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Instant Pot Lemon Chicken Recipe

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How to make Lemon Garlic Chicken in an Instant Pot The Recipe Critic
How to make Lemon Garlic Chicken in an Instant Pot The Recipe Critic from therecipecritic.com

Description

This zesty Instant Pot Lemon Chicken recipe is a quick, easy, and delicious weeknight dinner. Tender and juicy chicken breasts are cooked in a creamy lemon sauce with a hint of garlic and herbs. Serve this dish over a bed of mashed potatoes, rice, or your favorite pasta to complete the meal. It's a great way to change up your weekly dinner rotation and is sure to please the whole family!

Prep Time

This Instant Pot Lemon Chicken recipe requires just 15 minutes of prep time. Simply season the chicken breasts with salt and pepper, then sauté them in the Instant Pot to get them nice and browned. Once that’s done, you’ll add in the remaining ingredients and let the pressure cooker do the rest!

Cook Time

Cooking this Instant Pot Lemon Chicken recipe takes about 10 minutes, depending on the size and thickness of the chicken breasts. Once the cook time is up, you’ll let the pressure release naturally for about 10 minutes before opening the lid.

Ingredients

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup heavy cream

Instructions

Start by seasoning the chicken breasts with salt and pepper and set aside. Next, heat the olive oil in the Instant Pot on the sauté setting. Once the oil is hot, add the chicken breasts and cook for 3-4 minutes per side, or until golden brown. Remove the chicken from the pot and set aside.

Add the onion, garlic, and oregano to the pot and cook for 2-3 minutes, or until the onion is softened and fragrant. Sprinkle in the flour and stir to combine. Slowly pour in the chicken broth and lemon juice, stirring until the mixture is smooth.

Return the chicken breasts to the pot and close the lid. Make sure the valve is set to “sealing” and select the “manual” or “pressure cook” setting and set the timer for 10 minutes.

When the timer beeps, let the pressure release naturally for 10 minutes, then open the lid. Remove the chicken from the pot and set aside. Turn the Instant Pot to the “sauté” setting and add the cream, stirring to combine. Let the sauce simmer for a few minutes, or until it has thickened.

Return the chicken to the pot and spoon the sauce over the top. Serve over mashed potatoes, rice, or your favorite pasta. Enjoy!

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Wooden spoon

Notes

If you don’t have an Instant Pot, you can make this recipe in a slow cooker. Simply brown the chicken in a skillet on the stovetop, then add it to the slow cooker with the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours.

Nutrition: Per Serving

Calories: 395 | Protein: 32g | Fat: 16.5g | Carbs: 19.5g | Fiber: 1.5g | Sodium: 463mg

Recipe Tips

  • This recipe can be easily doubled or tripled to serve a larger crowd.
  • Garnish with freshly chopped parsley or basil for a pop of color.
  • Feel free to add in some fresh or frozen veggies to the sauce for a complete meal.
  • If you like your chicken extra lemony, feel free to add in an extra tablespoon of lemon juice.

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