Go Back
Marry me chicken in a large skillet with creamy sun-dried tomato parmesan sauce and fresh basil garnish

Pressure Cooker Marry Me Chicken

Creamy, garlicky marry me chicken with sun-dried tomatoes and parmesan made in the pressure cooker in just 25 minutes.
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 447
Ingredients Equipment Method Notes

Ingredients
  

  • 3 boneless skinless chicken breasts sliced into even cutlets
  • 0.5 tsp salt
  • 0.25 tsp ground black pepper
  • 6 tbsp all-purpose flour for dredging
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 cup chicken stock
  • 1 cup heavy cream full-fat only
  • 0.5 cup parmesan cheese freshly grated
  • 1 tsp chili flakes
  • 0.25 tsp dried oregano
  • 0.25 tsp dried thyme
  • 0.33 cup sun-dried tomatoes chopped, oil-packed preferred
  • 1 tbsp fresh basil leaves for garnish

Equipment

  • Large skillet
  • Pressure cooker

Method
 

  1. Season chicken cutlets with salt and pepper on both sides. Dredge in flour and shake off any excess for a light even coating.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until golden brown. Remove and set aside.
  3. Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and cook for 1 minute until fragrant and just golden.
  4. Pour in chicken stock and scrape up all the browned bits from the pan. Stir in heavy cream and bring to a gentle simmer. Whisk in parmesan until smooth.
  5. Return seared chicken to the skillet. Add sun-dried tomatoes, chili flakes, oregano, and thyme. Transfer to pressure cooker, secure the lid, and cook on high pressure for 7 minutes.
  6. Allow a natural slow pressure release for 3 to 5 minutes then turn the valve to release remaining steam. Simmer uncovered for 5 minutes to thicken the sauce. Garnish with fresh basil and serve.

Notes

Do not skip the searing step as it builds the base flavor for the sauce. Use heavy cream only as light cream will not thicken properly. For stovetop version, skip the pressure cooker and simmer covered on medium-low for 15 to 18 minutes. Add spinach or mushrooms during the final simmer for extra vegetables.