Creamy Smothered Chicken - Your Next Pressure Cooker Favorite
This creamy smothered chicken recipe combines tender chicken breasts with a rich, velvety mushroom and bacon sauce. Using a pressure cooker speeds up the cooking process while locking in flavors, resulting in a comforting, home-style dish that's perfect for weeknight dinners.
Equipment
- 1 Large skillet for searing and cooking sauce
Ingredients
Main ingredients
- 4 pieces Chicken breasts thin fillets or whole
- 1 tsp Salt to taste
- ½ tsp Freshly ground black pepper to taste
- 2 tbsp tablespoon Olive oil
- 6 slices Bacon thick-cut, diced
- 200 g Fresh mushrooms white button or cremini, sliced
- 3 cloves Garlic minced
- 2 tablespoon Butter
- 2 tablespoon All-purpose flour for roux
- ½ cup Heavy cream or half-and-half
- ½ cup Whole milk
- 1 tsp Salt for seasoning sauce
- 2 tablespoon Fresh parsley chopped, for garnish
Instructions
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper.
- Sear chicken until golden on both sides, about 4-5 minutes each. Cook through but keep juicy. Remove chicken and set aside.
- Cook diced bacon in the same skillet until crispy. Set bacon aside, keep the drippings.
- Add butter to bacon drippings and melt over medium heat. Add mushrooms and cook until tender, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over mixture and stir to form a roux. Cook for 2 minutes to remove raw flour taste.
- Slowly whisk in heavy cream and milk, stirring until sauce is smooth and thickened, about 5-7 minutes.
- Season sauce with salt and stir in crispy bacon bits.
- Return chicken to skillet and spoon sauce over. Cook a few minutes more to warm through.
- Serve warm over rice or as desired.
- Prep ingredients ahead by slicing mushrooms, mincing garlic, and dicing bacon.
- Use pre-sliced mushrooms to save time.
- For quicker sauce, use half heavy cream and half milk; it thickens faster and stays smooth.
- Garnish with chopped fresh parsley before serving for a bright, fresh finish.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze portions wrapped tightly and defrost overnight in the fridge. Reheat gently on low heat or in pressure cooker with broth, using quick release to avoid overcooking.