Chicken Lazone | Instant Pot Recipe
Chicken Lazone is a rich and creamy chicken dinner seasoned with garlic, paprika, and onion, served over pasta for an impressive meal that cooks up quick in your pressure cooker.
Why You’ll Love Chicken Lazone
The sauce in this recipe is incredibly silky smooth and rich, but full of flavor. The chicken stays juicy, thanks to pressure cooking, but has a delicious caramelized sear for added texture and flavor. Plus, the entire dish comes together quick enough to make any weeknight meal feel fancy.
This recipe came from a Pressure Cooking Today reader, Christy. She asked me to convert her favorite Chicken Lazone recipe to an Instant Pot Recipe years ago, and I’ve been making it ever since.
The original recipe for Chicken Lazone comes from the restaurant Brennan’s in New Orleans. Brennan’s is a super popular restaurant famous for their Banana’s Foster.
We love serving this rich butter-seared chicken recipe when we’re entertaining or want a cozy night in. It’s one of our favorite Instant Pot chicken recipes, along with The BEST Chicken Noodle Soup and Spicy Honey Garlic Chicken.
Update: We love making this chicken dinner during the spring and summer, so we’ve updated the recipe with new tips and photos!
INGREDIENTS YOU NEED
Here’s what you need for the most delicious Chicken Lazone in the Instant Pot:
- Seasonings. The chicken gets its punch of flavor from garlic powder, onion powder, chili powder, paprika, salt, and pepper.
- Chicken. Grab chicken tenders, which are smaller than chicken breasts, and cook faster.
- Butter and oil. The combination of two kinds of cooking fat is ideal for browning the chicken well.
- Broth. You can use store-bought or homemade.
- Cornstarch. This will help thicken up the sauce to coat the chicken nicely.
- Cream. Use heavy cream to enrich the sauce. Can substitute half and half or even whole milk, but the sauce will be thinner.
- Parsley. This garnish really makes a big difference in how the finished dish looks.
How to Make Chicken Lazone in an Instant Pot
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
Start by making the seasoning mixture. Combine the spices in a mixing bowl, then add the chicken tenders and toss well to coat the chicken in the seasoning.
Next, preheat the pressure cooking pot with the Sauté function. Melt the butter and add the oil. When it’s nice and hot, add the chicken, working in batches to avoid crowding the pan, and sear until the chicken is well browned on both sides. Transfer the chicken to a plate and repeat with the remaining chicken.
Add the chicken broth to the pot, and return the chicken as well. Lock the lid on and cook on high pressure for three minutes, then release with a quick pressure release.
Make a slurry with the cornstarch and water in a small bowl, then whisk the slurry into the sauce in the pot. Select Sauté and stir constantly until the sauce thickens and comes to a simmer. Finally, turn off the pressure cooker and stir in the heavy cream. Your chicken is ready, so serve it over spaghetti with a sprinkle of fresh parsley, and enjoy!
Important Tips for Making Chicken Lazone
- Browning the chicken in oil and butter is key to building the rich flavor in this dish. You could skip it, but you’ll miss out on all the caramelized flavors that are downright delicious.
- Make sure to return the sauce to a simmer after you add the cornstarch slurry. Otherwise, the starch may not cook fully and you’ll be able to taste the raw flavor.
- It’s important to add the cream only after turning off the pressure cooker, as you don’t want to boil the dairy, which can cause it to break and separate.
Frequently Asked Questions about Chicken Lazone
How should I store leftovers?
Store leftover chicken in an airtight container in the fridge for up to three days. Reheat leftovers on the stove, in the Instant Pot, or in the microwave to serve.
What should I serve with Chicken Lazone?
We always serve this creamy chicken dish over cooked spaghetti, but you can use any starch you like. Another kind of pasta, or mashed potatoes, or rice would all work well. You want something that will soak up the creamy, rich sauce.
Can I use chicken breasts?
To keep the 3-minute cooking time, I recommend slicing chicken breasts into 1-inch thick strips for this recipe.
Can I use frozen chicken?
As long as the chicken is not frozen together in a big clump, you can substitute frozen chicken. I would just skip the browning step and add one minute to the pressure cooking time.
MORE Instant Pot Chicken Recipes
Recipes you can make with this or other recipes you might like:
- Artichoke Chicken has a tangy and bright sauce made with jarred artichoke hearts.
- Chinese Lemon Chicken is a sweet and savory quick-cooking chicken dish for weeknights.
- Chicken Parmesan Meatballs is our twist on the classic Italian dinner in meatball form!
Do you LOVE this recipe?
Leave us a review below to tell us why!
Chicken Lazone | Instant Pot recipe
Instant Pot Chicken Lazone is a rich and creamy chicken dinner seasoned with garlic, paprika, and onion served over spaghetti for an impressive but easy weeknight meal.
Ingredients
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 pounds chicken tenders
- 2 tablespoons butter
- 2 tablespoons oil
- 1/2 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 cups heavy cream*
- 2 tablespoons finely chopped fresh parsley
- 10-12 oz. spaghetti, prepared according to package directions
Instructions
- In a mixing bowl, combine garlic powder, onion powder, chili powder, paprika, salt, and pepper. Add chicken and toss with your hands to coat the chicken with spices.
- Select Sauté and preheat the pressure cooking pot. When hot, add the butter and oil and stir until butter is melted. Briefly sauté the chicken a few pieces at a time on both sides and remove to a plate.
- When all the chicken has been sautéed. Add the chicken broth and chicken to the pressure cooking pot. Lock the lid in place. Select high pressure and 3 minute cook time. When time beeps, do a quick pressure release to release the pressure.
- In a small bowl, dissolve cornstarch in water. Push chicken to one side of the pot and add cornstarch mixture and stir to combine. Select Sauté and constantly stir until sauce thickens. Turn off pressure cooker and gradually stir in heavy cream.
- Serve chicken and sauce over spaghetti sprinkled with parsley.
Notes
*To lighten it up some have used as little as 2 tablespoons cream.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 1255Total Fat: 49gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 127mgSodium: 1300mgCarbohydrates: 155gFiber: 7gSugar: 7gProtein: 46g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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My husband said I could definitely make this again!
I must say I was disappointed with the flavor of this dish. I thought it was very bland. I loved it was easy to make and I will try it again using more spices or something. I plan to add some parmesan for a little more flavor.
Thanks for the feedback Patricia. The flavor comes from the spices on the chicken and the browning, but definitely change it up to suit your tastes.
So if subbing thighs for breasts cook 9 minutes instead of 3?
This sounds absolutely delicious.
Thanks Tanya – it definitely is delicious – a family favorite.
How do you season the spaghetti? I know parsley isn’t going to season it.
Or does the chicken sauce season it?
I have an electric Insta Dutch oven/crockpot. It has a sauté where I can sauté everything. Then I add other items to the crockpot and cook on low. I am able to increase the sauce. Serve half with spaghetti and half with mashed potatoes. It is a 6 quart and I love the Insta brand . I can use it on stovetop or in oven. I have managed your recipes and enjoy.
For the news I agree with you it is probably reorganization and the brand will live on.
Hi Jann – thanks for letting us know it’s easy to convert our recipes to the Instant Pot Dutch Oven.
I can’t find how much chicken this recipe is for.
Hi Debra – you’ll use 2 lbs. chicken tenders
how in the world is this low carb??
Hi Kim – sub the pasta for zucchini noodles or the new low-carb pasta that they have out now.
Can this be frozen?
Hi Rosanne – Yes, I have frozen it and reheated it successfully. I like to reheat pot in pot https://www.pressurecookingtoday.com/how-to-use-the-pot-in-pot-method-in-your-pressure-cooker-instant-pot/
Hi we are interested in this recipe, but you nutrition information list one serving as having over 1600 calories and 297g of carbohydrates. Is that correct? That is an entire day calorie count. So if this is correct might have to skip the recipe.
Hi Zoe – thanks for bringing this to my attention. The program did not calculate it incorrectly. I have update the nutrition information using this program
I made this last night as my 2nd choice for Valentine’s Day dinner because I could not find beef short ribs. I’m glad I had it in my mind as a back up because it was delicious and fast! Thank you for sharing!
Thanks Glinda – a perfect choice for Valentine’s Day for sure. Glad it was a hit.
Wow! This was delicious and chicken was perfectly tender and the cream sauce was divine! The Only changes I made were to use 1 cup Chicken broth (was concerned about getting a burn code) and I only used 3/4 cup heavy cream . This is definitely going to be on a regular rotation in our home!
Thanks for the rave review Judy! Glad it was a hit.
Hi! I’ve cooked this recipe a few times and I LOVE it! The only thing is that I can’t seem to get the chicken cooked just right. Should I saute on the highest setting? How long should I have the chicken sauteing in the pot? I keep overcooking, but I am scared of undercooking! If you have a magic number I’d love to hear it!
Hi Kylie – glad to hear you love the recipe. If the chicken is getting overcooked, then I would skip the sauteing step. If you have an instant-read thermometer, check to make sure they’re 165 degrees after cooking. If not, you can cook them a little longer using the Saute function, but I’m confident they’ll be cooked through.
Pingback: Quick and Easy Chicken Piccata | Barbara Bakes
What If i want to add a frozen veggie
Hi Bobbie – I would run warm water over the frozen veggie to thaw and stir them into the sauce after thickening and let the heat from the sauce warm the veggies. Or, if necessary, use the saute function to heat the veggies.
Hi, ,I have noticed that some of the recipes do not have liquid I thought to pressure cook you need to add water?
Especially the honey sesame recepie
Hi Julie – you do need some liquid for the pressure cooker to come to pressure. In this Chicken Lazone recipe, I use 1/2 cup chicken broth for the liquid. In the Honey Sesame Chicken, I use 1/2 cup of soy sauce for the liquid. Generally, you’ll want to use 1 cup of liquid, unless you’re cooking things that release a lot of liquid as they cook, such as chicken.
I just wanted to also mention that it’s very easy to add frozen veggies in the boiling pasta water for the last few minutes.
Do you think I could decrease the oil, increase the cornstarch and use almond milk or evaporated milk instead of heavy cream? Trying to stay Weight Watchers healthy but that looks like it would taste awesome over zucchini noodles!
Hi Karen – yes, you could eliminate the butter and saute in the oil, using only as much as you need to keep the chicken from sticking. Then after pressure cooking, use more of the cornstarch slurry to thicken the cooking liquid and add just enough almond milk or evaporated milk to make it creamy.
When making this recipe with frozen chicken how much time do you add?
Hi Stacy – as long as the chicken is not frozen together in a big clump, I would skip the browning step and add one minute cook time.
Can all of your recipes be converted from Insta pot to the power pressure cooker xl? These look so good I want to make them all!
Hi Kellie, so glad you like the recipes! You can DEFINITELY convert the recipes to the PPC XL! I’m not sure if you have the new one or the older model. The older model you saute the meat by using the chicken setting with the lid off. The newer models have added a saute button. Then you find a preset with a similar time and adjust it as needed. (You can get more details about how this looks in this post: https://www.pressurecookingtoday.com/how-to-use-the-power-pressure-cooker-xl/ )
Have fun cooking!
Made this tonight and its amazing! Thanks for the recipe will forsure make this again! Quick week night meal!
Great – thanks Monica!
Where has Chicken Lazone been all my life?! I have never ever heard of it, but wow!! It was so so good!! My husband’s exact words as he was eating it were “can you make this again?!”. Even my daughter who doesn’t like cream sauces liked it.
I was hesitant with the salt quantity, but decided to go for it because of the amount of liquid being added later on, and it was worth it. I didn’t have heavy cream like I thought I did though, so I googled a substitute and found a melted butter and milk substitute idea. It worked great and was super creamy. Next time I’ll make it as per the recipe and I bet it’ll be even better! Thank you for this recipe, it’s going to be one of my regulars now!!
Thanks Andrea! I love that you just used what you had. Glad it was a hit.
Well Done! This was so yummy and easy for a weeknight meal.
My Super Walmart was out of Chicken Tenders; so I went with Chicken Thigh Fillets ( boneless/skinless thighs). I just cut the thighs in approximate 1/3 strips, without being fussy ( some of the pieces broke up ). I then used heaping measurements of the seasoning; taking in account that the thigh meat has a little bit more nooks and crannies. I proceeded with browning as directed. I ran the PC for 5 minutes with Quick Release. While the meat was cooking, I browned 8 oz. of Cremini mushrooms in a skillet to add later. The meat was not quit to done temp, so I locked her down for another 3 minutes and then QR. I added the slurry and cooked over Medium ( lid off) on my “NO Brand” PC. I did use the 16 fl. oz. Whipping Cream; making sure to take my time while mixing in. Lastly I added the browned mushrooms.
This was a wonderful comforting meal with the chicken thigh meat, melting in your mouth. I would maybe like a little more of the wonderful seasoning to come through, so I’ll probably increase in the future. For my palette I topped with Red Pepper flakes and shredded Parmesan.
I do think you could get away with 1/2 and 1/2; but would need to fuss with the slurry and extra seasoning to compensate.
Thank you Barbara for you efforts and keep the yummy coming.
Thanks Tiff – chicken thighs sounds like a great substitution.
Can I add the cream the same time as he broth? Or cream before it’s done?
Hi Ashely – no, the cream could curdle. It’s best to add it after pressure cooking.
A perfect dinner for anyone short on time. Such a great recipe for these cold winter nights.
This takes me back to our trip to New Orleans. I love your pressure cooker version!
I LOVE that this is made in a pressure cooker! These flavors are everything.
Thanks Becky!
This made such a rich and delicious meal. I will definitely be making this again.
Can I use chicken thighs for this? If so, would I change the cook time?
Hi Jessica – I typically cook chicken thighs about 9 minutes.
Oh gosh, I made this last week and it was
AH-MA-ZING!! Wow!! I used more chicken so I doubled the ingredients. I had so much sauce I could have served it as a soup!…..And I mean that in a good way! I really had to control myself because it’s THAT delicious! Thank you for the recipe. I’ve just become a new subscriber!
Now that’s a rave review – thanks!
How long would you cook the spaghetti in instant pot 3qt while chicken is cooking in instant pot 8 qt?
Generally you cook pasta 1/3 of the cook time on the package minus 1 minute.
I made this last night! Everyone loves it. I had read many places to never QR on cooking meat so I NPR it. It was tender and juicy. Excellent recipe!
Thanks Susan – glad it was a hit! Generally I find that quick releasing meats cooked in sauces doesn’t make the meat tough. In fact, you should reduce the cook time if you want to change the release to avoid overcooking the meat.
I have a brand new 8 quart instant pot and am anxious to try something. My pot says I should use at least 2 cups of liquid for pressure cooking so how should I amend this recipe, I have about 3 lbs of tenders. I was thinking 1 cup broth might be ok, or should I use 2
Yes, 1 cup of broth should work in the 8 quart with this recipe since the chicken will also release liquid as it cooks. I would double all the sauce ingredients as well. Enjoy!
Should I cook it just 3 minutes or add more time?
You don’t need to add more time. In fact since it will take longer to come to pressure in the 8 quart, you could even reduce the cook time to 2 minutes.
Thanks! Had the family over for Sunday dinner and they loved it! I was a bit apprehensive cooking this for the first time but I’m amazed at how great this recipe was.
That’s great to hear. Thanks!!
Have made this many times. One of my favorites. Only change I make is adding half the amount of cream. This time I’m planning to double it. I’ve seen your posts to keep the cook time the same but would you recommend doubling all other ingredients?
Thanks Richelle – yes, you’ll want to double all the ingredients.
Hello! I’m new to pressure cooking, and I have a Crockpot Express. I was wondering if there was an easy way to make this “one pot” and cook the pasta in with the chicken? (I guess technically I could cook the pasta, remove it, and then cook the chicken….but I just thought I would ask)
Hi Dayna – you could make it a one pot meal but you may need to adjust the spices so it’s not watered down when you add enough liquid to cover the pasta. Let me know if you give it a try.
I never leave comments on blogs, but this recipe was so good I have to give you kudos! I had some chicken I needed to use and not a lot else in my pantry and fridge other than the base ingredients for this recipe. I threw this together tonight and it was awesome. Just wanted to share some substitutions in case someone out there lacks some ingredients. I used half and half instead of heavy cream, and I didn’t have chicken broth so I stirred a couple teaspoons of poultry seasoning and a little salt into a half cup of water. This was a tasty substitute for broth. I pinned the recipe and will make this again. Thank you!
That’s great! Thanks for sharing your changes Alissa.
I tried this recipe tonight and it was a big hit! My 3 year old isn’t a big meat eater but she asked for more chicken… She said ‘this is my favorite!’
Thanks for a great recipe!
How fun – thanks!
My daughter gave me a new Power Pressure Cooker XL and just found your great web site. I have just found site and it has made my day. I’m 82 and desperately needed help! Can’t wait to dig in and learn so much from you!
Hi Helen! Glad you found me. Have fun 🙂
The only thing I changed with this recipe was using half and half instead of heavy cream, and it was lent rich enough! So, so good!
This my family’s very favorite Instant Pot recipe! Yummmmmmmy!!!
Awesome! Thanks for sharing Laurie 🙂
This was SO good! My husband and I just loved this recipe. I will definitely be making this again!
Looks like fantastic site. Thanks
Thanks Pat!
5 stars! My kids said this will be made again! So easy and flavorful.
Great! Thanks so much Amy 🙂
I just made this and as I opened the refrigerator to get the heavy whipping cream, realized that I left it at church Friday when I did an IP demonstration. Well, I quickly grabbed some cream cheese and milk. This was just delicious! I can’t wait to try it again when I actually have the ingredients that it calls for! Very flavorful!
Looks wonderful. The only thing I changed was that I cooked and served it over Spaghetti Squash instead of pasta. Really lowered those carbs and was terrific. I added garlic and bacon to my spaghetti squash when I cooked it. Then reheated it for about 1 minute in the microwave prior to using it in this recipe. Yum!!!! Thanks for sharing this recipe.
Thanks Kathi – sounds like a great way to add more flavor to spaghetti squash.
I have a 6 quart Power Pressure Cooker XL – I would have to use the Chicken/meat icon and set it for a 3 minute cook time and then do a natural release. My PPCXL – does have a saute icon on it so not a problem. Thanks for a great recipe. Keep ’em coming.
Meant to say Quick release – not natural. LOL!!!
Hi there! Excited to try this tonight. Do I change pressure time if I have 3.5 lbs of thawed chicken? (1.5x recipe)
Thanks!!
Hi Kortney – no, your cook time will be the same. Enjoy!
Looka great, can I add 2% milk ?
Hi Georgia – you can use 2% milk, but you’ll probably want to add more cornstarch slurry to thicken it. Enjoy!
I’m concerned about using only 1/2 cup of broth, because I’ve always thought at least one cup of liquid is needed at a minimum to bring the PC to pressure? Hope you see this 🙂
Hi Susan – the chicken will release liquid as it cooks, so you’ll have plenty of liquid for the short 3 minute cook time. Enjoy!
That was fast — thanks so much!
I would love to try all these recipes, but my husband is a diabetic, so he always looks for nutritional info.
Hi Jeannette – here’s a website you can use to check the nutritional information of any recipe https://www.verywell.com/recipe-nutrition-analyzer-4129594. Enjoy!
Hi Barbara, is there a substitute I can use for the cornstarch? I’m diabetic and have used glucomannon, and zanthan gum in other recipes. Would either work here? 1/2 teaspoon? Thanks so much!
Hi Julie – I haven’t tried it, but it sounds like glucomannon would work well. This article https://www.medicalnewstoday.com/articles/324035#:~:text=Cassava%20or%20tapioca%20flour&text=Cassava%20may%20be%20an%20especially,significantly%20fewer%20carbohydrates%20than%20cornstarch also recommends Cassava flour.
I made this tonight and it was fabulous! I used evaporated milk because it’s what I had. I’ve about given up on chicken dishes in my instant pot because they always end up dry, but this dish restored my faith! Thank you for a great recipe! I will definitely be adding asparagus and mushrooms next time.
Thanks Natalie – so nice to hear you loved it. I’m a big believer in using what you’ve got. Don’t give up on chicken. I’ve got a lot of great chicken recipes on my site and even more in my cookbook coming out November 14!
I’m very new to pressure cooking! So my question is right after I was done sautee-ing the chicken and I add the broth and cover with the lid… what setting do I put it on, poultry? It won’t let me adjust the pressure on saute and the time only let’s me put it to ten minutes so have to stop it at 7 minutes. I have no idea what I am doing! Help! Also the pressure never built up even with the lid on so I am not sure what went wrong
Hi Maegan – sounds like you’re a little bit frustrated. If the pressure never built up that’s okay. Just use the saute setting and simmer the chicken for a little bit until it’s fully cooked and then finish the recipe as indicated. Then after you enjoy this meal do a water test and make sure your pressure cooker is functioning properly. https://www.pressurecookingtoday.com/getting-started-with-your-new-electric-pressure-cooker-or-instant-pot/
Hi there Meagan. You set the pot to MANUAL, high pressure, and minutes = 3. On an instant Pot, it doesn’t start the minute count down until after pressure builds. Also, sometimes if you push the lid down a bit and get a better seal, the float valve will come up to signify it’s at pressure. Hope this helps!
Looks delicious! Is the chili powder integral to the success of the recipe, or could it be substituted with (any suggestion?) Or, does the chili powder make or break the recipe? I realize it’s a NOLA recipe, after all 🙂 I’m g
oing to try it tomorrow! Thank you!
Hi Dorothy – you could substitute additional paprika if you don’t want to use the chili powder. But the chili powder doesn’t make the dish too spicy if that’s your concern.
Made this and it was delicious, but is it really 2 cups of cream? My sauce was very thin even though I thickened first with cornstarch slurry and then added the cream slowly.
Hi Jenny – glad you enjoyed it. Did you use heavy cream or regular whipping cream? Some people have only added a couple of tablespoons to the sauce, it’s really just personal preference.
Can this be made with frozen chicken tenders?
Hi Andrea – yes, you could use frozen chicken tenders without changing the cook time. They are difficult to brown frozen, so you may want to skip the browning.
The video shows chicken broth added but it’s not in the recipe.
Hi Amy – you must have just missed it in the ingredient list. It’s right after the oil. Enjoy!
Is this a real spicy dish, I sounds so yummy but we have to watch our stomachs (you know when you
Get to that age lol) if it is spicy is there something we can do to make it a litte less so we can enjoy?
Hi Sarah – it’s a fairly mild dish, but if you’re concerned, you can reduce the spices.
When heavy cream is used to enrich a recipe (as it is here), it is added last and not cooked as the sauce could “break” or separate/curdle. One way around this is to substitute evaporated milk for the heavy cream which can be cooked and which adds a bit of richness with half the calories of heavy cream.
Hi Doug – the heavy cream is added last when the pressure cooker is turned off so you shouldn’t have a problem with the sauce. But if you prefer to use evaporated milk to shave off some of the calories, that would work. Just be sure and slowly add it until you achieve the consistency you’d like so your sauce isn’t too thin. Enjoy!
Is there a recipe for hard boiled eggs
Pressure cooker hard boiled eggs are the best https://www.pressurecookingtoday.com/pressure-cooker-hard-boiled-eggs/
Hi Barbara. Small error in the recipe. Paragraph 4, line 3, you dropped the word “stir”. Love your blog and recipes. Are you going to publish an electronic version of your cookbook?
Thanks Deborah! I made that correct 🙂
Yum! Delicious recipe. I followed the recipe exactly and really enjoyed it. I think it could use a vegetable…I may add mushrooms or asparagus next time I make this. The smell of the spices was so delicious as I sautéed the chicken.
Oooo! Add BOTH – mushrooms AND asparagus! That would be dreamy!!!
Great idea!
Hi! IP newbie here 🙂 I would love to try this tonight and add some mushrooms I had leftover from brunch this weekend. At what point in the cooking process would you add the mushrooms?
Hi Kim – I prefer my mushrooms golden brown, so I would saute them in a little butter before starting this recipe and set them aside. Then just stir them in after you’ve created the sauce. Enjoy!
I often use Hormel Thick & Easy in place of cornstarch, flour or arrowroot. Seems to work well to thicken gravies or soups for people who have difficulty swallowing.
Do you use it?
Hi Nathan – no, I’ve never tried it. I don’t think I’ve ever seen it in the stores.
This sounds yummy. Has anyone used smoked paprika?
I don’t think I have a sauté button. Help what do I do?
Hi Crystal – no worries. Just use one of the pressure cooking buttons and cook with the lid off. I think the Power Pressure Cooker XL recommends using the chicken button. Enjoy!
I was planning to make this dairy-free for my toddler, but after I cooked the chicken under pressure and tasted it, I started to have second thoughts about adding coconut milk to the sauce (the only dairy substitute that he’ll eat/tolerate). I mixed a little coconut milk with a little bit of the sauce to try it out and abandoned that plan – it was too sweet and I much preferred the sauce without it.
I decided to just serve the chicken over spaghetti with the bit of sauce that was in the pot and it was delicious!
In my opinion, the heavy cream isn’t necessary. Maybe next time I’d add a little extra chicken broth at the end to make the sauce go a bit further, but we all ate it up the way it was… even my really picky 3-year-old!
Thanks for sharing Kay – glad you enjoyed it. Good to know it’s great even without the cream.
We tried this last night – it was delicious, thanks. But I stopped pouring in cream at the half-way mark and next time will only use 3/4 cup.
Thanks Clinton – definitely change it up to suit your tastes.
I’m curious. You are in the USA, I think. I see lots of recipes that use 125gram (4.5 oz) chicken breasts. The smallest chicken breasts we can get here are 250 gram (twice the size). The tenders we used are in proportion to this, of course. I wonder if our huge tenders (up to an inch thick) are the reason the cream seemed way too much – much less total surface area to take the cream. What do you think?
The chicken breasts in the US are large about 250 grams as well, so I don’t think that’s the issue. The recipe makes plenty of sauce to serve over pasta.
Sorry, forgot to say that “here” is Australia.
Very easy and very yummy!! Thank you!
Thanks Valerie!
I can’t wait to make this tonight! I make it all the time with pork too, usually pork cutlets but boneless pork chops would be yummy too. Thanks again for converting if for me!
Thanks for sharing the recipe with me! Hope you love it as much as the original.
Could you use frozen chicken tenders and just increase cook time?
Yes, you can use frozen chicken tenders and since they are so thin you shouldn’t need to increase the time – although it will take longer to come to pressure, so the overall cook time will be longer. I’d skip the first two steps and just add the spices to the chicken broth.
I am a senior and like doing pressure cooking. I tried the Chicken Lazone which turned out very good. I don’t have a saute setting on my Wolfgang Puck cooker so there was some by guess and by golly, but still very nice recipe. Thanks.
Thanks Bob – glad you enjoyed it. Generally if you don’t have a saute setting you just use a pressure cooker setting, such as the meat or chicken setting, with the lid of. 🙂
This looked so incredibly good – my husband and granddaughter were drooling while I was making it. I followed the directions exactly, and it seemed kind of bland, with way too much thin sauce. It looked and smelled great until I added all the cream. Next time I definitely will use unsweetened almond milk instead of the heavy cream and will probably increase the seasonings and thickening. The fresh parsley really did make a huge difference – we sprinkled on a lot more to give it more zing. I served peas with it, and we ended up mixing them in, as well. Any suggestions for how the pasta could be cooked with it instead of separately? Thanks, Barbara!
Definitely change it up to suit your tastes. If you wanted to cook the pasta at the same time, I would use whole breasts on the bottom pasta on top and chicken broth just to cover the pasta and cook for 5 minutes on high pressure. When timer beeps, quick release the pressure slice the chicken in to strips or pieces then proceed with the sauce. Let me know if you give it a try.
Silly question. But can I make this with boneless skinless chicken breasts instead of tenders. Would I need to increase the cooking time?
Hi Alethia – you could use chicken breasts and cut it into strips, or increase the cook time to 6 minutes for boneless, skinless chicken breasts.
Thank you.
Does this create enough sauce if I serve over pasta?
Hi Cheryl – yes, you’ll have lots of sauce for the pasta.
This is one of our families favorite recipe. Glad to see an instant pot version. I have successfully made this with other healthier options like fat free milk and soy milk. I thicken it with flour instead of corn starch to make it seam richer.
I’ve been looking for and needing something new to make for dinner and I believe this is just what I need to bring spark back to my table. This looks and sounds delicious and I will be making this soon.
I have a new pressure cooker , but I can’t get it off error … what am I doing wrong?
Hi Ruby – which pressure cooker do you have? What is the error code?
how can a chicken taste anything but good if it is doused with 2 cups of heavy cream. c’mon give me a break-all that cream for two pounds of chicken. would never try this……
It’s definitely not an every day food, but sometimes it’s nice to have something decadent and rich. It actually is similar to chicken alfredo only with more chicken and spices. http://www.marthastewart.com/865666/chicken-fettucine-alfredo
It’s hard to think of after they brainwashed us for 20 years, but full-fat cream is in fact very good for you, if your body tolerates dairy. If we ditch the added sugar and keep the protein moderate, we’ll feel like a million bucks. Even thw afternoon talk shows are starting to share that fat is WINNINY and helpful for the brain. Yes. I’ve lost 20 lbs adding butter and using cream. NEVER combining with sugar. Its a new mindset, but sonerhing to consider maybe? With that in mind, this recipe is amazing. I’m thinking to use glucomanen instead of the corn starch and see what happens. Can’t wait!
Okay, so my phone reyped wonky words.
FAT is winning. The GOOD fats.
Something to consider.
I apologize for the alternate language created by my phone. And for me not proofing it.
My wife and I gave our daughter and her family a pressure cooker for Christmas and I have been sharing recipes with her. Their last name is Brennan so I thought the name connection to the restaurant is kind of neat. I will try the recipe myself shortly. I enjoy your website.
Mmmmmmm….this looks so rich and delicious. Since chicken is on the menu so much here, I can never have too many new recipes to try. This one would be a hit here for sure.
I belong to a really great Instant Pot FB site, where I’ve gotten some great tips and recipes; they’re constantly advising not to quick release meats, as it will make them tough/rubbery. Your thoughts on this? And, could I not allow to naturally release? TIA.
Hi MarySue – meats that are pressure cooked in sauce like this chicken, don’t really benefit from a natural release which could over cook the chicken. But if you prefer to do a natural release, then I would decrease the cook time to 1 minute. Thanks for the question 🙂
Using an Instant Pot, could this recipe be safely halved?
Hi Bonnie – yes, you can halve the recipe but still use 1/2 cup of chicken broth and the same cook time. Enjoy!