Creamy Lemon Herb Chicken in Your Pressure Cooker
This pressure cooker creamy lemon herb chicken features juicy thighs simmered in a garlic, white wine, and parmesan sauce with fresh lemon and herbs – quick, flavorful, and perfect for an easy dinner.
Equipment
- 1 Skillet Large
Ingredients
Main Ingredients
- 6 Boneless, skinless chicken thighs
- ½ cup All-purpose flour
- Kosher salt to taste
- Black pepper to taste
- 2 tablespoons Olive oil
- ¼ cup White wine
- 3 cloves Garlic grated
- ¾ cup Heavy cream
- ½ cup Parmesan cheese finely grated
- 1 Lemon zest and juice
- 2 tablespoons Fresh parsley roughly chopped
- 2 tablespoons Fresh dill roughly chopped
- 2 tablespoons Chives sliced
- 2 tablespoons Fresh basil thinly sliced
Instructions
Instructions
- Mix your flour with kosher salt and black pepper in a shallow dish.
- Dredge chicken thighs in the flour mixture and shake off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 4-5 minutes on each side until golden brown. Remove and set aside.
- Lower heat to medium. Add white wine to deglaze the pan, scraping up brown bits.
- Add grated garlic and cook for 1 minute until fragrant.
- Stir in heavy cream and bring to a gentle simmer.
- Add parmesan, lemon zest, and lemon juice, stirring until smooth and creamy.
- Return chicken thighs to skillet. Simmer for 10-15 minutes until cooked through and sauce thickens.
- Garnish with fresh parsley on top.
- Serve warm with lemon wedges.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months. Reheat gently on the stovetop to preserve texture and creaminess.