Lemon Chicken Parmesan
Lemon Chicken Parmesan is thin sliced chicken breasts, coated in a cheesy lemony sauce and cooks right in your Instant Pot!
Servings: 4 Servings
Calories: 389kcal
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: 1Serving | Calories: 389kcal | Carbohydrates: 10g | Protein: 31g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 124mg | Sodium: 1135mg | Potassium: 521mg | Fiber: 1g | Sugar: 1g | Vitamin A: 579IU | Vitamin C: 9mg | Calcium: 175mg | Iron: 1mg