Creamy Chicken with Sun-Dried Tomatoes and Spinach

Name: Creamy Chicken with Sun-Dried Tomatoes and Spinach
Prep time: 10 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 4 boneless skinless chicken breasts; 1 cup fresh baby spinach, roughly chopped; u00bd cup heavy whipping cream; u2153 cup parmesan cheese, finely grated; u00bd cup water; u00bc cup sun-dried tomatoes, chopped; 2 tablespoons cream cheese; 2 tablespoons olive oil; 5 cloves garlic minced; 1 teaspoon dried herbs like oregano and basil; u00bd teaspoon salt; u00bc teaspoon coarsely ground black pepper

By Leslie Blythe Chicken Instant Pot / Pressure Cooker, Sautéing

April 30, 2018

Here is a recipe done 2 ways for Creamy Chicken with Sun-Dried Tomatoes and Spinach one is in an Instant Pot / Pressure Cooker and the other is on the stove. It's really delicious. Serve it with some crusty French bread to soak up the cream sauce.

Prep: 10 mins
Cook: 10 mins
Yields: 4 Servings

Ingredients

4 boneless skinless chicken breasts

1 cup fresh baby spinach, roughly chopped

½ cup heavy whipping cream

⅓ cup parmesan cheese, finely grated

½ cup water

¼ cup sun-dried tomatoes, chopped

2 tablespoons cream cheese

Chicken Seasoning

2 tablespoons olive oil

5 cloves garlic minced

1 teaspoon dried herbs like oregano and basil

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

Directions

1Slice each chicken breast in half horizontally to make them thinner. Pat dry with paper towels.

2Combine all seasoning ingredients in a small bowl and stir until well-mixed. Evenly spread the seasoning over both sides of every chicken piece. 

Intant Pot / Pressure Cooker Instructions

1Select the sauté mode on the pressure cooker for medium heat. When it has reached temperature, add the seasoned chicken pieces to the pot, arranging them in a single layer if possible.

2Sauté until the chicken is lightly browned on both sides, about 2 minutes per side. Turn off the sauté mode.

3Add water to the pot. Lift up each chicken piece as you scrape up any brown bits stuck to the bottom of the pot.

4Check that the chicken pieces are evenly distributed, and that there is enough water to cover the bottom of the pot (if not, add water to cover).

5Secure and seal the lid. Cook for 3 minutes at high pressure. As soon as it’s done, manually release pressure by gradually turning the release knob to its venting position.

6Uncover and transfer the chicken to a plate, leaving the liquid in the pot. Discard half of the liquid, about ⅓ cup, so that the remaining liquid only barely covers the bottom of the pot.

7Select the sauté mode for medium heat. Add heavy cream and cream cheese, stirring until the cheese has melted. Let the sauce simmer for a few minutes until thickened, stirring occasionally. While simmering, cut the chicken into strips. Turn off the saute mode. 

8Add sun-dried tomatoes, spinach, and parmesan cheese to the pot, stirring them in for a few seconds. 

9Transfer the chicken pieces back to the pot, stirring so they soak up the sauce. Serve while hot, optionally with a side of vegetables.

Stovetop instructions

1Heat a wide pan over medium to medium-high heat until hot. Add olive oil to cover the pan.

2Add chicken breasts to the pan in a single layer. Cook until each side is golden brown, 4 to 5 minutes per side. When the chicken is cooked through, transfer to a plate. Work in batches if your pan is not large enough to hold them all at once.

3Reduce to low heat. Add heavy cream, cream cheese, and parmesan cheese to the pan. Stir until melted, scraping up any bits that have stuck to the pan.

4Increase to medium heat and bring to a simmer. Add sun-dried tomato and spinach and stir until it has wilted.

close full screen

00:00