Recipe for a Family-friendly Creamy Tuscan Chicken
- 1 tablespoon sun dried tomato oil from the jar
- 3 tablespoons butter
- 2 pounds (900 grams) chicken breasts skinless and boneless
- 1 teaspoon salt divided
- ¼ teaspoon ground black pepper
- 5 cloves garlic minced
- ½ cup chicken stock
- 1 teaspoon Italian seasoning
- ¼ teaspoon chili flakes
- ½ cup sundried tomatoes chopped
- 1 cup heavy cream
- ½ cup parmesan
- 3 cups baby spinach leaves
- ½ sliced mushrooms
- ¼ cup white wine
On the Instant Pot choose the SAUTE setting. Heat the oil and melt the butter.
Season the chicken with salt and pepper, and cook the first side for 2-3 minutes until golden (adjust heat if browning too fast), then flip and cook for 2 more minutes.
Add minced garlic and sliced mushrooms to the pot, and cook for 30 seconds or until fragrant.
Add chicken/vegetable stock and deglaze the pot by removing any bits stuck to the bottom of the pot, these bits contain a lot of flavors that will enrich the cream sauce. This step is also important to avoid getting the BURN message.
Season with Italian seasoning, salt, pepper, and chili flakes.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 5 minutes at high pressure/8 minutes if using bone-in chicken thighs.
The Instant Pot will take around 6-7 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
Carefully remove the lid, take the chicken out of the pot onto a plate, and set it aside.
Choose the SAUTE setting, stir in the heavy cream and the freshly grated parmesan.
Add chopped sundried tomatoes, and spinach leaves to the pot. Switch off the SAUTE setting, and allow the spinach leaves to wilt.
Put the chicken back in, and add ¼ cup of white wine, and stir.
If the sauce is not thick enough add some cornflour mixed to a smooth paste with a little milk.
Thicken the sauce and spoon the cream sauce over the chicken.
Serve over buttered pasta or rice with extra grated parmesan cheese.
For extra flavor, use the sun-dried tomato oil that comes in the same jar as the sun-dried tomatoes. If not available, substitute with olive oil.
You can also add sliced mushrooms if you like. Add them after the garlic, and saute them for a couple of minutes.
If using chicken thighs (bone-in, skin-on) adjust the cooking time to 8 minutes. For boneless skinless chicken thighs, pressure cook for 5 minutes.
You can substitute the heavy cream with half and half, but the sauce will be thinner.
For some extra sauce, double the whipping cream, and parmesan cheese amounts.
Freshly grated parmesan cheese will result in a smoother sauce.
Modified and tested by Beverley Bella from The Recipe Hunter: Tried and Tested Recipes From Home Chefs
Amount Per Serving Calories 443Total Fat 38gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 14gCholesterol 102mgSodium 986mgCarbohydrates 16gFiber 4gSugar 6gProtein 12g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
Another wonderful Instant Pot dish. This time you have a Family-friendly Creamy Tuscan Chicken dish to make in your instant pot, and it’s so EASY and coming together in 25 minutes! It’s a crazy satisfying easy weeknight meal!
It’s drenched in a rich creamy sauce with mushrooms and shavings of Parmesan cheese. Any meal containing some spinach and extra cheese = a delicious dinner for all. Enjoy this quick and Family-friendly Creamy Tuscan Chicken!
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Creamy Tuscan Chicken Pasta also a great recipe to try out.
Should you look for any other form of Chicken dishes, we have lots and lots, so do check these out.