Instant Pot Tuscan Chicken
This easy Instant Pot Tuscan chicken with sun dried tomatoes and garlic is remarkably simple to prepare and cook. Scatter some Parmesan cheese over the finished dish.
This Instant Pot Tuscan chicken is rich, creamy, and packed with savory flavor from garlic and sun-dried tomatoes. It’s a great go-to dinner when you need something fast and satisfying. The pressure cooker does most of the work, and the results are impressive enough for company. A splash of cream and some Parmesan cheese bring the dish together beautifully. Serve it over angel hair pasta, rice, or cauliflower rice for a complete meal.
The size of the chicken breasts makes a difference when it comes to cooking time. Fresh thawed chicken breasts can weigh anywhere from 5 to 10 ounces, so adjust your cooking time accordingly:
- 6-ounce chicken breasts: high pressure for 6 minutes
- 8-ounce chicken breasts: high pressure for 7 minutes
- 10-ounce chicken breasts: high pressure for 8 minutes
- Frozen chicken breasts: add 4 minutes to the cooking time
Recipe Variations
- Add 2 cups of baby spinach near the end of cooking and simmer until wilted.
- Use boneless, skinless chicken thighs instead of breasts.
- Replace some of the cream with crème fraîche or sour cream for a tangier sauce.
- Add sautéed mushrooms with the sun-dried tomatoes for an earthy flavor.
- Use fresh herbs like rosemary or thyme in place of basil and oregano.
What to Serve With Tuscan Chicken
- Cooked angel hair, spaghetti, or linguine.
- Steamed or roasted vegetables such as broccoli or asparagus.
- Creamy mashed cauliflower or mashed potatoes.
- Garlic bread or focaccia to soak up the sauce.
- A green salad with a light vinaigrette.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze in a freezer-safe container or food storage bag for up to 2 months. Make sure it’s labeled with the name and date. Thaw overnight in the fridge before reheating.
Reheat: Reheat gently in a saucepan over medium-low heat, adding a splash of cream or chicken stock if needed to loosen the sauce.
There are numerous ways to cook chicken in an Instant Pot. You might like this recipe for Instant Pot chicken with bacon and wine, or this flavorful Instant Pot General Tso’s chicken
.
PrintInstant Pot Tuscan Chicken
This easy Instant Pot chicken with sun dried tomatoes and garlic is dead simple to prepare and cook. Scatter some Parmesan cheese over the finished dish.
- Prep Time: 10 minutes
- Pressure Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Category: Chicken, Instant Pot
- Method: Pressure Cook
- Cuisine: Italian
Ingredients
- 1/2 cup sun dried tomatoes (drained and chopped)
- 4 cloves garlic (minced or pressed)
- 1 teaspoon dried leaf basil (or 1 tablespoon fresh chopped basil)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Pinch crushed red pepper flakes (or to taste)
- 1 cup chicken stock (unsalted or low sodium)
- 1 1/2 pounds boneless chicken breasts
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (grated)
- Optional garnish: chopped basil or parsley
Instructions
- Combine: In the inner pot of the Instant Pot, combine the sun dried tomatoes, garlic, basil, oregano, kosher salt, black pepper, crushed pepper, and chicken stock.
- Add the Chicken: Arrange the chicken breasts in the pot.
- Pressure Cook: Place the lid on the Instant Pot and turn the valve to the sealing position. Select the pressure cook button (or “manual” on some models), high pressure, and set the time for 7 minutes. If the chicken breasts are quite small (6 ounces), set the time for 6 minutes. If they are frozen, add 4 minutes. When the time is up, let the pressure release naturally for 5 minutes, and then carefully turn the valve to the venting position to release the remaining pressure.
- Finish the Dish: With a slotted spoon, remove the chicken to a plate and set aside. Select the sauté button on the Instant Pot and bring the liquids to a boil. Cook until reduced by about half. Add the cream and Parmesan cheese to the liquids along with the chicken. Heat through.
Notes
If the chicken breasts are quite large and don’t appear to be thoroughly cooked, leave them in the pot and let them cook along with the liquids for a few minutes until they reach the safe minimum temperature of 165 F. Remove them and continue cooking to reduce the liquids.
Nutrition
- Serving Size:
- Calories: 411
- Sugar: 4.6 g
- Sodium: 575 mg
- Fat: 20.2 g
- Carbohydrates: 8.6 g
- Fiber: 1.1 g
- Protein: 47.2 g
