Crispy Garlic Parmesan Chicken in Your Pressure Cooker
This crispy garlic Parmesan chicken is pressure cooked to juicy perfection and finished in the oven with garlic butter and melty cheese for an irresistible dinner.
Equipment
- 1 Mixing bowl for breadcrumbs
- 1 Pressure cooker for sauté and pressure cooking
- 1 Oven for broiling
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breast cutlets about 5.5 oz each
- ¼ cup seasoned breadcrumbs
- ¼ cup panko breadcrumbs
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon garlic salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 large egg beaten
- 1 tablespoon olive oil
- 3 tablespoons light butter
- 1 garlic clove minced
- 2 teaspoons chopped parsley
- 1 oz freshly shredded Parmesan cheese
Instructions
Instructions
- Mix breadcrumbs, Parmesan, Italian seasoning, parsley, salt, pepper, and garlic powder in a shallow bowl.
- Dip chicken cutlets in egg, then dredge in breadcrumb mix, pressing to coat.
- Heat olive oil in the pressure cooker on sauté mode. Brown chicken on both sides for 1–2 minutes. Remove chicken.
- Add butter and minced garlic to pot. Sauté until fragrant. Return chicken to pot. Add ½ cup broth or water.
- Seal lid and cook on high pressure for 6 minutes. Let naturally release for 5 minutes, then quick release remaining pressure.
- Transfer chicken to baking sheet. Top with Parmesan and broil 2–3 minutes until crispy and golden.
Notes
To store: refrigerate up to 4 days or freeze up to 3 months. Reheat in oven for best crisp texture.