This creamy chicken recipe is full of flavour and quick to make in the Ninja Foodi using the pressure cooker function. With garlic, parmesan, and sun-dried tomatoes in a rich, savoury sauce, it’s the kind of meal that feels special but doesn’t take much time to cook.
It’s ideal for a weeknight dinner, but tasty enough to serve to guests. You can also add a splash of white wine for extra flavour — it’s completely optional but gives the sauce a nice depth.
Why You’ll Love This Recipe
– Everything cooks in one pot
– Creamy, rich sauce with garlic and parmesan
– Quick pressure cooker method
– Pairs well with pasta, mash, rice or crusty bread
Marry Me Chicken Ingredients
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
Chicken breasts
You can use boneless thighs if you prefer.
Garlic
Freshly minced garlic gives the best flavour but you can also use frozen garlic.
Chicken stock
Keeps the chicken moist and adds a savoury base to the sauce.
Double cream
Stirred in after pressure cooking for a smooth, creamy finish.
Parmesan cheese
Adds savoury flavour and helps to thicken the sauce.
Sun-dried tomatoes
A key ingredient for that classic “Marry Me Chicken” flavour.
Italian herbs
I used dried mixed Italian herbs but you can use just oregano if that’s all you have.
Olive oil and butter
Used to sear the chicken — the olive oil prevents the butter from burning and the inclusion of butter provides extra flavour.
Salt and pepper
To season the chicken and balance the sauce.
Making Creamy Marry Me Chicken in the Ninja Foodi
This Creamy Tuscan Chicken is a flavour-packed dish that comes together quickly using the Ninja Foodi’s Sear/Sauté and Pressure Cook functions. Here’s how to make it step by step:
Step 1: Sear the Chicken
Start by selecting the Sear/Sauté function on High. Add olive oil and butter to the pot. While it heats up, season your chicken breasts with salt and pepper. Once the pot is hot, sear the chicken for 2–3 minutes on each side, just until golden. You’re not fully cooking it yet—just locking in flavour. Remove the chicken and set it aside.
Step 2: Build the Flavour Base
With the pot still hot, add minced garlic and sauté for about 30 seconds until fragrant. Then pour in the chicken stock, using a wooden spoon to scrape up any browned bits from the bottom—this adds even more depth to the sauce. Stir in the sun-dried tomatoes and Italian herbs (plus a pinch of chilli flakes if you like a little heat).
Step 3: Pressure Cook
Return the chicken breasts to the pot. Close the lid, set the valve to Seal, and select Pressure Cook on High for 7 minutes. After cooking, allow a 5-minute natural release, then carefully quick-release any remaining pressure.
Step 4: Make It Creamy
Once the lid is off, switch back to Sear/Sauté on Low to Medium. Stir in the double cream and grated Parmesan cheese. Let it simmer for 3–5 minutes, just until the sauce thickens to your liking. Taste and adjust seasoning with more salt or pepper if needed.
Step 5: Serve and Enjoy
Serve your creamy chicken with pasta, rice, mashed potatoes, or even a chunk of crusty bread—anything to mop up that tasty sauce! Top with fresh basil or parsley for a burst of colour and freshness.
More Pressure Cooker Recipes in the Ninja Foodi
Are you looking for more simple recipes to make in the Ninja Foodi? Try some of these for inspiration.
- Pressure Cooker Chicken and Chorizo Stew
- Pressure Cooker Pulled Pork
- Pressure Cooker Chicken Casserole
- Pressure Cooker Gammon Joint
- Pressure Cooker Macaroni Cheese
Pressure Cooker Marry Me Chicken
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Equipment
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 4 chicken breasts
- 3 cloves garlic minced
- 125 ml chicken stock
- 10 sun-dried tomatoes sliced (in oil, drained slightly)
- 1 tsp dried mixed Italian herbs
- 175 ml double cream
- 50 g grated Parmesan cheese
- Fresh basil for garnish (optional)
- Salt and black pepper to taste
Instructions
- Select Sear/Sauté (High) on your Ninja Foodi.
- Add olive oil and butter to the pot.
- Season chicken with salt and pepper, then sear for 2–3 minutes per side until golden.
- Remove and set aside.
- Add minced garlic and cook for 30 seconds.
- Pour in chicken stock, scraping up any browned bits.
- Stir in sun-dried tomatoes, dried herbs, and chilli flakes (if using).
- Return the seared chicken to the pot.
- Close the lid, set valve to Seal.
- Select Pressure Cook > High > 7 minutes.
- Allow 5 minutes natural release, then quick release remaining pressure.
- Switch to Sear/Sauté (Low–Med).
- Stir in double cream and Parmesan cheese.
- Simmer gently for 3–5 minutes until the sauce thickens slightly.
- Garnish with fresh basil or parsley.
- Serve with pasta, rice, mash, or crusty bread to soak up the sauce.
Nutrition information is automatically calculated, so should only be used as an estimate.