The Original Marry Me Chicken Pressure Cooker Recipe
This creamy sun-dried tomato chicken recipe uses pressure cooking to lock in flavors and deliver tender, juicy results fast. Perfect for quick weeknight dinners that taste indulgent and comforting.
Ingredients
Main ingredients
- 3 Tbsp. extra-virgin olive oil keep it divided so it works real good
- 4 boneless, skinless chicken breasts the star of the show
- kosher salt a must-have seasoning
- freshly ground black pepper for that punch
- 2 cloves garlic finely chopped
- 1 Tbsp. fresh thyme leaves herbal notes that lift the dish
- 1 tsp. crushed red pepper flakes adds just a little kick
- ¾ cup low-sodium chicken broth that broth depth kicks in here
- ½ cup sun-dried tomatoes finely chopped, sweet and tangy yum
- ½ cup heavy cream for creamy, dreamy sauce
- ¼ cup Parmesan finely grated, cheesy love
- fresh basil torn, for serving
Instructions
Instructions
- Heat 2 tablespoons of olive oil in your largest skillet over medium-high. You gotta get it nice and hot but not smoking.
- Season chicken breasts well with kosher salt and freshly ground black pepper.
- Cook each side of the chicken about 5-7 minutes till golden brown. Remove and set aside.
- Add last tablespoon of olive oil. Toss in garlic, thyme leaves, and crushed red pepper flakes. Cook about a minute until fragrant.
- Pour in the chicken broth. Scrape up any browned bits from the pan bottom.
- Stir in sun-dried tomatoes and heavy cream. Simmer until slightly thickened, about 5 minutes, watching carefully.
- Return chicken breasts to skillet. Simmer in sauce until cooked through, about 5 minutes.
- Serve chicken with sauce spooned over. Sprinkle fresh torn basil and Parmesan on top.
- Enjoy your creamy sun-dried tomato chicken dish.
Notes
Use pre-chopped garlic to save prep time. Prepare fresh herbs ahead for convenience. Store leftovers in airtight container for 3-4 days or freeze separately.