Baked Tuscan Chicken in the Pressure Cooker
This creamy Baked Tuscan Chicken is a pressure cooker twist on a classic. Tender chicken breasts baked in rich, garlicky cream sauce with sun-dried tomatoes and spinach — fancy flavor in a flash!
Equipment
- 1 Mixing bowl for sauce preparation
- 1 Oven-safe skillet for searing and baking
Ingredients
Ingredients
- 4 Chicken breasts
- ½ teaspoon Paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon Garlic powder
- 2-3 teaspoons Minced garlic cloves
- ¼ teaspoon Crushed red pepper
- ½ teaspoon Sea salt
- ½ teaspoon Black pepper
- ½ cup Sun dried tomatoes drained and chopped
- 10 oz White mushrooms sliced
- 1 cup Fresh baby spinach chopped
- ¾ cup Heavy cream
- 2 oz Cream cheese softened
- ½ cup Chicken broth
- 1 tablespoon Cornstarch
- ⅓ cup Grated parmesan
Instructions
Instructions
- Preheat oven to 400°F.
- Season chicken with paprika, Italian seasoning, garlic powder, minced garlic, crushed red pepper, salt, and pepper.
- Sear chicken breasts on both sides in an oven-safe skillet over medium-high heat until golden, about 2-3 minutes per side.
- Remove chicken and set aside. Add mushrooms to skillet and cook until softened, about 5 minutes.
- Stir in sun dried tomatoes and spinach; cook until spinach wilts.
- Place chicken back over veggies. In a bowl, whisk together warmed broth and cornstarch, then mix in cream, cream cheese, garlic, salt, pepper and parmesan. Pour sauce into skillet.
- Bake in oven for 20-25 minutes or until chicken reaches 165°F internally.
- Let rest 5 minutes before serving. Spoon sauce over top and serve warm.
Notes
Use a digital thermometer to check chicken doneness. Pound breasts evenly for best results. Let rest after cooking to keep juices inside. Great served over pasta or rice.