Pressure Cooker Garlic Parmesan Chicken Recipe

2019-02-04
  • Yield : 6 serving plates
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

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Nutritional Info

This information is per serving.

  • Calories

    265
  • Fat

    12 g
  • Sodium

    292 mg
  • Carbohydrate

    7 g
  • Protein

    31 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 6-quart (6 L) electric pressure cooker for this chicken recipe.

This delicious chicken recipe adapted from https://www.365daysofcrockpot.com/instant-pot-garlic-parmesan-chicken/

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 in the greased baking sheet. Top with remaining dry mixture.

Bake in the preheated oven for about 30 minutes or until chicken breasts are tender.

Pressure Cooker Garlic Parmesan Chicken Recipe

Ingredients

  • 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
  • 1/2 pound (240 g) sliced mushrooms, optional
  • 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
  • 3 oz (90 g) coarsely chopped spinach

Method

Step 1

Melt the butter in an electric pressure cooker turned to the saute mode. Add diced yellow onions and saute, stirring occasionally, until golden brown, for about 3-4 minutes. Stir in minced garlic and saute for a further 30 seconds, stirring occasionally.

Step 2

Pour in the chicken broth, then season with garlic powder, salt, and black pepper. Stir well. Add sliced mushrooms and chicken. Mix well.

Step 3

Cover the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.

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