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Chicken Cutlets in Tuscan Cream Sauce Recipe

Chicken Cutlets in Tuscan Cream Sauce Recipe

Chicken Cutlets in Tuscan Cream Sauce

Coco Morante
Course Main Course
Cuisine Italian
Servings 6 servings


  • Instant Pot Multi Pressure Cooker


  • 680 g boneless skinless chicken breasts cut in half lengthwise
  • 1 tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 3 garlic cloves minced
  • 1 onion diced
  • 225 g cremini mushrooms sliced
  • 1 tsp Italian seasoning
  • 120 ml dry white wine
  • 100 g sun-dried tomato drained of oil, and diced
  • 200 g baby spinach
  • 2 tbsp chopped fresh basil
  • 3 tbsp cream cheese
  • 80 g Pecorino Romano cheese grated
  • 1 tsp corn flour
  • 1 tbsp Water


  • Pat the chicken breasts dry with paper towels. Sprinkle them all over with the salt and pepper.
  • Select the Sauté setting on the Instant Pot and heat the oil for 2 minutes.
  • Using tongs, add the chicken in a single layer and sear for about 2 minutes, until lightly browned. Flip the chicken and sear for 2 more minutes, until lightly browned on the second side, then transfer to a plate. 
  • Add the garlic, onion, mushrooms, and sauté for about 4 minutes, until the onion begins to soften and the mushrooms begin to wilt and give up their liquid.
  • Add the Italian seasoning, wine, and tomatoes and stir to combine, using a wooden spoon to deglaze any browned bits from the base of the pot. Let the wine come to a simmer, then add the chicken breasts in a single layer on top, then press cancel.
  • Secure the lid and select Pressure Cook and set the cooking time for 5 minutes
  • When the cooking program finishes, allow the pressure to release naturally for 5minutes, then quick release the remaining pressure, and press cancel.
  • Open the pot and, using tongs, transfer the chicken to a serving plate.
  • Select the Sauté setting again, then add the spinach and basil and stir until wilted, about 1 minute.
  • Add the cream cheese and Pecorino Romano cheeses and stir for 1 minute, until melted.
  • In a small bowl, stir together the cornflour and water, then add to the pot, and stir for another minute until the sauce is slightly thickened.
  • Spoon the sauce and vegetables over the chicken and serve right away.
Keyword Chicken, Instant Pot
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