Instant Pot creamy lemon chicken breasts get a restaurant- quality dinner on the table in under 30 minutes! Juicy chicken breasts are smothered in a creamy lemon parmesan cream sauce. Low carb and gluten-free.
One of my favorite ingredients to cook in the Instant Pot is a boneless skinless chicken breast; they come out so juicy each and every time! We love cooking Instant Pot chicken breast with sun dried tomato cream sauce, but if you're feeling citrus, you're going to love this lemon parmesan version.
Ready quickly and with a deliciously creamy sauce that you can spoon over rice and vegetables, these Instant Pot creamy lemon chicken breasts is a total crowd pleaser. Serve it up with a batch of perfect, fluffy rice, and air fryer green beans for a simple and delicious meal.
Don't forget to pin this post to save it for later!
Reasons you'll โก this recipe
- the chicken comes out juicy and so flavorful
- the lemon parmesan cream sauce infuses so much flavor into the chicken and can be spooned over rice and vegetables
- you can assemble it ahead for freezer Instant Pot meals
Recipe video
See exactly how to cook Instant Pot creamy lemon chicken breasts by watching the video below! You can find more of my recipe videos on my YouTube channel.
Ingredient notes
- chicken breast- this recipe is written for boneless skinless chicken breasts, however you could swap for boneless skinless chicken thighs; simply increase the cook time to 10 minutes at high pressure with a quick pressure release.
- stock- use chicken or make your own homemade bone broth
- cream- use heavy cream; almond milk or lower % milk does not work for this recipe
- parmesan cheese- for best flavor, use freshly grated parmesan, and avoid the powdery stuff
Step by step directions
1. Assemble- In the stainless steel insert of your Instant Pot, add the stock, basil, oregano, red pepper flakes, and garlic. Stir until combined, then add chicken breasts. Turn to coat in the sauce.
2. Cook- Place the lid on your Instant Pot and set the steam release handle to the 'sealing' position. Pressure cook on high pressure for 8 minutes. When the Instant Pot completes its cycle, perform a quick pressure release: carefully transition the steam release handle to the 'venting' position.
When doing a quick pressure release- Be careful you keep your face, hands and arms away from the valve, and make sure your Instant Pot is not under a cabinet.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
3. Reduce sauce- Remove the lid from the Instant Pot and use an instant read thermometer to check that your chicken breasts have reached 165ยฐF. Remove the chicken from the Instant Pot and allow to rest on a cutting board.
Select the 'sautรฉ' function of the Instant Pot, and allow cooking liquids to simmer for 7 or so minutes. When liquids are reduced to about โ of a cup and you can see the bottom of the pot as you stir, they are ready.
Use oven mitts to remove the stainless steel insert from the base of the Instant Pot so it doesn't over-reduce, then stir in the heavy cream, lemon juice, and parmesan cheese. Slice the chicken against the grain, and spoon the sauce over the chicken to serve.
Meal prep & storage
Storing leftovers
This recipe can be cooked ahead and portioned out with rice and vegetables in meal prep containers, or simply stored as a protein to be reheated
- Cool completely, then store in an air tight container.
- Store in the fridge for up to 4 days; I don't recommend freezing as the cream can break.
- Reheat in the microwave until steaming hot.
TIP- if you plan to reheat leftovers, wait until the chicken is completely cold to slice it; this helps retain the juices and keeps it nice and moist.
Instant Pot freezer meals
A freezer Instant Pot meal is assembled ahead and frozen (before cooking). You simply need to remember to thaw the meal, then on cook day, just place it into the Instant Pot and get cooking, no measuring required! Great to prepare for elderly family members or expectant mamas.
- Add all ingredients (except heavy cream and parmesan cheese) to a sturdy freezer bag or reusable silicone bag (ยฝ gallon). Squeeze out as much air as possible and freeze for up to 3 months.
- Thaw 24 hours before you intend to cook.
- Cook as directed in the recipe card.
make sure you label the bag with thawing and cooking directions
FAQ
Yes you certainly can! Drag the number beside 'serving size' on the recipe card to increase the serving size; you shouldn't need to increase the cook time.
I have not tested this particular recipe with frozen chicken breasts, but in theory it should work. Make sure they are frozen individually and not as a block, and adjust the cook time to 12 minutes with a quick pressure release- check using a digital thermometer that they are cooked through (they should reach 165ยฐF).
If frozen as a block, try doing 5 minutes high pressure with a quick pressure release, then pry them apart. Cook for a further 7-10 minutes, until they are all 165ยฐF.
Serve it with
- Instant Pot Steamed Broccoli
- Crispy Air Fryer Broccoli
- Sugar Snap Peas
- Parmesan Mashed Cauliflower
- Spiralized Cucumber Salad
- Cauliflower Rice
- Herb and Garlic Potato Stacks
More Instant Pot chicken recipes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Instant Pot Creamy Lemon Chicken Breasts
Ingredients
- ยฝ teaspoon dried oregano
- ยฝ teaspoon dried basil
- ยผ teaspoon red pepper flakes
- 4 cloves garlic minced
- 1 cup chicken stock
- 1 lb boneless skinless chicken breasts see note 1
AFTER REDUCING SAUCE:
- 2 tablespoons lemon juice
- ยผ cup parmesan cheese freshly grated
- ยพ cup heavy cream see note 2
Instructions
- Assemble-ย In the stainless steel insert of your Instant Pot, add the stock, basil, oregano, red pepper flakes, and garlic. Stir until combined, then add chicken breasts. Turn to coat in the sauce.
- Cook-ย Place the lid on your Instant Pot and set the steam release handle to the 'sealing' position. Pressure cook on high pressure for 8 minutes. When the Instant Pot completes its cycle, perform a quick pressure release: carefully transition the steam release handle to the 'venting' position.
- Transfer chicken- Remove the lid from the Instant Pot and use an instant read thermometer to check that your chicken breasts have reached 165ยฐF. Remove the chicken from the Instant Pot and allow to rest on a cutting board.
- Reduce sauce-ย Select the 'sautรฉ' function of the Instant Pot, and allow cooking liquids to simmer for 7 or so minutes. When liquids are reduced to about โ of a cup and you can see the bottom of the pot as you stir, they are ready.Use oven mitts to remove the stainless steel insert from the base of the Instant Pot so it doesn't over-reduce, then stir in the heavy cream, lemon juice, and parmesan cheese.
- To serve- Slice the chicken against the grain, and spoon the sauce over the chicken to serve.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Tips:
- To increase the serving size- drag the number beside 'serving size' above on the recipe card. Keep the cook time the same.
- To swap for boneless chicken thighs- adjust the cook time to 10 minutes high pressure with quick pressure release
- To swap for frozen chicken breasts- for frozen separately (not in a block)- 12 minutes high pressure with quick pressure release; check they have reached 165ยฐF
- frozen in a block- cook for 5 minutes, then do a quick pressure release. Pry chicken breasts apart. Cook for another 7-10 minutes with quick pressure release, and check they have reached 165ยฐF.
- In a freezer bag, silicone bag or meal prep container, combine the oregano, basil, red pepper flakes, garlic and chicken stock.
- Add the chicken breasts, turn to coat in the sauce, then squeeze as much air out of the bag as possible.
- Freeze for up to 3 months.
- Thaw completely before cooking as directed above.
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
anom says
So Yummy!!
Denise says
Glad you enjoyed it! Thanks so much for taking the time to leave a review!
Lucia says
I donโt have cream or half and half. Do you think evaporated milk would work?
Denise says
Hi Lucia! I don't have any experience cooking with evaporated milk, so I really can't say how it would compare.
Jessica says
My pressure cooker doesnโt have a sautรฉ option-do you know what other option it would be?
Denise says
Hi Jessica! For this recipe it is important to reduce the sauce. I would just transfer the sauce to a pot and reduce it on the stovetop until there's around 1/3 of a cup left. Hope you enjoy!
Stephanie says
Really want to make this but no insta pot. Just a regular slow cooker. Can one be used for this?
Denise says
Hi Stephanie! I'd cook low 4 hours in the slow cooker, then transfer the sauce to a pot to reduce. You want to reduce until there's about 1/3 of a cup left before adding in the lemon juice/parm/cream. Hope you enjoy!
Sarah says
I doubled this and made it last night and it was delicious!! I only had frozen chicken breasts (the big huge ones) so I cooked them 20 mins (I know people say you can do frozen the same amount of time, but mine are always still raw). They were cooked but not fall apart....Ill probably do 22 mins next time. And the sauce was really runny. I may not have let it reduce long enough but I think I'll only do 1.5 cups chicken broth for doubling (I added cornstarch and it thickened up). I also used half & half (I always use that in place of heavy) and didnt do red pepper flakes.....my kids don't do anything even remotely spicy ? My hubby took some leftovers to work and I threw the rest in with spaghetti noodles and it was amazing!! I will be making this again!
Denise says
Hi Sarah! Glad you enjoyed the flavors! You might need to reduce for longer with a doubled recipe. I like your idea to only use 1.5 cups next time as that will make the reducing step go even quicker! Thanks for taking the time to leave all that info!
Jim says
There is mention of "(for average 7 oz chicken breasts; see note)"in directions. Would you answer what that means on cook time. Our breasts are typically 12 oz, should I half the big one like other?
Denise says
Hi Jim! You could cut them in half, or you could just bake for longer. For 12 oz I would try 9-10 minutes!
Randi says
I was wondering about cooking this in a crockpot instead. Any tips for that sinc I donโt have an instant pot?
Denise says
Hi Randi! I haven't tried this recipe in the slow cooker. You could slow cook on low for 3-4 hours, then transfer the sauce to a pan to reduce and add the cream etc. Hope you enjoy!
Sally says
This is a tasty meal. I double the recipe before I ever Even tried it. I cook the chicken on the pressure cooker for 15 minutes since I double the chicken. And it came out tender and I only used a quarter of the pepper flakes because my family doesn't like the pepper and I used one less tablespoon so 3 tablespoons of the lemon. I Wish the sauce was thicker but it came out tasty and my family liked it. After I washed my pot and pressured some broccoli with garlic and some seasoning, and it came out great with the meal.
Denise says
Hi Sally! Thanks so much for leaving your modifications! Sounds delicious! For the future, you shouldn't actually need to double the cook time for doubling the recipe, just 8 minutes, whether it's 1 or 2 lbs of chicken.
Vi says
Just learning to use my pot. This was so good! I used thighs and it worked great. I was too impatient and didnโt reduce the sauce enough so it wasnโt very thick but the flavor was awesome!! Will make it again for sure! Served it over riced cauliflower.
Denise says
So happy to hear this! Thanks so much for sharing your review with us ๐
Harriet says
I know what we are having for dinner tonight! This looks so good, I can;t wait to try it. Thanks
Denise says
I hope you enjoyed it, Harriet!
Tarynn says
We love this dish! We usually end up using frozen boneless chicken breast due to busy schedules and lack of planning. It always turns out delicious. I cook my chicken for 10 min because it is frozen and it comes out perfect!
Denise says
I'm so happy you enjoyed it, Tarynn! And thanks for sharing that it works from frozen, that's really great to know.
Mama Schick says
I made this almost exactly as written and it was FANTASTIC! I canโt believe how EASY this is and it packs so much flavor. The only changes I made were due to my poor planning. I had to use partially frozen chicken tenders, and pre shredded Colby-Jack cheese in lieu of parm, but even still - YUMMY! I canโt wait to try it with Parmesan.
I cooked the tenders for 8 minutes because they hadnโt completely defrosted and they were perfect.
Thank you!
Denise says
I'm so happy to hear this!! Thank you so much for leaving a review!
Kat says
We made this tonight, the flavor was great. But the sauce was runny...tried to add cornstarch but that didn't help much. Is the sauce supposed to be thin? Thx!
Denise says
Hi Kat! Hmm. It shouldn't be runny. I would suspect that either you didn't reduce the sauce enough or maybe it was your cream. What kind of cream did you use? Did you reduce the sauce to the point of being able to see the base of the Instant Pot before adding the cream?
Debbie says
This looks really good and I am thinking about making it for dinner tonight. Can I skip the bagging/freezing part and go straight to the instant pot or does it need to marinate?
Denise says
You can skip the marinating and go straight to the cooking part! Hope you enjoy ๐
Anneliese says
Hey! This looks fantastic! Do you think I could use half and half cream as I donโt have whipping cream and wonโt make it to the store in time for dinner?
Thanks in advance!
Denise says
Hi Anneliese! I haven't tried with half and half, but I think it should work! Let me know how it goes if you try it ๐
Forrest Aldrich says
I was looking for something different to make with my Instant Pot. This was SO GOOD! And easy, too. I used 4 chicken breasts, but I didn't double the spices (no need to). I used Campbell's chicken broth (2 cans). To thicken it a bit, as I got bored waiting for the sauce to reduce, I used some cornstarch. I ate it all, yes I admit it. All of it myself. ๐
Denise says
So happy you enjoyed it, Forrest! Thanks for taking the time to leave a review ๐
Lyn says
If Iโm using 4 chicken breasts, do i just double the time?
Denise says
Hi Lyn! I have only tested with 2 chicken breasts, but in theory 4 chicken breasts would cook for the same amount of time. I would cut one open after 8 minutes just to check and if it's not done, put them back in for another 1-2 min. It won't take much time to get back to pressure ๐
Monica says
Can this be done on stove top?
Denise says
I believe so, but haven't tried. I'm going to refer you to a different recipe that looks yummy: https://diethood.com/creamy-lemon-chicken/
shada says
Can i just stir fry it on a pan.i dont have instant pot?
Denise says
Hi Shada! Unfortunately I haven't tried...I am sure it is possible but I'm just not sure on cook times etc, so I'm going to refer you to a different yummy looking recipe: https://diethood.com/creamy-lemon-chicken/
Emily says
Made this for dinner tonight and it was delicious! Thanks!
Denise says
So happy you enjoyed it, Emily! Thanks for reporting back ๐
Helene Liotta says
Can you use a crock pot?
Denise says
Hi Helene! I haven't tried it with this particular recipe but I think it would work. I would use a small 2.5 quart crockpot and cook on low for 3-5 hours. To make the sauce you will need to reduce the cooking liquid in a pot before adding in the cream, parmesan and lemon juice. I hope this helps!