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Lemon Chicken Parmesan
Lemon Chicken Parmesan is thin sliced chicken breasts, coated in a cheesy lemony sauce and cooks right in your Instant Pot!
Prep Time
6
minutes
mins
Cook Time
12
minutes
mins
Course:
Dinner
Cuisine:
American, French
Servings:
4
Servings
Calories:
389
kcal
Author:
Wendy
Equipment
Instant Pot or Pressure Cooker
Ingredients
1
lb
chicken breast
¼
cup
all purpose flour
1
teaspoon
salt
2
teaspoon
black pepper
2
tablespoon
olive oil
1
tablespoon
minced garlic
½
cup
chicken broth
½
cup
heavy whipping cream
½
cup
grated Parmesan cheese
3
tablespoon
lemon juice
2
tablespoon
capers
in jar
Fresh Parsley and Basil garnish
Instructions
Wash and rinse the chicken breasts with cold water.
Pat dry with paper towels.
Slice in half to make thin or buy pre-sliced.
Mix the flour, salt and pepper in a dish.
Dredge the chicken generously with the flour.
Turn on the saute mode on your Instant Pot
Once the pot is hot add the olive oil.
Add the chicken and brown on both sides, about 3 minutes.
Remove the chicken and place to the side.
Add the minced garlic and toss to cook for 1 minute.
Add the chicken broth to the garlic
Allow to cook for 1 minute
Add the chicken back to the instant pot.
Add the heavy whipping cream, parmesan cheese, salt, lemon juice, and capers.
Cover the instant pot and seal the vent.
Set to manual on high for 7 minutes.
Prepare pasta noodles as directed
Allow for a natural release for 4 minutes.
Open the lid carefully.
Toss the sauce with the pasta.
Place the chicken on a parchment covered pan and sprinkle with fresh parmesan.
Place in your oven on broil for 2 minutes.
Place the chicken on top of the pasta.
Garnish and solve
Notes
You can purchase thin sliced chicken breasts, or you can slice your own.
Nutrition
Serving:
1
Serving
|
Calories:
389
kcal
|
Carbohydrates:
10
g
|
Protein:
31
g
|
Fat:
25
g
|
Saturated Fat:
11
g
|
Cholesterol:
124
mg
|
Sodium:
1135
mg
|
Potassium:
521
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
579
IU
|
Vitamin C:
9
mg
|
Calcium:
175
mg
|
Iron:
1
mg