I’ve recreated that signature Buffalo Wild Wings flavor right in your kitchen with this 30-minute Instant Pot recipe. The parmesan garlic sauce coats tender chicken perfectly, delivering the same bold taste you crave.
This method locks in moisture while infusing every bite with rich, garlicky depth. No deep fryer needed—just set it and let the pressure cooker work its magic for restaurant-quality results at home.
Ingredients for Buffalo Wild Wings Parmesan Garlic Sauce Chicken Recipe Instant Pot
Pantry staples plus chicken get you that restaurant-quality flavor at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Thighs 🍗 | 2 lb | Trimmed of excess fat |
| Unsalted Butter 🧈 | ½ cup | Cut into cubes for melting |
| Garlic Cloves 🧄 | 6 cloves | Minced for maximum flavor |
| Fresh Parmesan Cheese 🧀 | ¾ cup | Freshly grated from block |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Chicken Broth 🍲 | ½ cup | Low-sodium preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Worcestershire Sauce 🫒 | 1 tbsp | Adds umami depth |
| Dried Parsley 🌿 | 1 tsp | For garnish and color |
| Garlic Powder 🧄 | 1 tsp | Enhances garlic profile |
| Onion Powder 🧅 | 1 tsp | Balances flavor base |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For sautéing aromatics |
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The chicken matters here. Boneless, skinless thighs stay juicier than breasts in the pressure cooker—Costco has great bulk packs. For the Parmesan, skip the pre-grated stuff (it’s coated in anti-caking agents). Grab a wedge from the deli counter and grate it fresh. The butter needs to be unsalted so you control the seasoning. Kerrygold is my go-to for rich flavor.
No heavy cream? Whole milk with a tbsp of cornstarch works in a pinch (just whisk it in cold). Out of fresh garlic? Jarred minced garlic at half the amount saves time. Want more depth? Swap chicken broth for Better Than Bouillon paste mixed with water. The flour can be all-purpose or gluten-free 1:1 blend—both thicken the sauce just fine.
Leftovers keep 4-5 days in the fridge, freezes for 3 months. The sauce thickens as it cools, so stir in a splash of broth when reheating. I always double the sauce recipe—it’s that good on pasta or veggies (trust me on this one).
Why You’ll Love This Recipe
- Dump and Done: I just throw everything in the Instant Pot—thighs, butter, garlic—and let it work its magic.
- Creamy Garlic Heaven: The fresh parmesan and heavy cream melt into this rich, velvety sauce that clings to every bite.
- Feeds the Crew: This recipe easily doubles for game day or meal prep—leftovers taste even better the next day.
- Pocket-Friendly Luxury: Boneless thighs are cheap, but the garlic-parmesan sauce makes it taste like a restaurant dish.
Step-by-Step Instructions for Buffalo Wild Wings Parmesan Garlic Sauce Chicken in Instant Pot
This method delivers that restaurant-quality flavor with minimal effort and maximum taste.
Step 1: Sear the Chicken Thighs
Set your Instant Pot to the Sauté function and add the 1 tbsp Olive Oil. While it heats, pat the 2 lb Boneless Skinless Chicken Thighs dry with paper towels and season both sides with 1 tsp Salt and 0.5 tsp Black Pepper. Searing the meat first builds a flavor foundation that you just can’t skip.
Working in batches if needed, sear the chicken for 3-4 minutes per side until golden brown and it releases easily from the pot. Don’t rush this—you want that deep caramelization. Remove the chicken and set aside on a plate.
Step 2: Build the Garlic Base
In the same pot, add the 0.5 cup Unsalted Butter (cut into cubes) and let it melt. Stir in the 6 cloves Garlic Cloves (minced) and cook for 1-2 minutes until fragrant but not browned. Garlic burns easily, so keep it moving.
Add the 2 tbsp All-Purpose Flour and whisk for 1 minute to cook off the raw taste. This creates a roux that will thicken the sauce beautifully. Then pour in the 0.5 cup Chicken Broth and 1 tbsp Worcestershire Sauce, scraping up any browned bits from the bottom.
Step 3: Pressure Cook the Chicken
Return the seared chicken to the pot, along with any accumulated juices. Secure the lid and set the Instant Pot to Pressure Cook on High for 8 minutes. It’ll take about 10 minutes to come to pressure, so don’t worry if it seems slow at first.
Once the cooking time is up, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure. This gradual release keeps the chicken juicy and tender. Remove the chicken and set it aside again.
Step 4: Finish with Creamy Parmesan Garlic Sauce
Switch the Instant Pot back to Sauté mode. Stir in the 0.5 cup Heavy Cream, 1 tsp Garlic Powder, and 1 tsp Onion Powder. Let it simmer for 2-3 minutes until the sauce begins to thicken slightly.
Gradually whisk in the 0.75 cup Fresh Parmesan Cheese until it melts into a smooth, velvety sauce. If it’s too thick, add a splash of the chicken broth or cream to loosen it. Return the chicken to the pot, coating it in the sauce for 1-2 minutes to warm through.
Garnish with the 1 tsp Dried Parsley and serve immediately over pasta or with crusty bread to soak up every last drop.
Pro Tips For Making Buffalo Wild Wings Parmesan Garlic Sauce Chicken Recipe Instant Pot
- Brown the Chicken First: Sear the boneless skinless chicken thighs in the Instant Pot on sauté mode before pressure cooking—I learned this the hard way, but it locks in flavor and prevents that weird boiled texture.
- Grate Fresh Parmesan: Skip the pre-shredded stuff; freshly grated Parmesan melts smoother and tastes richer in the sauce. Sounds fussy, but it actually changes the outcome.
- Mince Garlic Fine: After burning three batches, I finally figured out that finely minced garlic cooks evenly in the butter without turning bitter. About 1/8-inch pieces or smaller.
- Use Full-Fat Cream: Resist the urge to sub in half-and-half; heavy cream gives the sauce that restaurant-style thickness and richness. I skip this when I’m lazy, but the dish is noticeably better when I don’t.
Best Sauces and Condiments for These Flavors
Classic Pairings
This creamy creation begs for crusty bread to soak up every last drop. I love serving it with garlic breadsticks—just brush baguette slices with garlic butter and bake at 375°F for 8-10 minutes. 🥖
Fresh Contrasts
A simple green salad with lemon vinaigrette cuts through the richness. Toss 4 cups mixed greens with 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt. The acidity balances the sauce beautifully.
Vegetable Sides
Roasted broccoli with parmesan is a natural fit. Toss 1 lb broccoli florets with 2 tbsp olive oil, ¼ cup grated parmesan, and roast at 425°F for 15-20 minutes until crispy. It echoes the sauce flavors while adding crunch.
Starchy Companions
For a heartier meal, serve over fettuccine or mashed potatoes. I prefer De Cecco fettuccine cooked al dente—toss the hot pasta directly in the sauce so it absorbs all that garlicky goodness.
Extra Sauce Uses
Double the sauce recipe and use leftovers as a dip for breadsticks or chicken tenders. It also makes an incredible topping for baked potatoes—just drizzle over a split russet with a pat of butter. 💫
Nutrition Facts
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but reduce pressure cook time to 6 minutes to prevent dryness. Thighs stay juicier, but breasts work if that’s your preference.
What if my sauce is too thin?
Switch to Sauté mode and simmer uncovered for 3-4 minutes. If still thin, mix 1 tbsp cornstarch with 1 tbsp water and stir in.
Can I make this without an Instant Pot?
Sear chicken in a skillet, then bake at 375°F for 20-25 minutes. Prepare sauce on stovetop while chicken cooks.
How do I store leftovers?
Keep in an airtight container for 4-5 days in the fridge. Freeze for up to 3 months. Reheat gently to avoid curdling.
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