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Instant Pot Lemon Chicken with Garlic Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 29 minutes
  • Yield: 6 servings

Description

This Instant Pot Lemon Chicken with Garlic recipe delivers tender, flavorful chicken thighs cooked to perfection with a zesty lemon garlic sauce. Featuring a blend of aromatic spices, garlic, and Italian seasoning, this dish can be prepared quickly using an Instant Pot or stovetop skillet, making it ideal for busy weeknight dinners. Rich with butter and a creamy finish, it’s a comforting yet fresh meal garnished with parsley and lemon slices for added brightness.

Ingredients

Chicken and Seasonings

  • 6-8 boneless chicken thighs (skinless or with skin)
  • Sea salt and pepper (to taste)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon red chili flakes (optional or to taste)

Cooking Ingredients

  • 2 Tablespoons olive oil
  • 3 Tablespoons butter (or ghee for paleo/Whole30)
  • 1/2 small onion, chopped
  • 4 garlic cloves, sliced or minced
  • Juice of 1 lemon
  • 2-4 teaspoons Italian seasoning
  • Zest of half a lemon
  • 1/3 cup homemade or low sodium chicken broth
  • 2 Tablespoons heavy cream or coconut cream

Garnish

  • Chopped fresh parsley
  • Lemon slices (optional)

Instructions

  1. Season the chicken: In a bowl, season the chicken thighs with sea salt, pepper, garlic powder, smoked paprika, and red chili flakes, ensuring an even coating for flavor.
  2. Prepare Instant Pot: Turn on the Instant Pot and select the Sauté function (Normal setting). Heat 2 tablespoons of olive oil in the pot.
  3. Brown the chicken: Add the seasoned chicken thighs to the Instant Pot and cook 2-3 minutes per side until golden brown to lock in juices. Work in batches if necessary. Remove chicken and set aside.
  4. Sauté aromatics: Melt 3 tablespoons butter in the Instant Pot. Add chopped onion and minced garlic, stirring until soft and fragrant. Pour in lemon juice to deglaze the pot, cooking for about 1 minute.
  5. Add seasonings and broth: Stir in Italian seasoning, lemon zest, and 1/3 cup chicken broth. Return the browned chicken to the Instant Pot, placing it into the liquid.
  6. Pressure cook: Seal the Instant Pot lid and set the valve to SEALING. Select Manual or Pressure Cook function and set timer for 7 minutes. Allow 5-10 minutes for the pot to come to pressure. After cooking, perform a natural pressure release for 2 minutes, then carefully release remaining pressure and open the lid.
  7. Finish the sauce: Remove chicken to a serving plate. Stir 2 tablespoons heavy cream or coconut cream into the pot. For a thicker sauce, create a slurry by mixing 1/2 teaspoon cornstarch or arrowroot starch with 1 teaspoon cold water and stir into the sauce. Use the Sauté function to simmer the sauce until it thickens.
  8. Combine and garnish: Return chicken to the pot to coat in the sauce. Spoon sauce over the chicken, then sprinkle with fresh chopped parsley and garnish with lemon slices if desired. Serve immediately with your favorite sides.
  9. Alternative stovetop method: Heat olive oil in a medium skillet over medium-high heat. Cook the seasoned chicken thighs 4-5 minutes per side until they reach an internal temperature of 165°F, then transfer to a plate.
  10. Sauté aromatics on stovetop: Melt butter in the same skillet. Add onion and garlic, cooking until softened. Deglaze with lemon juice for 1 minute, then add Italian seasoning, lemon zest, and chicken broth.
  11. Thicken sauce and finish: Stir in heavy cream or coconut cream. For thicker sauce, add a cornstarch or arrowroot slurry to the pan, cooking until sauce bubbles and thickens.
  12. Combine and serve: Return the cooked chicken to the skillet to coat in sauce, heat through, then garnish with parsley and lemon slices before serving.

Notes

  • You can substitute ghee for butter to make the recipe paleo or Whole30 compliant.
  • Use homemade or low sodium chicken broth for better control over the salt content.
  • Adjust red chili flakes according to your spice preference or omit for milder flavor.
  • To thicken the sauce, use cornstarch slurry (not low carb) or arrowroot starch/xanthan gum slurry as a low-carb option.
  • Cooking times may vary depending on chicken size and Instant Pot model.
  • For skin-on chicken thighs, browning may take slightly longer to get a crispy exterior.
  • Prep Time: 10 minutes
  • Cook Time: 19 minutes
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://sarabaking.com/instant-pot-lemon-chicken-with-garlic-recipe/