Instant Pot Chicken Parmesan Recipe

Introduction

Instant Pot Chicken Parmesan is a quick and easy twist on the classic Italian favorite. Tender chicken breasts are coated, sautéed, and cooked in marinara sauce, then topped with melty mozzarella. Perfect for a comforting weeknight dinner that your whole family will love.

Ingredients

• 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
• ½ cup low-sodium chicken broth
• 24 ounces marinara sauce (store-bought or homemade)
• 1½ cups freshly shredded mozzarella cheese
• 1 pound cooked spaghetti (for serving)

Instructions

1. Step 1: Ensure the chicken breasts are thin by slicing them in half or pounding between parchment paper or plastic wrap.
2. Step 2: Rub the chicken breasts with 1 tablespoon of olive oil.
3. Step 3: In a sealable plastic bag, combine flour, Italian seasoning, garlic powder, and salt by gently tossing.
4. Step 4: Add the chicken to the bag, seal, and shake to coat evenly with the flour mixture.
5. Step 5: Turn the Instant Pot to Sauté mode and heat 2 tablespoons of olive oil.
6. Step 6: Sauté the chicken breasts for a few minutes on each side until browned, working in batches if needed. Remove chicken once browned.
7. Step 7: Pour chicken broth into the Instant Pot, scraping up any browned bits from the bottom with a wooden spoon.
8. Step 8: Stir in marinara sauce, then nestle the chicken breasts into the sauce, coating them as best as possible.
9. Step 9: Cancel Sauté mode, then set the Instant Pot to Manual for 8 minutes of cooking.
10. Step 10: When cooking is complete, let pressure release naturally for 10 minutes, then release any remaining pressure manually.
11. Step 11: Remove the lid and sprinkle mozzarella cheese over the chicken. Replace the lid for a few minutes to melt the cheese.
12. Step 12: Serve the chicken breasts on a bed of cooked spaghetti or your favorite pasta.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the flour mixture for a subtle heat.
• Use homemade marinara sauce for a fresher taste, or choose a high-quality store-bought brand for convenience.
• Substitute mozzarella with provolone or Parmesan cheese for different cheesy notes.
• Pound the chicken evenly to ensure even cooking and tender results.

Storage

Store leftover chicken parmesan in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through, covering to keep the cheese from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking and proper browning in the Instant Pot.

How do I prevent the cheese from overcooking?

After cooking, simply sprinkle the mozzarella on top and place the lid back on for just a couple of minutes to melt the cheese gently without overcooking.

Instant Pot Chicken Parmesan Recipe

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★★★★★

4.7 from 79 reviews

• Author: Thomas
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Instant Pot Chicken Parmesan is a quick and delicious twist on a classic Italian favorite. Thinly sliced chicken breasts are seasoned, lightly coated with flour, sautéed to golden perfection, and then simmered in flavorful marinara sauce right in the Instant Pot. Topped with melted mozzarella cheese and served over a bed of spaghetti, this dish offers a comforting meal in a fraction of the traditional cooking time.

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Ingredients

Scale 1x2x3x

Chicken

• 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

Sauce and Cheese

• ½ cup low-sodium chicken broth
• 24 ounces marinara sauce (store-bought or homemade, about 1 jar)
• 1½ cups freshly shredded mozzarella cheese

Serving

• 1 pound cooked spaghetti (about 1 box)

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Instructions

1. Slice: Ensure the chicken breasts are thin by slicing them in half horizontally or pounding them between parchment paper or plastic wrap until evenly thin.
2. Rub: Coat the chicken breasts with 1 tablespoon of olive oil to prepare them for the seasoned flour mixture.
3. Toss: In a gallon-sized sealable plastic bag, combine the flour, Italian seasoning, garlic powder, and kosher salt. Mix well with your fingers.
4. Shake: Add the oiled chicken pieces to the bag, seal it, and shake to evenly coat each piece with the seasoned flour mixture.
5. Preheat and Sauté: Add 2 tablespoons of olive oil to the Instant Pot and press the Sauté button to heat the oil. Once hot, cook the chicken breasts in batches, sautéing for a couple of minutes per side until golden brown. Remove chicken and set aside.
6. Deglaze: Pour the chicken broth into the Instant Pot and use a wooden spoon to scrape up any browned bits stuck to the bottom; this adds flavor and prevents burning.
7. Add Sauce and Chicken: Stir in the marinara sauce, then nestle the sautéed chicken breasts into the sauce, ensuring they are coated well.
8. Pressure Cook: Cancel the Sauté mode, seal the lid, and set the Instant Pot to cook on Manual (Pressure Cook) for 8 minutes.
9. Release Pressure: After cooking, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure manually.
10. Melt Cheese: Remove the lid and sprinkle the mozzarella cheese evenly over the chicken breasts. Replace the lid and let the residual heat melt the cheese for a couple of minutes.
11. Serve: Plate the chicken breasts on a bed of cooked spaghetti and spoon extra marinara sauce over the top for a hearty, comforting meal.

Notes

• Thinly slicing or pounding the chicken ensures even cooking and tender results.
• Using low-sodium chicken broth keeps the dish flavorful but not overly salty.
• For extra crispiness, double coating the chicken in flour before sautéing is an option but will add to prep time.
• You can substitute mozzarella with provolone or parmesan cheese depending on your preference.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Instant Pot
• Cuisine: Italian

Keywords: Chicken Parmesan, Instant Pot, Italian dinner, quick chicken recipe, easy chicken parmesan, pressure cooker recipes