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Recipe from Simpler Savory

The recipe

Healthy Low Carb Instant Pot Lemon Chicken

Prep
10 min
Cook
20 min
Total
30 min
Servings
6 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 6 servings.

calories
240

2× the original author values. Recipe yield: 6 servings.

calories
480

3× the original author values. Recipe yield: 6 servings.

calories
720
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 pounds boneless skinless chicken thighs — patted very dry; or use breasts
  • 1 teaspoon kosher salt — divided, to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil — for searing
  • 4 cloves garlic — minced
  • 2 lemons — zested and juiced (about 1/4 cup juice)
  • 3/4 cup low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes — optional
  • 1 tablespoon unsalted butter — optional for silky finish; or olive oil to keep dairy-free
  • 1 teaspoon xanthan gum — optional; use a pinch at a time to thicken
  • 2 tablespoons fresh parsley — chopped, for finishing
  • 1 tablespoon olive oil — as needed for sautéing garlic

Instructions

  1. Pat chicken very dry with paper towels, then season all over with salt and black pepper.
  2. Set Instant Pot to Sauté and heat olive oil until shimmering; brown chicken in batches until golden on both sides, 2–3 minutes per side, then transfer to a plate.
  3. Add a splash of olive oil if the pot looks dry, then stir in garlic for about 30 seconds until fragrant.
  4. Pour in lemon juice and chicken broth, scraping up browned bits from the bottom of the pot.
  5. Stir in lemon zest, dried thyme, dried oregano, and red pepper flakes.
  6. Nestle browned chicken and any juices back into the pot, coating with the sauce.
  7. Seal and cook on High Pressure for 7 minutes for thighs (5–6 minutes for halved breasts).
  8. Quick release the pressure carefully, then transfer chicken to a plate.
  9. Set to Sauté and simmer the sauce until slightly thickened and glossy, 3–5 minutes.
  10. For a thicker low-carb sauce, lightly sprinkle a pinch of xanthan gum over the bubbling sauce while whisking; add only as needed.
  11. Whisk in butter (or a tablespoon of olive oil), stir in parsley, return chicken to coat, and adjust salt and pepper to taste. Serve over cauliflower rice or zucchini noodles.

Notes

Store leftovers with sauce in an airtight container for 3–4 days in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of broth if needed, or microwave 60–90 seconds, stirring halfway. Freeze up to 2 months; thaw overnight and whisk the sauce if it separates.

Source: https://simplersavory.com/healthy-low-carb-instant-pot-lemon/