That first hiss from the cooker tells you something good is happening. It’s like a little signal that your kitchen’s about to smell dang amazing. You catch that steam sneaking out and immediately your mouth starts watering a bit, right?
You will notice how quick that pressure cooker gets all that garlic and parmesan going in one pot. No waiting forever for things to cook slowly, just fast and creamy flavors building up. It’s kinda like a restaurant dish, but in your own home.
Once you pop it open and see that creamy sauce bubbling, you sorta realize dinner’s just minutes away. The chicken sinks right into that buttery, cheesy broth depth you worked up and you just wanna dig in. It’s like comfort food but without the wait.
The Real Reasons You Will Love This Method
- You get dinner on the table fast with the quick release and sealing ring keeping flavor locked in. Check out other quick release pressure cooker recipes for speedy meals.
- The pressure cooker’s steam cues help you nail perfect chicken every time without drying out. Similar pressure cooked chicken tips can guide your cooking.
- Using broth or dry white wine adds this deep savory taste that’s kinda dang satisfying. Explore pairing cooking with white wine for more flavor ideas.
- It’s mostly one pot work that means less mess later, which you definitely gonna appreciate.
- Slow release lets the sauce thicken just right while keeping the chicken super tender.
- The creamy parmesan sauce forms real nice and smooth with just a touch of garlic spice.
All the Pieces for This Meal
- 2 chicken breasts cut lengthwise in halves so they cook faster. How to cut chicken breast for faster cooking might help.
- Salt and pepper to taste cause you gotta season it well.
- Half a teaspoon garlic powder for that extra garlic punch.
- A tablespoon olive oil to sear your chicken golden.
- A tablespoon butter to get the sauce started right.
- A tablespoon flour to thicken the sauce just so.
- 3 cloves minced garlic cause fresh beats powder in the sauce.
- Half cup chicken broth or dry white wine to add broth depth and moisture.
- One cup heavy or whipping cream for that creamy kick.
- Half cup freshly grated parmesan cheese melted into the sauce.
- A tablespoon fresh parsley chopped on top for a fresh pop of color and flavor.
Walking Through Every Single Move
First you gotta season those chicken breasts with salt, pepper, and garlic powder. Make sure they’re evenly coated so every bite’s flavorful. Then heat olive oil in your skillet over medium-high heat.
Next up, sear the chicken 4 to 5 minutes a side till it’s golden and cooked through. You know that sizzle you hear? That’s flavor cookin’ in real good. Pull the chicken and set aside but don’t clean the pan.
Now reduce the heat to medium, toss in butter and melt it down. Sprinkle in the flour and stir around for about a minute to get a nice roux going. This is gonna thicken your sauce real nice later.
Add the minced garlic then cook it 30 seconds till your kitchen smells like heaven. Slowly whisk in your chicken broth or wine, scraping all those browned bits stuck to the pan. That’s where the yummiest flavors hang out.
Bring this mixture to a gentle simmer then stir in the heavy cream. Watch it start to thicken up and get all creamy. Sprinkle the parmesan cheese in and keep stirring till it melts smooth.
Put your chicken back into the pan, let it simmer 3 to 5 minutes so it soaks up that creamy garlic parmesan goodness. Almost done. Garnish with fresh parsley and you’re ready to serve up this dang tasty dinner.
Easy Tweaks That Make Life Simple
- You can swap chicken broth with dry white wine for a zingy twist that works real good. See more about wine substitutions in cooking.
- If you’re kinda rushed, use pre-grated parmesan and pre-minced garlic, it saves time without much trade-off.
- To cut down on cleanup, sear chicken right in the pressure cooker if your model allows, skipping the skillet.
- Freeze extra sauce in small containers so you got a quick fix for another meal when you’re in a pinch.
The Flavor Experience Waiting for You
When you bite into this chicken, the first thing you notice is that creamy, cheesy coat wrapping every inch. It’s rich but not heavy, kinda like a warm hug after a long day.
The garlic adds a gentle kick that wakes your senses just right. It’s never overpowering but always there making the flavor kinda pop in a good way.
The broth or wine gives the sauce a deep savory base, that broth depth you wanna taste with every forkful. It keeps the creaminess from feeling bland, making every bite dang satisfying.
Then that little sprinkle of fresh parsley adds brightness and a bit of fresh green to balance all that richness. You recall it and keep coming back for more.
Keeping Leftovers Fresh and Ready
Store your leftover creamy garlic parmesan chicken in an airtight container. It keeps the flavors from escaping and the chicken moist.
Pop it in the fridge if you plan on eating within 3 to 4 days. Just reheat gently on the stove so the sauce doesn’t split.
If you wanna save it longer, freeze it. Use freezer-safe containers or bags and squeeze out as much air as you can.
When reheating from frozen, thaw in fridge overnight then heat low and slow with a splash of broth to keep the sauce creamy and smooth again.
What People Always Ask Me
- Can I use chicken thighs instead? Yup, thighs work great and stay juicy. Just adjust your cook time a bit cause thighs might need a little longer.
- What’s quick release and slow release? Quick release means you vent the pressure fast which stops cooking immediately. Slow release lets pressure drop naturally and keeps the food tender and flavors melded.
- Can I make this dairy-free? You could try using coconut cream and a vegan parmesan substitute but it’ll taste kinda different. Still tasty though if you want to experiment.
- Why use flour? Flour thickens the sauce so it’s creamy and sticks well to the chicken, no watery mess.
- Is the wine necessary? Not really, chicken broth works just as well for broth depth, it’s up to your taste and what you got on hand.
- How do I know when my sealing ring is working right? You should see steady steam and hear a consistent hiss when pressure builds. If steam’s escaping too much, check if the ring’s placed properly.
Creamy Garlic Parmesan Chicken Pressure Cooker Recipe
Equipment
- 1 Skillet Heavy-bottomed
Ingredients
Main ingredients
- 2 chicken breasts cut in half lengthwise
- Salt & pepper to taste
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 3 cloves garlic minced
- ½ cup chicken broth or dry white wine
- 1 cup heavy or whipping cream
- ½ cup parmesan cheese freshly grated
- 1 tablespoon fresh parsley chopped
Instructions
Instructions
- Season the chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in skillet over medium-high heat and sear the chicken 4-5 minutes per side until golden and cooked through. Set aside.
- Reduce heat to medium. Add butter to the skillet and melt it.
- Sprinkle in flour and stir for 1 minute to form a roux.
- Add minced garlic and cook for 30 seconds.
- Slowly whisk in chicken broth or wine, scraping browned bits from skillet.
- Bring to simmer and stir in heavy cream. Let it thicken slightly.
- Add parmesan cheese and stir until melted.
- Return chicken to skillet and simmer 3-5 minutes. Garnish with parsley and serve.
