This Instant Pot Tuscan Chicken is so tender and juicy, filled with spinach, sundried tomatoes and basil in a light cream sauce.
How to make Tuscan Chicken in the Instant Pot
Add melted butter and chicken breast to Instant Pot. Season with salt & pepper then add garlic, sundried tomatoes, chicken broth and heavy cream.
Pressure cook for 8 minutes.
Meanwhile, boil pasta in water in a pot on the stove for 8-10 minutes or according to package instructions while chicken cooks.
Let the pressure in the Instant Pot release naturally for 10 minutes then release any remaining pressure. Open the lid when pressure gauge has dropped and the lid opens easily.
Remove chicken from the sauce, then turn Instant Pot to saute mode. Stir in parmesan cheese and bring sauce to a boil, cooking for 1-2 minutes until thickened. Stir in baby spinach, then add chicken back to pot once wilted. Add fresh basil leaves overtop.
Serve chicken along with cooked pasta and enjoy!
Ingredients and substitutions
- Melted butter – to substitute melted butter, use ghee or a neutral oil like olive oil or grape seed oil.
- Chicken breasts – I use boneless and skinless chicken breasts. Feel free to use chicken thighs instead.
- Salt & pepper (to taste)
- Garlic – fresh or jarred minced garlic is preferred. In a pinch, use garlic powder or garlic salt.
- Sundried tomatoes – use roma tomatoes or dried tomatoes in place of sundried tomatoes. Just note that any substitution will alter the taste or texture slightly in comparison.
- Chicken broth – chicken broth will pair beautifully with the chicken breast but vegetable broth will also work!
- Heavy cream – half and half or milk combined with butter will be a good substitute for heavy cream.
- Parmesan cheese – fresh grated parmesan cheese is recommended. Use pre-packaged parmesan or asiago cheese as a substitute.
- Baby spinach – another green such as arugula will work best as a substitute for spinach.
- Basil – use fresh basil otherwise additional spinach leaves or basil seasoning can also be used instead.
Pasta (suggested side)
- Cavatappi pasta – I use cavatappi pasta, also known as scoobi do pasta, as a side dish to the tuscan chicken. Use any pasta you like in place of it. If you’re not in the mood for pasta, keep reading to see other side suggestions.
What to serve with tuscan chicken
Tuscan chicken is a creamy weeknight dinner that’s guaranteed to be a crowd pleaser. It’s usually served in a pasta but there are so many different ways to enjoy this delicious dinner. Here are some of my favourite sides to pair with this dish:
- Pasta: serve this chicken with your favourite pasta. Use the creamy sauce as a pasta sauce and get ready for the best pasta night.
- Veggies: gather your favourite roasted or steamed vegetables. Some vegetables that would be great with the tuscan chicken are broccoli, green beans, asparagus or a vegetable medley. Enjoy your side of veggies with the creamy sauce or on its own.
- Salad: add greens to your dinner plate by pairing your tuscan chicken with a side salad of your choice. I suggest pairing this dish with a spinach salad or even cutting up the chicken breast and topping it on a bed of greens to make a tuscan chicken salad.
- Garlic bread: the best way to sop up that delicious cream sauce would be with a slice or two of garlic bread!
Storing and reheating
Any leftover tuscan chicken can be stored in an airtight container in the refrigerator for three to four days. Reheat the chicken either in the microwave for 1-2 minutes or in an oven until fully warmed.
Freezing leftover chicken
You probably won’t have any leftovers of this dish, but in case you do or want to prepare it in advance, here’s how! Store in an airtight container after cooled to room temperature. It will stay fresh in the freezer for up to six months. To reheat, let thaw in the fridge overnight and then warm it on the stove. This will let you get the sauce back to a creamy consistency.
Note: If preparing this dish as a pasta, I would not recommend freezing this meal. The pasta noodles won’t be the same after being frozen and the spinach and tomatoes may lose their texture and taste.
More Instant Pot chicken recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this Tuscan Chicken into your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
- Get a meat thermometer to make sure your chicken is cooked through
- Freeze this recipe in glass microwave-safe bowls up to 3 months
Instant Pot Tuscan Chicken
- 1 tbsp melted butter
- 1 lb boneless, skinless chicken breasts
- 1/4 tsp each salt & pepper
- 2 cloves garlic, minced
- 1/4 cup sundried tomatoes
- 1/3 cup chicken broth
- 1/3 cup heavy cream
- 3/4 cup parmesan cheese
- 2 cups baby spinach, chopped
- 1/4 cup fresh basil
Pasta (suggested side)
- 1 lb pasta any shape
- Add melted butter to the Instant Pot, followed by chicken breasts. Distribute salt & pepper evenly over chicken, followed by garlic and sundried tomatoes. Add chicken broth and cream overtop.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 8 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 8 minutes.
- Meanwhile, boil pasta in water in a pot on the stove for 8-10 minutes or according to package instructions while chicken cooks.
- Let the pressure in the Instant Pot release naturally for 10 minutes then release any remaining pressure. Open the lid when pressure gauge has dropped and the lid opens easily.
- Remove chicken from the sauce, then turn Instant Pot to saute mode. Stir in parmesan cheese and bring sauce to a boil, cooking for 1-2 minutes until thickened. Stir in baby spinach, then add chicken back to pot once wilted. Add fresh basil leaves overtop.
- Serve chicken along with cooked pasta and enjoy!