Instant Pot Marry Me Chicken is a creamy, savory chicken dish that’s become a favorite for its irresistible flavor and easy one-pot preparation. With tender chicken breasts simmered in a sun-dried tomato cream sauce, this recipe is quick enough for a weeknight but impressive enough for a special dinner. The Instant Pot makes it even faster, locking in flavors and keeping the chicken perfectly juicy.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
Instructions
- Season the chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
- Sauté in the Instant Pot: Select the “Sauté” function on your Instant Pot and add the olive oil. Once hot, add the chicken breasts in a single layer (you may need to do this in batches). Sear for 2-3 minutes per side, just until golden. Remove chicken to a plate and set aside.
- Sauté garlic: Add the minced garlic to the pot and cook for about 30 seconds, stirring constantly to avoid burning.
- Deglaze: Pour in the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot (this prevents the “burn” warning).
- Make the sauce base: Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, and red pepper flakes if using. Mix well to combine.
- Add chicken back: Return the seared chicken breasts to the pot, nestling them into the sauce.
- Pressure cook: Secure the lid and set the valve to “Sealing.” Cook on high pressure for 7 minutes. When the cooking time is up, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
- Thicken sauce (optional): If you prefer a thicker sauce, mix the cornstarch with water to create a slurry. Set the Instant Pot back to “Sauté,” stir in the slurry, and simmer for 2-3 minutes until thickened.
- Finish and serve: Stir in the fresh basil. Taste and adjust seasoning if needed. Serve the chicken with plenty of creamy sauce, garnished with extra basil and Parmesan if desired.
Tips
- Chicken substitutions: You can use boneless, skinless chicken thighs instead of breasts. Adjust the pressure cooking time to 8 minutes for thighs, as they are slightly fattier and benefit from a bit more cooking.
- Sun-dried tomato options: If you only have dry-packed sun-dried tomatoes, rehydrate them in hot water for 10 minutes before chopping.
- Dairy-free: For a dairy-free version, swap the heavy cream for full-fat coconut milk and use a plant-based Parmesan alternative. The flavor will be slightly different but still delicious.
- Preventing burn notice: Always deglaze the pot thoroughly after sautéing the chicken to avoid stuck bits that can trigger the Instant Pot’s burn warning.
Serving Suggestions
This creamy, savory chicken is incredibly versatile and pairs well with a variety of sides. Serve it over:
- Buttery mashed potatoes or creamy polenta to soak up the sauce
- Al dente pasta such as fettuccine, linguine, or penne
- Steamed white or brown rice for a gluten-free option
- Low-carb alternatives like cauliflower rice or zucchini noodles
- With a side of roasted or steamed vegetables, such as green beans, broccoli, or asparagus
Variations
- Add mushrooms: Sauté 1 cup sliced cremini or button mushrooms with the garlic for extra umami flavor and heartiness.
- Spinach boost: Stir in a couple of handfuls of fresh baby spinach at the end, just before serving. The residual heat will wilt the spinach perfectly.
- Lemon zest: Add the zest of 1 lemon to the sauce for a bright, fresh note that balances the richness.
- Cheese swap: Try Pecorino Romano instead of Parmesan for a sharper, saltier kick.
- Spicy version: Increase the red pepper flakes or add a teaspoon of Calabrian chili paste for extra heat.
Storage and Reheating
Store any leftover Marry Me Chicken in an airtight container in the refrigerator for up to 3 days. The creamy sauce tends to thicken as it chills, but it will loosen up again when reheated. For longer storage, freeze portions (sauce and chicken together) in freezer-safe containers for up to 2 months. To reheat, thaw overnight in the fridge if frozen, then warm gently in a saucepan over low heat or in the microwave at 50% power in 1-2 minute increments, stirring occasionally to prevent the sauce from separating. Add a splash of chicken broth or cream if needed to thin the sauce back to its original consistency.
Frequently Asked Questions
- Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts in this recipe. Skip the searing step and add 2 extra minutes to the pressure cooking time (9 minutes total). The sauce may be thinner due to extra moisture, so you may want to thicken it with a cornstarch slurry at the end. - What can I use instead of heavy cream?
If you want a lighter version, you can substitute half-and-half or evaporated milk for the heavy cream, though the sauce will be less rich. For a non-dairy option, use full-fat coconut milk. - How do I keep the chicken from getting dry?
The Instant Pot helps prevent dryness by cooking quickly under pressure, but it’s important not to overcook. Use the recommended times and allow for a short natural release. If your chicken breasts are especially thick, you can slice them in half horizontally for more even cooking. - What is the best way to reheat leftovers?
Reheat gently on the stovetop over low heat or in the microwave at half power. Stir occasionally and add a splash of broth or cream if the sauce is too thick. Avoid overheating, as this can cause the sauce to separate or the chicken to become tough. - Can I make this recipe ahead of time?
Absolutely! Marry Me Chicken can be made a day in advance and stored in the refrigerator. The flavors often meld and improve overnight. Reheat gently before serving and garnish with fresh basil for a just-made taste. - Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written. Just double-check that your chicken broth and sun-dried tomatoes don’t contain any added gluten or wheat-based ingredients.
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Instant Pot Marry Me Chicken Recipe: Creamy, Flavorful & Easy