Packed with bright, savory flavor, this Instant Pot Lemon Garlic Chicken comes together in under 30 minutes. Tender chicken finishes in a buttery lemon-garlic sauce that’s perfect for weeknights and makes a great leftover for other meals.
Quick, simple, and full of flavor, this family-friendly chicken is ideal when you want a satisfying dinner without fuss. Garlic and lemon complement chicken beautifully, and the pressure cooker helps lock in moisture so each bite is juicy. Make extra for easy lunches or to add to soups, salads, or pasta the next day.
This recipe is flexible and adapts to many serving ideas. Use leftover chicken on pasta, grain bowls, tacos, or in a simple chicken noodle soup. It pairs well with rice, potatoes, or roasted vegetables for an easy, balanced meal.
INGREDIENTS FOR LEMON GARLIC CHICKEN
Please scroll ⬇️ to the recipe card for full ingredient amounts and instructions.
- Chicken Thighs – skinless, boneless (or bone-in if preferred)
- Salt – sea salt or regular
- Pepper – freshly ground for best flavor
- Garlic Powder – helps with browning when searing
- Paprika – adds color and depth
- Olive Oil – for searing the chicken
- Butter – to sauté the fresh garlic
- Fresh Garlic – sliced or minced
- Chicken Broth – liquid for the pressure cooker and sauce
- Thyme – fresh or dried
- Lemon – juice, zest and additional slices; total of 3 lemons for this recipe
- Cornstarch – optional, to thicken the sauce
CAN I USE OTHER CUTS OF CHICKEN?
Yes. While the recipe is written for skinless, boneless chicken thighs, bone-in thighs, chicken breasts, or drumsticks can be used. Adjust cooking time slightly for larger or bone-in cuts and be sure to use the same seasoning so the flavor remains balanced.
CAN I USE FROZEN CHICKEN?
Yes, you can cook from frozen. Skip the searing step (you can’t brown frozen chicken) and increase pressure cooking time to 12–15 minutes depending on thickness.
HOW TO MAKE LEMON GARLIC CHICKEN IN THE INSTANT POT
STEP 1: Mince the garlic. Zest and juice two lemons; slice the third lemon into several thin rounds. In a small bowl combine salt, pepper, garlic powder, and paprika. Pat chicken dry and coat both sides with the spice mixture.
STEP 2: Set the Instant Pot to SAUTÉ. When the display reads “hot”, add the olive oil. Sear chicken in batches for 3–5 minutes per side, until golden brown. Transfer the seared chicken to a plate and cancel SAUTÉ mode. The browned bits add flavor to the sauce, so scrape them up when you add the next ingredients.
STEP 3: Add butter and fresh garlic to the pot and sauté briefly until fragrant. Pour in chicken broth, add lemon juice and thyme, and stir to combine. Nestle the chicken pieces back into the liquid.
STEP 4: Close the lid and set the valve to SEALING. Select PRESSURE COOK (or MANUAL on older models) and set to 10 minutes on high pressure. When finished, carefully quick-release the pressure by moving the valve to VENTING. Open the lid and add lemon zest and lemon slices.
STEP 5 (optional): To thicken the sauce, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Remove the chicken so only the sauce remains in the pot, set SAUTÉ for a minute, then whisk in the cornstarch slurry until the sauce thickens. Return the chicken to the pot, taste and adjust salt and pepper as needed.
Recipe Variations
- Swap chicken stock for dry white wine for a brighter, slightly acidic sauce.
- Replace paprika and garlic powder with Italian seasoning for a different herb profile.
- Use fresh rosemary in place of thyme for a more aromatic finish.
- For a creamier sauce, stir 1/4–1/3 cup heavy cream into the sauce after removing the chicken and simmer until slightly thickened.
WHAT TO SERVE WITH LEMON GARLIC CHICKEN
This dish pairs well with a starch and a green vegetable. Consider:
- Steamed rice or a lemon-herb pilaf
- Mashed, roasted, or baked potatoes
- Pasta tossed with a little olive oil or butter
- Roasted asparagus, broccoli, peas, or a fresh green salad
IS THIS RECIPE FREEZER-FRIENDLY?
Yes. Cool the cooked chicken completely, then store in an airtight, freezer-safe container or bag for up to two months. Label with date and contents. Thaw in the refrigerator overnight before reheating. Reheat in a baking dish at 350°F (175°C) for 20–25 minutes or until heated through. If keeping for 2–3 days, store in the refrigerator and reheat in the oven or on the stovetop.
MORE TASTY CHICKEN IDEAS: Try this chicken in soups, over pasta, or shredded for sandwiches and salads.
RECIPE
Instant Pot Lemon Garlic Chicken
Ingredients
- 6 skinless, boneless chicken thighs
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 lemons, juiced and zested
- 1 tablespoon cornstarch (optional, for thickening)
- 1 lemon, cut into slices (optional, for garnish)
Instructions
- Finely dice garlic. Zest and juice two lemons; slice the third lemon into rounds. In a small bowl, mix salt, pepper, garlic powder, and paprika. Pat chicken dry and coat both sides with the seasoning.
- Set the Instant Pot to SAUTÉ. When it reads “hot,” add olive oil. Sear the chicken in batches 3–5 minutes per side until golden brown. Transfer to a plate and cancel SAUTÉ.
- Add butter and garlic to the pot and sauté briefly. Pour in chicken broth, lemon juice, and thyme. Return the chicken to the pot.
- Secure the lid and set the valve to SEALING. Pressure cook on HIGH for 10 minutes. After cooking, quick-release the pressure carefully and open the lid. Stir in lemon zest and lemon slices.
- To thicken the sauce (optional), remove the chicken, set SAUTÉ, and whisk together 1 tablespoon cornstarch with 1 tablespoon cold water. Stir into the simmering sauce until thickened, then return the chicken to the pot. Season to taste.
- Serve warm with your choice of sides: rice, pasta, potatoes, or roasted vegetables.
Notes
This recipe was tested in a 6-quart Instant Pot DUO. If using an 8- or 10-quart unit you may need a little extra liquid to reach pressure.
Nutrition
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