Creamy Chicken Florentine Pressure Cooker Recipe
This pressure cooker version of creamy chicken florentine packs garlic, spinach, white wine sauce, and parmesan into a quick, comforting one-pot dish that's perfect for any night of the week.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 large chicken breasts sliced into cutlets
- 0.5 teaspoon garlic powder
- salt and pepper to taste
- flour for dredging
- 1 tablespoon olive oil
- 2 tablespoon butter divided
- 3 cloves garlic minced
- 0.5 cup dry white wine
- 0.25 cup chicken broth
- 0.25 teaspoon Italian seasoning
- 1 cup heavy cream
- 2 cups fresh baby spinach loosely packed
- 0.5 cup parmesan cheese freshly grated
Instructions
Instructions
- Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Season on both sides with the garlic powder and salt & pepper. Coat the chicken in flour.
- Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Cook the chicken for 4-5 minutes/side until golden. Remove and set aside.
- Return the pan to the heat and add the rest of the butter and the minced garlic. Let it cook for about 30 seconds.
- Add the wine, chicken broth, and Italian seasoning to the skillet. Let it cook for 3-5 minutes until reduced.
- Add in the cream and let it bubble for 2 minutes, then stir in the spinach and cook until wilted, 2-3 minutes.
- Add the chicken back to the pan and cook over medium heat for another 4-5 minutes until sauce thickens and chicken is heated through.
- Sprinkle parmesan cheese over top of the chicken and sauce. Season with more salt & pepper to taste.
- Serve hot, optionally garnished with fresh parsley or extra parmesan.
Notes
Leftovers can be refrigerated for 3 days or frozen up to 2 months. Add broth or cream if the sauce thickens too much on reheating.