Instant Pot Chicken Thighs with Lemon Butter Sauce
thighs
These tender and juicy lemon butter chicken thighs are bursting with delicious citrus flavor and the mouthwatering sauce tastes amazing over rice or noodles.
Equipment
- small mixing bowls
- Instant Pot
- cooking utensil (spatula, tongs)
- plate
- whisk
- lemon zester or box grater
- knife and cutting board
Ingredients
- 6 bone-in chicken thighs with skin
- 4 cloves of garlic minced
- ½ tsp paprika
- ½ tsp chili flakes
- ½ tsp garlic powder
- ¼ tsp salt
- 2 tbsp olive oil
- 5 tablespoon butter
- ½ cup onion (½ small onion) chopped
- 3 tablespoon lemon juice fresh squeezed
- 1 tbsp Italian seasoning
- 1 tablespoon lemon zest
- ⅓ cup chicken broth
- 1 tbsp cornstarch
- 1 tablespoon water
Garnish:
- fresh chopped parsley
- lemon slices
Instructions
- In a small bowl, combine paprika, chili flakes, salt and garlic powder.
- Pat the chicken thighs dry with a paper towel. Then rub the seasoning blend onto the skin of the chicken.
- Turn the Instant Pot on to the sauté setting. Add 2 tablespoons of olive oil.
- Add chicken thighs and cook on each side for 2-3 minutes until the chicken is a nice deep golden color. Remove chicken from the Instant Pot and set on a plate.
- Put the butter into the instant pot.
- Once it is melted, add the chopped onion and minced garlic. Sauté for a minute.
- Add the lemon juice and deglaze the pan by scraping the bits off the bottom.
- Then add Italian seasoning, lemon zest, and chicken broth.
- Put the chicken back into the Instant Pot. Flip over to coat in lemon butter sauce.
- Put the lid on and lock. Turn the valve to sealing.
- Set to cook for 7 minutes. When the presure cooker is done, allow to naturally release for 5 minutes.
- Turn the valve to release and allow all the steam to release. Push stop.
- Unlock the lid and remove chicken to a clean plate and set aside.
- In a small bowl, whisk together cornstarch and water to make a slurry. Add slurry to the juices in the Instant Pot. Turn back to sauté. Whisk and heat until the sauce thickens, about 5 minutes.
- Put chicken back into the pot. Garnish and serve.
Notes
Serve over rice or noodles with a side of roasted vegetables.
STOVE TOP INSTRUCTIONS:
- Heat a large skillet over medium-high heat. Heat oil. When oil is hot, add chicken and cook on each side 5-7 minutes, or until chicken reaches an inside temperature of 165ºF. Remove chicken to a plate.
- Turn heat to medium. Add 1 tablespoon of oil and onions to the pan. Sauté until onions are translucent. Put in garlic and sauté for another 1 minute.
- Add butter to the pan and melt. Then add lemon juice and scrape the bottom of the pan to loosen the bits on the bottom (deglaze).
- Mix 1 tablespoon of cornstarch and 1 tablespoon of water in a small bowl with a whisk to make a slurry.
- Add ¼ cup chicken stock, Italian seasoning and lemon zest and cornstarch slurry to the pan. Simmer until sauce has thickened slightly. Add the chicken back to the pan and cook until hot. Spoon some of the sauce over the chicken and garnish with chopped fresh parsley and lemon slices.
Nutrition
Calories: 385kcal | Carbohydrates: 6g | Protein: 24g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 274mg | Potassium: 370mg | Fiber: 1g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg