A deliciously tender Italian chicken recipe. Made in a creamy garlic-parmesan sauce with chopped greens for color. The greens include Italian flat leaf parsley, arugula and cilantro.
A super delicious meal, that’s fast and easy to prepare. It’s on the table in less than 30 minutes.
Instant Pot Garlic Parmesan Chicken
2 tablespoons butter
1 small yellow onion, finely diced
4 garlic cloves, minced
1/2 cup chicken broth
1 1/2 lbs chicken thighs, boneless and skinless
1 cup half and half, room temperature
2 tablespoons flour
1/2 cup grated Parmesan cheese
1 cup Italian flat leaf parsley, chopped
1 cup cilantro, chopped
1 cup baby arugula, chopped
If you prefer, you can use 3 cups baby spinach chopped.
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Add butter to the insert of the Instant Pot. Select the sauté function.
When butter has melted, add the onion to the insert and sauté until soft, about 3-4 minutes. Next add garlic and cook for 1-2 minutes more.
Add chicken broth to the insert and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the insert.
Next add the chicken thighs to the insert and secure the lid. The vent should be closed.
On the front display panel select the MANUAL function. Program High for 5 minutes.
When the time is up, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure.
Remove the chicken to a serving platter.
Turn the Instant Pot off, then select the Sauté mode.
Whisk the flour with the half and half until smooth. Stir into the pot along with the parmesan cheese. Cook and stir until thickened, about 3-4 minutes.
Stir in the chopped greens and season as needed with salt and black pepper.
Plate chicken thighs and serve with sauce, a vegetable and salad.
Alternatively, place a thigh over noodles or rice and top with sauce.
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