Chicken Breasts with Pan Sauce – Instant Pot
Let your Instant Pot do the work with these delicious Chicken breasts with Pan Sauce! I make these easy chicken breasts when I’m just not in the mood to spend time cooking. Yes, there are a few steps, but the process is fairly straightforward and very easy. You’ll have an incredible dinner on the table in under an hour.
One of the things I like about this recipe is that the chicken is always juicy and tender. The pan sauce adds another layer of flavor without being overwhelming. No boring chicken here!
What You’ll Need for Chicken Breasts with Pan Sauce
- salt
- ground black pepper
- smoked paprika
- herbs de Provence or dried Thyme
- boneless, skinless chicken breasts
- olive oil
- chicken stock
- cornstarch
- water
- lemon
Herbs de Provence
If you’ve never used Herbs de Provence, this recipe for Chicken Breasts with Pan Sauce is a wonderful way to give it a try. What is it? Herbs de Provence is simply a mixture of seasonings typically used in traditional French Provençal cuisine. In other words, French cooking from the Provence region.
The blend of seasonings will typically include:
- 1 Tbsp. dried thyme
- 1Tbsp. dried basil
- 1 Tbsp. dried tarragon
- 1 Tbsp. dried rosemary, crushed
- 1 Tbsp. dried marjoram
- 1 Tbsp. dried savory
- 1 Tbsp. dried oregano
- 1 bay leaf, crushed
Combine all of the dried seasonings and store in an airtight container. Use on grilled or roasted meats, fish, and vegetables. Herbs de Provence is also wonderful to add to soups, stews, and sauces. Experiment and discover the flavor blend you prefer. Maybe you like a bit more rosemary for your roast chicken or these Chicken Breasts with Pan Sauce, perhaps you enjoy a touch of fennel on your grilled fish. It’s an easily adaptable seasoning blend that gives a flavor boost that’s perfect when you’re in a hurry! Of course, if you prefer, you can also purchase a very high quality Herbs de Provence that will give you a great introduction to the flavors of Provence and why this region has become so popular in the culinary world.
Equipment
- Instant Pot or similar multicooker
Ingredients
- 1 tsp. salt
- 1/2 tsp black pepper, ground
- 1/2 tsp. paprika, smoked
- 1/2 tsp. herbs de Provence, or dried thyme
- 4 chicken breasts, boneless, skinless
- 2 Tbsp. olive oil, divided
- 2 cups chicken stock
- 2 Tbsp. corn starch
- 1 Tbsp. lemon juice, freshly squeezed
Directions
- In a small bowl, combine salt, pepper, smoked paprika, and herbs de Provence.
- Trim any fat from chicken breasts, then season with the spice mixture; both sides.
- Add 1 Tbsp. of the olive oil to the cooking pot and set to sauté. When the oil is hot, add 2 of the seasoned chicken breasts. Sauté about 3 minutes until golden brown. Turn and cook the other side, about 2 minutes. Remove the chicken to a plate. Add the second tablespoon of olive oil and the remaining two chicken breasts and sauté until golden brown on each side. Remove the chicken to the plate with the first two chicken breasts. Turn the Instant Pot off.
- Pour the chicken stock into the cooking pot. Using a wooden spoon, scrape up any brown bits from the bottom of the pot. Place the Instant Pot trivet into the cooking pot and place the 4 chicken breasts on the trivet.
- Put the lid on the Instant Pot and lock into place. Make sure it is set to the "SEAL" position. Select the high pressure cooking function with timer set at 4 minutes. When cycle finishes, let pressure release naturally for 4 minutes. After 4 minutes, finish releasing pressure using the manual release method. Remove Instant Pot lid carefully. Remove chicken and place on a plate. Remove trivet from cooking pot.
- Set the Instant Pot to the "Sauté" function. In a small bowl, whisk together 3-4 Tbsp. of water and 2 Tbsp. of cornstarch; use enough water to make a slurry. Add the cornstarch slurry to the cooking pot and bring the mixture to a boil, whisking frequently. Let the sauce simmer for 2-3 minutes until thickened.
- Turn off Instant Pot and stir in the lemon juice. Season to taste. Spoon pan sauce over chicken breasts and serve.
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