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a creamy Tuscan chicken soup in a wide shallow bowl, flecked with sun-dried tomatoes, wilted spinach, and shredded Parmesan, set on a rustic wooden table with a linen napkin, natural light, shallow depth of field, landscape orientation

Creamy Tuscan Chicken

Parmesan cream broth with sun-dried tomatoes, garlic, spinach, and tender chicken.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless chicken thighs cubed
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 0.5 cup sun-dried tomatoes chopped
  • 1 tsp Italian seasoning
  • 4 cups chicken broth
  • 3 cups baby spinach
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan
  • 1 tsp salt
  • 0.5 tsp black pepper

Method
 

  1. Set the Instant Pot to Sauté and warm the olive oil. Add onion and cook 3 minutes, then stir in garlic, sun-dried tomatoes, and Italian seasoning until fragrant.
  2. Add the chicken and broth, scraping the bottom so nothing sticks. Season with salt and pepper.
  3. Seal the lid and pressure cook on High for 10 minutes, then do a quick release.
  4. Switch back to Sauté and stir in the spinach until wilted, about 2 minutes.
  5. Pour in the heavy cream and Parmesan, stirring until smooth and creamy. Taste and adjust salt before serving.

Notes

A squeeze of lemon at the end brightens the whole bowl.