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Tender strips of chicken coated in a rich and creamy sauce with sun-dried tomatoes and spinach, served over a bed of zucchini noodles.
This Instant Pot creamy chicken is a fabulous low carb dinner that takes less than 15 minutes of cooking time in an electric pressure cooker. Imagine juicy and tender bites of chicken, seasoned with Italian herbs and garlic, soaked in a thick and flavorful white sauce made with heavy cream, parmesan cheese, and cream cheese. It’s like a keto dieter’s dream come true. The spinach adds some texture to every bite, and the sun-dried tomatoes provide occasional bursts of tartness. You can serve this creamy chicken over anything you want, and I usually prefer spiralized vegetables like zucchini or radish spaghetti-style “noodles.”
Combine all seasoning ingredients in a small bowl and stir until well-mixed. Evenly spread the seasoning over both sides of every chicken piece.
Select the sauté mode for medium heat. Add heavy cream and cream cheese, stirring until the cheese has melted. Let the sauce simmer for a few minutes until thickened, stirring occasionally. While simmering, cut the chicken into strips. Turn off the saute mode.
Add sun-dried tomatoes, spinach, and parmesan cheese to the pot, stirring them in for a few seconds.
Transfer the chicken pieces back to the pot, stirring so they soak up the sauce. Serve while hot, optionally with a side of vegetables.
This recipe yields 6 g net carbs per serving.