Delish.com | by Laura Rege
Golden and speckled with herbs on the outside, juicy and tender on the inside: Is this not everything you want for dinner? If you’re busy running around the house doing other things, this is the perfect recipe to make tonight. With just 10 minutes of hands-on time, these chicken breasts practically cook themselves. It’s also a meal preppers dream! Make a bunch of tender chicken breasts, and use them throughout the week with different dishes.
Serve these over a plate of perfectly cooked rice and you’re good to go, but if you’re an overachiever, a healthy saladwould be excellent, too. If you have any leftovers we definitely recommend you keep the breasts whole if they can (this will keep them moist and will be easier to reheat. Store them in an airtight bag or container in the fridge for up to 4 days or in the freezer for up to 4 months.
For more insanely easy Instant Pot recipes, check out our new cookbook, Party In An Instant Pot, available here.
Yield: 4 servings
Prep Time: 5 min.
Total Time: 45 min.
Ingredients:
- 2 tsp. Dried Parsley
- 1 tsp. Dried Dill
- 1/2 tsp. Paprika
- 1/2 tsp. Dried Chives
- 1/4 tsp. Onion Powder
- 4 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper, to taste
- 2 Tbsp. Olive Oil
- 1 c. Low Sodium Chicken Broth
Directions:
- In a small bowl, combine spices. Season chicken with salt and pepper.
- Set Instant Pot to Sauté setting and heat oil. Once hot, add chicken breasts. Working in batches, sear chicken on both sides until golden, 3 minutes per side. Transfer to a plate and sprinkle both sides of chicken with spice mixture.
- Turn off Instant Pot and add broth to pot. Use a wooden spoon to scrape and deglaze bottom of pot. Place trivet in pot and arrange chicken on top. Lock lid and set to Pressure Cook on high for 5 minutes.
- Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
- Serve chicken with broth spooned over top.
