Instant Pot Tuscan Chicken: Creamy Garlic Sauce with Sun-Dried Tomatoes
By Olivia Hayes
Instant Pot Tuscan Chicken features succulent chicken thighs cooked in a rich, creamy garlic sauce, elevated by tangy sun-dried tomatoes and fresh spinach. This dish is perfect for a quick weeknight dinner, delivering gourmet flavor in under 30 minutes. The dish is simple to prepare, making it a fantastic choice for both family meals and special occasions. Serve it over pasta or rice for a satisfying and hearty dinner.
Ingredients
- •2 tablespoons sun-dried tomato oil (from the jar)
- •3 tablespoons butter
- •2 pounds skinless chicken thighs (bone in)
- •Salt (to taste)
- •Pepper (to taste)
- •1 tablespoon garlic cloves (minced)
- •0.5 cup chicken stock (or white wine)
- •1 teaspoon Italian seasoning
- •0.25 teaspoon chili flakes (or to taste)
- •0.5 cup sun-dried tomatoes (chopped)
- •1.5 cups heavy cream
- •0.75 cup parmesan
- •3 cups baby spinach leaves
Instructions
- 1
Select the SAUTE mode on your Instant Pot and heat sun-dried tomato oil with butter.
- 2
Season chicken thighs with salt and pepper, cooking for 2-3 minutes on one side until golden.
- 3
Flip and cook for 2 more minutes.
- 4
Add minced garlic and cook until fragrant, about 30 seconds.
- 5
Add stock or wine and deglaze the pot, removing bits that stuck to the bottom.
- 6
Season with Italian seasoning, salt, pepper, and chili flakes.
- 7
Secure the lid, and set to PRESSURE COOK/MANUAL for 8 minutes on high pressure (6 minutes for boneless chicken thighs).
- 8
Wait 6-7 minutes for the pot to reach pressure and start cooking.
- 9
Release steam when finished and remove chicken, setting it aside.
- 10
Switch to SAUTE mode and stir in heavy cream and parmesan.
- 11
Add sun-dried tomatoes and spinach, turning off SAUTE to allow the spinach to wilt.
- 12
Return chicken to the pot and spoon sauce over it.
- 13
Serve over pasta or rice and top with extra parmesan cheese.
Nutrition (per serving)
Calories
433
Protein
39g
Fat
26g
Carbs
9g
