Instant Pot Creamy Lemon Chicken Breasts

Prep Time: 10 mins | Cook Time: 15 mins | Additional Time: 5 mins | Total Time: 30 mins | Yield: 4 Servings

Easy as one, two, and three! This luscious and creamy chicken dish is what just might need today! Serve it over rice, spoon the cream sauce over, and you have yourself a meal to remember! You are more than welcome to add more ingredients if you wish. I am sure that you can do a lot to make this recipe even better! Have a wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1-pound boneless skinless chicken breasts

1 c chicken stock

½ tsp dried basil

¼ tsp red pepper flakes

4 cloves garlic minced

½ tsp dried oregano

AFTER REDUCING SAUCE:

¾ c heavy cream

¼ c parmesan cheese freshly grated

2 tbsp lemon juice

Directions:

Add garlic, red pepper flakes, basil, oregano, and stock into the Instant Pot. Stir until well mixed.

Lay the chicken breasts over the sauce. Spoon the sauce over the chicken until they are well coated.

Cover the Instant Pot, then press the “Pressure Cook” button and cook for about 8 minutes. Do a quick release of the steam.

Remove the chicken breasts from the pot onto a flat surface and allow them to cool.

Press the “Sauté” button on the Instant Pot and allow the sauce to simmer for another 7 minutes or until it reduces its volume.

Add the Parmesan cheese and heavy cream. Stir until well blended and melted completely.

Slice the chicken into small pieces and put them onto a clean serving plate.

Spoon the delicious sauce over the chicken.

Garnish with your preferred herbs.

Serve and enjoy!

Note:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days.

Nutrition Facts:

[penci_recipe]