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5 from 1 vote
Pressure Cooker Creamy Caesar Chicken Breasts
Prep Time
15 mins
Cook Time
2 mins
Natural Release
15 mins
Total Time
32 mins
When I was thinking of this recipe, I was obviously thinking about Caesar salad - the classic egg-based dressing made with garlic, anchovies and Parmesan tossed with romaine lettuce. I wanted a warm version of that dressing, but also wanted to incorporate all of the famous salad's ingredients.
Course: Entrées
Cuisine: Italian
Keyword: Quick and Easy, Chicken
Servings: 4
Calories: 495 kcal
Author: Meredith Laurence
  • 4 4- to 5-ounce boneless chicken breasts
  • 1 teaspoon Italian seasoning
  • salt and freshly ground black pepper
  • olive oil
  • 1 shallot minced
  • 1 to 2 cloves garlic minced
  • 2 large or 4 small anchovies, chopped
  • ½ cup chicken stock
  • ¾ cup heavy cream
  • 2 egg yolks
  • ¼ cup Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 to 3 slices rustic artisan bread torn into small crumbles (about 1 cup)
  • 2 tablespoons grated Parmesan cheese
  • ½ lemon
  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Season the chicken breasts with the Italian seasoning, salt and freshly ground black pepper. Add the olive oil to the cooker and brown the chicken on both sides. Remove the browned chicken breasts and set aside.
  3. Add the shallot and garlic to cooker. Sauté for 1 minute and add the anchovies. Sauté for another minute and then add the chicken stock and heavy cream. Return the chicken breasts to the pot, pushing them down into the liquid.
  4. Pressure cook on HIGH for 2 minutes.
  5. Turn the cooker off and let the pressure drop NATURALLY.
  6. While the chicken is cooking, make the crumb topping. Heat the butter and oil in a sauté pan. Add the torn bread and Parmesan cheese. Toss everything together to coat the bread crumbles with oil and sauté until the crumbles are brown and toasted.
  7. Once the pressure has dropped, carefully remove the pressure cooker lid. Transfer the chicken breasts to a resting plate and cover with foil. Return the cooker to the BROWN setting and bring the sauce to a boil. Beat the egg yolks in a small bowl. While whisking, slowly ladle ¼ cup of the sauce into the yolks to temper the eggs (this will prevent the eggs from cooking and scrambling). Then, while constantly whisking the sauce, pour the egg mixture back into the pot. Turn the cooker off and add the Parmesan cheese, stirring until the sauce has thickened slightly.
  8. Serve the chicken over pasta or with some romaine lettuce leaves on the side. Pour sauce over chicken and top with the toasted bread crumbs, squeezing a little lemon juice on at the very end.
Nutrition Facts
Pressure Cooker Creamy Caesar Chicken Breasts
Amount Per Serving
Calories 495 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 18g90%
Cholesterol 246mg82%
Sodium 373mg16%
Potassium 563mg16%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 5g6%
Protein 32g64%
Vitamin A 980IU20%
Vitamin C 9.5mg12%
Calcium 159mg16%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.