Pressure cooker Multi-function like Instant Pot
Ingredients
Main ingredients
- 4 chicken breasts boneless, skinless (about 2 pounds), lightly pounded
- to taste Creole Cajun seasoning homemade or store-bought
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 shallot finely diced
- 10 cloves garlic whole
- 1 cup chicken stock or broth
- 1 tablespoon lemon juice fresh-squeezed
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes optional
- 1 tablespoon Dijon mustard smooth or whole grain
- 1 cup heavy whipping cream
- 1 tablespoon fresh tarragon roughly chopped, plus more for garnish
- 1 tablespoon fresh parsley finely chopped
- ⅓ cup Parmesan cheese fresh grated
Instructions
Instructions
- Season chicken breasts on both sides with Creole Cajun seasoning.
- Heat olive oil and butter in pressure cooker on medium-high until hot.
- Sear chicken breasts for 5-6 minutes per side until golden. Set aside.
- Sauté shallot for 2-3 minutes until soft. Add garlic cloves and cook 2 minutes more.
- Add chicken stock, lemon juice, garlic powder, and red pepper flakes. Scrape up browned bits.
- Simmer for 5-7 minutes to reduce.
- Return chicken to pot. Spoon sauce over. Close lid, seal valve, and bring to pressure.
- Pressure cook on high for 8 minutes. Let naturally release for 10 minutes.
- Open lid. Stir in Dijon, cream, tarragon, parsley, and Parmesan. Mix to thicken sauce.
- Serve hot over mashed potatoes or preferred sides. Spoon extra sauce on top.
Notes
Store leftover chicken and sauce in airtight containers in fridge for up to 4 days, or freeze for longer storage. Reheat gently to retain texture.