Description
This Instant Pot Chicken Parmesan recipe offers a delicious and quick way to prepare a classic Italian-American favorite. Tender chicken breasts are coated in seasoned flour, sautéed, and then pressure cooked in marinara sauce before being topped with melted mozzarella cheese. Perfectly paired with spaghetti, this comforting meal is ideal for weeknight dinners.
Ingredients
Scale
Chicken and Coating
- 1½ pounds boneless, skinless chicken breasts (thinly sliced)
- 3 tablespoons olive oil (divided)
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning (store-bought or homemade)
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
Cooking Liquid and Sauce
- ½ cup low-sodium chicken broth
- 24 ounces marinara sauce (store-bought or homemade, about 1 jar)
Topping
- 1½ cups freshly shredded mozzarella cheese
Serving
- 1 pound cooked spaghetti (about 1 box)
Instructions
- Prepare the Chicken: Ensure the chicken breasts are thin by slicing them in half horizontally or pounding between parchment paper or plastic wrap until evenly thin. This helps for even cooking and tender results.
- Oil the Chicken: Rub the chicken breasts with 1 tablespoon of olive oil to help the coating stick and to promote browning during sautéing.
- Mix the Coating: In a gallon-sized sealable plastic bag, combine the flour, Italian seasoning, garlic powder, and kosher salt by shaking the bag gently with your fingers until well mixed.
- Coat the Chicken: Add the chicken pieces to the bag, seal it, and shake thoroughly until all the chicken pieces are coated evenly with the seasoned flour mixture.
- Sauté the Chicken: Turn on the Instant Pot and press the Sauté button. Add 2 tablespoons of olive oil to the pot. Once hot, brown the chicken pieces in batches for a couple of minutes on each side until golden. Remove the chicken and set aside. Add more oil between batches if necessary.
- Deglaze the Pot: Pour in the chicken broth and scrape the bottom of the Instant Pot with a wooden spoon to loosen any browned bits. These add flavor and prevent the burn warning.
- Add Sauce and Chicken: Stir in the marinara sauce, then nestle the sautéed chicken breasts back into the sauce, coating them as well as possible with the sauce.
- Pressure Cook: Cancel the Sauté mode, seal the Instant Pot lid properly, and set to cook on the Manual (Pressure Cook) setting for 8 minutes.
- Release Pressure: When the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to let out any remaining pressure.
- Add Cheese and Melt: Remove the Instant Pot lid, sprinkle the shredded mozzarella evenly over the chicken. Close the lid (do not seal) and let the residual heat melt the cheese for a couple of minutes.
- Serve: Serve the chicken parmesan hot over prepared spaghetti, spooning extra sauce over the top to complete the meal.
Notes
- For best results, pound chicken evenly to ensure even cooking.
- If you prefer a lower-fat option, reduce the amount of olive oil used for sautéing.
- You can substitute gluten-free flour to make this recipe gluten-free.
- Use freshly shredded mozzarella rather than pre-shredded for better melting and flavor.
- Leftovers store well in the refrigerator for 2-3 days and can be reheated gently in a microwave or stovetop.
