This Instant Pot Chicken Parmesan is made up of tender spaghetti noodles and crispy chicken cooked together in the instant pot then topped off with melty provolone and mozzarella.
Ingredients
- All-Purpose Flour – coats the outside of the chicken to help absorb moisture.
- Salt, Pepper, Italian Seasoning, and Dried Basil – a simple but effective blend of earthy, sweet, slightly spicy seasonings.
- Egg and Fat-Free Buttermilk – adds tons of moisture to the chicken and helps the breading and seasonings stick.
- Panko Breadcrumbs and Grated Parmesan – makes up a flavorful breading for the chicken breast.
- Chicken Breast – I use boneless and skinless thinly sliced chicken breasts so they cook all the way through.
- Spaghetti Noodles – uncooked and tossed in oil to prevent them from sticking together in the instant pot.
- Pasta Sauce – you can use store-bought pasta sauce or make your own.
- Provolone and Mozzarella Cheese – melted over the top of the chicken for a delicious ooey-gooey, cheesy finish.
Pro tip
Make sure the chicken is thinly sliced so it cooks all the way through. If it’s too thick then the cook time will be affected and the pasta and chicken won’t be done at the same time.
How to make
In this instant pot chicken parmesan recipe, the pasta and the chicken are cooked at the same time in the instant pot!
- Whisk together flour, 1/2 teaspoon salt, and pepper on a large plate. Mix egg, milk, and 1/2 teaspoon salt in a medium sized bowl. Whisk together panko, 1 teaspoon salt, Italian seasoning, basil, and 6 tablespoons parmesan on a large shallow plate.
- Bread the chicken breasts in the flour mixture, the egg mixture, then the breadcrumb mixture and place onto a clean work surface. Let rest for 15 minutes.
- Put 1/4 cup olive oil into your instant pot then hit SAUTE. Add in 2 breaded chicken breasts and brown for 3 minutes per side. Remove and set aside onto a clean work surface. Repeat with remaining oil and chicken.
- Hit CANCEL on the instant pot and pour in broth, scraping up any brown bits from the bottom.
- Add in oil coated uncooked noodles then stir to combine. Be sure the noodles are fully submerged.
- Top with the trivet and add in chicken on top. Close and lock the lid then cook on HIGH for 5 minutes.
- Flip the valve to do a quick release then remove the chicken and place onto a silicone mat lined baking sheet.
- Top each breast with 1 tablespoon pasta sauce, 1 slice provolone, 1 tablespoon mozzarella, and 1/2 tablespoon parmesan.
- Broil in the oven until the cheese has melted then serve with cooked pasta and more sauce!
Do you have to sear the chicken first?
Not necessarily but I highly recommend it.
Searing the chicken helps lock in the flavor and moisture from the egg/buttermilk and breading before you cook it in the instant pot. It also helps create that crispy, golden-brown exterior!
Do you have to toss the pasta with oil?
Yes! Tossing the uncooked noodles with a bit of oil prevents them from clumping together as they cook in the instant pot.
Why is my chicken dry?
There may be a couple of reasons as to why your chicken is dry:
- You didn’t let it sit. After you coat the chicken in the egg/buttermilk, flour, and breadcrumb/parmesan mixtures, make sure you let it sit for 15 minutes before you sear it. This gives it time to soak in the moisture and flavor so it’s super tender.
- You overcooked it. Since the chicken is thinly sliced it will cook quickly. After it’s done cooking in the instant pot, broil it until the cheese has just melted and no more. If the chicken cooks too much, it will become dry.
Can you make chicken parmesan without an instant pot?
Yes! If you don’t have an instant pot, check out my oven-baked chicken parmesan or my crockpot chicken parmesan instead.
What to serve with chicken parmesan
I love to serve my instant pot chicken parmesan with a simple salad with Italian dressing, a veggie heavy side, or the classic…garlic bread!
- Lemon Parmesan Roasted Asparagus
- Roasted Vegetables
- Pear, Blue Cheese, Candied Pecan Salad
- Roasted Brussels Sprouts
How to store
Leftover chicken parmesan will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months.
To reheat, thaw in the fridge if frozen then microwave or warm on the stove until heated through.
– Jennifer
Instant Pot Chicken Parmesan
This Instant Pot Chicken Parmesan is made up of tender spaghetti noodles and crispy chicken cooked together in the instant pot. Topped off with melty provolone and mozzarella.
Prep Time: 30 minutes
Cook Time: 30 minutes
Yield: 4 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- ½ cup all purpose flour
- 2 teaspoons salt divided
- ½ teaspoon pepper
- 1 large egg
- ½ cup fat free buttermilk
- 1 ½ cups panko breadcrumbs
- 1 ½ teaspoons Italian seasoning
- 1 ½ teaspoons dried basil
- 8 tablespoons finely grated parmesan cheese divided
- 1 pound boneless skinless thinly sliced chicken breasts (you should have 4)
- ½ cup extra virgin olive oil divided
- 1 (32 oz) carton chicken broth
- 1 (16 oz) box spaghetti noodles broken in half and tossed in 1 tablespoon oil
- 4 tablespoons pasta sauce + more for serving
- 4 slices provolone cheese
- 4 tablespoons shredded mozzarella cheese
Recipe Video
Instructions
- Whisk together flour, 1/2 teaspoon salt, and pepper on a large shallow plate. Set aside.
- Beat egg, milk, and 1/2 teaspoon salt together in a medium sized bowl. Set aside.
- Whisk together panko, remaining 1 teaspoon salt, Italian seasoning, basil, and 6 tablespoons parmesan cheese on another large shallow plate. Set aside.
- Bread breasts in flour, eggs, then breadcrumb mixture, then place onto a clean work surface and let rest for 15 minutes.
- Add 1/4 cup olive oil into a 6 quart Instant Pot, then hit SAUTE.
- Once it reads HOT, add in 2 breaded breasts and brown for 2 minutes per side, or until golden brown.
- Remove and set aside on a clean work surface.
- Repeat with remaining oil and chicken.
- Hit CANCEL on the Instant Pot.
- Pour in broth, scraping up any brown bits from the bottom. This will prevent a BURN reading.
- Add in oil coated uncooked noodles, then stir to combine. Be sure the noodles are fully submerged.
- Top with the Instant Pot trivet and add chicken on top (stacking will be necessary).
- Close and lock the lid - make sure the pressure valve is pointing to SEALING.
- Cook on HIGH pressure for 5 minutes, then flip the valve to quick release the pressure.
- Remove chicken breasts and place onto a silicone mat lined baking sheet.
- Top each breast with 1 tablespoon pasta sauce, 1 slice provolone, 1 tablespoon mozzarella, and 1/2 tablespoon parmesan.
- Broil until the cheese has melted, then serve with pasta (use tongs to break up any clumps) and more sauce, as desired!
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:2 Months
Reheat:Thaw in the fridge if frozen then microwave or warm on the stove until heated through
*Storage times may vary based on temperature and conditions
Notes
Bottom chicken breasts will be softer from sitting in the chicken broth - that’s ok!
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Nutrition Information
Nutrition Facts
Instant Pot Chicken Parmesan
Amount Per Serving (1 person)
Calories 1153 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 13g81%
Trans Fat 1g
Cholesterol 150mg50%
Sodium 2764mg120%
Potassium 1056mg30%
Carbohydrates 118g39%
Fiber 6g25%
Sugar 7g8%
Protein 61g122%
Vitamin A 499IU10%
Vitamin C 17mg21%
Calcium 459mg46%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: chicken breast, instant pot, spaghetti noodles