Creamy chicken dinners are my comfort zone, and this Instant Pot Tuscan Chicken might just be the coziest of them all. It’s got everything I love—juicy chicken, a rich garlic parmesan sauce, sun-dried tomatoes that add a nice tang, and a handful of spinach for that earthy balance.
What I really appreciate about this recipe is how quickly it comes together. On busy weeknights when I’ve only got 30 minutes to get dinner on the table, this one always saves the day. It feels fancy enough for a weekend meal but is easy enough for a Tuesday night.
Why This Recipe Works So Well
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The chicken turns out super tender thanks to the Instant Pot—juicy, not dry.
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The sauce is rich and full of flavor, with garlic, parmesan, and a bit of heat from chili flakes if you’re into that.
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Sun-dried tomatoes add a bold, tangy twist that cuts through the creaminess beautifully.
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It’s versatile! You can serve this over pasta, rice, mashed potatoes—or even just with crusty bread.
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Great for leftovers—this sauce reheats like a dream.
I’ve made this so many times that it’s become a regular in our house. Whether it’s for meal prep or a casual dinner with friends, it never disappoints.
Ingredients You’ll Need
Here’s what I use every time I make this dish, and some practical swaps if you need them:
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Sun-dried tomatoes in oil – I always use the oil from the jar for sautéing—it adds flavor right from the start.
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Butter – Just a tablespoon to sear the chicken and get that golden edge.
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Chicken breasts – Boneless, skinless. You can also use thighs if you prefer a juicier cut.
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Garlic – Freshly minced for that deep, fragrant base.
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Italian seasoning & chili flakes – Chili flakes are optional, but I like the heat.
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Salt and pepper
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Chicken or veggie stock – I usually use homemade stock when I have it, but a good low-sodium boxed version works too.
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Heavy cream – Makes the sauce silky. You can use half and half if needed, though it won’t be quite as rich.
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Parmesan cheese – Freshly grated, always. It melts smoother and tastes better.
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Baby spinach – I’ve also used chopped regular spinach in a pinch.
How I Make This in the Instant Pot
Sauté the Chicken
Start by hitting the sauté button on the Instant Pot. Add a bit of that sun-dried tomato oil and a pat of butter. Once hot, season the chicken with salt and pepper and brown it for 2–3 minutes per side. Don’t rush this—those golden bits are flavor gold.
Add Garlic and Deglaze
Toss in your garlic and let it cook for about 30 seconds—just until fragrant. Then pour in the stock and use a wooden spoon to scrape up all the brown bits from the bottom. This step adds flavor and prevents the dreaded burn notice.
Pressure Cook
Add your seasonings, secure the lid, set the valve to sealing, and cook for 5 minutes on high pressure (or 8 minutes if you’re using bone-in thighs). Let the pressure naturally release for a few seconds, then do a quick release.
Make the Sauce
Remove the chicken and set it aside. Switch the pot back to sauté, then stir in the cream and parmesan. Add your sun-dried tomatoes and spinach, then turn off the heat and let the spinach wilt gently in the residual heat.
Finish and Serve
Put the chicken back into the pot and spoon the sauce over it. I usually serve it over buttered noodles or rice, with more parmesan sprinkled on top.
Real-Life Cooking Tips from My Kitchen
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Use the tomato oil from the jar. It adds a deeper flavor than regular olive oil.
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Fresh parmesan is worth it. Skip the pre-shredded stuff—it doesn’t melt well.
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Want extra sauce? I often double the cream and parmesan for a more generous pour.
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Add mushrooms. If I have them, I slice and sauté them right after the garlic for an earthier flavor.
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Cooking for picky eaters? Skip the spinach and it’s still delicious.
How to Store and Reheat Leftovers
Refrigerate:
Leftovers keep well for up to 3 days in the fridge. The sauce thickens a bit, which honestly makes it even better the next day.
Freeze:
I freeze cooled portions in airtight containers for up to 3 months. When I need a quick dinner, I defrost it in the fridge and warm it gently on the stove.
Reheat:
Use a pan over low heat, and add a splash of cream or stock if needed to loosen the sauce.
Instant Pot Tuscan Chicken
This creamy Instant Pot Tuscan Chicken is one of those comforting meals you’ll want to keep in rotation.
Ingredients
- 2 lbs (900g) boneless, skinless chicken breasts
- 3 tbsp butter
- 1 tbsp oil from the sundried tomato jar (or olive oil)
- 5 cloves garlic, minced
- ½ cup chicken stock
- ½ cup chopped sundried tomatoes
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 2 cups baby spinach
- 1 tsp Italian seasoning
- ¼ tsp chili flakes
- 1 tsp salt, divided
- ¼ tsp ground black pepper
Instructions
- Turn on the sauté function on your Instant Pot and let it heat up. Add the sundried tomato oil along with the butter and let it melt together.
- While the pot heats, season the chicken with half the salt and the pepper. Place the chicken into the pot and sear for about 2–3 minutes on each side until lightly golden. Don’t worry about cooking it through—it’ll finish later.
- Stir in the minced garlic and let it cook for about 30 seconds, just until fragrant.
- Pour in the chicken stock, scraping the bottom with a wooden spoon to loosen any browned bits (this step adds deep flavor and prevents that dreaded burn warning).
- Sprinkle in the remaining salt, Italian seasoning, and chili flakes. Close the lid, set the valve to sealing, and pressure cook on HIGH for 5 minutes (if you're using bone-in thighs, set it for 8 minutes). It’ll take about 6–7 minutes to come to pressure.
- Once the timer beeps, do a quick release of the pressure. Carefully open the lid, then transfer the cooked chicken to a plate and set it aside.
- Switch back to sauté mode. Stir in the heavy cream and parmesan until the sauce looks smooth and silky. Toss in the sundried tomatoes and baby spinach. Turn off sauté mode and let the residual heat wilt the spinach gently.
- Add the chicken back into the sauce, spooning it over to coat. Serve warm over pasta, mashed potatoes, or a bed of rice—don’t forget a little extra parmesan on top!
Notes
- Use sundried tomato oil for more flavor, but olive oil works too if you don’t have any.
- Want to bulk it up? Add sliced mushrooms right after the garlic and sauté for 2–3 minutes.
- For a thinner sauce, substitute the heavy cream with half-and-half.
- Love extra sauce? Double the cream and parmesan—your pasta will thank you.
- To store, keep leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 334Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 102mgSodium: 666mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 18g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
What to Serve This With
This dish is super flexible. Here are a few ways I’ve served it:
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Over egg noodles or linguine
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With creamy mashed potatoes
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On a bed of rice or quinoa
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Alongside crusty garlic bread
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As a filling for wraps or grain bowls the next day
I’ve even served it with sautéed zucchini or roasted green beans when I want something low-carb.
Let me know how you serve it or if you put your own twist on it. This one’s a keeper in my kitchen—I hope it becomes one in yours too.
Try other Instant Pot recipes:
