Creamy Instant Pot Tuscan Chicken Recipe Easy Dinner with Spinach

Let me set the scene: the aroma of garlic mingling with sun-dried tomatoes, creamy sauce bubbling quietly in the Instant Pot, and juicy chicken just waiting to be sliced. The first time I made this Creamy Instant Pot Tuscan Chicken recipe, I swear the kitchen filled with the kind of scent that made my stomach growl before dinner was even ready. There’s something about that combination—spinach, tangy sun-dried tomatoes, Parmesan, and tender chicken breast—that feels like a warm Italian hug after a long day.

Years ago, when I was knee-high to a grasshopper, my grandma used to make chicken simmered in cream and herbs. I’ll be honest, her recipe called for standing over the stove for ages, stirring and fussing. Fast forward, and here I am, watching my own kids sneak bites of this Tuscan chicken off the serving platter (I caught my husband doing the same!). The Instant Pot changed everything—what used to take over an hour now comes together in just minutes, with zero fuss. I wish I’d stumbled onto this trick years ago, honestly.

This recipe happened on a rainy Saturday when I was craving something cozy but didn’t feel like spending ages in the kitchen. I’d been seeing all sorts of creamy chicken recipes on Pinterest, but none quite hit the mark until I started riffing with what I had on hand—fresh spinach, a jar of sun-dried tomatoes, some cream, and a block of Parmesan. The result? The kind of dish that makes you pause, take a deep breath, and just smile because you know you’re onto something truly special.

It’s dangerously easy, ridiculously comforting, and perfect for busy weeknights, potlucks, or whenever you want to brighten up your dinner rotation. I’ve tested this recipe more times than I can count (in the name of research, of course)—and it’s now a staple for gatherings, gifting a little comfort to friends, and those nights when you need food that feels like home. Trust me, you’re going to want to bookmark this Creamy Instant Pot Tuscan Chicken recipe!

Why You’ll Love This Creamy Instant Pot Tuscan Chicken Recipe

Let’s face it—everyone needs a go-to dinner that’s simple, comforting, and gets rave reviews. This Creamy Instant Pot Tuscan Chicken with Spinach & Sun-Dried Tomatoes ticks all those boxes, and then some. After plenty of trial runs (and even a couple of Instant Pot mishaps), I can promise this recipe delivers every single time. Here’s what makes it so special:

• Quick & Easy: Ready in about 30 minutes, making it perfect for hectic weeknights or when you just need dinner on the table, fast.
• Simple Ingredients: Nothing fussy here—most items are pantry staples, and you won’t need a special shopping trip.
• Perfect for Gatherings: Whether it’s a cozy family dinner, a holiday meal, or a weekend get-together, this dish always shines.
• Crowd-Pleaser: Creamy, savory, and packed with flavor—kids and adults alike devour it (and sometimes lick the sauce off their plates).
• Unbelievably Delicious: The balance of tangy sun-dried tomatoes, fresh spinach, and rich cream sauce sets this apart from average chicken dinners.

What really separates this Creamy Instant Pot Tuscan Chicken recipe from the rest? I use a little trick—sautéing the garlic and sun-dried tomatoes first to release all those deep, sweet flavors into the sauce. Adding fresh spinach right at the end keeps it vibrant and tender. And honestly, the combination of heavy cream and Parmesan makes the sauce so silky you’ll want to drizzle it over everything.

This dish isn’t just good—it’s the kind that makes you close your eyes after that first bite, savoring the rich, comforting flavors. It’s the perfect balance between classic comfort and modern convenience. You can impress guests without breaking a sweat, or simply turn a plain weeknight into something memorable. Creamy Instant Pot Tuscan Chicken with Spinach & Sun-Dried Tomatoes has become my secret weapon for stress-free, soul-soothing meals.

What Ingredients You Will Need

This Creamy Instant Pot Tuscan Chicken recipe is all about simple, wholesome ingredients coming together for bold flavor and a silky texture. Most are pantry staples, and a few can be swapped depending on what you have. Here’s what you’ll need:

• Chicken Breasts (4, boneless & skinless, about 2 lbs/900g): Fresh or thawed work best for even cooking. I tend to choose organic when possible for juiciness.
• Salt & Black Pepper (to taste): Essential for seasoning the chicken and sauce.
• Olive Oil (2 tbsp/30ml): For sautéing and adding depth to the sauce. I recommend extra virgin for flavor.
• Garlic (4 cloves, minced): Adds that classic, mouthwatering aroma—don’t skimp!
• Sun-Dried Tomatoes (1/2 cup/60g, packed in oil, drained and sliced): Brings tang and sweetness. If using dry-packed, soak them in hot water for 10 minutes first.
• Italian Seasoning (2 tsp/6g): For that unmistakable Tuscan flavor.
• Chicken Broth (1/2 cup/120ml): I like low-sodium for more control. Homemade or boxed both work.
• Heavy Cream (1 cup/240ml): Makes the sauce luxuriously rich. For lighter fare, swap with half-and-half or coconut cream.
• Parmesan Cheese (1/2 cup/45g, grated): Adds salty, nutty flavor and helps thicken the sauce. I love using freshly grated Parmigiano-Reggiano for best results.
• Fresh Spinach (3 cups/90g, roughly chopped): Tossed in at the end for color and a boost of nutrition. Baby spinach wilts quickly and keeps its texture.
• Optional – Red Pepper Flakes (1/2 tsp/1g): For a gentle kick.
• Optional – Fresh Basil (1/4 cup/10g, chopped): For garnish and extra freshness.

For substitutions:

• Swap chicken breasts for boneless thighs for extra tenderness (just increase the cook time by 2 minutes).
• Use dairy-free coconut cream and vegan Parmesan if you need a non-dairy option—flavor will be slightly different but still tasty.
• Try kale or Swiss chard in place of spinach, especially in winter.
• For a gluten-free version, all ingredients here are naturally gluten-free. Just double-check your broth and Parmesan.

If you want to put your own spin on things, toss in mushrooms, artichoke hearts, or even roasted red peppers. The base of this Creamy Instant Pot Tuscan Chicken recipe is super versatile (I’ve riffed on it dozens of ways!).

Equipment Needed

You don’t need a fancy kitchen setup to make this Creamy Instant Pot Tuscan Chicken with Spinach & Sun-Dried Tomatoes. Here’s what I use every time:

• Instant Pot (6-quart or larger): The star of the show. If you have an 8-quart, just double the recipe for a crowd.
• Tongs: For turning and removing chicken easily. I prefer silicone-tipped for gentle handling.
• Mixing Spoon: Wooden or silicone works best for stirring the sauce without scratching the pot.
• Cutting Board & Sharp Knife: For prepping chicken, garlic, and spinach. A sturdy board makes life easier.
• Measuring Cups & Spoons: Precision means perfect sauce every time.
• Grater: For fresh Parmesan—trust me, it melts better.
• Small Bowl: For prepping sun-dried tomatoes or soaking them if needed.

If you don’t own an Instant Pot, you can use any electric pressure cooker with a sauté and manual cook function. For sautéing, a regular skillet works if you’d rather start on the stove and finish in the oven (I’ve done this in a pinch!).

I’ve used plastic tongs before but they get sticky—silicone is way easier to clean. If your grater is dull, sharpen or replace it (fresh cheese makes all the difference). Honestly, you don’t need top-shelf tools; just something reliable and easy to clean.

Preparation Method

Ready to whip up this Creamy Instant Pot Tuscan Chicken recipe? Here’s how I make it step-by-step, with all my favorite tricks and tips:

1. Prep the chicken: Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper (about 1 tsp salt, 1/2 tsp pepper).
2. Sauté aromatics: Set your Instant Pot to ‘Sauté’ and let it heat for 2 minutes. Add 2 tbsp (30ml) olive oil. Toss in minced garlic and sun-dried tomatoes. Stir for 2-3 minutes until fragrant but not browned—your kitchen will smell amazing!
3. Add chicken: Place seasoned chicken breasts directly on top of the garlic/tomato mixture. Sear 2 minutes per side (they won’t brown much, but that’s okay). This step adds extra flavor to the base.
4. Deglaze with broth: Pour in 1/2 cup (120ml) chicken broth. Scrape the bottom with your spoon to loosen any browned bits (this prevents the dreaded ‘burn’ warning).
5. Add seasoning: Sprinkle 2 tsp (6g) Italian seasoning and 1/2 tsp (1g) red pepper flakes if using. Stir gently.
6. Pressure cook: Lock the lid, set valve to ‘Sealing’. Cook on ‘Manual’ or ‘Pressure Cook’ for 8 minutes for chicken breasts (10 minutes for thighs). Quick release the pressure when finished.
7. Add cream & cheese: Remove lid. Stir in 1 cup (240ml) heavy cream and 1/2 cup (45g) grated Parmesan. Stir until cheese melts and sauce thickens slightly. Chicken should be cooked through—juices run clear and internal temp reads 165°F (74°C).
8. Add spinach: Fold in 3 cups (90g) chopped fresh spinach. Let sit for 3-4 minutes; spinach wilts into the sauce.
9. Finish & serve: Taste the sauce; adjust salt/pepper as needed. Sprinkle with fresh basil if you like. Slice chicken, spoon sauce over, and serve immediately.

Troubleshooting: If your sauce is too thin, switch to ‘Sauté’ and simmer for 2-3 minutes until it thickens. If you see the ‘burn’ warning, release pressure, add a splash more broth, scrape the bottom, and restart (happened to me once when I got distracted!).

Notes: For extra creaminess, blend sauce with an immersion blender before adding spinach. If your chicken is extra thick, pound it to even thickness or increase cook time by 2 minutes.

Efficiency tip: Prep garlic and sun-dried tomatoes while the Instant Pot heats. Chop spinach while chicken cooks. It’s a one-pot wonder with minimal cleanup—always a win in my book!

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks that make this Creamy Instant Pot Tuscan Chicken recipe foolproof. Here’s how to get the best results every time:

• Sauté first: Always sauté garlic and sun-dried tomatoes for max flavor. Skipping this step leaves the sauce a little flat.
• Deglaze thoroughly: Scraping up every little bit from the bottom of the pot helps prevent burn notices and gives a richer sauce. I’ve missed this step before and paid the price!
• Don’t overcook chicken: Stick to the time—overcooked chicken gets tough. If using larger breasts, slice or pound to even thickness.
• Use fresh spinach: Frozen spinach makes the sauce watery. Fresh wilts quickly and keeps its texture.
• Heavy cream vs. alternatives: Heavy cream creates the silkiest texture. If swapping in coconut cream or half-and-half, stir gently and don’t let it boil or the sauce may separate.
• Cheese matters: Freshly grated Parmesan melts better than pre-shredded. If you want ultra-smooth sauce, grate it right before adding.
• Multitasking: While chicken cooks, prep your sides (rice, pasta, or bread). Makes dinner come together faster.

Common mistakes? Adding spinach too early (it turns to mush), or not deglazing the pot. I’ve had my Instant Pot throw up a ‘burn’ warning more than once because I rushed. Also, eyeballing salt instead of tasting at the end—sometimes the cheese brings enough salt on its own. Learn from my slip-ups and you’ll get creamy, dreamy results every time!

Variations & Adaptations

This Creamy Instant Pot Tuscan Chicken recipe is endlessly flexible. Here are my favorite ways to switch things up:

• Low-Carb/Keto: Swap heavy cream with full-fat coconut cream, serve over cauliflower rice instead of pasta.
• Vegetarian: Replace chicken with thick slices of portobello mushrooms or canned chickpeas. Pressure cook for 5 minutes, then finish as usual.
• Seasonal Twist: Substitute fresh spinach with baby kale in winter, or add zucchini in summer for extra greens.
• Vegan Option: Use plant-based cream and vegan Parmesan; double up on sun-dried tomatoes for more flavor.
• Spicy Kick: Increase red pepper flakes or stir in a spoonful of Calabrian chili paste (my personal favorite variation for a little heat).

For different cooking methods, you can make this Creamy Tuscan Chicken on the stove—just simmer chicken in a large skillet, covered, for 20 minutes, then follow the remaining steps. Oven method works too: bake everything in a casserole dish at 375°F (190°C) for 25-30 minutes, then stir in cream, cheese, and spinach at the end.

Allergen substitutions? Use lactose-free cream and cheese for dairy sensitivities, and always check your chicken broth for gluten if needed. I’ve tried this with almond milk and vegan cheese—still tasty, but the sauce won’t be quite as thick.

My go-to personal tweak: double the garlic and add a squeeze of fresh lemon juice at the end for brightness. Every time I make it this way, my family says it’s even better than the restaurant version!

Serving & Storage Suggestions

This Creamy Instant Pot Tuscan Chicken recipe is best served piping hot, spooned over a bed of fluffy rice, buttery noodles, or with crusty bread for mopping up the sauce. I love to present it in a shallow bowl, sprinkled with extra Parmesan and fresh basil—it just looks so inviting!

Pair it with a crisp green salad, garlic bread, or roasted veggies. If you’re feeling extra fancy, a glass of chilled white wine (like Pinot Grigio) really brings out the Tuscan flavors.

For storage, let leftovers cool completely, then transfer to an airtight container. Refrigerate for up to 3 days. The flavors deepen overnight, so it’s even better the next day. To freeze, portion into freezer-safe containers, leaving space for sauce expansion; freeze for up to 2 months.

Reheating is easy—microwave gently in 1-minute bursts, stirring between each, or warm in a saucepan over low heat. If sauce thickens too much, add a splash of water or broth to loosen it up. Just don’t boil, or the cream might separate (learned the hard way!).

Honestly, this recipe is perfect for meal prep—make a batch on Sunday and enjoy comforting, creamy Tuscan chicken all week long!

Nutritional Information & Benefits

Here’s an estimated breakdown for one serving (based on 4 servings):

• Calories: ~420 kcal
• Protein: 38g
• Fat: 25g
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 3g

Chicken breast provides lean protein, while spinach adds iron, magnesium, and vitamin K. Sun-dried tomatoes offer antioxidants and a tangy punch. Parmesan and cream bring calcium and healthy fats—just what you need for sustained energy.

This Creamy Instant Pot Tuscan Chicken recipe is naturally gluten-free, and you can easily make it low-carb by serving with veggies instead of pasta. Watch out for dairy if you’re sensitive, and double-check your broth for any sneaky allergens.

I love that this recipe delivers comfort without being heavy on carbs. It’s a feel-good dinner that fits into most balanced diets.

Conclusion

If you’re searching for a dinner that’s quick, creamy, and packed with flavor, this Creamy Instant Pot Tuscan Chicken with Spinach & Sun-Dried Tomatoes is definitely worth trying. It’s become a favorite in my house for good reason—the taste and texture are pure comfort, and it never fails to impress.

Don’t be afraid to tweak the recipe to fit your family’s tastes—add more garlic, try different greens, or swap in your favorite cheese. The best recipes are always the ones you make your own.

Honestly, I love how easy it is to get restaurant-quality results with pantry staples and the trusty Instant Pot. If you try it, let me know your favorite twist, or how your crew liked it! Drop a comment below, share your photos, or pin it on Pinterest for later. This is one recipe you’ll want to come back to again and again—warm, inviting, and oh-so-satisfying!

Frequently Asked Questions

Can I use frozen chicken breasts in this Creamy Instant Pot Tuscan Chicken recipe?

Yes, you can! Just increase the pressure cook time to 12 minutes. The sauce may be slightly thinner due to extra moisture, so simmer on ‘Sauté’ for a minute or two at the end if needed.

What can I substitute for heavy cream?

Half-and-half or full-fat coconut cream work well. You can also try Greek yogurt for a tangier, lighter sauce—just stir it in after cooking to avoid curdling.

How do I avoid the ‘burn’ warning on my Instant Pot?

Always deglaze the pot after sautéing by scraping up any bits with broth. If you see a warning, add a splash more liquid and scrape again before restarting.

Can I make this on the stove instead of the Instant Pot?

Definitely! Sauté aromatics and chicken in a skillet, add broth and simmer covered for 20 minutes. Finish with cream, cheese, and spinach, just like in the Instant Pot version.

Is this Creamy Instant Pot Tuscan Chicken recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check your chicken broth and Parmesan labels to be certain.

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