Instant Pot Chicken Parmesan Recipe

Introduction

Instant Pot Chicken Parmesan is a quick and delicious twist on the classic Italian-American favorite. Tender chicken breasts are browned, then cooked in a rich marinara sauce before being topped with melted mozzarella cheese. Serve it over your favorite pasta for a satisfying weeknight meal.

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, about 1 jar)
• 1½ cups freshly shredded mozzarella cheese
• 1 pound cooked spaghetti (for serving, about 1 box)

Instructions

1. Step 1: Ensure the chicken breasts are thinly sliced. If needed, slice them in half or place between parchment paper or plastic wrap and pound them thin.
2. Step 2: Rub the chicken breasts with 1 tablespoon of olive oil.
3. Step 3: In a gallon-sized sealable plastic bag, combine the flour, Italian seasoning, garlic powder, and salt by gently tossing the bag.
4. Step 4: Add the chicken to the bag, seal it, and shake to coat the chicken evenly with the flour mixture.
5. Step 5: Press the Sauté button on the Instant Pot and heat 2 tablespoons of olive oil.
6. Step 6: Brown the chicken breasts for a couple of minutes on each side. It is best to do this in two batches, adding more oil if needed. Remove the chicken from the pot once browned.
7. Step 7: Pour the chicken broth into the Instant Pot, scraping up the browned bits from the bottom with a wooden spoon.
8. Step 8: Stir in the marinara sauce, then add the chicken back to the pot, coating each piece in the sauce.
9. Step 9: Cancel the Sauté mode and set the Instant Pot to cook on Manual for 8 minutes.
10. Step 10: When the cooking time ends, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
11. Step 11: Remove the lid and sprinkle the shredded mozzarella cheese over the chicken breasts. Replace the lid and let it sit for a couple minutes until the cheese melts.
12. Step 12: Serve the chicken parmesan on a bed of cooked spaghetti, spooning extra sauce over as desired.

Tips & Variations

• Use thin chicken cutlets to ensure even cooking and tender results without pounding.
• For a crispier finish, you can broil the cheese-topped chicken for 1-2 minutes instead of melting it in the Instant Pot lid.
• Add fresh basil or parsley on top for a burst of fresh flavor and color.
• Substitute mozzarella with provolone or a blend of Italian cheeses for a different cheese profile.

Storage

Store leftover chicken parmesan in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or oven until heated through, adding a splash of broth or sauce to keep the chicken moist. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

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. If using frozen, thaw completely before proceeding with the recipe.

Can I skip the flour coating on the chicken?

The flour helps create a light crust and thickens the sauce slightly. You can skip it, but the texture and sauce consistency may be a bit different.

Instant Pot Chicken Parmesan Recipe

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4.9 from 74 reviews

This Instant Pot Chicken Parmesan recipe features tender, thinly sliced chicken breasts coated in seasoned flour, sautéed to a golden brown, and then simmered in marinara sauce before being topped with melted mozzarella cheese. Served over a bed of cooked spaghetti, this comforting Italian-American classic comes together quickly using the Instant Pot, making it an easy yet flavorful weeknight dinner option.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: Italian-American

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 & Cheese

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

Pasta

• 1 pound cooked spaghetti (for serving, about 1 box)

Instructions

1. Slice: Ensure the chicken breasts are thin by slicing them in half horizontally or pounding them between parchment or plastic wrap to an even thickness for quick, even cooking.
2. Rub: Coat the chicken breasts with 1 tablespoon of olive oil to help the seasoning stick.
3. Toss Seasoning: In a gallon-sized sealable plastic bag, combine the flour, Italian seasoning, garlic powder, and kosher salt by gently mixing them with your fingers at the bottom of the bag.
4. Shake: Add the chicken breasts to the bag, seal it, and shake vigorously to evenly coat the chicken pieces with the seasoned flour mixture.
5. Heat Instant Pot and Sauté: Add 2 tablespoons olive oil to the Instant Pot and press the Sauté button. Once hot, brown the chicken breasts for a couple of minutes on each side; it’s best to do this in two batches to avoid overcrowding. Remove browned chicken and set aside.
6. Deglaze: Pour the chicken broth into the Instant Pot and scrape the bottom with a wooden spoon to loosen the browned bits, intensifying the flavor.
7. Add Sauce and Chicken: Stir in the marinara sauce, then nestle the browned chicken breasts into the sauce, coating them as much as possible.
8. Cook Manual: Press Cancel to stop the Sauté mode, then set the Instant Pot to Manual (Pressure Cook) for 8 minutes to cook the chicken through and meld flavors.
9. Release Pressure: At the end of the cooking time, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
10. Melting Cheese: Remove the lid, sprinkle the shredded mozzarella cheese evenly over the chicken breasts, then close the lid again and let the residual heat melt the cheese for a couple of minutes.
11. Serve: Plate the chicken breasts with melted cheese atop a bed of cooked spaghetti and spoon additional sauce over the top as desired.

Notes

• Make sure the chicken breasts are thin to ensure quick and even cooking in the Instant Pot.
• Using low-sodium chicken broth helps control the saltiness of the dish as marinara sauce and seasoning already contain salt.
• Brown the chicken in batches to avoid overcrowding the pot and ensure a nice sear.
• You can substitute the spaghetti for any pasta of your choice or serve with zoodles for a low-carb option.
• If you prefer a crispier topping, after melting cheese in the Instant Pot, place the chicken under a broiler for 1-2 minutes to brown the cheese further (optional step outside Instant Pot).

Keywords: Instant Pot Chicken Parmesan, Chicken Parmesan, Pressure Cooker Chicken Parmesan, Easy Chicken Parmesan, Italian Instant Pot Recipe