Description
Indulge in a restaurant-quality meal with this creamy, flavor-packed Tuscan Chicken. Perfect for busy weeknights, this dish utilizes the Instant Pot to keep chicken breasts incredibly juicy while infusing them with savory sun-dried tomatoes, aromatic garlic, and fresh spinach. By adding dairy at the very end, you achieve a velvety, luxurious sauce without the cleanup of multiple pans. It is a nutritious, high-protein dinner that delivers bold Italian-inspired flavors in under thirty minutes.
Ingredients
1.5 lbs boneless, skinless chicken breast, cut into strips
1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
4 cloves garlic, minced
1 cup low sodium chicken broth
1/2 cup heavy cream
3 cups fresh spinach, packed
1/2 cup Parmesan cheese, freshly grated
1 tablespoon Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
Instructions
Season chicken strips with salt, pepper, and Italian seasoning.
Set Instant Pot to Sauté mode and add oil.
Sear chicken for 2 minutes per side until golden brown; remove and set aside.
Deglaze the pot with chicken broth, scraping up brown bits.
Add garlic, sun-dried tomatoes, and the chicken back into the pot.
Seal the lid and cook on high pressure for 5 minutes.
Perform a quick release of pressure.
Stir in heavy cream, Parmesan cheese, and fresh spinach until the spinach wilts and the sauce thickens.
Serve warm over pasta or crusty bread.
Notes
For a dairy-free version, substitute heavy cream with full-fat canned coconut milk. Ensure you deglaze the pot thoroughly to avoid a burn warning. The sauce will thicken naturally as it stands for a minute after stirring in the cheese.
- Prep Time: 10
- Cook Time: 15
- Category: Baking
- Method: Pressure Cooking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg