Marry Me Chicken Made Easy in Your Pressure Cooker
Marry Me Chicken is creamy, juicy, and full of flavor! This pressure cooker recipe delivers tender chicken breasts coated in a rich garlic parmesan creamy sauce, cooked quickly and easily in one pot for a comforting and delicious meal.
Ingredients
Ingredients
- 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
- ½ teaspoon salt to bring out all the flavor hidden in the meat
- ¼ teaspoon black pepper ground, for a gentle bite
- 6 tablespoons all-purpose flour for dredging the chicken
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup chicken stock
- 1 cup heavy cream turns the sauce velvety
- ½ cup grated parmesan cheese for cheesy goodness
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup sundried tomatoes chopped
- 1 tablespoon fresh basil chopped
Instructions
Instructions
- Season those thin chicken cutlets generously with salt and black pepper.
- Dredge each piece in the flour, shaking off any excess for a light coat.
- Heat olive oil and butter in a large skillet over medium heat. When hot, add chicken and cook each side 3-4 minutes until golden and crusty. Set aside.
- In the same skillet, sauté minced garlic for about a minute until fragrant, avoiding burning.
- Pour in chicken stock and scrape browned bits off the pan bottom. Let it simmer.
- Stir in heavy cream and parmesan cheese. Simmer 3-5 minutes until sauce thickens and becomes rich.
- Season with chili flakes, thyme, oregano, and salt and pepper to taste. Add sundried tomatoes.
- Return chicken to skillet and coat with sauce. Let simmer for a few more minutes to meld flavors and warm through.
- Garnish with fresh chopped basil and serve warm over pasta or rice.
Notes
Chicken cutlets are best sliced thin, about ¼ inch thick; use a meat mallet if needed. Boneless skinless chicken thighs can replace breasts but require longer cooking. Add sundried tomato oil when sautéing garlic for extra flavor. Use real parmesan for better melt and taste. Store leftovers in sealed containers for up to 3 days and reheat gently, adding chicken stock if sauce thickens. Avoid freezing creamy sauce as texture may change.