why make this recipe
This Instant Pot Garlic Parmesan Chicken Recipe makes a fast, creamy, and tasty meal. It cooks chicken quickly and keeps it juicy. The sauce is rich with garlic and Parmesan, so it feels like a treat but is easy to make. If you like simple weeknight meals or want a dish to serve guests, this recipe works well. For another easy chicken idea, try the Chicken Chipotle Melt recipe for a spicy change.
introduction
This recipe uses an Instant Pot to cook chicken fast and lock in flavor. You get seared chicken and a creamy garlic Parmesan sauce all in one pot. The steps are clear and the sauce is easy to make. It is good over pasta, rice, or with vegetables. If you want to try a different chicken style later, you might like reading about Churu Chicken Amarillo for a creamy Peruvian twist.
how to make Instant Pot Garlic Parmesan Chicken Recipe
- Pat the chicken breasts dry with paper towels (this helps with searing). If the breasts are very thick (over 1.5 inches), you can slice them horizontally into thinner cutlets or pound them slightly to ensure even cooking. Season both sides generously with salt, black pepper, Italian seasoning, and optional red pepper flakes.
- Select the “Sauté” function on your Instant Pot and set it to “Normal” or “Medium-High” heat. Allow the pot to heat up – it usually indicates “Hot” when ready. Add the olive oil and butter. Once the butter is melted and shimmering, carefully place the seasoned chicken breasts in the hot inner pot. Sear for 2-3 minutes per side, just until lightly golden brown. You may need to do this in batches to avoid overcrowding the pot. The goal isn’t to cook the chicken through, but to develop flavor. Remove the seared chicken and set it aside on a plate.
- Add the minced garlic to the pot. Sauté for about 30-60 seconds, stirring constantly, until fragrant. Be very careful not to burn the garlic, as it will become bitter. If the pot seems too hot, turn off the Sauté function momentarily.
- Pour the chicken broth into the pot. Use a wooden spoon or spatula to scrape up any browned bits (fond) stuck to the bottom of the pot. This step is crucial for flavor and helps prevent the dreaded “BURN” notice on the Instant Pot. Ensure the bottom is completely clean. Turn off the “Sauté” function.
- Return the seared chicken breasts to the Instant Pot, nestling them into the broth. If you have any accumulated juices on the plate where the chicken rested, pour those in too – that’s pure flavor!
- Secure the lid onto the Instant Pot, ensuring the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” function (depending on your model) and set the timer.
- For medium-sized whole breasts: Cook on High Pressure for 10 minutes.
- For thicker whole breasts: Cook on High Pressure for 12 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This helps keep the chicken tender and juicy. After 10 minutes of natural release, carefully move the steam release valve to the “Venting” position to release any remaining pressure (Quick Release – QR). Be cautious of the hot steam.
- Once the pin drops, carefully open the lid. Use tongs to remove the chicken breasts from the pot and place them on a clean plate or cutting board. Check the internal temperature with a meat thermometer; it should register at least 165°F (74°C). Let the chicken rest while you finish the sauce. You can tent it loosely with foil to keep warm.
- Select the “Sauté” function again, setting it to “Low” or “Normal”. If using cream cheese, add the softened cubes to the hot broth in the pot and whisk until melted and smooth.
- Slowly pour in the heavy cream, whisking continuously. Bring the sauce to a gentle simmer (do not bring to a rolling boil). Gradually stir in the grated Parmesan cheese, whisking until the cheese is fully melted and the sauce is smooth and creamy. Taste the sauce and adjust seasoning if necessary (more salt, pepper?).
- If you prefer a thicker sauce, prepare the cornstarch slurry by whisking the cornstarch and cold water together until smooth. Pour the slurry into the simmering sauce while whisking constantly. Let it simmer for 1-2 minutes until the sauce has thickened to your desired consistency. Turn off the “Sauté” function.
- You can either return the whole chicken breasts to the pot and spoon the sauce over them, or slice/cube the chicken and stir it back into the sauce to coat evenly. Stir in the chopped fresh parsley.
- Plate the Instant Pot Garlic Parmesan Chicken and spoon extra sauce over the top. Enjoy!
Ingredients :
Chicken: 1.5 – 2 lbs Boneless, Skinless Chicken Breasts (about 3-4 medium breasts), Fat for Searing: 1 Tablespoon Olive Oil + 1 Tablespoon Unsalted Butter, Aromatics: 8-10 Cloves Garlic, minced (Don’t be shy with the garlic!), Seasoning:
1 teaspoon Salt (adjust to taste), 1/2 teaspoon Black Pepper, freshly ground, 1 teaspoon Italian Seasoning (or a mix of dried oregano, basil, thyme), 1/4 teaspoon Red Pepper Flakes (optional, for a tiny kick), Liquid: 1 cup Low-Sodium Chicken Broth (essential for pressure cooking and flavor), Creamy Base:
1/2 cup Heavy Cream (at room temperature, if possible), 4 oz Cream Cheese, softened and cut into cubes (optional, but adds extra creaminess and tang), Cheese: 3/4 cup Grated Parmesan Cheese (use freshly grated for best melting and flavor), Thickener (Optional): 1 Tablespoon Cornstarch mixed with 2 Tablespoons Cold Water (slurry), Garnish: 2 Tablespoons Fresh Parsley, chopped
Directions :
Pat the chicken breasts dry with paper towels (this helps with searing). If the breasts are very thick (over 1.5 inches), you can slice them horizontally into thinner cutlets or pound them slightly to ensure even cooking. Season both sides generously with salt, black pepper, Italian seasoning, and optional red pepper flakes., Select the “Sauté” function on your Instant Pot and set it to “Normal” or “Medium-High” heat. Allow the pot to heat up – it usually indicates “Hot” when ready. Add the olive oil and butter. Once the butter is melted and shimmering, carefully place the seasoned chicken breasts in the hot inner pot. Sear for 2-3 minutes per side, just until lightly golden brown. You may need to do this in batches to avoid overcrowding the pot. The goal isn’t to cook the chicken through, but to develop flavor. Remove the seared chicken and set it aside on a plate., Add the minced garlic to the pot. Sauté for about 30-60 seconds, stirring constantly, until fragrant. Be very careful not to burn the garlic, as it will become bitter. If the pot seems too hot, turn off the Sauté function momentarily., Pour the chicken broth into the pot. Use a wooden spoon or spatula to scrape up any browned bits (fond) stuck to the bottom of the pot. This step is crucial for flavor and helps prevent the dreaded “BURN” notice on the Instant Pot. Ensure the bottom is completely clean. Turn off the “Sauté” function., Return the seared chicken breasts to the Instant Pot, nestling them into the broth. If you have any accumulated juices on the plate where the chicken rested, pour those in too – that’s pure flavor!, Secure the lid onto the Instant Pot, ensuring the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” function (depending on your model) and set the timer., For medium-sized whole breasts: Cook on High Pressure for 10 minutes., For thicker whole breasts: Cook on High Pressure for 12 minutes., Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This helps keep the chicken tender and juicy. After 10 minutes of natural release, carefully move the steam release valve to the “Venting” position to release any remaining pressure (Quick Release – QR). Be cautious of the hot steam., Once the pin drops, carefully open the lid. Use tongs to remove the chicken breasts from the pot and place them on a clean plate or cutting board. Check the internal temperature with a meat thermometer; it should register at least 165°F (74°C). Let the chicken rest while you finish the sauce. You can tent it loosely with foil to keep warm., Select the “Sauté” function again, setting it to “Low” or “Normal”. If using cream cheese, add the softened cubes to the hot broth in the pot and whisk until melted and smooth., Slowly pour in the heavy cream, whisking continuously. Bring the sauce to a gentle simmer (do not bring to a rolling boil). Gradually stir in the grated Parmesan cheese, whisking until the cheese is fully melted and the sauce is smooth and creamy. Taste the sauce and adjust seasoning if necessary (more salt, pepper?)., If you prefer a thicker sauce, prepare the cornstarch slurry by whisking the cornstarch and cold water together until smooth. Pour the slurry into the simmering sauce while whisking constantly. Let it simmer for 1-2 minutes until the sauce has thickened to your desired consistency. Turn off the “Sauté” function., You can either return the whole chicken breasts to the pot and spoon the sauce over them, or slice/cube the chicken and stir it back into the sauce to coat evenly. Stir in the chopped fresh parsley., Plate the Instant Pot Garlic Parmesan Chicken and spoon extra sauce over the top. Enjoy!
how to serve Instant Pot Garlic Parmesan Chicken Recipe
Serve the chicken over pasta, rice, mashed potatoes, or cooked vegetables. Add a green salad or steamed broccoli on the side. Spoon extra sauce over the chicken and add a little more grated Parmesan. A slice of lemon on the side brightens the dish.
how to store Instant Pot Garlic Parmesan Chicken Recipe
Cool the chicken and sauce to room temperature within two hours. Store in an airtight container in the fridge for 3-4 days. Reheat gently on the stove over low heat or in the microwave in short bursts. If the sauce thickens in the fridge, add a splash of milk or broth when reheating and stir. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Instant Pot Garlic Parmesan Chicken Recipe
- Pat chicken dry for better sear.
- Do not skip scraping the pot after adding broth. This prevents a burn notice.
- Use room-temperature cream so the sauce blends better.
- Taste and add salt near the end because Parmesan is salty.
- For a richer sauce, add the optional cream cheese.
- If you want a quicker slice, pound breasts to even thickness.
For other chicken ideas and cooking tips, read more on chicken hearts recipes and tips to expand your skills.
variation (if any)
- Add mushrooms or spinach to the sauce for more veggies.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Add sun-dried tomatoes for a tangy twist.
- Use boneless skinless chicken thighs for richer flavor and slightly different cook time.
FAQs
Q: Can I use frozen chicken breasts?
A: You can, but adjust time. You may need 12-15 minutes on high pressure depending on size. Always check temperature to reach 165°F (74°C).
Q: Can I skip cream cheese?
A: Yes. The sauce will still be creamy with heavy cream and Parmesan. Cream cheese adds extra body and tang.
Q: How do I stop the sauce from breaking?
A: Keep heat low when you add cream and cheese. Stir slowly and do not boil the sauce. If it separates, whisk in a small splash of broth or cream off the heat.
Q: Can I make this dairy-free?
A: Use full-fat coconut milk and a dairy-free Parmesan alternative. Texture and taste will change.
Q: Can I double the recipe?
A: Yes, but do not overfill the Instant Pot. Use two layers if needed and increase pressure time by a few minutes. Check your pot’s max fill line.
Instant Pot Garlic Parmesan Chicken
Ingredients
Method
- Pat the chicken breasts dry with paper towels to help with searing.
- If the breasts are very thick, slice them horizontally or pound them for even cooking.
- Season both sides generously with salt, black pepper, Italian seasoning, and optional red pepper flakes.
- Select the 'Sauté' function and set it to 'Normal' heat.
- Add olive oil and butter to the pot.
- Once the butter is melted, sear the chicken for 2-3 minutes per side until lightly golden brown.
- Remove the seared chicken and set aside.
- Add minced garlic to the pot and sauté for 30-60 seconds until fragrant.
- Pour in the chicken broth, scraping any browned bits from the bottom.
- Return the seared chicken to the pot.
- Secure the lid and set the steam release valve to 'Sealing'.
- Select 'Pressure Cook' and set timer for 10-12 minutes depending on chicken thickness.
- Allow pressure to release naturally for 10 minutes before quick releasing.
- Check internal temperature; it should be at least 165°F (74°C).
- Select 'Sauté' again, add cream cheese and whisk until smooth.
- Slowly add heavy cream, then gradually stir in grated Parmesan, whisking until smooth.
- For a thicker sauce, whisk cornstarch slurry and add it to the sauce, simmering for 1-2 minutes.
- Return chicken to the pot or slice and stir it into the sauce.
- Garnish with fresh parsley and plate the dish.
- Serve over pasta, rice, or vegetables with extra sauce.