Chicken Piccata for Pressure Cooker
Transform weeknight dinners with this quick and flavorful Chicken Piccata for the Pressure Cooker, the perfect harmony of elegance and ease. Tender, golden-seared chicken breasts are pressure-cooked to perfection, infused with a vibrant lemon-garlic sauce enhanced by briny capers and a silky butter finish. This recipe highlights fresh, simple ingredients—like parsley and freshly squeezed lemon juice—that come together in just 25 minutes, making it an ideal choice for a busy schedule without sacrificing flavor. Whether you're serving up an intimate dinner for two or doubling the recipe for guests, this one-pot wonder guarantees minimal cleanup and maximum taste. Pair with a side of creamy mashed potatoes or crisp green beans for a restaurant-quality meal right at home. Perfect for pressure cooker enthusiasts, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic (minced)
- 1 cup Chicken broth
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Capers (rinsed and drained)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Season both sides of the chicken breasts with salt and black pepper.
Dredge the chicken breasts lightly in all-purpose flour, shaking off any excess.
Set your pressure cooker to sauté mode and heat olive oil and 1 tablespoon of butter until melted.
Add the chicken breasts to the pressure cooker and sear for about 2-3 minutes on each side until golden brown. Then, remove the chicken and set aside.
Add the minced garlic to the pressure cooker and sauté for about 30 seconds until fragrant.
Pour in the chicken broth and deglaze the bottom of the pot by scraping up any browned bits with a wooden spoon.
Stir in the lemon juice and capers, then return the chicken breasts to the pot.
Secure the lid of the pressure cooker, ensuring the valve is set to the sealing position. Cook on high pressure for 5 minutes.
Once cooking is complete, perform a quick pressure release by carefully switching the valve to the venting position.
Open the lid of the pressure cooker and stir in the remaining 1 tablespoon of butter until melted.
Transfer the chicken breasts to a serving plate and spoon the sauce over the top.
Garnish with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 3639 mg | 158% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 114 mg | 9% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1298 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
