Ingredients

The following ingredients have 5 Servings
  • 4-6 boneless, skinless chicken thighs
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 1/2 yellow onion, finely chopped
  • 4 cloves garlic, minced or crushed
  • 1 tablespoon Italian seasoning
  • 1 lemon, zested and juiced
  • 1/3 cup low-sodium chicken broth
  • 3 tablespoons heavy cream
  • 1 bunch parsley, minced, garnish
  • 1 lemon, cut into slices or wedges, garnish, optional
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Set instant pot to sauté and heat olive oil until it’s shimmering.
  • Add chicken thighs and season with salt, pepper, garlic powder, and red pepper flakes.
  • Brown on both sides, roughly 3 minutes per side, then remove chicken from pan and set aside.
  • Add butter to instant pot, then sauté onion for 6-8 minutes, or until softened and translucent.
  • Add garlic and cook for 1-2 minutes, or until fragrant, then stir in lemon juice to deglaze pan and season with Italian seasoning, lemon zest and chicken broth.
  • Return chicken to instant pot, close lid, and seal pressure valve.
  • Set to pressure cook on high for 7 minutes.
  • Manually release pressure, then remove lid and transfer chicken to separate plate.
  • Stir in heavy cream and sauté again for another 5 minutes, or until sauce has thickened. Cover chicken in sauce and serve hot, topped with parsley or lemons.