Instant Pot Marry Me Chicken
I first tried this Instant Pot Marry Me Chicken on a hectic weeknight and was surprised by how restaurant-y it tasted with almost zero fuss. Tangy sundried tomatoes, garlicky cream, and a generous hit of Parmesan create a silky sauce that clings to browned chicken breasts. It’s ideal when you want something a little fancy without spending hours in the kitchen.
I sometimes pair it with a slow-cooker version I keep in the rotation for truly hands-off nights — here’s a similar slow-cooker twist I reference when planning menus: slow-cooker Marry Me Chicken variation.
Why you’ll love this dish
This recipe gives you a quick, crowd-pleasing main that feels indulgent but comes together in under 30 minutes of active time. The Instant Pot speeds up braising and concentrates flavor, so you get a creamy, flavorful sauce without hovering over the stove. It’s budget-friendly (simple pantry staples), kid-friendly (mild, creamy), and impressive enough for guests.
“Creamy, garlicky, and just the right tang — every bite felt like a takeaway dish made at home.” — a friend who’s now a regular requestor.
If you want a more classic slow-cooker approach for days when you can’t watch a pot, check out this classic crock-pot Marry Me Chicken for comparison: classic crock-pot Marry Me Chicken.
How this recipe comes together
Quick overview:
- You’ll brown the chicken on Sauté to build flavor and lock in juices.
- Add garlic, sundried tomatoes, and spinach for brightness.
- Stir in heavy cream and Parmesan to make a rich sauce.
- Pressure-cook briefly so the chicken finishes through and the sauce melds.
- Finish with a short natural release to keep the meat tender.
This is forgiving: searing is optional but recommended, and the high-pressure finish means the chicken cooks evenly and fast.
Ingredient list
What you’ll need (serves 2)
- 2 boneless, skinless chicken breasts (about 1 to 1½ lb total)
- 1 cup sundried tomatoes, chopped (packed in oil preferred; drain and reserve oil)
- 2 cups fresh spinach (or baby spinach)
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated (use Parmigiano-Reggiano for best flavor)
- 2 tablespoons olive oil (or use reserved oil from sun-dried tomatoes)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
Notes and substitutions:
- For a dairy-free version use full-fat coconut milk and 3 tablespoons nutritional yeast instead of Parmesan.
- If you prefer thighs, swap 2–3 boneless skinless thighs; they stay extra moist.
- If your sundried tomatoes are dry-packed, soak briefly in warm water or olive oil to rehydrate.
Step-by-step instructions
- Set the Instant Pot to Sauté. Heat the olive oil until shimmering. Add the minced garlic and sauté for about 1 minute until fragrant.
- Season both sides of the chicken breasts with salt and pepper. Place them in the pot and brown each side for 3–4 minutes. You want a golden crust; don’t worry about cooking through.
- Add the chopped sundried tomatoes and fresh spinach around the chicken.
- Pour in the heavy cream and sprinkle the grated Parmesan across the top. Stir slightly to blend ingredients, but keep the chicken mostly on top.
- Close the lid and seal the valve. Set the Instant Pot to Manual (High Pressure) for 10 minutes.
- When the timer ends, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
- Open the lid. Check the chicken’s internal temperature — it should be 165°F (74°C). If needed, set Sauté and simmer the sauce briefly to thicken.
- Serve hot, spooning the creamy sauce over the chicken.
For a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce for 1–2 minutes.
I often reference similar creamy Instant Pot methods when adapting timings and finishes: creamy chicken parmesan soup method.
Best ways to enjoy it
- Spoon the chicken and sauce over cooked pasta (linguine or fettuccine), rice, or creamy polenta.
- Serve with crusty bread to mop up the sauce, or alongside roasted vegetables for a lighter plate.
- For a bright contrast, pair with a simple arugula salad dressed in lemon and olive oil.
- Wine pairing: a medium-bodied Chardonnay or a light Pinot Noir complements the cream and tomato flavors.
If you like an Asian-flavored side, try a sesame vegetable dish to contrast textures: sesame chicken sides.
Storage and reheating tips
- Cool leftovers within 2 hours and refrigerate in an airtight container. Use within 3–4 days.
- To freeze: portion the chicken and sauce into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop over low heat, stirring frequently. If the sauce has separated, whisk in a splash of cream or milk to recombine.
- Safe handling: always check that reheated chicken reaches 165°F (74°C). Do not refreeze once thawed.
Helpful cooking tips
- Pat the chicken dry before searing. A dry surface browns better and improves flavor.
- Use the oil from sun-dried tomatoes to sauté garlic for extra depth.
- Don’t over-salt: Parmesan is salty. Taste the sauce at the end and adjust.
- If your chicken is particularly thick, pound to an even thickness (about ¾–1 inch) for consistent cooking.
- For a silkier sauce, grate Parmesan fresh rather than using pre-shredded blends, which contain anti-caking agents.
Small shortcut: skip searing only when you’re pressed for time. The texture will be slightly different, but the pressure cook still gives good results.
Creative twists
- Spicy: stir in ½ teaspoon red pepper flakes or a splash of harissa for heat.
- Mushroom and herb: add sliced cremini mushrooms and finish with chopped thyme.
- Lighter: swap half-and-half for heavy cream and reduce cheese by ¼ cup.
- Soup version: shred leftover chicken and add extra broth to make a creamy Marry Me Chicken soup — see a related soup inspiration here: Marry Me Chicken soup spin on ingredients.
- Gluten-free: serve over cauliflower rice or gluten-free pasta.
Your questions answered
Q: Can I use frozen chicken breasts in the Instant Pot?
A: Yes. Increase cook time to 12–14 minutes at high pressure for average-sized frozen breasts and allow a 5–10 minute natural release. Always confirm the internal temperature reaches 165°F (74°C) before serving.
Q: Will the cream separate under pressure?
A: The dairy is added before pressure, and modern Instant Pots handle this well. If the sauce looks slightly broken after reheating, whisk in a splash of warm cream or a pat of cold butter off-heat to bring it back together.
Q: Can I make this ahead for guests?
A: Yes. Cook as directed, refrigerate, and gently reheat on low. If making a day ahead, the flavors often meld and taste even better the next day. Keep in mind texture is best when consumed within 3–4 days.
Q: How can I thicken the sauce if it’s too thin?
A: Remove chicken, set Instant Pot to Sauté, and simmer to reduce. For a quick fix, whisk a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and stir in until thickened.
Q: Where did “Marry Me Chicken” get its name?
A: The name stems from the recipe’s reputation for being so delicious it supposedly inspires proposals. It’s modern comfort food — bold, creamy, and indulgent.
Conclusion
If you want to compare variations or find the viral inspiration behind this Instant Pot version, see The viral Marry Me chicken in an Instant Pot recipe for another take. For the original stovetop-style recipe and its background, check Marry Me Chicken – Little Sunny Kitchen.
Enjoy the dish — it’s quick, comforting, and reliably impressive.
Instant Pot Marry Me Chicken
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts (about 1 to 1½ lb total) Pat chicken dry before cooking for better browning.
- 2 cloves garlic, minced
- 1 cup sundried tomatoes, chopped (packed in oil preferred; drain and reserve oil) If dry-packed, soak briefly in warm water or olive oil to rehydrate.
- 2 cups fresh spinach (or baby spinach)
- 1 cup heavy cream For a dairy-free version, use full-fat coconut milk.
- 1 cup Parmesan cheese, grated Use Parmigiano-Reggiano for best flavor.
- 2 tablespoons olive oil (or use reserved oil from sun-dried tomatoes)
- Salt and freshly ground black pepper to taste Remember that Parmesan is salty; adjust as needed.
Instructions
Preparation
- Set the Instant Pot to Sauté. Heat the olive oil until shimmering.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Season both sides of the chicken breasts with salt and pepper and place them in the pot. Brown each side for 3–4 minutes.
- Add the chopped sundried tomatoes and fresh spinach around the chicken.
- Pour in the heavy cream and sprinkle the grated Parmesan across the top. Stir slightly to blend the ingredients but keep the chicken mostly on top.
Cooking
- Close the lid and seal the valve. Set the Instant Pot to Manual (High Pressure) for 10 minutes.
- When the timer ends, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
- Open the lid and check the chicken’s internal temperature; it should be 165°F (74°C). If needed, set to Sauté and simmer the sauce briefly to thicken.
Serving
- Serve hot, spooning the creamy sauce over the chicken.
