Try this Zesty Lemon Chicken recipe, or contribute your own.
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup lemon juice
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- zest of one lemon
- 1/2 small onion (chopped)
- 1 1/2 lbs boneless (skinless chicken thighs)
- 1 tbsp butter (divided)
- 1 tbsp dried rosemary (lightly crushed)
- 3 tbsp chopped fresh parsley
- lemon slices (for garnish)
- Carbohydrate 1.46367063543058 g
- Cholesterol 0 mg
- Fat 1.78716001674931 g
- Fiber 0.517760189222524 g
- Protein 0.229254110683383 g
- Saturated Fat 0.249782112279412 g
- Serving Size 1 1 - 6 serving (188g)
- Sodium 2.03736217978181 mg
- Sugar 0.945910446208053 g
- Trans Fat 0.0619490160452385 g
- Calories 20 calories
Step-by-step
- Mix paprika, salt and pepper in a small bowl. Coat tops (smooth side) of chicken thighs in seasoning mixture.
- Add olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
- 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.
- 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.
- 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.
- Put the chicken back into to the pot in one even layer, seasoned side up.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Serve chicken topped with fresh parsley and lemon slices.
Pressure cooking boneless poultry transforms connective tissue without drying out the surrounding muscle fibers, provided the cooking duration remains strictly controlled at seven minutes. High heat under pressure forces liquid into the meat rapidly, but excess duration denatures proteins past the point of moisture retention, yielding a chalky texture. Browning the meat beforehand through the initial sauté phase creates Maillard compounds, developing savory depth before the liquid is introduced.
Acid from the lemon juice breaks down surface proteins, which tenderizes the exterior while adding brightness. Adding citrus directly to the pot also facilitates deglazing by releasing fond stuck to the bottom of the stainless steel insert. Scraping these browned bits prevents the pressure cooker from registering a burn warning. Crushing dried rosemary between your fingers releases trapped essential oils like rosmarinic acid into the cooking fat more efficiently than leaving the leaves whole.
Modifying this preparation requires careful attention to liquid ratios. Swapping chicken thighs for chicken breasts removes the protective fat cap that keeps the meat succulent, resulting in a drier final product due to the lower fat content of white meat. Substituting bottled lemon juice for fresh fruit introduces concentrated citric acid without the balancing volatile aromatics found in fresh lemon zest, altering the flavor profile significantly.
