Instant Pot Tuscan Chicken Pasta is an easy and delicious one-pot meal that can be made in minutes! This dish is full of flavor and is perfect for a quick weeknight dinner. The next time you’re looking for a quick weeknight meal, give this recipe a try!
Tuscan Chicken in Parmesan Cream Sauce
This Instant Pot Tuscan Chicken tastes like a delicious, hearty chicken dish that will leave you feeling satisfied. The Instant Pot Tuscan Chicken is packed with flavor and has a slight kick to it. The chicken is cooked to perfection and the vegetables are tender and flavorful. This dish is sure to become a new favorite in your household.
Why You’ll Love this Creamy Tuscan Chicken Recipe:
- A family favorite: First, it’s one of those rare recipes that can easily be adapted to feeding a large family or a small group of friends.
- Packed with flavor: This recipe is packed with flavor but isn’t overly complicated or time-consuming to make.
- Instant pot-friendly: If you have an instant pot then you’re going to love this recipe! Being able to make chicken in the IP is an amazing task and you can get the food done faster!
This Instant Pot Tuscan Chicken is easy to make and can be served right away. When I make this meal, I always make a double batch and freeze one! It’s always awesome to have a meal ready to go!
How to Make Instant Pot Tuscan Chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Press the SAUTE button on your Instant Pot.
- Follow the recipe card for adding the ingredients to your Instant Pot.
- You’re going to secure the lid and allow the recipe to cook in the Instant Pot.
- Carefully remove the lid, transfer the chicken to a plate, covering it to keep it warm.
- Press SAUTE and add in the heavy cream and Parmesan.
- Press CANCEL, then add the spinach and stir until wilted.
- Return the chicken to the pot and spoon the sauce over it, warming it. Serve with lemon wedges.
A dry white wine is any white wine that is not sweet. I like Sauvignon Blanc, Chardonnay, Riesling, or Pinot Grigio. You can also use white cooking wine, which can be found in the oil and vinegar aisle of the grocery store.
You can use an equal quantity of boneless, skinless chicken thighs in this recipe. If using boneless, skinless chicken thighs, cook the thighs for 5 minutes instead of 8 in step 4.
Yes. You can use 4 boneless, skinless chicken breasts in place of the thighs. Cook the breasts for 5 minutes instead of 8 in step 4.
I don’t recommend using packaged Parmesan cheese because it is coated with anti-caking agents that can mess with the sauce consistency.
To make this dish in a Dutch oven, follow the instructions through step 2, sautéing in a Dutch oven set over medium-high heat instead of an Instant Pot. Add the heavy cream and Parmesan cheese, stirring until smooth, then add the seasonings and chicken to the pot. Cook over medium-low heat for 30-45 minutes, or until the chicken reaches 175°F internally. Remove from heat, stir in the spinach, cover for 5 minutes, then serve.
Store Tuscan chicken in an airtight container in the refrigerator for up to 3 days.
Storage Instructions
Store leftover Tuscan chicken in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this dish.
Substitution
- Chicken: Use an equal quantity of boneless, skinless chicken thighs or boneless, skinless chicken breasts. Reduce the cook time in step 4 to 5 minutes.
- Tomatoes: Use ⅓ cup oil-packed sun-dried tomatoes in place of the cherry tomatoes. Use the oil from the sun-dried tomatoes in place of some or all of the olive oil for a stronger flavor.
- Cream: Use an equal amount of half-and-half for a lighter, thinner sauce.
Dutch Oven Method
To make this dish in a Dutch oven, follow the instructions through step 2, sautéing in a Dutch oven set over medium-high heat instead of an Instant Pot. Add the heavy cream and Parmesan cheese, stirring until smooth, then add the seasonings and chicken to the pot. Cook over medium-low heat for 30-45 minutes, or until the chicken reaches 175°F internally. Remove from heat, stir in the spinach, cover for 5 minutes, then serve.
The Instant Pot Tuscan Chicken is always a big hit! The chicken is always cooked to perfection and the sauce will be flavorful and rich. This meal is easy to make and you can do it in around 40 minutes or less. Plus, it’s time to make something new in your house, instead of the same old pasta!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Instant Pot Tuscan Chicken Recipe
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1½ pounds bone-in skin, on chicken thighs about 4
- Kosher salt to taste
- Ground black pepper to taste
- 4 cloves garlic minced
- ¼ cup dry white wine
- ½ cup low sodium chicken broth
- 1½ cups cherry tomatoes halved
- 1 teaspoon dried oregano
- ¾ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes
- ¾ cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
- 3 cups baby spinach
- Lemon wedges for serving
Equipment
Instructions
- Press the SAUTE button on your Instant Pot, then add the butter and oil and allow to melt. Season the chicken thighs with salt and pepper, then add them to the inner pot. Cook for 2 minutes on each side, just until golden brown. Remove to a plate and set aside.2 tablespoons unsalted butter, 2 tablespoons olive oil, Kosher salt, Ground black pepper, 1½ pounds bone-in skin, on chicken thighs
- Add the garlic and stir for 30 seconds. Add the wine and deglaze the pot, allowing the liquid to reduce for 1-2 minutes before adding in the chicken broth and tomatoes.4 cloves garlic, ¼ cup dry white wine, ½ cup low sodium chicken broth, 1½ cups cherry tomatoes
- Press CANCEL, then season with oregano, basil, and red pepper flakes. Nestle the chicken between the tomatoes.1 teaspoon dried oregano, ¾ teaspoon dried basil, ½ teaspoon crushed red pepper flakes
- Secure and seal the lid on the Instant Pot. Cook on MANUAL HIGH for 8 minutes, performing a QUICK RELEASE when the cook time is up.
- Carefully remove the lid, transfer the chicken to a plate, covering it to keep it warm.
- Press SAUTE and add in the heavy cream and Parmesan, stirring until a creamy sauce comes together. Taste and adjust seasonings as desired.¾ cup heavy cream, ⅓ cup freshly grated Parmesan cheese
- Press CANCEL, then add the spinach and stir until wilted.3 cups baby spinach
- Return the chicken to the pot and spoon the sauce over it, warming it. Serve with lemon wedges.Lemon wedges
Notes
- Chicken: Use an equal quantity of boneless, skinless chicken thighs or boneless, skinless chicken breasts. Reduce the cook time in step 4 to 5 minutes.
- Tomatoes: Use ⅓ cup oil-packed sun-dried tomatoes in place of the cherry tomatoes. Use the oil from the sun-dried tomatoes in place of some or all of the olive oil for a stronger flavor.
- Cream: Use an equal amount of half-and-half for a lighter, thinner sauce.
Marie Maggio says
This dish was terrific and very easy to prepare.
Becky Hardin says
So glad you enjoyed it, Marie!
Gina says
Could frozen spinach be used instead of fresh?
Becky Hardin says
I think you could, but I would suggest thawing and draining it before adding it to the recipe!