Marry Me Chicken

We love pressure cooking our chicken breasts because it ensures a juicy, flavorful bite every time! Make this trendy recipe in half the time and don’t forget to share with someone special!

Cuisine

American

Difficulty

Easy

Keywords

2-4 servings, american, bacon, basil leaves, chicken breasts, chicken broth, chiffonade, chopped, comfort food, cook 30 min, diced, easy, flour, fresh oregano, garlic cloves minced, grated, heavy cream, Instant Pot Culinary Team, olive oil, prep 15 min, quick and easy, salt, sundried tomatoes, to taste, tomato paste, trending, valentine's day

Prep Time

15 min

Cook Time

30 min

Servings

2-4 Servings

Ingredients

4 chicken breasts
½ cup flour
1 tsp salt
6 slices bacon, diced
1 tbsp olive oil
3 garlic cloves minced
1 tbsp tomato paste
2 cups chicken broth
¾ cup sundried tomatoes, chopped
1 tbsp fresh oregano, chopped
½ cup Parmesan cheese, grated
½ cup heavy cream
Salt, to taste
10 basil leaves, chiffonade

Instructions

In a medium mixing bowl, mix the flour with the salt. Coat each chicken breast in the flour and set aside.
Preheat the inner pot on Sauté – High/More for 30 Minutes. Add the bacon and sauté until golden brown, about 8-10 minutes. Stir occasionally, scraping up the browned bits from the bottom of the pan. Remove and set aside.
Add the chicken breasts and sear on one side for 5 minutes, or until golden. Flip to the other side.
Drizzle the olive oil over the chicken. Add the minced garlic and tomato paste to a bare section of the pot, not on top of the chicken. Sauté until fragrant, about another 3-4 Minutes.
Add the chicken broth, cooked bacon, sundried tomatoes, and chopped oregano. Stir the sauce to combine. Press Cancel. Secure the lid and pressure cook on High for 5 Minutes.
After time is up, flip the valve to release the remaining pressure.
Stir in the heavy cream, grated parmesan, and salt to taste until combined. Serve on top of pasta or as a main dish. Top with the basil. Enjoy!