Description
This Instant Pot Tuscan Chicken recipe features tender, juicy chicken breasts cooked in a creamy sauce loaded with sun-dried tomatoes, garlic, fresh spinach, and Parmesan cheese. Perfect for a quick yet flavorful weeknight dinner, this dish combines rich Italian flavors with the convenience of pressure cooking.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
Sauté Base
- 1 tablespoon unsalted butter (â…› stick)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
Sauce
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
- 8.5 ounces sun-dried tomatoes, drained and chopped (approximately 1 jar)
- ½ cup freshly grated Parmesan cheese
- 1 cup baby spinach, chopped
Garnish
- Fresh parsley or basil (optional)
Instructions
- Season the chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with Italian seasoning, kosher salt, and freshly ground black pepper to enhance the flavor.
- Sauté the chicken: Set the Instant Pot to the Sauté setting. Once hot, add the unsalted butter and olive oil. Place the chicken breasts in the pot (in batches if necessary to avoid crowding) and cook for about 2 to 3 minutes per side until each side is golden brown. Remove the browned chicken and set aside.
- Sauté the garlic and deglaze: Add the minced garlic to the Instant Pot and sauté for 30 seconds until fragrant. Pour in the low-sodium chicken broth and use a wooden spoon to scrape the browned bits from the bottom of the pot to avoid the burn warning. Turn off the Sauté function once done.
- Pressure cook the chicken: Return the browned chicken breasts back to the pot. Secure the lid and set the Instant Pot to pressure cook on high for 4 minutes. After the cooking cycle ends, allow natural pressure release for 10 minutes, then carefully release any remaining pressure manually.
- Prepare the creamy Tuscan sauce: Remove the chicken breasts and set them aside. Turn the Instant Pot back to the Sauté function. Stir in the heavy cream, chopped sun-dried tomatoes, grated Parmesan cheese, and chopped baby spinach. Cook the sauce, stirring frequently, until the spinach wilts and the Parmesan melts completely, forming a smooth, creamy sauce.
- Combine and serve: Turn off the Instant Pot. Return the cooked chicken breasts to the pot and spoon the luscious Tuscan sauce over them to coat thoroughly. Garnish with freshly chopped parsley or basil if desired. Serve immediately for the best taste.
Notes
- Use fresh baby spinach for the best texture and flavor in the sauce.
- If sun-dried tomatoes are packed in oil, drain them well before chopping to avoid excess oil in the sauce.
- For extra heat, add a pinch of red pepper flakes during the garlic sauté step.
- Make sure to brown the chicken well to develop maximum flavor before pressure cooking.
- If you prefer a thicker sauce, stir in a teaspoon of cornstarch slurry during step 5 and cook until thickened.
- Can be served over cooked pasta, rice, or mashed potatoes for a complete meal.
