Juicy, boneless, skinless chicken thighs are cooked to perfection with the flavors of garlic and zesty lemon. This flavorful dish can be on your table in less than 30 minutes. Pair this with my Tabouli Salad for the perfect weeknight dinner.
Recipe sourced from The Recipe Critic
This easy chicken dish is made with simple ingredients. Boneless, skinless chicken thighs get a quick sauté and are browned in olive oil. Then chopped onions and minced garlic are added to the pot. Once the onions are soft, the pot is deglazed with fresh lemon juice. The chicken then goes back in the pot with Italian seasoning, lemon zest, and chicken broth for a quick, 7-minute pressure cook.
If you like your sauce thicker, you can make a corn starch or tapioca flour slurry by combining 1 teaspoon of corn starch or tapioca flour with 2 teaspoons of cold water. After the cooked chicken is removed from the pot, stir the slurry into the pot. Use the sauté setting and cook the sauce until it bubbles and thickens. Drizzle over the cooked chicken.
I like to serve this chicken dish with my Middle-Eastern style Tabouli Salad. This makes a hearty but simple summer dinner or a great healthy, make-ahead lunch.
To make this a meal prep meal, divide the cooked Instant Pot Lemon Garlic Chicken into 6 reusable, microwave-safe containers. Serve with my Tabouli Salad. Store in the refrigerator for 2-3 days.
Let’s get cooking!
6-8 boneless, skinless chicken thighs
1/2 teaspoon garlic powder
2 tablespoons olive oil
3 tablespoons butter (I used Earth Balance Vegan Buttery Sticks to keep this dairy-free)
1/2 of an onion, chopped
4 garlic cloves, minced
1 1/2 tablespoons dried Italian seasoning
Juice and zest of one lemon
1/3 cup of chicken broth
1 teaspoon corn starch or tapioca flour, optional (for slurry)
2 teaspoons cold water, optional (for slurry)
Chopped fresh parsley and lemon slices for garnish, if desired
How to make:
Please be sure to reference: The Recipe Critic for the source recipe and original instructions.
Season the chicken thighs with salt, pepper, and garlic powder.
Press the Sauté button and add the olive oil to the pot.
Place the chicken in the Instant Pot and allow to brown on each side for 2 to 3 minutes. Once the chicken is browned, remove it from the Instant Pot and set aside.
Melt the butter in the Instant Pot and stir in the onions and minced garlic. Add the lemon juice to deglaze the pot. Cook for 1 minute then add the dried Italian seasoning, lemon zest, and chicken broth.
Place the browned chicken thighs back into the Instant Pot, lock the lid, and turn the valve to SEAL.
Select the Manual setting and adjust the timer to 7 minutes. (It will take about 5-10 minutes for the contents to come to pressure.)
When the counter is done, allow it to naturally release for 2-3 minutes. Then push the valve to release to eliminate the remaining steam.
For a thicker sauce, follow the instructions above to make a slurry.
Sprinkle with chopped fresh parsley.
Spoon sauce over the chicken and garnish with lemon slices, if desired.
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