Instant Pot Creamy Lemon Chicken
Ingredients
The chicken and seasoning
-
3-4
pieces
Chicken Breasts (or boneless thighs)
-
½
tsp
Salt (to season chicken)
The cooking base
-
2
Tbsp
Olive Oil
-
4
Tbsp
Butter
-
1
small
Onion, diced
-
4
cloves
Garlic (minced or pressed)
-
1
tsp
Fresh Thyme Leaves
-
1
cup
Chicken Broth (low sodium)
-
2
pieces
Lemons (zested and juiced)
-
½
tsp
Salt (or to taste)
To thicken the sauce
-
1-2
Tbsp
Corn Starch
-
1-2
Tbsp
Cold Water
To finish
Serving options
-
8-10
oz
Cooked Pasta
-
Mashed Potatoes
-
Cooked Rice
-
Steamed Broccoli
Instructions
- Season both sides of the chicken with salt and pepper.
- Use the Sauté setting on the Instant Pot and add olive oil, then brown the chicken for about 2 minutes per side.
- Remove the chicken to a plate.
- Add butter and onion to the pot, cooking while scraping up browned bits.
- Add garlic and thyme, cooking for 30 seconds.
- Pour in the broth, lemon juice, and salt, stirring well.
- Cancel the Sauté setting and place the chicken back in the pot, sealing the lid.
- Set the Pressure Cook time to 7 minutes and allow for a natural release of pressure for 7 minutes.
- Manually release any remaining pressure and remove the chicken to a plate.
- Mix corn starch and water, then stir into the simmering sauce to thicken.
- Stir in lemon zest and heavy cream, then return sliced chicken to the pot.
- Serve the chicken with your choice of sides.
Nutrition Facts (estimated)
Servings
6 servings
Calories
295
Total fat
20g
Total carbohydrates
10g
Total protein
30g
Sodium
500mg
Cholesterol
100mg
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