Tuscan Chicken with Parmesan Cream Sauce made in an Instant Pot with mushrooms, sun-dried tomatoes, and spinach is easy to make, quick to cook, and as delicious as any restaurant version.
I’ve had an Instant Pot for a good while now and I do enjoy the appliance. I will never be the type to try and make everything in it, but if dishes turn out as spectacular as this Tuscan Chicken with Parmesan Cream Sauce, I’m excited. Not just to eat it but to also share it with my family, friends, and readers.
While the biggest advantage can be time; with the recipes I make there is still a modicum of work. I won’t throw chicken in that hasn’t been sautéed first. That browning of chicken with oil helps to create flavor and the few minutes it takes is worth it.
Cooking the meat in an Instant Pot isn’t always tons faster as the appliance has to build to the right amount of pressure before the timing starts. But it is hands off; so with a dish like this, I can set it and forget it.
If I saute it on the stovetop or cook it in the oven, I have to fuss with either turning the meat on the stovetop or turning a dish in my oven. Yes, I do have to do that. Gas cooktops are the best. Gas ovens not so much.
It may not seem like a big savings of effort but it allows me to prepare a side dish while the chicken is cooking…or even better, sit down for a bit and do nothing; I seriously need to do more of that!
What I do love is that I can both sauté the chicken and the vegetable components with one function, and then use the pot for it’s main purpose, that of a pressure cooker, to cook everything together. For me ease is best met with less pots and pans!
I won’t lie, this Tuscan Chicken with Parmesan Cream Sauce is no low calorie dish; it’s indulgent and worth it. The meat and vegetable components are bound together with a delicious creamy sauce that has both cream and Parmesan cheese. You want it don’t you? I know…maybe not every night but a special dinner is now an easy one too!
If you miss going out to your favorite restaurant for dinner, or simply can’t afford it while we see outrageous price fluctuations, try making this at home. I like to serve it with a really simple salad to balance the richness. Your friends and family will love you for it…and if you’re alone, then love yourself!
I made the entire recipe and vacuum packed leftovers in serving sizes. Finding a frozen meal like Tuscan Chicken with Parmesan Cream Sauce in the freezer is like winning the lottery when you’re dog tired and not in the mood to cook!
More Favorite Chicken Dishes!
- Barbecued Limoncello Chicken Thighs
- Grilled Chicken Satay with Peanut Sauce
- Buttermilk Pan Fried Chicken
- Air Fryer Chicken Thighs with Brown Sugar and Spices
Instant Pot Tuscan Chicken with Sun-Dried Tomatoes and Mushrooms
- 4 lbs chicken thigh bone in or boneless
- 2 Tbsp olive oil
- 2 tsp paprika smoked or regular
- Salt and freshly ground black pepper
For the Sauce
- 2 Tablespoons butter
- 1 Onion medium size, chopped
- 4 Cloves garlic minced
- 1 teaspoon Italian seasoning
- 3 cups Chicken broth
- ½ cup Heavy cream
- 1 ½ cups Parmesan cheese
- 8 oz mushrooms sliced
- ½ cup sun-dried tomatoes loosely packed, drained and chopped
- 8 ounces spinach leaves, baby or regular spinach rough chopped
- 4 Tbsp Cornstarch
- 2 Tbsp Water
- Salt and freshly ground black pepper
- Additional Parmesan for garnish if desired
- Turn Instant pot to saute.
- Season chicken thighs on both sides with paprika, salt and pepper.
- Add 1 tablespoon olive oil to the Instant Pot.
- Add half the chicken thighs and cook for 2 minutes on each side, until browned, but not cooked through. Remove to a plate.
- Repeat with 2nd half of thighs.
- Add butter, onion and garlic to the pot and sauté for 2 minutes.
- Add chicken broth, (scraping the bottom of the pot to deglaze it), seasonings, milk, pasta, and chicken breasts back to pot.
- Close IP lid and make sure pressure release valve is sealed. Set to cook 8 minutes on manual high pressure for bone-in chicken thighs and 5 minutes for boneless.
- When the timer beeps, wait a couple of minutes and then do a quick release by turning the valve to open (use caution and watch your fingers; the steam can burn). Carefully open the lid.
- Remove the chicken to a plate and cover it loosely with foil.
- Stir in cream until well mixed and smooth. Add Parmesan cheese, sun dried tomatoes and spinach.
- Combine cornstarch and water until thoroughly combined and add to sauce gradually, stirring constantly until thickened. Only add as much as required to thicken, you may not need the entire amount.
- Season with salt and pepper to taste and then return chicken to the pot and keep warm on a low saute.
- Serve warm over noodles with additional Parmesan on the side.