Instant Pot Creamy Tuscan Chicken

Creamy Tuscan chicken usually means simmering, stirring, and waiting — not ideal when you’re pressed for time. This version skips the slow cook and gets to the good part fast.

Save for Later!

You still get juicy chicken in a garlic parmesan cream sauce with sun-dried tomatoes and spinach, all thick and spoon-coating, made easy in the Instant Pot.

It tastes like something you’d find in a restaurant, but it doesn’t ask for much. A quick sear, a short cook, and everything melts together into one sauce that clings to every bite of chicken.

---

What Makes This Recipe a Favorite

The sauce is rich, but not overwhelming. Chicken stays moist, and the Instant Pot takes care of the heavy lifting.

Sun-dried tomatoes give sharp contrast to the creamy base, while baby spinach adds color and freshness. A touch of parmesan ties the whole thing together without needing flour or thickeners.

• Boneless chicken cooks quickly and evenly
• Heavy cream or half-and-half adds smoothness
• Sun-dried tomatoes bring tang and sweetness
• Parmesan adds umami and depth
• One pot from start to finish — no extra cleanup

You end up with something rich, balanced, and ready to spoon over pasta, rice, or mashed potatoes.

---

Ingredients That Bring It Together

Each ingredient has a job — from flavor to texture to color.

Save for Later!

• Chicken breasts or thighs – Boneless and skinless work best
• Garlic – Fresh minced for sharper flavor
• Sun-dried tomatoes – Packed in oil for added richness
• Chicken broth – Builds the base of the sauce
• Heavy cream or half-and-half – Thickens naturally
• Parmesan cheese – Adds salty richness
• Baby spinach – Wilts in at the end
• Italian seasoning – Brings warmth and background notes
• Olive oil – Used for the sauté step

Optional: crushed red pepper for mild heat, lemon juice for brightness.

---

How to Make Creamy Tuscan Chicken in the Instant Pot

Once the chicken is browned, the rest comes together with almost no attention.

• Sear the Chicken
  Use sauté mode with olive oil. Brown the chicken for 2–3 minutes per side. Remove and set aside.
• Build the Flavor
  Add garlic and sun-dried tomatoes to the pot. Sauté for 1–2 minutes. Pour in broth and scrape up any browned bits from the bottom.
• Pressure Cook
  Return chicken to the pot. Seal and cook on HIGH pressure for 8 minutes. Let release naturally for 5 minutes, then quick release.
• Add Cream and Spinach
  Turn sauté mode back on. Stir in cream and parmesan, then add spinach. Cook 2–3 minutes until the spinach wilts and sauce thickens slightly.
• Serve It Hot
  Spoon the sauce over each piece and serve over pasta or rice.

---

Easy Additions or Swaps

This dish holds its shape well, but you can tweak the flavor depending on what you have on hand.

• Swap spinach for kale if you prefer more bite
• Add mushrooms or onions with the garlic for extra body
• Use chicken thighs for more richness
• Stir in a few tablespoons of cream cheese for a silkier sauce
• Add lemon zest or juice before serving to balance the cream

The base is strong enough to support a little play.

---

What Goes Well with Creamy Tuscan Chicken

It’s a rich dish, so pair it with something simple and clean — or something that soaks up sauce.

Save for Later!

Side Dish	Why It Works
Fettuccine or penne pasta	Holds sauce and makes a full meal
Garlic bread	Soaks up every bit of sauce
Steamed green beans	Light and crisp next to creamy chicken
Roasted potatoes	Rustic and filling pairing
Simple Caesar salad	Brings freshness and crunch
Buttered rice	Soaks in the sauce without overpowering
Sauteed zucchini	Light and clean balance

---

How to Store and Reheat It Without Losing Texture

Cream sauces need a bit of care when reheating — but it’s easy with a few steps.

• Fridge Storage – Keep in a sealed container for 3–4 days
• Reheat Gently – Use a skillet over low heat or microwave in short bursts, stirring between
• Avoid Boiling – High heat can split the cream
• Freeze Only If Needed – Creamy textures can change; best eaten fresh or within a few days
• Thin if Needed – Add a splash of milk or broth to loosen the sauce after reheating

---

FAQs About Instant Pot Creamy Tuscan Chicken

Can I use frozen chicken?

Not recommended for this one — the cream-based sauce needs control over timing and texture.

Is this recipe gluten-free?

Yes, as long as your broth and cheese are certified gluten-free.

Can I double the recipe?

Yes — no need to adjust cook time, just layer chicken evenly and make sure there’s enough liquid.

How thick should the sauce be?

It thickens naturally with parmesan and cream, but you can simmer longer after pressure release if you like it richer.

What’s the best cut of chicken to use?

Thighs are juicier; breasts are leaner. Both work — it depends on your preference.