Instant Pot Tuscan Parmesan Chicken

Instant Pot Tuscan Parmesan Chicken–a creamy, tomato, garlic and parmesan sauce served over tender pieces of chicken. Make it in the pressure cooker or the slow cooker.

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Note: the SLOW COOKER instructions are listed in the recipe card below

Instant Pot Tuscan Parmesan Chicken

This dish will leave you licking your plate. The sauce is so good! The parmesan cream sauce is so amazing, you’ll be making this time and time again. The chicken is tender and well seasoned. And you can even use frozen chicken for ultimate convenience! You’ll love that you can cook rice at the same time in the same pot, if you desire.

Ingredients

• Butter–to sauté the garlic in. You can also use olive oil.
• Minced garlic–jarred or fresh
• Chicken broth–or water and Better than Bouillon
• Boneless, skinless chicken thighs–frozen is okay. You can also use boneless, skinless chicken breasts with the same cooking time.
• Italian seasoning–or you can make your own
• Kosher salt–or sea salt
• Black pepper
• Garlic powder
• Pinch of crushed red pepper–or cayenne pepper
• Crushed tomatoes–I love the texture of crushed tomatoes. They are somewhere between tomato sauce and diced tomatoes.
• Chopped spinach—frozen is okay
• Heavy cream–for ultimate flavor and creaminess. You can also use half and half or evaporated milk.
• Cornstarch–or arrowroot
• Parmesan cheese

How to make Tuscan parmesan chicken

This dish can be made in the pressure cooker or in the slow cooker! Both work well and are easy peasy.

Instant Pot Steps

1. Sauté the garlic and then deglaze the pot
2. Add in the chicken and sprinkle with seasonings. Dump the tomatoes on top of the chicken. Don’t stir to prevent the burn error message.
3. Pressure cook with a 5-10 minutes natural pressure release.
4. Stir in the chopped spinach.
5. Temper the cream and thicken the sauce.
6. Stir in the parmesan cheese. Salt and pepper to taste.
7. Serve and enjoy!

Slow Cooker Steps

1. Sauté the garlic. Some slow cookers have a sauté or stovetop setting that you can use for this step. If not, you can do this step on the stove.
2. Add in the broth, chicken, seasonings and tomatoes.
3. Slow cook. Remember each slow cooker cooks differently. So your slow cooker may take more or less time than what is suggested. If you use an Instant Pot with the slow cooker function you’ll want to use the highest slow cooker setting.
4. Stir in the chopped spinach.
5. Temper the cream and thicken the sauce.
6. Stir in the parmesan cheese. Salt and pepper to taste.
7. Serve and enjoy!

Equipment

• I used my 6 quart Instant Pot Duo 60 7 in 1*. But you can make this in your 3 or 8 quart pot with no changes.
• If you want to make pot-in-pot rice at the same time use a long legged trivet* and a pot-in-pot dish like a stainless steel pan*.

Variations

• For a version with less fat try using chicken tenderloins with a 4 minute pressure cooking time (5 minutes for frozen).
• For a lower carb version of this dish try eliminating the cornstarch and serving over cauliflower rice.
• Instead of crushed tomatoes you can use a cup and a half of your favorite spaghetti sauce.
• To amp up the flavor puree a quarter cup of sundried tomatoes and add them in with the other tomatoes.
• If you don’t like spinach you can leave it out completely.
• Try using chopped kale leaves in the place of spinach.
• Try adding in chopped mushrooms if you’re a mushroom lover!
• Try using bone-in chicken pieces instead of boneless. Cook for 12 minutes with a 10 minute natural pressure release.

What to serve with Tuscan parmesan chicken?

I made rice to serve my chicken and sauce over. This is a very saucy dish and tastes great with pasta or rice or even garlic mashed potatoes. Garlic toast would make a great addition to the meal. Serve alongside a green salad.

Can I make pot-in-pot rice at the same time?

I cooked pot-in-pot rice at the same time as the chicken and sauce. After step 2 I set a tall trivet* into the pot. I prepared a pan with rice and water. I added 2 cups converted rice (you can also use long grain white rice, jasmine rice or basmati) and 3 cups of water into the pan. I used one of the stackable stainless steel pans* with the lid. Then I placed the covered pan on top of the trivet. At that point I went on to step 3. 

How to store leftovers

Store leftovers in an airtight container* for up to 5 days in the refrigerator or you can freeze for up to 3 months.

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More Recipes You’ll Love…

• Slow Cooker Creamy Tortellini, Spinach And Chicken Soup–my most popular slow cooker recipe!
• Instant Pot Tuscan Gnocchi–pillowy goodness
• Instant Pot Tuscan Chicken Pasta–cream cheese makes this dish!
• Instant Pot Tuscan Sausage White Bean Soup–comforting!
• Instant Pot Tuscan Tortellini Soup–one of my favorite soups of all time!

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.