There are nights when you want something rich and cozy, but you also want dinner done without hovering over the stove. This Instant Pot Garlic Parmesan Chicken is exactly that kind of meal. Creamy, garlicky, and comforting, with tender chicken that practically melts into the sauce.
I have made this one more times than I can count, especially on busy evenings when everyone is hungry now. The pressure cooker does the hard work, and you get a silky Parmesan sauce that tastes like you spent all afternoon cooking. Ready to try it? Let's get cooking.
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Why You'll Love This Recipe
- Ready fast with very little hands-on time
- Creamy garlic Parmesan sauce that feels restaurant-worthy
- Family-friendly and easy to adjust for spice lovers
- Uses simple, everyday ingredients
- Perfect for weeknights or cozy weekends
Ingredients
Chicken
- 1.5 to 2 lbs boneless, skinless chicken breasts, about 3 to 4 medium
Fat for Searing
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Aromatics
- 8 to 10 cloves garlic, minced
Seasoning
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
Liquid
- 1 cup low-sodium chicken broth
Creamy Base
- ½ cup heavy cream, room temperature if possible
- 4 oz cream cheese, softened and cubed, optional
Cheese
- ¾ cup freshly grated Parmesan cheese
Thickener, Optional
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Garnish
- 2 tablespoons chopped fresh parsley
Ingredient Notes & Substitutions
- Freshly grated Parmesan melts much smoother than pre-shredded. It makes a real difference in the sauce texture.
- If you do not have cream cheese, you can skip it. The sauce will still be creamy, just a little lighter.
- Chicken thighs work here too. They stay very juicy and add extra richness.
- For dairy-free cooking, coconut cream can replace the heavy cream, though the flavor will change slightly.
Instructions
- Pat the chicken dry with paper towels. If the breasts are very thick, slice them horizontally or gently pound them. Season both sides with salt, pepper, Italian seasoning, and red pepper flakes if using.
Visual cue: The chicken should look evenly coated and slightly glossy from the seasoning. - Set the Instant Pot to Sauté on medium-high. Add olive oil and butter. Once hot, sear the chicken for 2 to 3 minutes per side until lightly golden. Work in batches if needed. Transfer chicken to a plate.
Tip: This step builds flavor, not full cooking. - Add the minced garlic to the pot and stir for about 30 seconds until fragrant. Keep it moving so it does not brown.
- Pour in the chicken broth and scrape up any browned bits from the bottom. Turn off Sauté once the bottom feels smooth.
- Return the chicken and any juices to the pot. Secure the lid and set the valve to sealing.
- Pressure cook on High.
- Thin cutlets: 8 minutes
- Medium breasts: 10 minutes
- Thick breasts: 12 minutes
- Let the pressure release naturally for 10 minutes, then carefully vent the rest. Remove the chicken and set aside to rest.
- Set the pot back to Sauté on low. Add cream cheese if using and whisk until smooth.
- Slowly pour in the heavy cream, then stir in the Parmesan. Keep whisking until the sauce looks creamy and cohesive. Taste and adjust seasoning.
- If you want a thicker sauce, stir in the cornstarch slurry and simmer for 1 to 2 minutes.
- Return the chicken to the pot whole or sliced. Spoon sauce over the top and finish with fresh parsley.
Pro Tips for Success
- Always scrape the bottom of the pot well to avoid burn warnings.
- Let the chicken rest briefly so it stays juicy.
- Keep the sauce at a gentle simmer, not a boil.
- Taste at the end. Parmesan can vary in saltiness.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or in the microwave, stirring to loosen the sauce.
Make Ahead & Freezing
You can cook the chicken ahead and store it separately from the sauce for one day.
Freezing is possible, but creamy sauces can change texture. If freezing, thaw overnight and reheat slowly while stirring.
Tips and Variations
- Add sautéed mushrooms for an earthy twist.
- Stir in baby spinach at the end for color and freshness.
- Use chicken thighs for extra tenderness.
- Add a splash of broth if the sauce thickens too much on reheating.
FAQs
Yes, but skip the searing step and add 2 extra minutes to pressure cooking
Not at all unless you add red pepper flakes. Even then, it is very mild.
Mashed potatoes, rice, or pasta soak up the sauce beautifully.
📖 Recipe
Instant Pot Garlic Parmesan Chicken
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Garlic Parmesan Chicken is rich, creamy, garlicky, and packed with bold flavor. It's an easy weeknight dinner that tastes like comfort food in a bowl, all made in the pressure cooker.
Ingredients
- 1.5 - 2 lbs boneless, skinless chicken breasts (about 3-4 medium breasts)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 8-10 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 1 tsp Italian seasoning (or mix of oregano, basil, thyme)
- ¼ tsp red pepper flakes (optional)
- 1 cup low-sodium chicken broth
- ½ cup heavy cream (room temp)
- 4 oz cream cheese, softened & cubed (optional)
- ¾ cup freshly grated Parmesan cheese
- 1 tbsp cornstarch mixed with 2 tablespoon cold water (optional, for thickening)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Pat chicken dry with paper towels. Season with salt, pepper, Italian seasoning, and red pepper flakes (if using).
- Set Instant Pot to "Sauté" mode on Normal/Medium-High. Add olive oil and butter. Sear chicken 2-3 min per side until golden (not cooked through). Remove and set aside.
- Add minced garlic to pot. Sauté 30-60 seconds until fragrant. Avoid burning.
- Deglaze with chicken broth, scraping up browned bits from bottom of pot. Turn off Sauté.
- Return chicken to pot, nestling into broth. Pour in any juices from plate.
- Seal lid. Cook on High Pressure: 8 min for thin cutlets/cubed, 10 min for medium breasts, 12 min for thick breasts.
- Let pressure release naturally for 10 min, then quick release. Open lid carefully. Remove chicken and check internal temp (should be 165°F).
- Turn Sauté to Low. Add cream cheese (if using), whisk until melted and smooth.
- Slowly pour in heavy cream while whisking. Bring to gentle simmer. Add Parmesan, stirring until melted and creamy. Adjust seasoning to taste.
- Optional: Add cornstarch slurry and whisk until sauce thickens (1-2 min). Turn off Sauté.
- Return chicken to sauce or slice/cube and stir in. Add fresh parsley.
- Serve immediately, spooning sauce over top. Enjoy!
Notes
If the sauce is too thin for your liking, use the cornstarch slurry to thicken. For extra flavor, serve with pasta, mashed potatoes, or crusty bread to soak up the sauce. Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 52g
- Cholesterol: 180mg
Serving Suggestions
Serve this creamy chicken over buttery mashed potatoes or fluffy rice. It is also lovely with roasted broccoli or green beans on the side. This is the kind of dinner that makes everyone quiet after the first bite.
Reader Reviews or Testimonials
"This was a hit with my whole family. The sauce was gone before the chicken."
"I made this after work and could not believe how creamy it turned out."
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