Look, I’ve been making this Instant Pot Tuscan Chicken for years now, and it’s honestly saved me on more weeknight dinners than I can count. There’s something about the way that creamy garlic sauce comes together with those tangy sun-dried tomatoes that just works, you know? We’re talking restaurant-quality flavors without the fuss or the price tag. What I love most about this recipe is how it’s become my go-to when I need something impressive but don’t have hours to spare. It’s one of those 1 Pot Meals that makes you look like you’ve got your life together, even when you’re juggling a million things. The Boneless Skinless Chicken Breast Recipes I grew up with were usually dry and boring, but this Instant Pot version keeps everything juicy and tender. Trust me, once you try this Best Instant Pot Recipe, you’ll understand why it’s earned that title. I stumbled onto Tuscan Chicken years ago at a little Italian place, and I’ve been obsessed ever since. The combination of spinach, parmesan, and cream creates this sauce that’s so good you’ll want to lick the plate clean (no judgment here). And with so many great Instant Pot Recipes out there, this one stands out because it’s foolproof. Even my teenage son, who thinks cooking means heating up frozen pizza, can nail this Baked Chicken style dish every time. Whether you’re new to pressure cooking or you’ve been doing it forever, this recipe is gonna become your new best friend.
Table of Contents
- 1) Key Takeaways
- 2) Easy Instant Pot Tuscan Chicken Recipe
- 3) Ingredients for Instant Pot Tuscan Chicken
- 4) How to Make Instant Pot Tuscan Chicken
- 5) Tips for Making Instant Pot Tuscan Chicken
- 6) Making Instant Pot Tuscan Chicken Ahead of Time
- 7) Storing Leftover Instant Pot Tuscan Chicken
- 8) Try these Main Course recipes next!
- 9) Instant Pot Tuscan Chicken
- 10) Nutrition
1) Key Takeaways
- What makes Instant Pot Tuscan Chicken so creamy and flavorful?
- Can you use chicken thighs instead of chicken breasts for this recipe?
- What are the best side dishes to serve with Tuscan Chicken?
- How do you prevent the sauce from curdling when adding cream?
2) Easy Instant Pot Tuscan Chicken Recipe
I’ve gotta tell you, when I first discovered Instantpot Chicken Recipes like this one, it completely changed how I approach weeknight cooking. We’re talking about a dish that looks and tastes like you spent hours in the kitchen, but really takes about 25 minutes from start to finish. That’s faster than ordering takeout and way more satisfying.
What makes this recipe stand out among all the Instantpot Chicken Recipes out there is the sauce. It’s rich, creamy, and packed with garlic and parmesan flavor that coats every bite. The sun-dried tomatoes add this tangy sweetness that cuts through the richness perfectly. And the spinach? It wilts right into the sauce and adds a pop of color that makes the whole dish look restaurant-worthy.
I love that this is truly one of those 1 Pot Meals that doesn’t compromise on flavor. You’re not sacrificing anything here. The chicken comes out tender and juicy every single time, unlike those dry Baked Chicken recipes we’ve all suffered through. And the best part? There’s barely any cleanup. Just one pot, which means more time eating and less time scrubbing dishes.
My family requests this at least twice a month now. Even my picky eater, who usually turns his nose up at anything green, actually eats the spinach in this dish. I think it’s because the sauce is so good that he doesn’t even notice he’s eating vegetables. Sneaky? Maybe. Effective? Absolutely. This recipe has become my secret weapon for getting a wholesome, delicious dinner on the table without breaking a sweat.
3) Ingredients for Instant Pot Tuscan Chicken
Sun-dried tomato oil is where all the magic starts. That oil from the jar of sun-dried tomatoes is liquid gold, packed with concentrated tomato flavor that infuses into the chicken when you sear it. If you don’t have it, regular olive oil works fine, but you’ll miss out on that extra layer of flavor. I always keep a jar of sun-dried tomatoes in my pantry just for this reason.
Butter adds richness and helps create that beautiful golden crust on the chicken. I never skip the butter. It combines with the tomato oil to create this incredible base for searing. Plus, everything tastes better with butter, right? That’s not just me being indulgent, it’s a fact of life.
Boneless, skinless chicken breasts are my go-to for this recipe when I want something lean and quick-cooking. They stay juicy in the Instant Pot, which is a miracle because chicken breasts can be so finicky. You can totally use thighs if you prefer dark meat. Just adjust your cooking time to 8 minutes instead of 5. Thighs are more forgiving and have a bit more fat, which some people love.
Salt and pepper might seem basic, but proper seasoning is what separates good food from great food. Don’t be shy with these. Season your chicken generously before searing. That initial seasoning sets the foundation for all the flavors that come after. I use kosher salt because the larger crystals are easier to control and don’t over-salt as quickly as table salt.
Fresh garlic is non-negotiable in this recipe. I’m talking about real cloves that you mince yourself, not that jarred stuff that tastes like sadness. Five cloves might sound like a lot, but trust me, it mellows out when it cooks and adds this amazing aromatic quality to the sauce. If you’re a garlic lover like me, feel free to add even more. No judgment here.
Chicken stock is what you’ll use to deglaze the pot and create the base of your sauce. I prefer homemade when I have it, but store-bought works just fine. The key is to scrape up all those browned bits from the bottom of the pot when you add the stock. That’s where tons of flavor lives, and you don’t want to waste any of it.
Italian seasoning is a blend of herbs that brings everything together. You’re getting oregano, basil, thyme, all those good Mediterranean flavors in one convenient shake. If you want to use fresh herbs instead, go for it. Just use about three times as much since fresh herbs are less concentrated than dried.
Chili flakes are optional but recommended if you like a little heat. They add just a subtle kick that doesn’t overpower the dish but gives it some personality. I always add them because I like my food to have a bit of a bite, but my mom leaves them out when she makes this, and it’s still delicious.
Sun-dried tomatoes are the star ingredient that gives this dish its name. They’re tangy, slightly sweet, and intensely flavorful. Make sure to chop them up into smaller pieces so they distribute evenly throughout the sauce. I buy the kind that comes packed in oil because they’re softer and more flavorful than the dry-packed ones.
Heavy cream is what makes the sauce rich and luxurious. Don’t try to substitute this with milk or half-and-half if you want that thick, creamy sauce that coats the chicken perfectly. Heavy cream has enough fat content to create a stable sauce that won’t curdle or separate. It’s worth the splurge, I promise.
Freshly grated parmesan cheese melts into the cream and creates this silky, smooth sauce. Please don’t use that powdered stuff in the green can. It has anti-caking agents that prevent it from melting properly, and you’ll end up with a grainy sauce. Buy a block of real parmesan and grate it yourself. It takes two minutes and makes a world of difference.
Baby spinach leaves add color, nutrition, and a mild earthy flavor that balances out the richness of the cream sauce. I love how the spinach wilts right into the sauce in just a minute or two. If you can’t find baby spinach, regular spinach works too, just make sure to chop it up first so you don’t end up with huge leaves in your sauce.
4) How to Make Instant Pot Tuscan Chicken
Step 1. Turn on your Instant Pot and hit the SAUTE button. Wait for it to heat up, then pour in that sun-dried tomato oil and drop in your butter. While that’s melting together, season your chicken breasts generously on both sides with salt and pepper. Once the butter is melted and starting to sizzle, lay those chicken breasts in the pot. Let them sear for about 2 to 3 minutes on each side until they get a nice golden-brown color. Don’t worry about cooking them all the way through right now, that’s what the pressure cooking is for. Take the chicken out and set it on a plate.
Step 2. With the pot still on SAUTE mode, toss in your minced garlic. Stir it around for about 30 seconds until it starts smelling incredible and your family starts wandering into the kitchen asking what’s cooking. That’s when you know the garlic is ready. Don’t let it burn though, burnt garlic is bitter and will ruin your sauce.
Step 3. Pour in your chicken stock to deglaze the pot. This is super important, so grab a wooden spoon and really scrape the bottom of the pot to get up all those tasty browned bits that are stuck down there. Those bits are pure flavor, and you want every last one of them in your sauce. Keep scraping until the bottom of the pot is smooth and clean.
Step 4. Stir in your Italian seasoning, a good pinch of salt, some black pepper, and those chili flakes if you’re using them. Mix everything together so all the flavors start getting to know each other. This is your sauce base, and it should smell amazing at this point.
Step 5. Place the chicken breasts back into the pot. They should be sitting in that flavorful liquid you just created. Now secure the lid on your Instant Pot and make absolutely sure the pressure valve is set to SEALING. If it’s not sealed, the pot won’t come to pressure and you’ll be waiting forever. Select the PRESSURE COOK function and set it for 5 minutes on high pressure. If you’re using bone-in chicken thighs, bump that time up to 8 minutes. The pot will take about 6 or 7 minutes to come to pressure before the actual cooking time starts, so be patient.
Step 6. When the timer beeps, carefully move the pressure valve to VENTING to do a quick release. Keep your face and hands away from the steam because that stuff is hot. Once all the pressure is released and the pin drops, open the lid. Take the chicken out and set it aside on a plate again.
Step 7. Hit the SAUTE button again to turn the heat back on. Pour in your heavy cream and add all that freshly grated parmesan cheese. Stir everything together until the cheese melts completely into the cream. You want a smooth, velvety sauce with no lumps. This should only take a minute or two. Keep stirring so nothing sticks to the bottom.
Step 8. Throw in your chopped sun-dried tomatoes and baby spinach leaves. Keep stirring gently until the spinach wilts down into the sauce. It’ll shrink up really fast, so don’t be alarmed if it looks like a lot at first. In about a minute or two, it’ll be perfectly wilted and incorporated into that gorgeous creamy sauce.
Step 9. Place the chicken back into the pot one final time. Spoon that beautiful sauce all over each piece of chicken until it’s completely coated. At this point, you can serve it immediately or let it sit for a few minutes to let the flavors meld together even more. I like to serve it over pasta or rice so I can soak up every drop of that incredible sauce. Top with extra parmesan cheese if you want, because honestly, there’s no such thing as too much cheese.
5) Tips for Making Instant Pot Tuscan Chicken
Let me share some tricks I’ve picked up after making this Best Instant Pot Recipe about a hundred times. First thing, don’t skip the searing step. I know it’s tempting to just throw everything in and pressure cook it, but that golden-brown crust you get from searing adds so much flavor to the final dish. Those caramelized bits on the chicken and the bottom of the pot are what make this recipe sing.
When you’re adding the heavy cream, make sure the Instant Pot is on SAUTE mode but not at its highest heat setting. If the pot is too hot, the cream can curdle or separate, and nobody wants grainy sauce. I usually hit SAUTE and then immediately start adding the cream so it heats gradually. Stir constantly while the cheese melts in, and you’ll get that perfect silky texture every time.
Here’s something I learned the hard way: use freshly grated parmesan cheese, not the pre-shredded kind. Pre-shredded cheese has cellulose coating to prevent clumping, and it doesn’t melt smoothly into sauces. I made this recipe once with the pre-shredded stuff, and the sauce was grainy and weird. Never again. Just buy a block of parmesan and grate it yourself. It takes two minutes and makes all the difference.
If you’re making this for people who aren’t huge garlic fans, you can cut the garlic down to 3 cloves instead of 5. But personally? I think 5 cloves is perfect. The garlic mellows out during cooking and adds this wonderful savory depth to the sauce. I’ve even used 7 cloves before when I was feeling extra garlicky, and it was amazing. Don’t be scared of garlic in this recipe.
For the chicken, I usually pound the breasts to an even thickness before cooking. This helps them cook more evenly and prevents you from ending up with one thick end that’s undercooked and one thin end that’s overcooked. Just put the chicken between two pieces of plastic wrap and give it a few good whacks with a meat mallet or rolling pin until it’s about the same thickness all the way across.
Want to make this even more indulgent? Double the cream and parmesan. I’m not kidding. Some nights when I’m really craving comfort food, I’ll use 2 cups of cream and a full cup of parmesan, and the sauce is so thick and rich that you could practically stand a spoon up in it. It’s not exactly diet food, but sometimes you just need that level of comfort, you know?
If you want to add mushrooms, sauté them right after the garlic before adding the stock. Slice them thin and cook them for about 3 minutes until they start to brown. They soak up all that garlicky butter flavor and add this earthy richness to the dish. Button mushrooms work great, but if you want to get fancy, cremini or baby bellas are even better.
6) Making Instant Pot Tuscan Chicken Ahead of Time
This is one of those Boneless Skinless Chicken Breast Recipes that actually gets better the next day. I’m not even exaggerating. When you make it ahead and let it sit in the fridge overnight, all those flavors really meld together and intensify. The chicken soaks up more of that garlicky sauce, and everything just tastes more cohesive and delicious.
If you’re planning to meal prep this for the week, go ahead and make the whole recipe as directed. Let it cool down to room temperature before you pack it up. I usually divide it into individual portions in meal prep containers so I can just grab one for lunch or dinner. It stays fresh in the fridge for up to 4 days, which is perfect for weekly meal prep.
When you’re reheating, add a splash of chicken stock or even just water to loosen up the sauce. Cream sauces tend to thicken up in the fridge, and that little bit of extra liquid will bring it back to the perfect consistency. Heat it gently on the stove or in the microwave, stirring occasionally. Don’t blast it on high heat or the sauce might separate.
You can prep some of the components ahead too. I often chop the garlic, sun-dried tomatoes, and spinach the night before and keep them in little containers in the fridge. Then when I’m ready to cook, everything’s ready to go and the actual cooking time is even faster. Same with the parmesan, grate it ahead and store it in an airtight container.
If you want to freeze this, you can, but cream sauces can be a little tricky when frozen. Sometimes they separate when you thaw and reheat them. If you do freeze it, thaw it in the fridge overnight and reheat it slowly on the stove, stirring constantly. You might need to add a little extra cream to bring the sauce back together. It’s totally doable, just takes a bit more attention when reheating.
7) Storing Leftover Instant Pot Tuscan Chicken
Leftovers of this Tuscan Chicken are honestly a blessing. I get just as excited about eating this for lunch the next day as I do when I first make it. Store any leftovers in an airtight container in the fridge. It’ll keep for about 3 to 4 days, though in my house it rarely lasts that long because we keep sneaking back for more.
When you’re storing it, try to keep the chicken and sauce together so the chicken stays moist. If you separate them, the chicken can dry out in the fridge. The sauce acts like a protective coating that keeps everything juicy. Sometimes I’ll even pour extra sauce over the chicken before sealing up the container, just to be safe.
To reheat, you’ve got a few options. The microwave is fastest but you need to be careful not to overcook the chicken or it’ll get rubbery. Heat it in 30-second intervals, stirring the sauce each time, until it’s warmed through. On the stove is better if you have time. Just put it in a pan over medium-low heat, add a splash of stock or water, and warm it gently while stirring.
If the sauce has thickened up too much in the fridge, which it probably will, just thin it out with a little chicken stock, heavy cream, or even milk. Start with a tablespoon or two and add more until you get the consistency you want. Stir it in well before heating so everything mixes together nicely.
One of my favorite ways to use leftovers is to shred the chicken and toss it with the sauce over fresh pasta. It’s like getting a completely different meal. The shredded chicken coats the pasta better, and you get sauce in every single bite. Sometimes I’ll add a little pasta water to thin out the sauce even more so it really clings to the noodles.
You can freeze leftovers too if you have more than you can eat in a few days. I recommend freezing it in single-serving portions so you can thaw just what you need. Use freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn. It’ll keep in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating.
8) Try these Main Course recipes next!
9) Instant Pot Tuscan Chicken
Instantpot Chicken Recipes: Creamy Tuscan Chicken in Under 30 Minutes
Ingredients
- 1 tbsp sun-dried tomato oil (or olive oil if that’s what you’ve got)
- 3 tbsp butter
- 2 lbs (900 grams) boneless, skinless chicken breasts
- 1 tsp salt (divided, so don’t dump it all at once)
- ¼ tsp ground black pepper
- 5 cloves garlic, minced (or more if you’re a garlic fanatic like me)
- ½ cup chicken stock (vegetable stock works too)
- 1 tsp Italian seasoning
- ¼ tsp chili flakes (optional, but they add a nice kick)
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream (the good stuff, don’t skimp here)
- ½ cup freshly grated parmesan cheese (please don’t use the powdered stuff in the green can)
- 2 cups baby spinach leaves (or regular spinach, chopped up)
Instructions
- Turn your Instant Pot to SAUTE mode and let it heat up. Toss in the sun-dried tomato oil and butter, then season your chicken breasts with some salt and pepper. Once that butter’s melted and sizzling, sear the chicken for about 2 to 3 minutes per side until it gets that nice golden color. Don’t worry if it’s not cooked through yet, that’s what the pressure cooking’s for. Take the chicken out and set it aside.
- Add your minced garlic to the pot and let it cook for about 30 seconds. You’ll know it’s ready when your kitchen starts smelling amazing and your family comes wandering in asking what’s for dinner.
- Pour in the chicken stock to deglaze the pot. Grab a wooden spoon and scrape up all those tasty brown bits stuck to the bottom. That’s where all the flavor lives, so don’t skip this step.
- Stir in the Italian seasoning, a pinch more salt, some pepper, and those chili flakes if you’re using them. Mix everything together so the flavors can get acquainted.
- Put the chicken back in the pot. Lock on the Instant Pot lid, make sure that vent is set to SEALING, and hit the PRESSURE COOK button. Set it for 5 minutes on high pressure. If you’re using bone-in chicken thighs instead, bump that up to 8 minutes. The pot will take about 6 or 7 minutes to come to pressure before the timer starts. When it’s done, do a quick release of the steam.
- Take the chicken out again and set it on a plate. Switch the Instant Pot back to SAUTE mode and pour in your heavy cream. Add the freshly grated parmesan and stir until everything melts together into this gorgeous, creamy sauce.
- Toss in the chopped sun-dried tomatoes and spinach. Keep stirring until the spinach wilts down and gets all cozy in that sauce. It only takes a minute or two.
- Put the chicken back in the pot one last time and spoon that beautiful sauce all over it. Serve it over pasta, rice, or just eat it straight from the pot (I won’t tell). Top with more parmesan if you want, because honestly, is there ever too much cheese?
10) Nutrition
Serving Size: 1 serving (1/4 of recipe), Calories: 436, Sugar: 4 g, Sodium: 829 mg, Fat: 27 g, Saturated Fat: 15 g, Carbohydrates: 9 g, Fiber: 2 g, Protein: 38 g, Cholesterol: 172 mg
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