Creamy Garlic Parmesan Chicken Pressure Cooker Recipe
Juicy chicken tenders crusted in Parmesan and crispy panko, nestled in a creamy garlic sauce. Quick sear then pressure cooked for total flavor, this meal brings comfort and richness without the fuss.
Equipment
- 1 Skillet for searing chicken
- 1 Saucepan for preparing garlic cream sauce
- 1 Baking sheet lined with parchment
Ingredients
Main Ingredients
- 2 pounds chicken breast tenders
- to taste Salt and freshly ground black pepper
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups freshly grated Parmesan cheese
- 1 cup Italian-seasoned panko bread crumbs
- 1 teaspoon smoked paprika
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 cups heavy cream
- chopped fresh parsley for garnish (optional)
Instructions
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Season chicken tenders with salt and pepper. Dredge in flour, then dip in beaten eggs.
- Combine Parmesan, panko, and smoked paprika. Coat chicken thoroughly in mixture.
- Heat 2 tablespoon butter and 1 tablespoon olive oil in skillet over medium heat. Sear chicken 2–3 minutes per side.
- Transfer seared chicken to baking sheet and bake 15–18 minutes until fully cooked.
- While baking, melt remaining butter in saucepan. Sauté garlic until fragrant, about 1 minute.
- Add heavy cream, bring to simmer. Cook 3–5 minutes until thickened, stir in extra Parmesan.
- Season finished sauce to taste and pour over cooked chicken before serving.
Notes
Serve with plain pasta or mashed potatoes. For more depth, add red pepper flakes to sauce. Garnish with fresh parsley for color and freshness.