Garlic Parmesan Chicken Delight

This creamy Instant Pot Garlic Parmesan Chicken transforms ordinary chicken breasts into a restaurant-quality meal with minimal effort. The pressure cooker intensifies the garlic flavor while creating tender, juicy chicken bathed in a rich, cheesy sauce that's perfect for busy weeknights.

I developed this recipe during a particularly busy season when I needed dinner solutions that didn't sacrifice flavor. My family now requests it weekly, and guests always ask for the recipe after their first bite.

Ingredients

• Boneless skinless chicken breasts: 1.5-2 pounds creates the perfect protein base and stays tender thanks to the pressure cooking method
• Olive oil and butter: combination provides the ideal fat for searing with a better flavor profile than either alone
• Minced garlic: 8-10 cloves might seem excessive but creates the signature flavor don't skimp here
• Italian seasoning: adds complexity without requiring multiple spice jars
• Chicken broth: forms the foundation of the sauce while providing enough liquid for proper pressure cooking
• Heavy cream: creates the luxurious texture that makes this dish special use full-fat for best results
• Cream cheese: optional but adds an irresistible tanginess and extra creaminess that elevates the sauce
• Freshly grated Parmesan cheese: forms the heart of the sauce pre-grated varieties contain anti-caking agents that prevent proper melting
• Fresh parsley: brightens the finished dish both visually and flavor-wise

Step-by-Step Instructions

Prepare the Chicken:

Pat chicken completely dry with paper towels to ensure proper searing. Season generously on both sides with salt, pepper, Italian seasoning and optional red pepper flakes. The thorough drying creates a better crust while the even seasoning builds flavor throughout.

Create the Perfect Sear:

Heat your Instant Pot on Sauté function until it reads HOT. Add oil and butter, then carefully place chicken breasts without crowding. Sear 2-3 minutes per side until golden brown but not cooked through. This crucial step develops deep flavor compounds that infuse the entire dish. Remove chicken and set aside.

Develop the Aromatic Base:

Add minced garlic to the hot pot and stir constantly for 30-60 seconds until fragrant but not brown. This brief cooking mellows the raw garlic bite while releasing essential oils. Watch carefully as garlic burns quickly and will ruin the flavor profile.

Deglaze Like a Pro:

Pour chicken broth into the hot pot and scrape vigorously with a wooden spoon to release all browned bits from the bottom. This not only prevents the burn notice but incorporates concentrated flavor particles back into your sauce. Ensure every bit of fond is dissolved.

Pressure Cook to Perfection:

Return chicken to pot, nestling pieces into the liquid. Secure lid with valve in sealing position and cook at high pressure for 8-12 minutes depending on thickness. This transforms the texture while allowing flavors to penetrate the meat completely.

Create Signature Sauce:

After natural release and removing chicken, switch to Sauté low. Whisk in cream cheese until completely smooth, then slowly incorporate cream while continuously stirring. Add Parmesan gradually, allowing each addition to melt fully before adding more. This technique prevents graininess and creates silky texture.

The minuscule red pepper flakes are my secret ingredient here. They don't make the dish spicy but create a subtle warmth that balances the richness. I discovered this accidentally when my hand slipped while seasoning, and my family immediately noticed the improvement in the flavor profile.

The Perfect Rice Pairing

Long-grain white rice absorbs this sauce beautifully without becoming mushy. For best results, start your rice before beginning the chicken. The timing works perfectly so both finish simultaneously. Basmati rice offers a more aromatic alternative that complements the garlic notes wonderfully.

Make-Ahead Storage Tips

This dish refrigerates beautifully for up to 4 days in airtight containers. The sauce may thicken considerably when chilled. When reheating, add a splash of chicken broth or milk to restore the creamy consistency. Microwave gently at 70% power or reheat slowly on the stovetop for best texture preservation.

Creative Variations

Transform this into a complete meal by adding vegetables during different stages. Sturdy vegetables like broccoli florets or bell pepper strips can be added during the last 2 minutes of pressure cooking using the pot-in-pot method. Quick-cooking vegetables like spinach or peas can be stirred in after pressure cooking while finalizing the sauce.

Save

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and often turn out even more tender. The cooking time remains similar, but thighs are more forgiving if cooked a bit longer.

→ How can I make this dish lighter?

To reduce calories, substitute half-and-half or evaporated milk for the heavy cream, use light cream cheese, and reduce the amount of parmesan. The sauce won't be quite as rich but will still be delicious.

→ What can I serve with this chicken dish?

This creamy chicken pairs perfectly with pasta (fettuccine or penne work great), mashed potatoes, rice, or cauliflower rice for a low-carb option. Add a simple green salad or steamed vegetables for a complete meal.

→ Can I freeze leftovers?

Cream-based sauces can sometimes separate when frozen and reheated. If you plan to freeze, consider making the chicken without the cream sauce, then preparing a fresh sauce when reheating. If freezing the complete dish, reheat gently and whisk well to recombine.

→ What if I don't have Italian seasoning?

Create your own by mixing equal parts dried basil, oregano, thyme, and rosemary. Alternatively, use any single Italian herb you have on hand, though the flavor profile will be slightly different.

→ Why is my sauce too thin?

The thickness of the sauce depends on several factors including how much liquid the chicken released during cooking. If your sauce is too thin, increase the cornstarch slurry to 2 tablespoons cornstarch mixed with 3 tablespoons cold water, or simmer longer using the Sauté function to reduce the liquid.