Name: Tasty Instant Pot Tuscan Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 pounds boneless skinless chicken breasts, sliced horizontally into cutlets; 1 teaspoon fine sea salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; 1 tablespoon olive oil; 3 cloves garlic, minced; 1 small yellow onion, finely diced; 1 cup low sodium chicken broth; 1 teaspoon Dijon mustard; 1 teaspoon cornstarch or arrowroot powder; 1 cup sun dried tomatoes, sliced and lightly drained if packed in oil; 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil); 1 teaspoon dried oregano; 1 teaspoon sugar or honey; 1 cup heavy cream; 1 cup freshly grated parmesan cheese; 2 cups fresh baby spinach, loosely packed; 1 cup sliced mushrooms; 1 small jar artichoke hearts, drained and quartered; red pepper flakes, to taste

Tasty Instant Pot Tuscan Chicken Recipe tastes creamy, garlicky, and rich with sun dried tomatoes and spinach, and it works perfectly for busy weeknights or casual dinner guests in about 30 minutes. This recipe suits anyone who loves restaurant-style comfort food but wants it in one pot with minimal cleanup. I tested this on a Tuesday after a long workday and still had the energy to binge a show, so I count that as a win.

Why Make This Tasty Instant Pot Tuscan Chicken Recipe at Home

This Instant Pot Tuscan chicken tastes like something from a cozy Italian bistro, but you cook it in one stainless steel pot in your kitchen. The sauce turns silky from cream and parmesan, and the chicken stays juicy because the pressure cooking locks in moisture.

You skip long stovetop simmering and still get deep flavor from garlic, Italian herbs, and sun dried tomatoes. Cleanup stays easy, the whole meal finishes in about half an hour, and leftovers taste even better the next day.

This Tasty Instant Pot Tuscan Chicken Recipe tastes like a restaurant meal on a weeknight schedule, and my whole family licked their plates clean ★★★★★

Ingredients You Need

Chicken and seasoning

2 pounds boneless skinless chicken breasts
- Slice them horizontally into cutlets so they cook evenly and stay tender.
1 teaspoon fine sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 tablespoon olive oil for searing

Sauce base

3 cloves garlic, minced
1 small yellow onion, finely diced
1 cup low sodium chicken broth
- I like Better Than Bouillon mixed with water for strong flavor.
1 teaspoon Dijon mustard
1 teaspoon cornstarch or arrowroot powder
- This thickens the sauce without lumps.

Tuscan flavor boosters

1 cup sun dried tomatoes, sliced
- Use the kind packed in oil for richer flavor and drain lightly.
1 teaspoon dried basil or 1 tablespoon chopped fresh basil
1 teaspoon dried oregano
1 teaspoon sugar or honey
- This balances the acidity from tomatoes.

Creamy finish

1 cup heavy cream
- Use half and half for a lighter version, but the sauce thickens less.
1 cup freshly grated parmesan cheese
- I avoid the green can here and use a wedge or pre-shredded from the refrigerated section.
2 cups fresh baby spinach, loosely packed

Optional add ins

1 cup sliced mushrooms
1 small jar artichoke hearts, drained and quartered
Red pepper flakes to taste for a gentle kick

Equipment

6 or 8 quart Instant Pot or other electric pressure cooker
Tongs for turning chicken
Small whisk for mixing broth and cornstarch
Cutting board and sharp knife
Measuring cups and spoons

Tips & Mistakes

Season the chicken generously so the flavor stands out against the creamy sauce.
Sear the chicken in the Instant Pot on Sauté mode to build browned bits on the bottom that boost flavor.
Avoid skipping the deglazing step or the pot may show a burn warning.
Use heavy cream for the thickest, silkiest sauce and add it after pressure cooking so it does not curdle.
Cut the chicken into even thickness so every piece cooks at the same rate.
Do not overcrowd the pot during searing; work in batches so the chicken browns instead of steaming.
Whisk the cornstarch into cold broth before it touches heat so the sauce stays smooth.
Add spinach at the very end so it stays bright and tender instead of turning dull and mushy.
Taste the sauce before serving and adjust salt, pepper, and acidity with a pinch of sugar if it tastes too sharp.
Let the pressure release naturally for at least 5 minutes to keep the chicken juicy.

How to Make Tasty Instant Pot Tuscan Chicken Recipe

Step 1: Season the chicken

Pat the chicken breasts dry with paper towels so they sear well. Slice thick breasts into thinner cutlets if needed. Mix salt, pepper, garlic powder, onion powder, and Italian seasoning, then coat both sides of the chicken evenly.

Step 2: Sear in the Instant Pot

Turn the Instant Pot to Sauté and let it heat for 2 to 3 minutes. Add olive oil, then place chicken pieces in a single layer. Sear each side for 2 to 3 minutes until golden, then transfer to a plate and repeat with any remaining pieces.

Step 3: Build the flavor base

Add a splash of chicken broth to the hot pot and scrape up browned bits with a wooden spoon. Stir in diced onion and cook for 2 to 3 minutes until it softens. Add minced garlic and cook 30 seconds while you stir so it does not burn.

Step 4: Mix the cooking liquid

In a small bowl, whisk the remaining chicken broth with Dijon mustard and cornstarch until smooth. Pour this mixture into the pot with the onions and garlic. Stir in sun dried tomatoes, dried basil, dried oregano, and sugar or honey.

Step 5: Pressure cook the chicken

Nestle the seared chicken pieces into the sauce in a single layer as much as possible. Make sure the liquid covers most of the chicken; add a splash more broth if needed. Lock the lid, set the valve to sealing, and cook on High Pressure for 6 minutes.

Step 6: Release pressure and check doneness

Let the pressure release naturally for 5 minutes, then switch the valve to venting and release the remaining steam. Open the lid and check a thick piece of chicken with an instant read thermometer. Aim for at least 165°F; if it needs more time, simmer on Sauté for a few minutes.

Step 7: Add cream, cheese, and spinach

Switch the Instant Pot back to Sauté on Low. Stir in the heavy cream and grated parmesan until the cheese melts and the sauce thickens. Add baby spinach and stir until it wilts into the sauce.

Step 8: Adjust and serve

Taste the sauce and adjust with more salt, pepper, or a pinch of sugar if the tomatoes taste too tangy. If the sauce looks too thick, thin it with a splash of broth or a bit more cream. If it looks thin, let it simmer on Sauté for a few minutes while you stir until it coats the back of a spoon.

Variations I've Tried

I swap heavy cream with coconut cream for a dairy lighter version and still get a rich texture with a slight coconut note. I also tried boneless skinless chicken thighs and loved the extra juiciness, though they need about 8 minutes at high pressure. Sometimes I stir in mushrooms and artichoke hearts with the sun dried tomatoes for extra veggies and a more rustic feel.

I also tested a lighter version with half and half and a smaller amount of parmesan and served it over zucchini noodles. For a little heat, I sprinkle red pepper flakes into the sauce at the end, which works well for spice fans but stays optional for kids. I sometimes stir in cooked penne directly into the pot after pressure cooking to make it a one pot pasta dinner.

How to Serve Tasty Instant Pot Tuscan Chicken Recipe

Serve this Tasty Instant Pot Tuscan Chicken Recipe over fluffy white rice, brown rice, or buttery mashed potatoes so the sauce has something to soak into. It also tastes great over cooked pasta like fettuccine, penne, or rotini. Add a simple side salad with crisp lettuce, cucumbers, and a light vinaigrette to balance the richness.

You can spoon extra sauce over steamed broccoli or green beans to turn them into a side that no one leaves on the plate. Warm garlic bread or toasted baguette slices also work well to scoop up every bit of creamy Tuscan sauce.

How to store

Fridge: Cool the Tuscan chicken to room temperature within 1 hour, then store it in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: Place cooled chicken and sauce in freezer safe containers or bags, squeeze out extra air, and freeze for up to 2 months.
Reheating on stovetop: Reheat gently in a skillet over low to medium heat, stirring often, and add a splash of broth or cream if the sauce thickens too much.
Reheating in microwave: Cover loosely and heat in short bursts, stirring between each, until hot and steamy but not boiling so the sauce stays smooth.