top of page
  • Writer's pictureLisa Jarvis

Lemon Garlic Chicken

This recipe was a home run! I made this mouth-watering Lemon Garlic Chicken in the Instant Pot, but you could adjust it to make it in the Crock Pot by starting with the first step of browning the chicken, then adding the sauce and cooking low and slow. You can even make this in the oven. However, this recipe will be for the Instant Pot. You can use chicken breasts or thighs. After making it with both, I recommend using thighs because they remain super moist and are just more flavorful...but this is a personal taste and both were just so delicious! You seriously can't go wrong with eitherI they were both fall-apart tender and full of yummy flavor!

Here's what you need:

6-8 boneless, skinless chicken breasts or thighs

salt and pepper to taste

1/2 t smoked paprika

1/2 t garlic powder

2 T olive oil

2 T butter

1 onion chopped

4 garlic cloves minced

Zest of one lemon

Juice of one lemon

1 lemon to slice for garnish

1 T Italian seasoning

1 cup chicken broth

2 T heavy cream ( This is optional but I used it in mine)

Fresh parsley to garnish (optional)

Place the oil in the Instant Pot and set it to Saute mode. Season the chicken with the salt, pepper, paprika, and garlic powder evenly. Brown the chicken on each side for about 2-3 minutes per side. This will give the chicken beautiful color and seal in the juices. Depending on the size of your Instant Pot or the amount of chicken you are using, you may have to brown the chicken in two batches. When they are all browned, remove the chicken from the Instant Pot and place on a plate. Next, melt the butter in the Instant Pot and saute the onion and the garlic for a minute or two. Stir in the lemon juice and zest, the Italian seasoning, and the broth. Stir this well and place the chicken back into the Instant Pot. Set it to Sealing and Pressure cook set to 10 minutes.

When the chicken has cooked 10 minutes, release the pressure. Open the Instant Pot and carefully remove the chicken with tongs and place on a large serving platter or large baking dish. Stir in the cream (if you are using it), and if you like it thicker you can add a T of cornstarch mixed with a little cold water.. Allow your sauce to thicken a little and you can either pour the sauce over the chicken in the serving platter or place the chicken back in the Instant Pot. Either way, serve the chicken with the juice spooned over it and garnish with the lemon slices and fresh parsley. This was so good! I served it with sauteed asparagus and quinoa. Enjoy!


187 views0 comments

Recent Posts

See All
bottom of page