Get dinner on the table in under 30 minutes with this Instant Pot Lemon Garlic Chicken. Tender and juicy with a creamy sauce, this lemon garlic chicken is full of flavour and will have you reaching for seconds. Non Instant Pot instructions included.
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Instant Pot Lemon Garlic Chicken
You are going to want to make this Instant Pot Lemon Garlic Chicken ASAP. It is so easy and quick to make, and with life being so hectic recently, it’s really been making life easier when it seems like I’m juggling 101 things. It also helps that this Instant Pot Lemon Garlic Chicken uses a lot of simple ingredients that are kitchen staples so it makes whipping up in a dinner time crunch really convenient.
Okay, I’m not going to lie, I had one too many spoonfuls of just straight up sauce when I was testing this recipe. It is just SO good! While I don’t use heavy cream in a lot of my recipes, I’m a firm believer that in moderation, that heavy cream is perfectly fine. Yes, it’s very calorie-dense but in this recipe, we are only using 2 tablespoon and cornstarch just doesn’t give this sauce the delicious and creamy texture that coats your tongue. Trust me, I’ve tried it and the heavy cream version made me way to start up do shots of the sauce. Yes, it is THAT good. Honestly, I’m kicking myself for not making extra of the sauce to freeze!
Ingredients Needed to Make This Recipe
- chicken thighs — I use skin-on chicken thighs because I love skin-on chicken. Feel free to use boneless, skinless chicken thighs if you prefer.
- seasoning — I use salt, pepper, garlic powder, smoked paprika, and red chili flakes in this lemon garlic chicken recipe.
- olive oil — you can use olive oil or another neutral oil of your choice such as avocado oil.
- aromatics — I use a small onion, a shallot, and garlic cloves to add an extra layer of flavour to the lemon garlic chicken.
- mushrooms — I use sliced baby bella mushrooms but you can use any mushrooms of your choice.
- butter — I use unsalted butter. It adds a delicious, buttery flavour. Don’t swap it!
- lemon — you’ll need lemon zest and lemon juice for its bright, tangy flavour. There’s no need to use bottled juice as you’ll need the zest and freshly squeezed lemon juice tastes much better.
- chicken broth — I recommend using low sodium chicken broth.
- heavy cream — I am obsessed with how rich the sauce gets with the heavy cream.
Tips for Making This Instant Pot Lemon Garlic Chicken
- I used a 6 qt Instant Pot for this and only tested it in the 6 qt, if you have a larger one or a different model, please double-check and make sure there is enough liquid
- I brown the chicken first since searing the chicken helps to seal in those amazing juices and gives the chicken that extra layer of flavour.
- I use half a small onion and a shallot as the shallot adds a little bit of sweetness to the Lemon Garlic Chicken (to balance out the heat from the chili flakes), but if you only have one or the other, feel free to just use one.
- If you are feeling really indulgent, adding extra butter and cream will really make the sauce thicker and richer, but you doesn’t need a ton to make the sauce delicious.
- Do not skip deglazing the pot! Deglazing with the lemon juice and chicken broth will help prevent you from getting a burn notice. Deglazing also adds a ton of flavour.
- I used chicken thighs with the bone in and skin on because I looooove a good crispy skin. You could swap this out for chicken breasts or boneless skinless thighs but make sure you adjust the time accordingly (6 minutes per pound of chicken).
- If you want, you can also put the chicken under the broiler in the oven once you’re done to make the skin extra crispy (I do this while finishing the sauce in the Instant Pot, so it doesn’t add any extra time)
Make Ahead Tips
- Meal prep: if you want to meal prep this recipe, store the sauce separately, so the chicken and side of your choice don’t get too soggy from being in the sauce. Once cooled, store the lemon garlic chicken in an airtight container for up to 4 days in the fridge.
- Freezer: if you want to make this into a freezer meal, prepare it by putting the chicken thighs, spices, garlic, shallots, lemon juice/zest, and chicken stock in a gallon-sized freezer bag. Freeze flat. Thaw when ready to cook.
What to Serve this Instant Pot Lemon Garlic Chicken
I served mine with a side of tricoloured couscous, but here are some other ideas:
- rice (corn rice, coconut rice, jasmine rice, etc)
- quinoa
- air fryer broccoli
- mashed potatoes
- air fryer garlic bread
- cubed sweet potatoes
- rosemary roasted potatoes
- maple brussels sprouts
Instant Pot Lemon Garlic Chicken
Get dinner on the table in under 30 minutes with this Instant Pot Lemon Garlic Chicken. Tender and juicy with a creamy sauce, this lemon garlic chicken is full of flavour and will have you reaching for seconds. Non Instant Pot instructions included.
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Servings: 8 chicken thighs
Ingredients
- 8 chicken thighs
- salt and pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- ½ tablespoon red chili flakes
- 2 tablespoons olive oil
- ½ small onion, chopped
- 1 shallot, chopped
- 5 garlic cloves
- 8 oz mushrooms, sliced
- 3 tablespoons butter
- zest of 1 lemon
- 1½ lemons, juiced
- 1 cup chicken broth
- 1 tablespoons heavy cream
Equipment
Instructions
Instant Pot Instructions
- Season the chicken with salt, pepper, garlic powder, paprika and chili flakes.
- In your IP, on sauté mode, add the olive oil to the pot and let it heat up/coat the bottom of your pot.
- Lightly brown your chicken thighs skin side down first in the Instant Pot (sauté on each side for 2-3 minutes). Once browned, remove from Instant Pot and set aside. You might have to do this in batches depending on how much space you have to in your IP and the size of your chicken thighs.
- Melt butter in Instant Pot and stir in the shallots, garlic, and mushrooms.
- Add lemon juice to deglaze pan and cook for 1 minute.
- Add in lemon zest and chicken broth before placing your thighs back in on top.
- Turn off sauté mode, place the lid on, turn the sealing valve, and set on pressure cook for 8 minutes. When done, quick release the pressure.
- Remove the chicken thighs and set it aside (optional, this would be where you put it under the broiler in your oven for 3-4 minutes to get the skin crispy)
- Stir in heavy cream into liquids left in the Instant Pot. Let it bubble up back on sauté mode.
- Turn off the Instant Pot and add chicken back in the pot to coat with sauce or serve with the sauce spooned on top. Top off with more lemon juice and chili flakes if you desire
Stove Top Instructions
- Season the chicken with salt, pepper, garlic powder, paprika and chili flakes.
- In a large pan on medium heat, add the olive oil. Cook your chicken thighs each side for 5-6 minutes. (Skin side down first) Once cooked through, remove from the pan and set aside.
- In the now empty pan, melt butter in Instant Pot and stir in the shallots, garlic, and mushrooms. Add lemon juice to deglaze pan and cook for 1 minute before adding in lemon zest and chicken broth.
- Stir in your heavy cream and place your chicken thighs back into the pan, then wait for the sauce bubble up before serving.
- To serve, top off with more lemon juice and chili flakes if you desire
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Serving: 8thighs and sauce | Calories: 414kcal | Carbohydrates: 4g | Protein: 25g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 155mg | Sodium: 268mg | Potassium: 477mg | Fiber: 1g | Sugar: 1g | Vitamin A: 850IU | Vitamin C: 5.8mg | Calcium: 22mg | Iron: 1.6mg
Nutrition Disclaimer
More Instant Pot Recipes
- Instant Pot Basmati Rice with Butter and Garlic
- “Baked” Potatoes in the Instant Pot
- Instant Pot Buffalo Chicken
- Instant Pot Goulash
- Instant Pot Meatballs
- Freezer Friendly Instant Pot Tomato Soup
Other places to connect with me
@carmyshungry on Instagram
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Email: [email protected]
Debra says
I’ve been looking for more chicken recipes to use my insta pot. Thank you. Like you, I also struggle with the 101 things I’m doing and having a simple and quick recipe like this is a life saver on those days. Sauce sounds delish, so I can see why you may have over indulged in that a bit!
Kate Joyal says
What is the side in the picture?
Carmy says
Tri-coloured pearl couscous
Sarah says
That sauce sounds incredible! I love how well you meal plan. Here it is, after 5, and I’m sitting here wondering what to cook for dinner. I need to be more like you Carmyy! (But for tonight, can you just make this for me lol!)
Lisa says
You can never beat a good chicken recipe — especially one that includes a sauce. The lemon you’re using to deglaze the pan is absolutely essential. I find that gravies need a little acid to round out the flavors, otherwise they’re just one-note. Yours sounds like a great weeknight meal — and bonus that you can portion it out for more meals during the week.
Amanda says
This Instant Pot chicken is absolutely gorgeous and the sauce sounds divine! I know what you mean about heavy cream. Sometimes you really just need a touch of it to give a sauce that special finish. I also love that you’ve popped the chicken in the broiler to crisp after cooking in the Instant Pot, while you’re finishing making the sauce. The chicken in these photos looks perfectly crispy, and I bet the meat is SO tender from cooking in the IP. This looks like a winner-winner-chicken-dinner for sure!
Jennifer Bigler says
I love Instant Pot recipes! This looks perfect for an easy weeknight dinner and all of the ingredients are things I keep on hand. I’ll be serving this with cauliflower rice and broccoli.
Annemarie says
Thank you for another great idea for my instant pot! The sauce sounds divine with a little cream so I’m not surprised you had a little on its own. :) And I’ll definitely broil the chicken while the sauce cooks. Crispy skin is always the way to go.
Marisa Frana says
I think I’m going to sit down and cry!!There are so many great recipes using Instant Pots and I don’t have one. This looks like such a great recipe — I love the combination of lemon and garlic with chicken. And to have it cook it less time. *sigh* I have it on my wish list — I guess I’ll have to make up a heavy hint list. Great recipe.
Sean says
Gotta love that Instant Pot eh? You’ve got great flavours going here, and a great (and easy and fast!) recipe. I’m with you on cream by the way. I love to cook with it but I always feel like I’m going to overdo it – and yet when you do the math on a lot of recipes you’re not adding as many calories as you might think. I always figure that you’re better off with judiciously used calories to make a meal fantastic rather than trying to go super-lean and ending up with something lackluster that you won’t enjoy!
Tracy Koslicki says
Girl that sauce sounds like it can totally be eaten by the spoonful! I’m so guilty of that too when the sauce comes out so delicious. Adding this to my list of Instant Pot must makes when we FINALLY get an Instant Pot (I know we’re like the last people on the planet who don’t have one!)
Dana says
Girl. I love the browning on those thighs! And I love that you’ve stuck with 1 cup of liquid here. In trying to become more acquainted with the IP, I’ve noticed that people tend to add too much liquid and, as a result, you end up with meat sitting in watery sauce. The trials and errors! I bet this comes out perfectly. I can’t wait to give it a go!
Gayle says
Love this recipe! I’ve cooked this in my Instant Pot three times now. So good, my husband and I are addicted to this chicken recipe. Later this week when I cook it again I think I will add a bit of finely chopped fresh ginger just before I add the chicken and seal the lid. Our favorite sides with this are Jasmine rice and grilled asparagus. This chicken is so rich and satisfying we finish off our meal with fresh berries.. Thank you Carmy. :)
Carmy says
Thank you so much for your lovely comment! I can’t wait to hear how it tastes with the addition of ginger. I’ll also have to try this with fresh berries as a dessert now! Such a light but delicious way to end off a meal.
Gayle says
Cooked this last night but added some ginger and more garlic, and YUM! This time we enjoyed it with tiny oven roasted mini potatoes. We also enjoyed a salad made with baby butter lettuce and baby spinning and our last cucumber and tomato from our garden. We had unfrosted mini angel food cupcakes. Such an awesome recipe Carmy. Thank you again.
Gayle says
Spinning should reread spinach…Grrrrrr autocorrect.
Carmy says
This sounds so amazing – you are making me hungry! So glad the recipe is staying in your rotation! :)
Julie says
An amazing recipe.
The sauce was to die for.
We totally enjoyed this meal and would make again in a heartbeat.
Thank you so much.
Carmy says
Thank you so much for your comment! I’m so happy to know that you enjoyed this. The sauce is definitely my favourite part!
Stephanie says
I’ve made this recipe more times than I can count. It’s definitely one of my favorites and it’s perfect for a quick weeknight meal because it is cooked in the instant pot. And the sauce is so yummy and addicting.
Carmy says
Thank you for your comment! I am so happy that this recipe has become a staple for you! :)
Steph says
Has anyone used chicken breasts? Our family doesn’t do dark meat. Looks divine!!! Thank you!!
Carmy says
I’ve done this with breasts and it’s great! Just go with 6 minutes per lb of breasts.
Steph says
Thanks a million! Can’t wait to try it!!
Carmy says
Enjoy :)
Brian says
For those of you who’ve done this with breasts (thanks for sharing the 6 min/lb instruction!), are you throwing them in whole, or cutting them into pieces (tenders) first? Thanks!
Carmy says
I suggest putting it in whole! The cook time is much lower if you cut the breasts into smaller pieces.