If you’re craving a dish that feels like a warm hug on a plate, you have to try this Instant Pot Lemon Butter Chicken Thighs Recipe. It’s a perfect balance of tangy lemon, rich butter, and perfectly seasoned chicken thighs cooked to tender, juicy perfection in the Instant Pot. This recipe elevates simple ingredients into a flavorful, comforting meal that’s just as impressive for a weeknight dinner as it is for a casual dinner with friends. You’ll love how easily the lemon and garlic infuse every bite, creating a bright and buttery sauce that simply makes your taste buds sing.
Ingredients You’ll Need
The beauty of this recipe lies in the simplicity and quality of the ingredients. Each one plays a crucial role in building a vibrant flavor, from the zesty lemon to the aromatic garlic and herbs. You don’t need a long list to create something truly special and satisfying.
- 6 bone-in, skin-on chicken thighs: The skin crisps up beautifully while the bone locks in moisture for juicy meat.
- 4 cloves garlic, minced: Adds a savory punch and depth of flavor to the sauce.
- ½ teaspoon paprika: Provides warmth and a subtle smoky touch.
- ½ teaspoon chili flakes: Brings a gentle heat that balances the lemon’s brightness.
- ½ teaspoon garlic powder: Enhances the garlic flavor without overpowering.
- ¼ teaspoon salt: Essential to bring out all the flavors.
- 2 tablespoons olive oil: Perfect for browning the chicken and adding healthy fat.
- 5 tablespoons butter: The star of the sauce, giving it that rich, silky texture.
- ½ cup chopped onion: Adds sweetness and body to the sauce.
- 3 tablespoons freshly squeezed lemon juice: Brightens everything up with fresh acidity.
- 1 tablespoon Italian seasoning: A fragrant herb blend that complements the lemon and chicken perfectly.
- 1 tablespoon lemon zest: Intensifies the lemon flavor with a lovely citrus aroma.
- ⅓ cup low-sodium chicken broth: Builds a flavorful base without overpowering.
- 1 tablespoon cornstarch: For thickening the sauce to a dreamy consistency.
- 1 tablespoon water: Helps create the cornstarch slurry.
- Fresh chopped parsley and lemon slices, for garnish: Adds a fresh, vibrant finish.
- Cooked rice or noodles and roasted vegetables (optional): Ideal for soaking up the luscious sauce.
How to Make Instant Pot Lemon Butter Chicken Thighs Recipe
Step 1: Season the Chicken
Start by mixing paprika, chili flakes, salt, and garlic powder into a fragrant seasoning blend. Rub this generously all over each chicken thigh. This simple spice mixture is the secret to building that crave-worthy flavor crust that locks in juicy goodness when browned.
Step 2: Brown the Chicken
Switch your Instant Pot to “Sauté” mode and heat the olive oil until shimmering. Place the chicken thighs skin side down and let them brown beautifully until golden and crisp (about 4-5 minutes per side). Browning not only adds color but layers of flavor that make this dish truly irresistible. Once browned, transfer the chicken to a plate and set aside.
Step 3: Sauté and Deglaze
Turn the Instant Pot back to “Sauté” and add the butter, chopped onions, and minced garlic. Let them soften and release their aroma, which creates a flavor base that will elevate the sauce. Pour in the freshly squeezed lemon juice to deglaze the pot, scraping up any golden bits stuck to the bottom — this is pure magic for your sauce. Stir in Italian seasoning, lemon zest, and chicken broth to bring brightness and herbal depth.
Step 4: Pressure Cook the Chicken
Return the chicken thighs to the pot, nestling them in the fragrant lemony sauce. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 7 minutes. After cooking, let the pressure release naturally for 5 minutes to keep the chicken tender, then carefully release any remaining pressure manually.
Step 5: Thicken the Sauce
Remove the chicken and set it aside to rest. In a small bowl, whisk together cornstarch and water to form a smooth slurry. Add this mixture back into the pot and turn “Sauté” on again. Whisk constantly as the sauce thickens to a wonderful velvety texture that perfectly coats each bite of chicken.
Step 6: Serve It Up
Return the chicken to the Instant Pot and spoon the luscious sauce over each piece. Garnish with fresh parsley and lemon slices for a burst of color and fresh flavor. This comforting dish is best enjoyed with fluffy rice, tender noodles, or your favorite roasted vegetables to soak up every drop of the incredible lemon butter sauce.
How to Serve Instant Pot Lemon Butter Chicken Thighs Recipe
Garnishes
Fresh parsley and lemon slices aren’t just pretty additions—they add freshness and a zesty pop that balances the rich butter sauce beautifully. Sprinkle parsley just before serving for vibrant color and an herbaceous lift.
Side Dishes
This dish loves company. Serve it alongside fluffy steamed rice or buttery noodles to catch all that delicious sauce. Roasted vegetables like asparagus, green beans, or carrots bring sweetness and texture to round out the meal perfectly.
Creative Ways to Present
For a special occasion, plate the chicken thighs over a bed of garlic mashed potatoes, drizzle more sauce over everything, and add a sprinkle of toasted pine nuts for crunch. You can also serve this with a fresh arugula salad tossed in a light vinaigrette to balance the richness.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Lemon Butter Chicken Thighs Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it an excellent meal prep option.
Freezing
If you want to save some for later, freeze the chicken and sauce together in a sealed freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers on the stovetop over low heat to keep the chicken tender and the sauce smooth. Add a splash of chicken broth if the sauce has thickened too much during storage.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless works just fine, though bone-in tends to retain moisture better and adds a bit more flavor during cooking. Adjust cooking time slightly, as boneless thighs cook faster.
Is it okay to use lemon juice from a bottle?
Freshly squeezed lemon juice is best for brightness and fresh flavor, but bottled lemon juice can work in a pinch. Just be mindful of added preservatives that might affect the taste slightly.
Can I make this recipe in a slow cooker instead of an Instant Pot?
You can! Brown the chicken on the stovetop first, then combine all ingredients in the slow cooker and cook on low for 4-5 hours or until the chicken is tender.
How spicy is this dish? Can I reduce the heat?
The chili flakes add a gentle warmth without overpowering. If you prefer it milder, simply reduce or omit the chili flakes.
What’s the best way to get crispy skin on chicken thighs using the Instant Pot?
Browning the skin on “Sauté” mode before pressure cooking is key. For extra crispiness, you can briefly broil the cooked thighs in the oven after finishing the Instant Pot steps.
Final Thoughts
There’s something truly special about the Instant Pot Lemon Butter Chicken Thighs Recipe that makes it a go-to favorite in my kitchen. It’s easy, satisfying, and packed with bright, comforting flavors that brighten up any day. I can’t wait for you to try it and see just how simple it is to impress with a dish that tastes so much like love. Grab your Instant Pot and get ready to enjoy chicken thighs in the most delicious way possible!
Print
Instant Pot Lemon Butter Chicken Thighs Recipe
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 47 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Lemon Butter Chicken Thighs recipe features tender, juicy chicken thighs infused with a zesty lemon butter sauce. Perfectly seasoned and cooked under pressure for quick preparation, this dish combines savory spices, fresh garlic, and a bright lemon finish to create a comforting and flavorful meal that pairs beautifully with rice, noodles, or roasted vegetables.
Ingredients
Chicken and Seasoning
- 6 bone-in, skin-on chicken thighs
- 4 cloves garlic, minced
- ½ teaspoon paprika
- ½ teaspoon chili flakes
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Cooking Liquids and Flavorings
- 2 tablespoons olive oil
- 5 tablespoons butter
- ½ cup chopped onion
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon Italian seasoning
- 1 tablespoon lemon zest
- ⅓ cup low-sodium chicken broth
Thickening Agent
- 1 tablespoon cornstarch
- 1 tablespoon water
Garnish and Serving
- Fresh chopped parsley, for garnish
- Lemon slices, for garnish
- Cooked rice or noodles, for serving (optional)
- Roasted vegetables, for serving (optional)
Instructions
- Season Chicken: Combine paprika, chili flakes, garlic powder, and salt in a small bowl. Rub this seasoning mixture evenly over the chicken thighs to ensure each piece is well-coated with flavor.
- Brown Chicken: Set the Instant Pot to “Sauté” mode and heat olive oil. Add the seasoned chicken thighs to the pot and cook until they develop a golden brown crust on both sides. Once browned, remove the chicken and set aside to retain juices.
- Sauté and Deglaze: In the same pot, add butter, chopped onion, and minced garlic. Sauté until the mixture is fragrant and the onions are translucent. Pour in the freshly squeezed lemon juice and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in Italian seasoning, lemon zest, and chicken broth to build the flavorful sauce.
- Pressure Cook: Return the browned chicken thighs to the Instant Pot, submerging them slightly in the sauce. Secure the lid and set the valve to “Sealing.” Cook on high pressure for 7 minutes. After the timer goes off, allow a natural pressure release for 5 minutes before manually releasing any remaining pressure.
- Thicken Sauce: Carefully remove the chicken thighs and set them aside to keep warm. In a small bowl, whisk together cornstarch and water to create a slurry. Turn the Instant Pot back to “Sauté” mode and stir in the slurry. Whisk continuously until the sauce thickens to a rich, silky consistency.
- Serve: Return the chicken thighs to the pot and gently coat them with the thickened lemon butter sauce. Garnish with freshly chopped parsley and lemon slices. Serve the chicken alongside cooked rice or noodles and roasted vegetables for a complete meal.
Notes
- Bone-in, skin-on thighs provide the best flavor and moisture for this recipe.
- Adjust the chili flakes to control the spice level.
- Use fresh lemon juice and zest for vibrant citrus flavor.
- The cornstarch slurry helps to create a luscious sauce; do not skip this step.
- For a low sodium version, use low-sodium chicken broth and reduce added salt.
- Instant Pot times include quick release and natural pressure release as specified.
- Serve with your choice of starch or vegetables to round out the dish.
