Cream Cheese Chicken Pressure Cooker Recipe
This Cream Cheese Chicken cooked in a pressure cooker is tender, juicy, and blanketed in a rich, creamy sauce infused with herbs and Dijon for the ultimate cozy dinner.
Equipment
- 1 Large pan
- 1 Wooden spoon
- 1 Small pot or bowl for seasoning mix
- 1 Jug for stock
Ingredients
Main ingredients
- 2x 250 g Chicken Breasts room temp for quicker cooking
- ½ teaspoon Smoked Paprika
- ½ teaspoon Salt
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper plus more to serve
- ⅛ teaspoon Dried Thyme
- 1 tablespoon Unsalted Butter
- 1 tablespoon Olive Oil
- 2 Shallots very finely diced
- 180 ml Chicken Stock low-salt if sensitive to salt
- 165 g Full-fat Cream Cheese room temp
- 1 teaspoon Dijon Mustard
- Fresh Chives finely diced, to serve
Instructions
Instructions
- Butterfly your chicken breasts so they’re even thick across. Then rub on smoked paprika, salt, garlic powder, onion powder, oregano, black pepper, and dried thyme.
- Heat butter and olive oil in a large pan over medium heat until hot. Add chicken and fry for about 5 to 6 minutes per side until golden and cooked through. Remove and keep warm.
- Lower heat to medium-low and add finely diced shallots. Sauté for 3 to 4 minutes until soft.
- Pour in the chicken stock and stir to deglaze. Simmer for 2 to 3 minutes to reduce slightly.
- Add cream cheese and Dijon mustard. Stir until smooth and sauce is gently bubbling.
- Return chicken to pan and spoon sauce over top. Let simmer 2 to 3 minutes to heat through.
- Sprinkle with extra black pepper and fresh chives before serving.
Video
https://youtube.com/watch?v=fOlRRPWUTQQ%3Ffeature%3Doembed
Notes
Don't skip the chives! They bring a final hit of freshness and color. Also, the Dijon cuts through the richness for great balance in the sauce.