Caramelized Onion Cream Sauce with Chicken
Juicy seared chicken breasts are pressure-cooked in a rich, buttery cream sauce with sweet caramelized onions and herbs — all in one pot for a comforting, gourmet-style meal at home.
Equipment
- 1 Pressure cooker with sauté function
Ingredients
Main ingredients
- 4 boneless skinless chicken breasts seasoned with salt and pepper
- 2 tablespoons olive oil for searing
- 2 large onions thinly sliced
- 3 cloves garlic minced
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- thyme to taste
- 1 tablespoon butter
- fresh parsley for garnish
Instructions
Instructions
- Season chicken with salt and pepper. Sear in olive oil until golden brown on both sides (4-5 minutes per side), then set aside.
- Add butter and sliced onions to the same pot, caramelize for 15-20 minutes, stirring often.
- Add minced garlic and cook for 1 minute until fragrant.
- Deglaze the pan with white wine, scraping up all brown bits.
- Add chicken broth, heavy cream, and thyme. Simmer for 3-5 minutes to slightly thicken.
- Return the chicken to the pot and coat with the sauce.
- Seal lid and pressure cook for 8-10 minutes.
- Do a slow release and adjust seasoning if needed.
- Garnish with chopped parsley before serving.
Notes
Serve hot over mashed potatoes, pasta, or rice. Leftovers keep well for 3 days refrigerated or up to 2 months frozen.