Instant Pot Creamy Chicken Piccata
This Instant Pot Creamy Chicken Piccata is a quick, rich, and tangy dish with tender chicken in a luscious lemon-caper cream sauce. Perfect for busy weeknights!
Equipment
- Instant Pot
- Measuring cups and spoons
- Cutting board and knife
- Whisk
- Spatula
Ingredients
- 1 lb boneless and skinless chicken breast sliced horizontally into halves
- 1/4 cup all-purpose flour for dredging
- 1 pinch salt to season chicken
- 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, for sauce
- 2 1/2 tablespoons lemon juice
- 1 tablespoon non-pareil capers in jar, use capers only
- 1 tablespoon chopped parsley for garnish
Instructions
- Slice chicken breasts horizontally into halves. Season both sides with a pinch of salt and ground black pepper.
- Dredge each chicken piece in flour, shaking off excess.
- Set Instant Pot to sauté mode. Add olive oil and unsalted butter. Brown chicken pieces in batches for 2-3 minutes per side. Remove and set aside.
- Add minced garlic to the pot and sauté for about 30 seconds until fragrant.
- Pour in chicken broth and scrape bottom to deglaze. Stir in heavy cream, Parmesan cheese, and salt. Add lemon juice and capers, mixing to create creamy sauce.
- Return browned chicken to the pot, submerging it in the sauce.
- Close lid, set valve to sealing, and cook on high pressure for 6 minutes. Allow natural release for 5 minutes, then quick release remaining pressure.
- Remove chicken and place on serving platter. Pour sauce over and garnish with chopped parsley. Serve immediately.
Notes
- Marinate chicken in lemon juice and garlic for an hour for extra flavor.
- For thicker sauce, whisk in 1 tablespoon cornstarch mixed with 2 tablespoons water after cooking and sauté for 1 minute.
- Adjust lemon juice and capers to taste for desired tanginess and brininess.
- Parmesan cheese is essential for authentic flavor; do not skip.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 2 months.