Description
A delicious and creamy Tuscan chicken recipe made quickly in the Instant Pot. Tender chicken cooked in a flavorful creamy sauce with sun-dried tomatoes, spinach, and parmesan cheese.
Ingredients
Units
Scale
Chicken:
- 1 Tbsp olive oil
- 1 cup diced onion
- 1 Tbsp minced garlic
- 2 cups chicken broth
- 2 pounds boneless skinless chicken thighs or breasts
- 1 tsp Italian seasoning
Sauce:
- 1 (8 oz) package cream cheese, softened
- 1 cup half and half, warmed
- 3 Tbsp cornstarch
- 1 cup grated or shredded parmesan cheese
- 1 (8 oz) jar sun-dried tomatoes, rinsed, drained, and chopped
- 3 oz coarsely chopped spinach
- Salt and pepper to taste
Instructions
- Saute: Turn Instant Pot to saute setting. Saute onion, then garlic. Deglaze with chicken broth.
- Add ingredients: Nestle chicken in the pot and sprinkle with Italian seasoning.
- Pressure cook: Set to manual for 12 minutes for chicken breasts or 15 minutes for thighs. Natural pressure release for 5 minutes.
- Make the sauce: Remove chicken. Stir in cream cheese. Mix cornstarch with half and half, then add to pot. Stir in parmesan cheese.
- Final touches: Shred chicken and return to pot. Add sun-dried tomatoes and spinach. Season with salt and pepper.
- Serve over desired base.
Notes
- Gluten-free – check chicken broth label
- For low-carb option, use heavy cream instead of half and half, omit cornstarch, and consider leaving out tomatoes
- Pot-in-pot rice can be cooked simultaneously
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 140mg
