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featured instant pot tuscan chicken.
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Instant Pot Tuscan Chicken Recipe

Instant Pot Tuscan Chicken features golden brown chicken breasts that are perfectly juicy and served with the best creamy sauce that's speckled with sun-dried tomatoes!
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Italian
Servings: 4 people
Author: Becky Hardin

Equipment

  • Instant Pot (click for my favorite)

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon unsalted butter (⅛ stick)
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • ½ cup low-sodium chicken broth
  • 1 cup heavy cream
  • 8.5 ounces sun-dried tomatoes drained and chopped (1 jar)
  • ½ cup freshly grated Parmesan cheese
  • 1 cup baby spinach chopped
  • Fresh parsley or basil optional, for garnish

Instructions

  • Pat the chicken dry and season both sides with Italian seasoning, salt, and pepper.
    4 boneless, skinless chicken breasts, 1 teaspoon Italian seasoning, Kosher salt and freshly ground black pepper
    3 seasoned raw chicken breasts on a wooden cutting board.
  • Set your Instant Pot to Sauté. Once hot, add in the butter and olive oil. Add in the chicken, in batches if needed, and cook until both sides are browned, about 2-3 minutes per side. Remove from the Instant Pot and set aside.
    1 tablespoon unsalted butter, 1 tablespoon olive oil
    2 seared seasoned chicken breasts in an instant pot.
  • Add in the garlic and sauté for 30 seconds until fragrant. Pour in the chicken stock and scrape up any browned bits from the bottom of the pot. Turn off the Sauté function.
    4 cloves garlic, ½ cup low-sodium chicken broth
  • Return the chicken to the pot, secure the lid and pressure cook for 4 minutes. Let natural release for 10 minutes before releasing any remaining pressure.
    2 chicken breasts cooked in chicken broth in an instant pot.
  • Set the chicken aside and set the Instant Pot to Sauté. Stir in the heavy cream, sun dried tomatoes, Parmesan, and spinach. Cook, stirring, until the spinach is wilted and the parmesan is melted.
    1 cup heavy cream, 8.5 ounces sun-dried tomatoes, 1 cup baby spinach, ½ cup freshly grated Parmesan cheese
    instant pot tuscan chicken in an instant pot.
  • Turn off the Instant Pot, return the chicken to the pot, and spoon over the sauce. Garnish with herbs and serve.
    Fresh parsley or basil
    instant pot tuscan chicken in an instant pot.

Notes

  • Use an equal amount of half-and-half for a lighter, thinner sauce.
  • For extra flavor, use the oil the sun-dried tomatoes are packed in instead of the olive oil.
  • You can use boneless, skinless chicken thighs instead of breasts without any changes to the recipe. If using bone-in chicken thighs, increase the pressure cooking time to 7 minutes.
  • For a crockpot version, try my crockpot Tuscan chicken recipe.

Nutrition

Serving: 1breast | Calories: 607kcal | Carbohydrates: 39g | Protein: 39g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 1028mg | Potassium: 2650mg | Fiber: 8g | Sugar: 25g | Vitamin A: 2343IU | Vitamin C: 28mg | Calcium: 245mg | Iron: 7mg