This Instant Pot Chicken with Creamy Sun Dried Tomato Parmesan Sauce takes under 30 minutes to make and is so tender and juicy. A creamy sauce with mushrooms and sun dried tomatoes, this Instant Pot chicken recipe is packed with flavour. Non Instant Pot instructions included.
Instant Pot Chicken with Creamy Sun Dried Tomato Parmesan Sauce
Can I just start off by saying how weird it is trying to photograph a brown-ish sauce? I swear it tastes amazing and it’s just that my photos do not do it justice! This Instant Pot Chicken with Creamy Sun Dried Tomato Parmesan Sauce practically disappeared from the fridge overnight and had me crowned queen of leftovers! This creamy sun dried tomato chicken recipe was based off my recent Instant Pot Lemon Garlic Chicken.
Instead of going heavy on the lemon and garlic, I swapped in some sun dried tomatoes. Then, because I was so obsessed with the sauce from the Lemon Garlic Chicken… I went a little ham on the heavy cream and decided that it was time to go big or go home and put in 1/2 a cup instead of 2 tablespoons. I KNOW. It’s a creamy af sauce. But I regret nothing. The sun dried tomato parmesan sauce is so creamy, so rich, and just so fricking delicious! Seriously, if you try this once, you’ll forever be changed by it. This Instant Pot Chicken with Creamy Sun Dried Tomato Parmesan Sauce is also perfect to make after the Instant Pot Lemon Garlic Chicken because as someone who doesn’t use cream very often in recipes, I had a carton leftover from just using the 2 tablespoons.
What You Need To Make This Creamy Chicken with Sun Dried Tomato Parmesan Sauce
Confession time: I never knew you could get sun dried tomatoes in a bag in the aisle. I’m not even joking. I don’t buy sun dried tomatoes often and when I do, I always went to the deli counter and had it scooped into a container with the oil. Well this gal found out it comes in a bag with the dry goods. Anyways, if you didn’t know that as well, you’re welcome. If you did… well, now you know that you know more than I do haha.
So, to make this chicken with sun dried tomato parmesan sauce, you’re going to need…
- chicken thighs (mine was skinless, you can do what you want)
- olive oil
- oregano
- paprika
- chili flakes
- salt & pepper
- shallots
- onion
- garlic
- mushrooms
- chicken stock
- dry mustard
- heavy cream
- parmesan
Tips and Tricks to Make The Perfect Creamy Chicken with Sun Dried Tomato Parmesan Sauce
- To turn this creamy sun dried tomato chicken into a freezer meal pack, freeze the seasoned chicken thighs (oregano, paprika, chili flakes, salt & pepper), sun dried tomatoes, dry mustard and chicken stock in a freezer bag. Thaw completely before cooking it. I would skip freezing the shallot, onion, garlic, and mushrooms as they don’t freeze well.
- I love this creamy chicken with sun dried tomato when reheated as when I pack it, I pack it with couscous or rice so it absorbs the creamy sauce. When reheated, it’s just amazing.
- I use these Glasslock square airtight containers to store the leftovers.
- I used 8 chicken thighs and cooked it under pressure for 9 minutes. If you have more/less, go with 6 minutes per lb of chicken.
- Step by step photo instructions down below.
WHAT’S AN INSTANT POT?
I have the Duo Plus 9 in 1 Instant Pot in the 6 QT. The Duo Plus replaces 9 commonly used kitchen appliances – Pressure Cooker, Slow Cooker, Rice/Porridge Cooker, Yogurt Maker, Cake/Egg Maker, Sauté/Searing, Steam, Warm and Sterilize. It’s quite the multi-use product! Plus, because this is using the Instant Pot, it falls under the #OnePotRecipe category too! Minimal dishes! Win-Win-Win!
Instant Pot Chicken with Creamy Sun Dried Tomato Parmesan Sauce
Ingredients
For the Chicken Thighs
- 8 chicken thighs
- 1/2 tbsp oregano
- 1/2 tbsp chili flakes
- 1/2 tbsp salt and pepper
- 1/2 tbsp paprika
Everything Else!
- 1 tbsp olive oil
- 1 shallot , chopped, optional
- 1/2 small onion, chopped, full onion if skipping shallots
- 5 cloves garlic, chopped
- 8 oz mushrooms
- 1 cup sun dried tomatoes , chopped
- 2 cups chicken stock
- 1 tsp dry mustard
- 1/2 cup heavy cream
- 1/2 cup parmesan
Instructions
Instant Pot Instructions
- Season the chicken with the salt, pepper, oregano, paprika and chili flakes.
- In your IP, on sauté mode, add the olive oil to the pot and let it heat up/coat the bottom of your pot.
- Lightly brown your chicken thighs first in the Instant Pot (sauté on each side for 2-3 minutes). Once browned, remove from Instant Pot and set aside. You might have to do this in batches depending on how much space you have to in your IP and the size of your chicken thighs.
- Add more olive oil if needed into the pot and then add in the shallots, onion, and garlic. Give it a good stir.
- If the pan needs to be deglazed, add a splash of the chicken broth and give the bottom of the pot a scrub before adding the mushrooms.
- Add the sun dried tomatoes, chicken stock, and dry mustard to the Instant Pot, give it a stir and then place the chicken thighs back in on top.
- Turn off sauté mode, place the lid on, turn the sealing valve, and set on pressure cook for 9 minutes. When done, quick release the pressure.
- Remove the chicken thighs and set it aside. Turn on sauté mode again and let the liquid come to a simmer and allow it to reduce down.
- After around 5-6 minutes, turn off your Instant Pot, stir in your parmesan and heavy cream.
- Add chicken back in the pot to coat with sauce or serve with the sauce spooned on top. Top off with more chili flakes if you desire. I served the chicken with couscous.
Stove Top Instructions
- Season the chicken with the salt, pepper, oregano, paprika and chili flakes.
- In a large pan on medium heat, add the olive oil. Cook your chicken thighs each side for 5-6 minutes. Once cooked through, remove from the pan and set aside.
- In the now empty pan, add more olive oil if needed into the pot and then add in the shallots, onion, and garlic. Give it a good stir.
- If the pan needs to be deglazed, add a splash of the chicken broth and give the bottom of the pot a scrub before adding the mushrooms.
- Add the sun dried tomatoes, chicken stock, and dry mustard to the pan. Let the pan simmer for 5-6 minutes.
- Turn off the heat and stir in your parmesan cheese and heavy cream and place your chicken thighs back into the pan to coat the thighs.
- To serve, top off with more lemon juice and chili flakes if you desire
Season the chicken with the salt, pepper, oregano, paprika and chili flakes. In your IP, on sauté mode, add the olive oil to the pot and let it heat up/coat the bottom of your pot. Lightly brown your chicken thighs first in the Instant Pot (sauté on each side for 2-3 minutes). Once browned, remove from Instant Pot and set aside. You might have to do this in batches depending on how much space you have to in your IP and the size of your chicken thighs.
Add more olive oil if needed into the pot and then add in the shallots, onion, and garlic. Give it a good stir.
If the pan needs to be deglazed, add a splash of the chicken broth and give the bottom of the pot a scrub before adding the mushrooms.
Add in 2 cups of chicken stock to the Instant Pot.
Add 1 tsp of dry mustard into the Instant Pot.
Add 1 cup of sun dried tomato (no oil) to the Instant Pot.
Place the chicken thighs back in on top. Turn off sauté mode, place the lid on, turn the sealing valve, and set on pressure cook for 9 minutes. When done, quick release the pressure.
Remove the chicken thighs and set it aside. Turn on sauté mode again and let the liquid come to a simmer and allow it to reduce down. After around 5-6 minutes, turn off your Instant Pot, stir in your parmesan and heavy cream. Add chicken back in the pot to coat with sauce or serve with the sauce spooned on top. Top off with more chili flakes if you desire.
WANT MORE INSTANT POT RECIPES?
- Healthier Instant Pot Butter Chicken
- Healthy Instant Pot Lasagna Soup
- Easy Instant Pot Beef Stew
- Spicy Chicken and Rice, Inspired by Chipotle
- Healthy Greek Chicken and Rice Instant Pot Meal Prep + Video
- Vietnamese Bun Cha Inspired Meatballs
- Instant Pot Meatballs and Couscous
- Instant Pot Chicken Teriyaki
Other places to connect with me
Instagram: @carmyshungry
Twitter: https://twitter.com/runcarmyrun
Facebook: https://www.facebook.com/carmyycom
Email: [email protected]
Vlogs/Recipe Videos: Youtube
Tina says
I didnt know that about the sun-dried tomatoes dry packaged. That’s great to know I like adding them to crockpot beans. Definitely going to Look for them. I like how you used them in your recipe. Thanks for sharing!
Sarah says
Woah that sauce! It sounds so good!!! I love sun dried tomatoes (and yes, I have a bag of dried ones in my pantry LOL). You made me so hungry!
Tina says
This looks delicious, and I love the sun-dried tomatoes with all these wonderful spices. I’ve been looking for more chicken recipes to try in my Instant Pot so I’ll definitely make this for my meal prep this weekend!
Traci says
Ok, right off the bat, this recipe has one of my favorite ingredients…chicken thighs. You can never EVER go wrong with those. That seasoning gets me even more excited! And sundried tomatoes with heavy cream…pretty much one of my fav combos in the world of cooking. Beautiful recipe, and in an Instant Pot, for the win. Thanks for sharing with us :)
Stef says
This sounds so rich and wonderful! I’m curious also about the couscous. Is that some kind of rainbow couscous? I’ve never seen that before. It’s so pretty!
Carmy says
It’s a tri-coloured pearl couscous! One of my favourites!
Courtney says
Oh my yum, I could literally eat that sauce with a spoon! I think I will double it since it’s freezer friendly. Perfect for those lazy winter nights when I don’t feel like cooking. :)
Debra says
Looks delish…..your photos are fab!! Love the simple directions and the tips you give about storing and freezing. I need to start using my insta pot more often. Would love to have this dinner come together so quickly. Thank you.
Tracy says
Oh my gosh I LOVE this dish. I was just looking at some sun dried tomatoes in my pantry wondering what I was going to do with them. Now I know! And hey, I didn’t know you could buy them in a bag either! HA!
Dana says
This is such a hearty and warming dinner. And! I love that it uses the IP. I’m all about nice and cozy Sunday meals in this house, but some Sunday meals take most of the afternoon to prepare or tend to and ughhh, you end up losing half of your day. I love that this gives you a beautiful meal in record time!
Marisa Franca says
A terrific chicken recipe is always welcome. We eat lots of chicken and we like to make it a variety of ways — this recipe is certainly a keeper and once we get an Instant Pot I’ll be sure to make this.
Amanda says
I absolutely LOVE sundried tomatoes so this recipe is right up my alley! I’ve been looking for new chicken dishes for my instant pot, and this one looks so perfect for the chilly nights we’ve been having. So great for a busy weeknight, and I love that you can turn it into a freezer meal, too! What a great way to eat conveniently and deliciously.
Kirsten/Comfortably Domestic says
I love those bags of sundried tomatoes because I can used only what I need for a recipe and save the rest for another day. Brown food is hard to photograph, but it still looks delicious!
Lisa | Garlic & Zest says
You had me at “Creamy Sun-Dried Tomato Parmesan Sauce” — seriously. This sounds flavorful and a bit indulgent. I love it and bet it would go great with some egg noodles and a chilled sauvignon blanc. By the way, I think you did a great job photographing the brown sauce. I’ve always found a sprinkle of parsley makes it pop even more. Try it next time.
Christian B says
Made this last night for the family. I loved it, my wife didn’t (But appreciated the effort). Had to substitute crushed red pepper for chili flakes.. I assume they are the same thing. It was a little spicy for the wife and kids so some people might want to reduce the amount of chili flakes/crushed red pepper. Tomorrow night i will be trying another of your recipes. Thanks and hello from Ketchikan, Alaska.
Carmy says
Hi Christian! Thanks for your comment – yes, the crushed red peppers should be the same as the chili flakes. I’m sorry to hear that your wife wasn’t a fan but glad that you are! For something a little less spicy, maybe she might like the lemon garlic chicken instead! omit the chili flakes as needed: https://carmyy.com/instant-pot-lemon-garlic-chicken/
Corliss says
Couple of questions: Can chicken breasts be substituted? (I REALLY don’t like dark meat chicken.) Can this be portioned out and frozen once cooked? (I married a picky eater who is anti-every vegetable I love, with mushrooms at the top of the list.)
Carmy says
Hi Corliss,
You can sub chicken breasts instead of thigh, just make sure to adjust the cooking time to 6 minutes per lb of chicken. As for freezing, I haven’t tried it yet but I’d recommend setting aside a portion you plan on freezing before adding the cream and parmesan as I don’t think they’ll hold up well in the freezer!