Creamy Garlic Parmesan Chicken in Your Pressure Cooker
This creamy garlic parmesan chicken is a one-pot pressure cooker delight, featuring seared chicken cutlets in a rich, cheesy sauce—comfort food ready in 30 minutes.
Equipment
- 1 Skillet 12-inch
- 1 Grater for cheese
Ingredients
Main ingredients
- 4 Chicken breast cutlets about ⅓ inch thin
- 2 teaspoons Garlic powder
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Olive oil for searing
- 2 tablespoons Unsalted butter
- 4 cloves Fresh garlic minced
- ½ cup Chicken broth
- 1 ⅓ cups Heavy cream plus more as needed
- ½ cup Freshly shredded parmesan plus garnish
- Chopped Italian parsley for garnish
Instructions
Instructions
- Season chicken cutlets with garlic powder, Italian seasoning, salt, pepper, and olive oil. Rub to ensure they're fully coated.
- In a large skillet, heat olive oil over medium. Sear chicken for about 4-5 minutes per side until golden and cooked through. Set aside.
- Melt butter in the same skillet; sauté minced garlic for 1-2 minutes until fragrant.
- Pour in chicken broth and bring to a simmer while scraping browned bits from the bottom of the pan.
- Add heavy cream and simmer for 3-4 minutes to thicken slightly.
- Stir in shredded parmesan until melted and sauce is glossy. Add more cream if needed.
- Return chicken to skillet and spoon sauce over the top. Simmer for 2-3 minutes until heated through.
- Garnish with more parmesan and chopped parsley before serving.
Notes
Use freshly grated parmesan for the best texture. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on low heat with a splash of cream or broth.