Okey Dokey Chicken

Okey Dokey Chicken–Instant Pot chicken and artichokes in an addictive, creamy parmesan sauce.

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Okey Dokey Chicken

Okey Dokey ARTICHOKEY! This chicken is the bomb. The sauce is everything! It is creamy and flavorful and has bits of artichoke hearts in it to add a bit of sweetness and earthiness. This mouthwatering recipe combines tender chicken breasts with creamy artichoke hearts, parmesan cheese, and a tanginess from greek yogurt and mayonnaise. It’s both comforting and gourmet. If you’re a fan of artichokes you need to try this chicken! You’ll love it.

Ingredients/Substitution Ideas

• Olive oil
• Chicken breasts–or chicken thighs
• Garlic powder
• Black pepper
• Kosher salt
• Chicken broth–or water and Better than Bouillon
• Can of artichoke hearts–canned in water
• Parmesan cheese
• Mayonnaise
• Plain greek yogurt
• Cornstarch

Steps

Turn Instant Pot to saute setting. While pot is heating up season the chicken all over with the garlic powder, pepper and salt. When pot says HOT add in the oil and swirl it around. Add the chicken in and let it brown on one side for 2 minutes.

Use tongs to turn over and brown on other side for 2 minutes. Move chicken to a plate. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Place a trivet in the pot. Place chicken on top of the trivet. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 

Move chicken to a cutting board. Remove the trivet out of the pot. In a medium bowl stir together the artichokes, parmesan, mayo and greek yogurt. Stir the mixture into the juices in the Instant Pot. 

In a small bowl stir together cornstarch and water until smooth. Turn Instant Pot to saute setting. Stir the cornstarch slurry into the pot until sauce thickens. Turn off Instant Pot. 

Slice chicken across the grain. Serve chicken topped with sauce. Enjoy!

Notes/Tips

• Serve chicken and sauce over mashed potatoes, rice, cauliflower rice or egg noodles.
• If you need an extra serving or two add in one extra chicken breast (season it accordingly).
• If you don’t like mayo don’t worry there isn’t a strong mayonnaise taste in this dish at all! My husband isn’t a mayo fan and he didn’t even know that it was in the dish. If you must replace the mayo with something else you can just use extra yogurt in its place.
• You can also use chicken tenders for this recipe. Don’t use the trivet. Pressure cook the tenderloins for 3 minutes with a 5-10 minute natural pressure release.
• This recipe is gluten-free.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with greek yogurt are Instant Pot Zucchini Linguine and Instant Pot Ukrainian Casserole.

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More Instant Pot Creamy Chicken Recipes…

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.