|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 1g|
|Vitamin C 5mg||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These lemon garlic chicken thighs are a delicious protein to serve during busy weeknights. They cook up quickly and easily in the Instant Pot or other electric pressure cooker. Seasoned boneless, skinless chicken thighs are first seared then cooked under high pressure in a flavorful lemon and garlic sauce. Once the chicken is fully cooked, a slurry is added to the sauce to thicken it up. This rich sauce is then spooned over the chicken just before serving.
Serve these lemon garlic chicken thighs with orzo or rice and spoon some of the savory sauce over top. Enjoy with your favorite green vegetable such as roasted broccoli or sautéed asparagus, or keep things simple with a mixed green salad.
6 medium boneless, skinless chicken thighs
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons olive oil, divided
1/2 cup chopped onion
4 cloves garlic, thinly-sliced
1 cup chicken broth
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
2 teaspoons Italian seasoning
4 teaspoons cold water
2 teaspoons cornstarch
Fresh parsley, lemon slices, for garnish
Steps to Make It
Gather the ingredients.
Sprinkle the garlic powder, salt and pepper over both sides of the chicken thighs.
Warm 2 tablespoons of the olive oil in an electric pressure cooker using the sauté function. Sear the chicken on each side for 2 minutes until golden brown. Once browned, remove from the pot and set aside on a plate.
Add the remaining 2 tablespoons of oil to the pot and add the onions and garlic. Sauté until translucent.
Add the chicken broth to deglaze the pan. Cook for 1 minute.
Stir in the lemon juice, lemon zest, and Italian seasoning. Turn off the sauté function.
Return the chicken and any accumulated juices back to the pot.
Lock the lid and set to high pressure for 7 minutes. It will take about 5-10 minutes to come to pressure and start counting down. When done, allow to naturally release for 3 minutes then use a long spoon to push the valve to release the rest of the pressure.
Remove the chicken. Mix together the cold water and cornstarch to make a slurry.
Stir the slurry into the sauce remaining in the pot. Use the sauté function to heat. The sauce will bubble up and thicken.
Spoon the sauce over the chicken, garnish with fresh parsley and lemon slices, and serve.
- This recipe calls for 1 tablespoon of lemon zest and 1/4 cup of fresh lemon juice. One medium-sized lemon should yield these amounts.
- Be sure to always zest a lemon first before slicing in half and juicing the lemon. This helps protects your fingers from the sharp grater.