Juicy chicken breasts seasoned to perfection, swimming in a creamy sun-dried tomato and Parmesan sauce, all cooked up effortlessly in your trusty Instant Pot. This Marry-Me Chicken recipe is sure to make you a fan of your Instant Pot all over again!
3chicken breasts large boneless and skinless, sliced lengthwise into 2 thinner cutlets
1teaspoonsalt
1teaspoonpepper
1teaspoonpaprika
1teaspoongarlic powder
1teaspoononion powder
1-2tablespoonolive oil
1cupchicken stock240 ml
1teaspoonItalian mixed herbs or ½ teaspoon oregano and ½ teaspoon thyme
½cupsun-dried tomatoeschopped (those preserved in oil)
1cupheavy cream 240 ml (double cream in the UK, thickened cream in Australia )
½cupparmesan cheese grated 43 grams
½ to 1teaspoonchili flakes
A few fresh basil leaves for garnish
To serve: mashed potatoes, rice or pasta noodles
Instructions
Season chicken pieces with salt, pepper, paprika, garlic powder and onion powder.
Set the Instant Pot to Saute setting and once hot, add the olive oil. Add 3-4 chicken pieces at a time and sear for 30 seconds to 1 minute on each side, to brown slightly. Do this in batches rather than overcrowding the pot.
Once the chicken is seared, pour in a cup of chicken stock and use a spatula to scrape the bottom of the pan.
Add the Italian herbs and half of the chopped sun-dried tomatoes.
Then return all chicken pieces, nestling them in the stock. They don’t have to be fully submerged.
Lock the lid and set to Pressure Cook on High pressure for 10 minutes. Once done, naturally release the pressure for 5 minutes and then quick release the remaining pressure.
Remove the chicken pieces from the pot and set it to Saute. Add the creamy, Parmesan cheese, remaining sun-dried tomatoes and chili flakes (to taste). Stir through until the cheese is well melted and the sauce is smooth and thick. Cancel the Saute.
Return the chicken and stir through the sauce.
Serve over rice, mashed potatoes or pasta with fresh basil on top.