Chicken breasts can get a bad rep for being boring, but this recipe is anything but. This Instant Pot Marry Me Chicken has become one of my go-to comfort meals when I want something rich, cozy, and honestly, a little indulgent. We’re talking juicy chicken simmered in a creamy, cheesy sauce full of sun-dried tomatoes and garlic—with just the right amount of heat.
This is the kind of dish you make when you want to impress without spending hours in the kitchen. It’s great for date nights at home, dinner with friends, or even a Tuesday night when you need a little pick-me-up.
Why This Chicken Always Gets a Yes
It tastes like a restaurant dish, but it’s weeknight-easy.
I’ve made this on busy evenings after long workdays, and it still manages to feel a little fancy. Once the chicken goes into the Instant Pot, you’ve got just enough time to get a side dish ready and pretend like you planned a romantic dinner.
The flavor is rich without being fussy.
That combination of garlic, Italian seasoning, and sun-dried tomatoes simmered in cream—it’s the kind of sauce that has you wiping your plate clean with a piece of bread.
It’s naturally gluten-free and can fit a low-carb dinner.
If you’re cutting back on carbs, this still feels satisfying served over cauliflower rice or even on its own with some roasted veggies.
What You’ll Need to Make It
Chicken breasts: I stick with boneless, skinless chicken breasts around 6–8 oz each. They cook evenly and soak up all that creamy goodness. Cutlets or thin-sliced chicken might get overcooked here.
Sun-dried tomatoes: Use the ones packed in oil. They bring a sweet tangy flavor that adds so much depth. If you’ve got the dry kind in a pouch, soak them in hot water for about 30 minutes.
Chicken broth: I usually use low-sodium stock so I can season everything myself. Homemade works beautifully too if you have some stashed away.
Heavy cream: Don’t substitute with milk or half-and-half—they’ll curdle in the pressure cooker. Go with full-fat heavy cream here; it gives the sauce its velvety texture.
Garlic + Italian seasoning + red pepper flakes: These basic pantry spices really shine here. I love the hint of warmth from the chili flakes.
Parmesan cheese: Go for the real stuff. I either grate it fresh or use the kind sold in tubs at the deli—not the powdery kind in a shaker.
Spinach (optional): I toss in a handful of baby spinach at the end when I want to sneak in some greens. Skip it if you’re feeding picky eaters.
Step-by-Step: Cooking It in the Instant Pot
1. Brown the chicken
Don’t skip this step. A quick sear adds flavor and texture, even if you’re tossing everything into a pressure cooker. I usually do two pieces at a time so I don’t overcrowd the pot.
2. Toast the spices
Once the chicken is out, sauté your garlic and seasonings for just a minute. That little toastiness brings out the flavor.
3. Deglaze with broth
Pour in the broth and scrape up all the tasty browned bits from the bottom. This prevents the dreaded “burn” notice and adds flavor.
4. Layer and pressure cook
Place the chicken back in, add your cream and sun-dried tomatoes, and seal the lid. Cook for 5 minutes (or 7 for thicker chicken), then let the pressure release naturally for at least 10 minutes. That slow release keeps the meat super tender.
5. Finish the sauce
Take the chicken out, stir in parmesan and spinach, and simmer on sauté mode for a few minutes to thicken it slightly. Either spoon it over the chicken or slide the chicken back in and let it soak up all that creamy sauce.
What to Serve It With
This dish practically demands something to mop up the sauce. Here’s what I usually pair it with:
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Mashed potatoes – My favorite combo.
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Pasta or egg noodles – Great for a quick dinner.
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Jasmine rice or basmati rice – The sauce pools beautifully around the grains.
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Garlic bread – If we’re going all in.
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Cauliflower rice – A low-carb option that still soaks up flavor.
On the side, a simple green salad or roasted broccoli balances out the richness of the chicken.
Storing and Reheating Leftovers
To store:
Let everything cool, then pack it into an airtight container. It keeps well in the fridge for up to 3 days.
To reheat:
I usually reheat it gently in a skillet over medium-low heat. That keeps the sauce smooth and the chicken tender.
Freezing?
I’ve tried freezing it, but the cream sauce separates after thawing, so I don’t recommend it. This one’s best enjoyed fresh or refrigerated.
Let me know if you try this one—I’ve made it for both guests and quiet dinners at home, and it’s always a hit. And yes, it might just be good enough to propose over.
Instant Pot Marry Me Chicken
With tender chicken breasts smothered in a rich parmesan cream sauce and sweet sun-dried tomatoes, this Instant Pot recipe is sure to become a dinner favorite. It’s elegant enough for company, but simple enough for a weeknight. Just 30 minutes and one pot to magic!
Ingredients
- 1 tablespoon extra virgin olive oil (plus more as needed)
- ½ teaspoon kosher salt, more to taste
- ½ teaspoon ground black pepper
- 1 tablespoon garlic, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- ½ cup low-sodium chicken broth (use ¾ cup for 8-quart Instant Pot)
- 4–6 boneless, skinless chicken breasts (about 6 oz each), trimmed
- 1 jar (7 oz) oil-packed sun-dried tomatoes, drained and roughly chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups baby spinach (optional, but recommended)
Instructions
- Set your Instant Pot to the sauté function and warm the olive oil. While it heats up, season both sides of the chicken breasts with salt and pepper.
- Add the chicken to the pot in a single layer, working in batches if needed to avoid overcrowding. Sear for about 2 minutes on each side until golden brown. Once browned, transfer the chicken to a plate.
- Add the garlic, Italian seasoning, and crushed red pepper flakes to the pot. Sauté briefly, about 30 seconds, until fragrant. Press cancel to stop the sauté function.
- Pour in the chicken broth and use a wooden spoon to scrape up all the flavorful bits from the bottom of the pot. Return the chicken to the pot and stir in the sun-dried tomatoes and heavy cream. Add a pinch more salt if desired.
- Secure the lid, making sure the valve is set to sealing. Cook on high pressure for 5 minutes. Once the timer goes off, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Remove the cooked chicken and place it on a clean platter. Set the Instant Pot back to sauté. Stir in the Parmesan cheese and baby spinach. Let the sauce simmer until the cheese melts and the spinach wilts, about 2–3 minutes. Cancel the sauté function.
- Spoon the creamy tomato-parmesan sauce over the chicken and serve with extra cheese or fresh herbs if you like.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 1718Total Fat: 52gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 834mgSodium: 962mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 290g
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