Instant Pot Creamy Garlic Chicken with Roasted Red Peppers
Instant Pot Creamy Garlic Chicken with Roasted Red Peppers
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Is there anything better than making restaurant quality food at home?
Last weekend I got an unexpected call from a friend who was in town and wanted to stop by. While my first instinct was to order take-out, I decided that a homemade meal was best. Especially when it can be made in 30 minutes or less. Any meal that can take you from start to finish in less time than it takes for the take-out to arrive is a winner in my book.
This Instant Pot Creamy Garlic Chicken is a decadent restaurant-worthy meal, that you can enjoy at home any night of the week. And after you try it, I’d bet it’ll make your weekly rotation as well.
Part of what makes this meal so quick and easy is that it uses jarred roasted red peppers. We always keep a jar of roasted red peppers in the pantry because it easily ads color and flavor to almost any meal.
The best part of this dish is that it can be paired with anything. The garlic cream sauce is pure liquid gold. So anything that can be used to sop up the sauce pairs beautifully with this dish, such as pasta or rice. I’m on a health kick, so I paired the chicken with zoodles (spiralized zucchini noodles) – more on that later.
The result is so amazing that my husband asks for it on a regular basis. Which is the highest praise a recipe can get!
Ok, ok, enough of my babbling, and onto the recipe.
The first step is to butterfly the chicken breasts. Place the chicken breasts into in a large ziplock bag, and pound with a tenderizer to flatten and ensure uniform thickness. This serves several important purposes; it tenderizes the chicken and ensures even cooking. Most importantly, tenderizing chicken or any meat for that matter helps keep me Zen by allowing me to take out any frustration while disguised myself as a professional chef.
While the chicken is still in the ziplock bag, pour in the extra virgin olive oil followed by Italian seasoning, salt, white pepper, seasoning salt, and garlic. Close the ziplock bag, give it a good shake and massage to ensure the olive oil and seasonings are evenly distributed. Set aside.
While the chicken is marinating, wash and roughly chop the spinach. I used a three cheese blend of Asiago, Parmesan, and Mozzarella. Feel free to use any cheese combination that you have handy or enjoy. This recipe is very forgiving. Add more cheese than listed in the recipe if you prefer a thicker sauce.
I also use this time to begin preparing the side dish. If you are making pasta or rice, now would be a good time to start that process. In my case, I made sprialized zoodles. A health-conscious, healthy pasta alternative, which is surprisingly both delicious and easy to prepare. Click Here to see how to make perfect zoodles.
Turn your pressure cooker onto saute. I used the Instant Pot, which has quickly become a go-to kitchen appliance in my kitchen for quick and easy meals.
Once your pressure cooker comes to temperature add the chicken and marinade, and lightly brown on both sides (approximately 1 minute per side). Pour chicken stock into the pressure cooker to deglaze the chicken.
Set your pressure cooker to high 3 minutes at high pressure. Wait for the magic to happen. Once the pressure cooker comes to pressure, it will start counting down. Once the three minutes are up, and the pressure cooker beeps, carefully perform a quick release.
Pour in the cream, grated cheese, and simmer for five minutes allowing the chicken to finish cooking, and the sauce to thicken. If you prefer a thicker sauce, the easiest thing to do is make a flour slurry. Mix 1 tablespoon of flour and 1 tablespoon of cold water in a cup. Once combined stir into the sauce, and simmer for an additional 2 minutes to cook away the raw flour taste.
Toss in the chopped spinach and roasted red peppers. Once the spinach wilts, the recipe is ready to serve.
Creamy Garlic Chicken with Roasted Red Peppers
A fast and easy restaurant quality meal that you can make in 30 minutes.
- 2 pounds boneless skinless chicken breasts halved and pounded thin
- 3 tablespoons extra virgin olive oil
- 1/2 cup unsalted chicken stock or broth
- 3 cloves minced garlic
- 2 tablespoons Italian seasonning
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon seasoning salt
- 1 cup heavy whipping cream
- 1 cup grated cheese. Parmesan, Asiago, mozzarella or any blend you prefer
- 1 cup chopped fresh spinach
- 1/2 cup roasted red peppers, uniformly sliced
Butterfly the chicken and then tenderize,
Place chicken in a ziplock bag and tenderize.
Add, olive oil, Italian seasoning, salt, white pepper, seasoning salt and garlic. Massage into the chicken. Set aside.
Wash and chop spinach.
Select Sauté on the pressure cooker, and allow to get to temperature.
When hot, place all the chicken and marinade into Pressure Cooker and lightly brown the chicken on both sides.
Pour in chicken broth and quickly deglaze the cooking pot.
Set pressure cooker to high pressure for three minutes.
Carefully do a Quick Release.
Select Sauté/Browning on your Pressure Cooker to continue simmering sauce and cooking chicken.
Pour the cream and add grated cheese into the Pressure Cooker.
Simmer for approximately five minutes.
Toss in roasted red peppers and spinach and simmer until spinach wilts.
Optional: Add flour slurry to thicken sauce if desired. Mix 1 tablespoon of flour and 1 tablespoon of cold water, and add to sauce prior to adding roasted red peppers and spinach. Simmer for 2-3 minutes until the taste of raw flour subsidies.
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