Pressure Cooker Garlic Parmesan Chicken Recipe2022-02-04
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
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This information is per serving.
Saturated Fat2.0 g
Trans Fat1.1 g
Unsaturated Fat0.4 g
Pressure cooker garlic Parmesan chicken recipe. Boneless and skinless chicken breasts with vegetables, spinach, and double cream cooked in a pressure cooker. I used a 6-quart (6 L) electric pressure cooker to make this chicken recipe.
Have you ever tried to bake this delicious recipe in an oven?
Baked Garlic Parmesan Chicken Recipe
Chicken breasts with garlic, basil, and Parmesan cheese baked in an oven. Serve it with cooked pasta and vegetable salad.
Makes 6 servings
Ingredients: 2 tablespoons (30 ml) olive oil, 1 clove garlic, peeled and minced, 1 cup (250 ml) dry breadcrumbs, 2/3 cups (160 ml) grated Parmesan cheese, 1 teaspoon (5 ml) dried basil leaves, 1/4 teaspoon freshly ground black pepper, 6 skinless and boneless chicken breast halves
Instructions: Preheat the oven to 350º F (175º C). Lightly grease a 9×13 inch (22.5-29.5 cm) baking dish with nonstick cooking spray.
In a medium mixing bowl, combine the olive and minced garlic. Blend well. In a separate small mixing bowl, combine breadcrumbs, grated Parmesan cheese, dried basil leaves, and black pepper. Mix well.
Dip each chicken breast half in the oil mixture, then in the dry mixture. Arrange coated chicken breasts on the greased baking sheet. Top with the remaining dry mixture.
Bake in the preheated oven for about 30 minutes or until chicken breasts are tender.
Pressure Cooker Garlic Parmesan Chicken Recipe
- 2 tablespoons unsalted butter
- 1 small yellow onion, peeled and diced
- 4 garlic cloves, peeled and minced
- 1/2 cup (125 ml) chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1½ pounds (720 g) boneless and skinless chicken breast, sliced into 1/2 inch (1.25 cm) filetss
- 1 cup (250 ml) half-and-half
- 2 tablespoons all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Melt the butter in an electric pressure cooker turned to the sauté mode. Add diced yellow onions and sauté, stirring occasionally, until golden brown, for about 3-4 minutes. Stir in minced garlic and sauté for a further 30 seconds, stirring occasionally.
Pour in the chicken broth, then season with garlic powder, salt, and black pepper. Stir well. Add chicken. Mix well.
Cover the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.