Creamy Lemon Herb Chicken in Your Pressure Cooker
This rich and creamy lemon herb chicken comes together quickly in your pressure cooker, delivering big flavor in under an hour. Parmesan, white wine, and fresh herbs combine for a bright, comforting dish that feels both cozy and fresh.
Equipment
- 1 Skillet or pressure cooker For both browning and pressure cooking
Ingredients
Main Ingredients
- ½ cup all-purpose flour for coating
- Kosher salt and black pepper to taste
- 2 tablespoons olive oil
- 6 boneless, skinless chicken thighs
- ¼ cup white wine
- 3 cloves garlic grated
- ¾ cup heavy cream
- ½ cup parmesan finely grated
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh chives chopped
- 2 tablespoons fresh basil chopped
- 1 lemon zest and juice from 1 lemon
- lemon wedges for serving
Instructions
Instructions
- Mix flour with salt and pepper in shallow bowl.
- Dredge chicken thighs in flour mixture to coat well on both sides.
- Heat olive oil in skillet over medium heat. Brown chicken 5-6 minutes per side until golden. Remove and set aside.
- Pour white wine and grated garlic into skillet. Scrape browned bits and simmer a few minutes to reduce.
- Stir in heavy cream, parmesan, lemon zest, and lemon juice. Cook 2-3 minutes until slightly thickened.
- Return chicken to skillet and spoon sauce over. Simmer 5 minutes on low heat.
- Transfer everything to pressure cooker. Seal lid and cook under pressure for 5 minutes.
- Quick release steam, open lid carefully, garnish with fresh parsley and lemon wedges before serving.
Notes
Store leftovers in airtight containers for up to 4 days. Reheat gently to maintain sauce texture. Freeze for longer storage and thaw in fridge overnight.