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Ladies and gents, I'm about to share a kitchen secret – my go-to Instant Pot Lemon Chicken recipe. Talk about a flavor-bomb! Tender chicken infused with tangy lemon, fragrant herbs, and a kiss of garlicky goodness. This is the dish that turns a regular weeknight into a dinner party and makes your taste buds sing. Ready? Let's get cooking!
Ingredients for Instant Pot Lemon Chicken
- Chicken breasts: Lean protein source that serves as the main component of the dish, absorbing flavors and staying tender.
- Chicken broth: Adds depth of flavor and moisture to the dish, enhancing the overall taste of the chicken.
- Lemon juice: Provides a bright and tangy flavor, adding a refreshing citrusy element to the dish.
- Garlic: Infuses a savory depth and aroma to the dish, complementing the other flavors in the recipe.
- Oregano and thyme: Herb combination that adds earthy and aromatic notes, enhancing the overall flavor profile of the dish.
- Olive oil: Used for sautéing the chicken and aromatics, adding richness and preventing sticking in the instant pot.
- Cornstarch: Acts as a thickening agent for the sauce, giving it a smooth and velvety consistency.
Essential Tools for Making This Lemon Chicken Recipe
- Instant Pot: Essential for pressure cooking the chicken quickly and efficiently.
- Tongs: Needed for flipping and handling the chicken breasts during the cooking process.
Instant Pot Lemon Chicken Recipe Guide
This Instant Pot Lemon Chicken is a quick and easy recipe that delivers a delicious, tangy, and savory dish perfect for a weeknight dinner.
Equipment
- Instant Pot
- Tongs
- Mixing bowl
Ingredients:
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1/4 cup chicken broth
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- Lemon slices for garnish
Read more: Instant Pot Chicken Recipes Guide
Instructions:
- Season chicken breasts with salt and pepper.
- Set Instant Pot to sauté mode and heat olive oil.
- Brown chicken breasts on both sides, then remove and set aside.
- Add garlic, oregano, and thyme to the pot and sauté for 1 minute.
- Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom.
- Return chicken breasts to the pot.
- Close the lid, set to high pressure for 8 minutes.
- Quick release pressure when done.
- Remove chicken and set aside.
- Mix cornstarch and water, then stir into the sauce to thicken.
- Serve chicken with sauce and garnish with lemon slices.
Notes:
This recipe is perfect for a quick and healthy dinner. You can also add vegetables like asparagus or green beans to make it a complete meal.
Nutrition value:
Calories: 280kcalCarbohydrates: 4gProtein: 28gFat: 16gSaturated Fat: 3gCholesterol: 80mgSodium: 300mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 50IUVitamin C: 20mgCalcium: 30mgIron: 2mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Chicken Recipe Guide
Can You Make Instant Pot Lemon Chicken Ahead of Time?
Make Ahead Instructions
- Prepare the lemon chicken as directed in the recipe.
- Let the chicken cool completely.
- Store the cooked chicken in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the cooked lemon chicken completely.
- Place the chicken in a freezer-safe container or bag.
- Seal tightly, label with the date, and freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
When cooking this dish, try adding a splash of white wine to the sauce for an extra depth of flavor.
Common Questions About This Instant Pot Chicken Recipe
FAQ:
Can I use chicken thighs instead of chicken breasts for this recipe?
Yes, you can substitute chicken thighs for chicken breasts in this recipe. Just adjust the cooking time accordingly as thighs may require a bit longer to cook through.
How can I make the sauce thicker if it's too thin?
If the sauce is too thin, you can mix a little more cornstarch with water and stir it into the sauce while simmering until it reaches your desired consistency.
Can I use fresh herbs instead of dried herbs?
Yes, you can use fresh herbs instead of dried herbs in this recipe. Just keep in mind that the flavor intensity may vary, so you may need to adjust the quantities to taste.
Can I omit the cornstarch in the recipe?
You can omit the cornstarch if you prefer a thinner sauce. The cornstarch is used to thicken the sauce, so without it, the sauce will be more liquid.
How long does it take for the Instant Pot to come to pressure before cooking?
The Instant Pot usually takes about 10-15 minutes to come to pressure before the cooking time begins.
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