Description
A rich and creamy chicken dish with sun-dried tomatoes and spinach, perfect for a comforting dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- to taste Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic (minced)
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
- 8 ounces sun-dried tomatoes (drained and chopped)
- ½ cup freshly grated Parmesan cheese
- 1 cup baby spinach (chopped)
- Fresh parsley or basil (optional, for garnish)
Instructions
- Pat the chicken dry and season both sides with Italian seasoning, salt, and pepper.
- Set your Instant Pot to Sauté. Once hot, add in the butter and olive oil. Add in the chicken, in batches if needed, and cook until both sides are browned, about 2-3 minutes per side. Remove from the Instant Pot and set aside.
- Add in the garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Turn off the Sauté function.
- Return the chicken to the pot, secure the lid and pressure cook for 4 minutes. Let natural release for 10 minutes before releasing any remaining pressure.
- Set the chicken aside and set the Instant Pot to Sauté. Stir in the heavy cream, sun-dried tomatoes, Parmesan, and spinach. Cook, stirring, until the spinach is wilted and the parmesan is melted.
- Turn off the Instant Pot, return the chicken to the pot, and spoon over the sauce. Garnish with herbs and serve.
Notes
- For extra flavor, marinate the chicken in Italian seasoning ahead of time.
- Serve this dish over pasta or rice for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg