Creamy Lemon Garlic Chicken (Instant Pot or Stove Top)
Serves 4
Equipment
- Instant Pot
Ingredients
- 1 pound boneless, skinless chicken breast
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes
- 3/4 cup half and half
- 2 oz fresh parmesan cheese, grated
- 2 Tbsp lemon juice
- 2 Tbsp cornstarch, optional
- 2 Tbsp water, optional
Instructions
INSTANT POT INSTRUCTIONS
- In your Instant pot, combine garlic, chicken stock, oregano, basil, red pepper and chicken.
- Cook on high pressure for 10 minutes. When done, do a quick pressure release.
- Using tongs, carefully remove the chicken to a platter to let rest while you prepare the sauce.
- Select "saute" on Instant Pot, and let simmer, stirring occasionally for 7-10 minutes until the sauce reduces by about 1/3.
- Add half and half, stir in the parmesan cheese, and add lemon juice. Stir until cheese is melted and sauce is heated through, do not let it boil.
- OPTIONAL: Make a slurry with the cornstarch and water, add to simmering sauce and stir until thick and creamy.
- Spoon sauce over chicken and serve. I will be serving it over rice.
STOVE TOP INSTRUCTIONS
- In a skillet sprayed with non stick spray, cook chicken on both sides until cooked through.
- To the same skillet, add garlic, chicken stock, oregano, basil and red pepper.
- Bring to a boil and then reduce to a simmer. Simmer until sauce is reduced by about 1/3. Remove chicken.
- Add in half and half, parmesan cheese and lemon juice. Let simmer, do not boil, until the cheese is melted and the sauce is heated through.
- OPTIONAL: Make a slurry with the cornstarch and water, add to simmering sauce and stir until thick and creamy.
- Serve sauce over chicken. I plan on serving it over rice.