Caramelized Onion Cream Sauce with Chicken
This rich and cozy dish features tender chicken breasts simmered in a creamy Parmesan and caramelized onion sauce—all made fast and hands-off in a pressure cooker for irresistible flavor with minimal effort.
Equipment
- 1 Pressure Cooker with sauté and pressure modes
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts good for fast pressure cooking
- 2 tablespoons olive oil for that golden sear on the chicken
- 2 large yellow onions sliced thin to caramelize real good
- 2 tablespoons unsalted butter adds richness to the onions
- ½ cup dry white wine perfect to deglaze and lift all browned bits
- 1 cup heavy cream makes the sauce creamy and luscious
- ½ cup grated Parmesan cheese for that cheesy savory punch
- 1 teaspoon garlic powder brings flavor without fresh garlic fuss
- Salt and black pepper season well
- 1 teaspoon fresh thyme leaves optional; fresh herbs add a nice finish
Instructions
Instructions
- Season chicken breasts with salt, pepper, and garlic powder. Set aside while you prep onions.
- Heat olive oil in your pressure cooker’s skillet mode. Sear chicken 4–5 minutes each side until golden brown. Remove and set aside.
- Add butter and onions to the pot. Cook over medium heat stirring often till onions turn deep golden, about 15–20 minutes.
- Pour in wine, scraping browned bits off bottom. Let simmer 2–3 minutes to reduce slightly.
- Stir in heavy cream and Parmesan cheese. Return chicken to the pot. Lock lid, set to high pressure. Cook for 10 minutes.
- Use slow release to let pressure drop naturally. Add thyme if desired, taste, and adjust salt or pepper.
- Plate the chicken and sauce hot and serve immediately.
Notes
This sauce goes great over mashed potatoes or rice to soak up all the goodness. Leftovers reheat well with a splash of cream or milk.