Description
Indulge in a restaurant-quality meal with this creamy, one-pot Tuscan Chicken. By utilizing the pressure cooker, you lock in moisture and flavor, resulting in succulent chicken breasts surrounded by a velvety sauce of sun-dried tomatoes, aromatic garlic, and fresh spinach. This efficient weeknight dinner provides a sophisticated dining experience in under thirty minutes, perfect for serving alongside your favorite pasta or steamed vegetables.
Ingredients
1.5 lbs Boneless skinless chicken breasts
1/2 cup Sun-dried tomatoes, drained
1 cup Low-sodium chicken broth
1/2 cup Heavy cream
3 cups Fresh spinach, packed
4 cloves Garlic, minced
1 tbsp Italian seasoning
1 tbsp Olive oil
Salt and black pepper to taste
Instructions
Season chicken breasts with salt, pepper, and Italian seasoning.
Select the Saute function on the Instant Pot, add olive oil, and sear chicken for two minutes per side.
Remove chicken and deglaze the pot with chicken broth, ensuring no browned bits remain.
Add sun-dried tomatoes and minced garlic to the broth.
Return chicken to the pot, secure the lid, and set the valve to Sealing.
Cook on High Pressure for 8 minutes, followed by a 5-minute natural pressure release.
Open the lid, stir in the heavy cream and fresh spinach, and let sit until the spinach is wilted and the sauce thickens.
Notes
Ensure the heavy cream is at room temperature to prevent curdling when added to the hot sauce. For a thicker sauce, you may whisk in a teaspoon of cornstarch mixed with a splash of water after the cream.
- Prep Time: 10
- Cook Time: 15
- Category: Baking
- Method: Pressure Cooking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 125mg