Zesty Lemon Chicken
By :Chop Secrets
Print Recipe
Votes: 14
Rating: 4.64
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 0 minutes
Cook Time 30 minutes
Servings
4 - 6 servings
Ingredients
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 + 2 tbsp butter divided
  • 1/2 small onion chopped
  • 3 cloves garlic minced
  • 1 tbsp dried rosemary lightly crushed
  • 1/4 cup lemon juice
  • Zest of one lemon
  • 3 tbsp chopped fresh parsley
  • Lemon slices for garnish
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Poultry
Duration 15-30 min
Cooking Technique Pressure Cook, Sauté
Prep Time 0 minutes
Cook Time 30 minutes
Servings
4 - 6 servings
Ingredients
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 + 2 tbsp butter divided
  • 1/2 small onion chopped
  • 3 cloves garlic minced
  • 1 tbsp dried rosemary lightly crushed
  • 1/4 cup lemon juice
  • Zest of one lemon
  • 3 tbsp chopped fresh parsley
  • Lemon slices for garnish
Votes: 14
Rating: 4.64
Rate this recipe!
Instructions
  1. Mix paprika, salt and pepper in a small bowl. Coat tops (smooth side) of chicken thighs in seasoning mixture.
  2. Add olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot, brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion and remaining 2 tbsp butter to the pot and saute until soft, 3-4 minutes. Add garlic and crushed rosemary and cook for 1-2 minutes more.
  5. Add lemon juice and zest to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Put the chicken back into to the pot in one even layer, seasoned side up.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
  9. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  10. Serve chicken topped with fresh parsley and lemon slices.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

16 replies
  1. Instant Pot
    Instant Pot says:

    Hi Ariaella,

    Some of the ingredients will release some liquid while pressurizing. If you have an 8 Qt model, you may need to add a small amount of additional liquid or increase the serving size.

  2. Morgan Penton
    Morgan Penton says:

    Delicious chicken recipe! Made my whole house smell amazing. Only thing is, I wouldn’t do as much lemon juice. It was very lemony but I like that, my fiancé didn’t. I would make again!

  3. Ladnerpot89
    Ladnerpot89 says:

    Yum, first time using the instapot, and made this. I added cappers to it to give it a little bite, which was a good choice.

  4. CC
    CC says:

    Very good! I used powdered garlic and onion because it is what I had. I have the 8 Qt pot, so I did add about a 1/4 c of chicken broth. I had some lemons from a friend’s tree that needed to be used and this fit the bill perfectly. Thanks.

  5. Robynandkent
    Robynandkent says:

    Absolutely delicious! The prep time is totally worth it. Rich, buttery, lemon sauce makes the meal. I used 1/2 thigh and 1/2 breast to accomodate family, but trust me, use thighs! Tender, fall-apart amazing! We also used 1/2 the rosemary and it was perfect.

  6. alillian
    alillian says:

    Delicious! We love garlic, so I used 5 cloves instead of 3. When I put the chicken back in (after the onions, lemon juice etc), I also poured in the juices from that bowl to give a little extra liquid and maximize flavor. I served this with garlic butter pearl couscous and sauteed/wilted spinach; but it would go well with SO many different sides.

  7. Cemcinni12
    Cemcinni12 says:

    This recipe was amongst the first that I tried in my Instant Pot, and it delivered. The chicken was delicious, easy to make, and well worth the preparation.

  8. Dnupson
    Dnupson says:

    Super easy amd amazing. My whole family ate it up and love it. We used the juices on top of the rice. Soooo good

  9. Domitille
    Domitille says:

    This is the first recipe I made in my IP.
    It is super flavorful (i did not skimp on onions, garlic and zest), and the chicken meat is oh so moist. I have never made chicken this tender and delicious.
    I took one star off because the amount of butter (3 tbsp) and oil (2 tbsp) the recipe calls for is way too much! Chicken thigh meat will render fat, it all adds up to way too much!
    I had to skim the sauce bc it was so oily.
    1 tbsp oil and 1 tbsp butter work just as well.

  10. zipporah
    zipporah says:

    My family gobbled this up, even the 5YO! It’s fantastic when you try a new recipe and everyone likes it and says to make it again. Found it very quick and easy. I will probably reduce the amount of rosemary just a bit. We served with rice and steamed broccoli. Delish!

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