Herb Roasted Chicken Pressure Cooker Recipe
This pressure cooker recipe delivers tender, juicy herb roasted chicken in a creamy white wine sauce with surprisingly minimal effort and maximum flavor.
Equipment
- 1 Oven-safe skillet
Ingredients
Main Ingredients
- 3 pounds chicken thighs bone-in, skin-on
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 medium onion diced
- 3 cloves garlic chopped
- 3-4 sprigs thyme leaves fresh
- 1 tablespoon flour
- ½ cup white wine
- 1 cup chicken stock
- ½ cup heavy cream
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 2 teaspoon Italian seasoning divided
Instructions
Instructions
- Preheat your oven to 400°F to prepare for roasting after searing the chicken and building your sauce base.
- Season chicken thighs generously with salt, pepper, and half of the Italian seasoning.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5–6 minutes, flip and cook another 2–3 minutes. Remove and set aside.
- Melt butter in the same skillet, add diced onion, and cook until translucent, about 3–4 minutes.
- Stir in chopped garlic and thyme leaves. Cook for 1 minute until fragrant.
- Sprinkle flour over the mix and stir continuously for about 1 minute to cook the flour.
- Slowly pour in the white wine, scraping up browned bits. Simmer for 2–3 minutes to reduce slightly.
- Add chicken stock and heavy cream to the skillet, stirring until combined.
- Return chicken to the skillet, skin-side up. Sprinkle remaining Italian seasoning over the top.
- Transfer skillet to the oven and roast for 20–25 minutes, until chicken is cooked through and sauce is bubbling. Rest a few minutes before serving.
Notes
Use dried thyme if fresh isn't available. You can also prep chicken ahead of time and reheat with sauce. Store leftovers in airtight containers for 3–4 days or freeze for longer storage.