Instant Pot Creamy Chicken Piccata

Name: Instant Pot Creamy Chicken Piccata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 people
Ingredients: 1 lb (500g) boneless and skinless chicken breast; 1/4 cup all-purpose flour; 1 pinch salt; 3 dashes ground black pepper; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 cloves garlic; 1/2 cup chicken broth; 1/2 cup heavy whipping cream; 2 tablespoons grated Parmesan cheese; 1/4 teaspoon salt; 2 1/2 tablespoons lemon juice; 1 tablespoon non-pareil capers in jar; 1 tablespoon chopped parsley

User Reviews

4.6

63 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
3 people
Calories
399 kcal
Course
Main Course
Cuisine
Japanese

Instant Pot Creamy Chicken Piccata

Kelsey Carr

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Instant Pot Creamy Chicken Piccata - chicken breast cutlets pressure cooked with a rich lemon Piccata sauce. Serve the chicken piccata with pasta for an easy dinner that takes only 20 minutes.

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Ingredients

Servings

1 lb (500g) boneless and skinless chicken breast sliced horizontal into halves
1/4 cup all-purpose flour
1 pinch salt
3 dashes ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic minced
1/2 cup chicken broth
1/2 cup heavy whipping cream
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt or to taste
2 1/2 tablespoons lemon juice
1 tablespoon non-pareil capers in jar use the capers only
1 tablespoon chopped parsley

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Instructions

Wash and rinse the chicken breasts with cold water, then pat them dry with paper towels. Slice the chicken horizontally. In a dish, mix the flour, salt, and pepper. Dredge the chicken generously in the flour.
Turn on the sauté mode on your Instant Pot. Once the pot is fully heated (to prevent the chicken from sticking), add the olive oil and butter. Brown the chicken on both sides for about 2–3 minutes until they are golden brown. (You can also brown the chicken in a regular or non-stick skillet.)
Add the garlic and cook for a short time. Then, add the chicken broth, heavy whipping cream, grated Parmesan cheese, salt, lemon juice, and capers. Cover the pot and select the Manual setting, setting it to High Pressure for 10 minutes. When it beeps, turn to Quick Release. Once the valve drops, carefully remove the cover.
Switch to sauté mode and cook for 1–2 minutes to reduce the sauce. Adjust the seasoning by adding more salt and lemon juice to taste. Top with chopped parsley and serve immediately with plain pasta, such as spaghetti or linguine.

Notes

I used a 6-quart Instant Pot. If you use frozen chicken, increase the pressure cooking time by 50%, or a total of 15 minutes. The heavy whipping cream didn't curdle. You can certainly add the whipping cream after pressure cooking, if you like. If you don’t have an Instant Pot, you can make this Creamy Chicken Piccata on a stove top. Just brown the chicken on a skillet and following the same method above. Simmer on low heat until the chicken thighs are cooked through.

Nutrition Information

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Serving 3people Calories 399kcal (20%) Carbohydrates 12g (4%) Protein 36g (72%) Fat 28g (43%) Saturated Fat 14g (70%) Cholesterol 164mg (55%) Sodium 668mg (28%) Fiber 1g (4%) Sugar 1g (2%)