This recipe cooks up tender, juicy, and full of flavor. Best of all, it only takes 30 minutes, so it's perfect for those busy weeknights when you've still gotta feed the family.
Ingredients List:
6-8 bone-in, skin-on Chicken Thighs
Salt & Pepper to taste
1/2 teaspoon Garlic
1/2 teaspoon Paprika
1/2 teaspoon Red Chili Flake (optional)
2 tablespoons Olive Oil
3 tablespoons Butter
1/2 small Onion (chopped)
4 cloves Garlic (minced)
Juice of 1 Lemon
2-4 teaspoons of Italian Seasoning
Zest of 1/2 a Lemon
1/3 cup Chicken Broth
2 tablespoons Heavy Cream
Chopped fresh Parsley and Lemon slices for garnish (if desired)
Season the Chicken Thighs with Salt, Pepper, Garlic Powder, Paprika, and Chili Flakes.
Set Instant Pot to Sauté.
Add Olive Oil and wait for Instant Pot to heat.
Place Chicken Thighs in Instant Pot and cook on each side for 2-3 minutes, or until golden brown.
Once browned, remove from Instant Pot and set aside.
Add Butter to the Instant Pot.
Allow to melt.
Stir in Onions and Garlic.
Add Lemon Juice to deglaze pan.
Cook for 1 minute.
Add Italian Seasoning, Lemon Zest, and Chicken Broth.
Place the Chicken back into the Instant Pot.
Lock the lid and make sure your steam valve is sealed.
Set to Pressure Cook on High Heat for 8 minutes.
When done let it sit for 2 minutes, then release the steam.
Remove the Chicken from Instant Pot and place it on a large serving-type platter.
Return Instant Pot to Sauté mode.
Add Heavy Cream to Instant Pot sauce.
Simmer for 1 minute.
Pour sauce over the Chicken on the platter.
Sprinkle with Parsley and Lemon Slices if desired.
You can thicken this with a cornstarch slurry if you want. I chose not to because I served it over couscous and it soaked up the thinner sauce. It was super yummy! Paired all that yuminess with roasted asparagus for a complete meal in 30 minutes.