Creamy Pesto Chicken in the Pressure Cooker
This creamy pesto chicken is a quick and comforting dish made in a pressure cooker with tender chicken, herby pesto, and a rich cream sauce.
Equipment
- 1 Mixing bowl shallow for dredging
- 1 Large pan for cooking chicken and sauce
- 1 Wooden spoon for stirring sauce
Ingredients
Main ingredients
- 2 x 250g Chicken Breasts sliced thin
- 35 g Plain Flour for coating the chicken
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 2 Shallots finely diced
- 160 ml Double or Heavy Cream
- 80 ml Chicken Stock
- 20 g Freshly Grated Parmesan
- 200 g Cherry Tomatoes halved
- ½ cup Pesto
Instructions
Instructions
- Slice chicken breasts horizontally to create even-sized cutlets.
- Mix flour, salt, garlic powder, and black pepper in a shallow dish. Coat each cutlet, shaking off excess flour.
- Heat olive oil and butter in a pan over medium-high heat. Sear chicken 4-5 minutes on each side until golden. Remove and set aside.
- Lower heat to medium and sauté shallots until soft and golden.
- Pour in chicken stock, scraping up brown bits. Let simmer for a few minutes.
- Stir in cream and parmesan cheese. Simmer until thickened.
- Add cherry tomatoes. Simmer briefly until softened but still intact.
- Reduce heat to low and stir in pesto until fully blended.
- Add cooked chicken back to pan, coat with sauce, heat through, and serve.
Video
https://youtube.com/watch?v=4_4LqP_-9oc%3Ffeature%3Doembed
Notes
Serve with crusty bread, rice, or mashed potatoes. Leftovers can be refrigerated for up to 4 days or frozen for later use. Add a splash of cream when reheating to refresh the sauce.