Instant Pot Marry Me Chicken

This instant pot marry me chicken is one of those recipes that sounds fancy but is actually super easy to make. Creamy sauce, tender chicken, sun-dried tomatoes, and spinach – all done in the Instant Pot.

It’s called “marry me chicken” because it’s supposedly so good that whoever you cook it for will want to marry you. No promises, but it is really delicious.

The sauce is the star here. It’s creamy, cheesy, and has just the right amount of flavor from the garlic and sun-dried tomatoes.

You only need about 30 minutes from start to finish, and most of that is hands-off time while the Instant Pot does the work.

Serve it over pasta, rice, or with some crusty bread to soak up all that sauce. You won’t want to waste a single drop.

What Makes This Recipe So Good

The Sauce Is Ridiculously Creamy – Sun-dried tomatoes and parmesan melt into the heavy cream to create a rich sauce you will want to drink.

Chicken Stays Juicy Every Time – Pressure cooking locks in moisture so the chicken breasts come out tender instead of dry and rubbery.

It Is a Full Meal in One Pot – With protein and spinach and a creamy sauce you just need some pasta or bread on the side.

Ingredients

• 4 Boneless Skinless Chicken Breasts
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Italian Seasoning
• 1 tablespoon Olive Oil
• 2 tablespoons Butter
• 4 cloves Garlic, minced
• 1/2 cup Chicken Broth
• 1/2 cup Sun-Dried Tomatoes, drained and chopped
• 3/4 cup Heavy Cream
• 1/2 cup Grated Parmesan Cheese
• 2 cups Fresh Baby Spinach
• 1 teaspoon Red Pepper Flakes, optional
• Fresh Basil, for garnish

Directions

Step 1

Season the chicken breasts on both sides with salt, black pepper, and italian seasoning. Set the Instant Pot to saute mode and add the olive oil. Sear the chicken for 3 minutes per side until golden brown. Remove and set aside.

Step 2

Add the butter and garlic to the pot, cooking for 30 seconds until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom.

Step 3

Add the chopped sun-dried tomatoes and return the chicken to the pot. Lock the lid and set the valve to sealing. Pressure cook on high for 8 minutes.

Step 4

When the cook time is complete, do a quick pressure release by carefully switching the valve to venting. Remove the lid and transfer the chicken to a plate.

Step 5

Set the Instant Pot to saute mode. Pour in the heavy cream and stir in the parmesan cheese. Let the sauce simmer for 3 to 4 minutes, stirring frequently, until it thickens and becomes creamy.

Step 6

Add the fresh spinach to the sauce and stir until it wilts, about 1 to 2 minutes. Return the chicken to the pot and spoon the sauce over the top. Add red pepper flakes if using.

Step 7

Garnish with fresh basil and serve with pasta, rice, or crusty bread.

Pro Tips

Use Oil-Packed Sun-Dried Tomatoes

There are two types of sun-dried tomatoes you’ll find at the store – oil-packed (in a jar) and dry-packed (in a bag). Go with the oil-packed ones for this recipe. They’re softer, more flavorful, and blend into the sauce much better.

If you can only find dry-packed, soak them in hot water for about 15 minutes to rehydrate them before chopping. Otherwise they’ll be too chewy and won’t have the right texture in the finished dish.

Get a Real Sear on the Chicken

When you sear the chicken, make sure the pot is fully hot before you put anything in. Let the olive oil heat up until it’s shimmering and almost smoking. If you put the chicken in too early, it will stick and you won’t get that golden crust.

Also, don’t move or flip the chicken during those 3 minutes per side. Just let it sit. That’s how you build a real golden-brown crust that adds so much flavor to the dish.

Pat the chicken dry with paper towels before seasoning it. Any moisture on the surface will cause the chicken to steam instead of sear.

Don’t Skip Deglazing the Bottom

After you sear the chicken and add the butter and garlic, the bottom of the pot will have brown bits stuck to it. When you pour in the chicken broth, scrape every single bit of that off with a wooden spoon.

Those browned bits are packed with flavor and will make your sauce taste way better. But more importantly, if you don’t scrape them up, your Instant Pot might give you a burn notice and stop cooking. This is the number one reason people get that error with this recipe.

Related Recipes

• Slow Cooker Marry Me Chicken
• Instant Pot Creamy Tuscan Chicken
• Instant Pot Cream Cheese Chicken
• Instant Pot Butter Chicken
• Instant Pot Chicken Alfredo Pasta

Frequently Asked Questions

Can I make this recipe without an Instant Pot?

Absolutely. You can make this on the stovetop using a large skillet or Dutch oven. Sear the chicken the same way, build the sauce, then cover and let the chicken simmer on medium-low heat for about 15-20 minutes until it reaches an internal temperature of 165 degrees F.

A slow cooker also works if you prefer a hands-off approach. Sear the chicken first, then add everything except the cream, parmesan, and spinach to the slow cooker. Cook on low for 4-5 hours, then stir in those last ingredients at the end.