Steam curls up from the valve and your stomach starts talking back. You remember that warm, cozy feeling of something tasty just about ready to hit your plate. It kinda fills the room with that fragrant garlic and creamy broth vigor.
As the pressure build makes the valve hiss, you sense dinner coming fast and without the fuss. You go about your day knowing you got something rich and comforting going on. Heck, it’s that smell of sun-dried tomatoes mingling with Italian herbs that gets you every time.
Slow release lets the steam go easy, and you finally crack open the lid to a broth depth that's perfectly dense and inviting. The chicken, tender and bathed in that creamy sauce, almost beckons you to dig right in. Y’all, it’s like dinner decided to give you a big hug tonight.
The Real Reasons You Will Love This Method
- You’re gonna get juicy chicken that practically melts in your mouth.
- Hands-off cooking means you can do other stuff while dinner happens.
- The creamy sauce with Parmesan and spinach? Yeah, it’s velvety and rich without being heavy.
- Pressure cookers seal in flavor, so every bite bursts with herb-packed goodness.
- Fast cook time when you choose high pressure means no waiting forever.
- Steam cues help you know exactly when it’s ready, making you feel like a pro.
- You can serve it over cauliflower rice or zucchini noodles for a low-carb twist.
Everything You Need Lined Up
- 1 ½ pounds boneless skinless chicken breasts - your tender stars.
- 6 cloves of garlic, minced - coziness in tiny pieces.
- ½ cup fresh spinach, chopped and packed - brings brightness and color.
- ⅓ cup reduced sodium chicken broth - adds that essential broth depth.
- ¾ cup grated Parmesan cheese - salty, nutty heaven.
- 1 tablespoon olive oil - for a little sizzle.
- ½ cup sun-dried tomatoes, chopped - a tangy punch of flavor.
- 1 tablespoon Italian seasoning - herbs that take you straight to Tuscany.
- 1 cup heavy cream - creamy richness that makes this dish sing.
The Full Pressure Cooker Journey
- Start by seasoning your chicken breasts on both sides with sea salt and black pepper. That simple step is gonna make the difference.
- Drop the chicken in the bottom of the crock pot, laying it nice and even.
- Sprinkle minced garlic, chopped sun-dried tomatoes, and Italian seasoning over the chicken like a flavor shower.
- Pour in the heavy cream and chicken broth, covering the chicken just right.
- Top with the chopped spinach, pressing it down gently so it wilts while cooking.
- Cover, lock the lid, and cook on low for about 4 to 6 hours or hit that high-pressure mode for 2 to 3 hours. Wait for the valve hiss and steam cues to signal the showtime.
- When done, remove the chicken and shred it or leave it whole, then stir grated Parmesan cheese into the sauce and return chicken to soak it up. Serve hot over cauliflower rice or zucchini noodles that soak up all that creamy goodness.
Smart Shortcuts for Busy Days
You don’t always gotta start from scratch. Use pre-minced garlic from a jar when you’re in a rush. It still adds that garlicky vibe without the chopping hassle.
Grab sun-dried tomatoes that are already chopped, trust me y’all, it saves a bunch of time without losing flavor.
Pre-washed and chopped fresh spinach? Heck yes, just throw it in straight from the bag right on top and you’re golden.
Your First Taste After the Wait
When you finally lift the lid after that slow release, you’re greeted by a warm, creamy aroma blending garlic and herbs. The sight of tender chicken bathed in rich sauce makes you almost drool.
Taking a bite, you notice the tender meat soaks up the velvety sauce just right. The sun-dried tomatoes bring a little burst of tang that lingers nicely on your tongue.
Spinach adds a fresh bite while Parmesan rounds out the dish with that nutty, salty kiss. You feel cozy and cared for with every mouthful, ready for seconds.
Making It Last All Week Long
Store leftovers in airtight containers and keep them refrigerated for up to 4 days. It reheats real good too, just pop it in the microwave or warm it gently on the stove.
Freeze portions in meal-sized containers so y’all got ready dinners on busy days. Just thaw overnight in the fridge before reheating.
If you have extra sauce, freeze it separately in ice cube trays. It’s handy to add to soups or toss in with veggies later.
Leftover chicken also works fab in wraps or on salads for a quick twist. Keeps things from getting boring.
What People Always Ask Me
- Can I use chicken thighs instead of breasts? Yep, you totally can. Thighs stay juicy and add a bit more flavor, just keep an eye on cooking time.
- Is it okay to freeze cooked Tuscan chicken? Absolutely. It freezes well and reheats without losing much of its charm.
- Can I swap heavy cream with something lighter? You can try half-and-half or cream with less fat, but the sauce might be a bit thinner.
- How do I know when the pressure cooker is done? When you hear the valve hiss and see steam cues, that means pressure’s built. Then give it a slow release to keep things tender.
- What sides go best with this dish? Cauliflower rice and zucchini noodles are top picks, but even regular pasta or bread works if you want something heartier.
- Can I add other veggies in the cooker? For sure! Mushrooms or bell peppers work great, just add them mid-cook if you want them crispier.
Try checking out related healthy ground turkey skillet recipes or discover more tips in our pressure cooking tips guide to perfect your dishes!
Crock Pot Tuscan Chicken: Your New Favorite Pressure Cooker Treat
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ pounds Boneless skinless chicken breasts your tender stars
- 6 cloves Garlic minced
- ½ cup Fresh spinach chopped and packed
- ⅓ cup Reduced sodium chicken broth
- ¾ cup Grated Parmesan cheese
- 1 tablespoon Olive oil
- ½ cup Sun-dried tomatoes chopped
- 1 tablespoon Italian seasoning
- 1 cup Heavy cream
- 1 teaspoon Sea salt
- ¼ teaspoon Black pepper
Instructions
Instructions
- Season chicken breasts with sea salt and black pepper on both sides.
- Place chicken in the bottom of the crock pot in an even layer.
- Sprinkle minced garlic, chopped sun-dried tomatoes, and Italian seasoning over the chicken.
- Pour in the heavy cream and chicken broth to cover the chicken.
- Top with chopped spinach and gently press it down.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
- When done, remove chicken and shred or leave whole.
- Stir in Parmesan cheese into the sauce, return chicken to coat.
- Serve hot over cauliflower rice or zucchini noodles.
