This Instant Pot Tuscan Chicken recipe features tender chicken breasts cooked in a creamy garlic Parmesan sauce with sun-dried tomatoes and fresh spinach. Ready in under 30 minutes, this easy Tuscan chicken pairs perfectly with pasta, rice, or crusty bread for a hearty weeknight dinner. The flavorful sauce is made with heavy cream, Italian seasoning, and chili flakes for a mild kick. Using the Instant Pot ensures juicy chicken and a rich, creamy sauce with minimal cleanup. This one-pot meal is ideal for busy weeknights, meal prep, or quick family dinners.

Ingredients

1 tablespoon sun-dried tomato oil (from the jar)
3 tablespoons butter
2 pounds (900 g) skinless, boneless chicken breasts
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 chopped sun-dried tomatoes
1 cup heavy cream
½ cup grated Parmesan cheese
2 cups baby spinach leaves

Instructions

Sauté the Chicken
Set the Instant Pot to SAUTE. Heat the sun-dried tomato oil and butter. Season the chicken with half the salt and the black pepper. Cook the first side for 2–3 minutes until golden, then flip and cook 2 more minutes.
Add Garlic and Deglaze
Stir in minced garlic and cook for 30 seconds until fragrant. Pour in the chicken stock and scrape any browned bits from the bottom of the pot to deglaze—these add flavor and prevent the BURN warning.
Pressure Cook
Season with Italian seasoning, remaining salt, pepper, and chili flakes. Close the lid, set the vent to SEALING, and select PRESSURE COOK/HIGH for 5 minutes (8 minutes for bone-in chicken thighs). Allow the Instant Pot to reach pressure, then release the steam quickly when done. Remove chicken and set aside.
Prepare the Sauce
Switch to SAUTE mode, stir in heavy cream and Parmesan until smooth. Add sun-dried tomatoes and spinach. Switch off SAUTE and let the spinach wilt.
Combine and Serve
Return chicken to the pot and spoon the cream sauce over it. Serve over buttered pasta, rice, or with crusty bread, and top with extra Parmesan if desired.

Why You’ll Love This Recipe

Creamy Tuscan flavors in minutes using an Instant Pot.
Tender chicken infused with garlic, sun-dried tomatoes, and Italian herbs.
One-pot meal with minimal cleanup.
Great for busy weeknights or easy entertaining.

Tips

Deglaze the pot carefully to avoid the BURN message.
Don’t overcook the chicken—pressure cooking ensures it stays juicy.
Reserve some cream for drizzling at serving for extra richness.
Freshly grated Parmesan melts better than pre-shredded.

Variations and Substitutions

Swap chicken breasts for bone-in thighs or turkey cutlets.
Use kale or arugula instead of spinach for a different texture.
Substitute half-and-half for heavy cream for a lighter sauce.
Add mushrooms or bell peppers for extra vegetables.

FAQs

Can I make this recipe ahead of time?
Yes, the chicken and sauce can be cooked ahead and reheated gently on the stove.

Can I freeze Tuscan Chicken?
Yes, store cooked chicken and sauce in an airtight container for up to 2 months. Thaw in the fridge before reheating.

Can I make this on the stovetop instead of an Instant Pot?
Yes, sear the chicken in a skillet, then simmer with stock and cream until cooked through.

Serving and Suggestions

Serve over buttered pasta, rice, or creamy polenta.
Pair with roasted vegetables or a crisp side salad.
Garnish with fresh basil and extra Parmesan for an elegant finish.
Ideal for meal prep: store in portioned containers for lunches or dinners.