Creamy Tuscan Chicken (Instant Pot)
This creamy Tuscan chicken is seasoned with fresh rosemary, basil, and oregano. It's tossed with sun-dried tomatoes and it's made in the Instant Pot, making your dinner easier!
Servings: 4 servings
Calories: 712kcal
Ingredients
- 4 chicken breasts butterflied or sliced thin
- 2 tablespoon oil for browning
- 2 cups chicken broth
- 1 cup sun-dried tomatoes chopped
- 2 teaspoon garlic powder
- 2 teaspoon Italian seasoning
- 1 ½ teaspoon basil
- 1 teaspoon rosemary fresh, chopped
- ½ teaspoon oregano
- 1 cup heavy cream
- 1 cup spinach chopped
- 1 cup Parmesan cheese shredded
- 2 teaspoon cornstarch
- 2 teaspoon water
Instructions
- Heat the Instant Pot on Saute.
- Add the oil and then add the chicken in batches, browning sides.
- Deglaze the pot and add in the 2 cups of chicken broth.
- Add in the garlic powder, Italian seasoning, basil, oregano, and fresh rosemary.
- Place the lid on the pot and cook on MANUAL/PRESSURE COOK for 8 minutes.
- Allow a 15 natural release.
- Open the lid, remove the chicken and set aside.
- Return the pot to SAUTE and add in the sun-dried tomatoes, heavy cream, and Parmesan cheese.
- Stir in the chopped spinach.
- Create a slurry with the 2 teaspoon of cornstarch and the 2 tsp of water. Mix well and add to the pot.
- Add the chicken back to the pot.
- Gently stir the sauce and allow the sauce to thicken for about 3 minutes.
- Serve with fettuccine noodles or serve alone.
Nutrition
Serving: 1serving | Calories: 712kcal | Carbohydrates: 22g | Protein: 64g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 231mg | Sodium: 1151mg | Potassium: 1956mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2108IU | Vitamin C: 16mg | Calcium: 411mg | Iron: 4mg
