Quick Pressure Cooker Buttery Greek Lemon-Herb Chicken Pizza

Sara Coleman

This recipe features tender, pressure-cooked chicken infused with lemon, garlic, and herbs, piled onto a crispy flatbread base with a buttery finish. It's a fast, flavorful twist on traditional pizza that's perfect for a weeknight meal.

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Prep Time 15

Cook Time 20

Total Time 35

Servings 4 servings

Calories 520 kcal

Ingredients

1 lb boneless, skinless chicken breasts cut into 1-inch cubes
2 tbsp olive oil divided
1 tbsp fresh lemon juice plus zest of 1 lemon
2 tsp dried oregano divided
3 cloves garlic minced
1 tsp salt divided
0.5 tsp black pepper divided
2 tbsp butter melted
4 pieces naan or flatbread about 6 inches each
1 cup shredded mozzarella cheese divided
0.5 cup crumbled feta cheese divided
0.25 cup fresh parsley chopped, for garnish

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness. Make-Ahead: The chicken can be cooked in the pressure cooker up to 2 days ahead and stored. Assemble and broil just before serving. Substitutions: Use rotisserie chicken for an even faster option; add sliced Kalamata olives or sun-dried tomatoes for extra Greek flavor. Serving Suggestion: Serve with a simple cucumber-tomato salad dressed with olive oil and lemon juice.