There is something truly magical about the way bright, zesty lemon pairs with rich, velvety butter in chicken dishes, and this Instant Pot Lemon Butter Chicken Thighs Recipe captures that harmony perfectly. Juicy bone-in, skin-on chicken thighs are infused with garlicky, herby warmth and kissed with a fresh burst of lemon, all cooked quickly in the Instant Pot to lock in flavor and tenderness. It’s comfort food upgraded with a fresh twist, ideal for those busy weeknights when you crave something impressive yet effortlessly achievable. Each bite feels like a little celebration of bold, balanced flavors that makes every forkful feel special.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is delightfully simple, yet each item plays a vital role in creating the perfected blend of flavors, texture, and color that makes this dish stand out. From aromatic garlic to vibrant lemon zest, every component elevates the chicken in its own delicious way.
- 6 bone-in, skin-on chicken thighs: These provide juicy meat and crispy skin with flavor-packed depth.
- 4 cloves garlic, minced: Adds a savory punch and irresistible aroma that infuses the entire dish.
- ½ teaspoon paprika: Offers subtle smoky warmth and enhances color.
- ½ teaspoon chili flakes: Delivers a touch of heat to balance the tangy lemon.
- ½ teaspoon garlic powder: Boosts garlic flavor with concentrated depth.
- ¼ teaspoon salt: Essential for seasoning and bringing out natural flavors.
- 2 tablespoons olive oil: Used for browning chicken and starting the rich base of the sauce.
- 5 tablespoons butter: Creates a luscious, silky sauce that complements the lemon beautifully.
- ½ cup chopped onion: Adds sweetness and texture to the sauce.
- 3 tablespoons freshly squeezed lemon juice: The star ingredient that brightens and refreshes the dish.
- 1 tablespoon Italian seasoning: Infuses a fragrant herbaceous note.
- 1 tablespoon lemon zest: Intensifies lemon flavor without extra acidity.
- ⅓ cup low-sodium chicken broth: Provides a flavorful liquid base for cooking and sauce creation.
- 1 tablespoon cornstarch: Used to thicken the sauce for a perfect consistency.
- 1 tablespoon water: Mixed with cornstarch to make a smooth slurry for thickening.
- Fresh chopped parsley and lemon slices, for garnish: Add a fresh, inviting touch and pop of color.
- Cooked rice or noodles and roasted vegetables, for serving (optional): These complete the meal with comforting sides that soak up all the flavorful sauce.
How to Make Instant Pot Lemon Butter Chicken Thighs Recipe
Step 1: Season Chicken Thoroughly
Start by combining the paprika, chili flakes, salt, and garlic powder in a small bowl to make a vibrant seasoning blend. Rub this mixture all over your chicken thighs, ensuring every nook is coated for maximum flavor penetration. This creates the flavorful foundation your chicken needs to shine.
Step 2: Brown the Chicken in the Instant Pot
Set your Instant Pot to “Sauté” mode and pour in the olive oil, letting it get nice and hot. Add the chicken thighs skin side down first and cook them until each side is a gorgeous golden brown. This step not only locks in flavor but adds a wonderful texture contrast once finished. Once browned, remove the chicken and set it aside.
Step 3: Sauté Aromatics and Deglaze
Into the same pot, toss in the butter, chopped onions, and minced garlic. Sauté these until the onions soften and the garlic releases its irresistible fragrance. Then add the freshly squeezed lemon juice and use it to deglaze the bottom of the pot, scraping up those tasty browned bits. Stir in the Italian seasoning, lemon zest, and chicken broth, creating a bright, flavorful sauce base.
Step 4: Pressure Cook the Chicken
Return your beautifully seared chicken thighs to the pot, nestling them into the sauce. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 7 minutes. After the timer goes off, allow a natural pressure release for 5 minutes before manually releasing any remaining pressure. This method ensures incredibly tender, juicy chicken every time.
Step 5: Thicken the Lemony Butter Sauce
Carefully remove the chicken from the pot and set aside for plating. In a separate small bowl, whisk together the cornstarch and water to form a smooth slurry. Switch the Instant Pot back to “Sauté” mode and slowly whisk in this slurry, letting the sauce thicken to a rich, velvety consistency that clings to the chicken beautifully.
Step 6: Combine and Serve
Return the chicken thighs to the pot, coating them generously with the luscious lemon butter sauce. Garnish with fresh chopped parsley and lemon slices for a fresh and inviting presentation. This last step pulls all the distinct flavors together and sets the stage for an unforgettable meal.
How to Serve Instant Pot Lemon Butter Chicken Thighs Recipe
Garnishes
Using fresh chopped parsley and bright lemon slices as garnishes adds a burst of color and freshness that wakes up the plate both visually and aromatically. These simple touches make the dish feel elevated and thoughtfully finished.
Side Dishes
This recipe pairs beautifully with neutral bases like fluffy cooked rice or tender noodles, which soak up the lemony butter sauce perfectly. Roasted vegetables add a nice earthy contrast and complementary texture, balancing the richness of the chicken beautifully.
Creative Ways to Present
For a more casual, family-style presentation, serve the chicken on a large platter surrounded by vibrant roasted veggies and a generous bed of rice or noodles. For an elegant touch, plate each chicken thigh individually, drizzle with sauce, and garnish with a sprig of parsley and a lemon curl for that professional, restaurant-quality vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Lemon Butter Chicken Thighs Recipe should be cooled to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days, where the flavors will continue to meld and deepen.
Freezing
This dish freezes remarkably well. Place cooled leftovers in a freezer-safe container or heavy-duty zip-top bag, removing as much air as possible. Frozen chicken can be stored for up to 2 months and thawed overnight in the fridge before reheating.
Reheating
To reheat, gently warm the chicken in a covered skillet over medium-low heat or in the microwave, adding a splash of chicken broth or water if the sauce needs loosening. Reheat just until warmed through to keep the chicken juicy and tender.
FAQs
Can I use boneless chicken thighs in this recipe?
Absolutely! Boneless chicken thighs will cook faster, so reduce the pressure cooking time to about 5 minutes, then allow a natural release for 5 minutes to avoid overcooking.
Is it possible to make this without an Instant Pot?
Yes, though cooking times and methods will differ. You can brown the chicken and sauté the aromatics in a large skillet, then simmer everything gently on the stovetop until cooked through and tender.
Can I adjust the spiciness level?
Definitely! The chili flakes add a subtle kick, but you can omit them for a milder flavor or increase the amount if you love heat. It’s totally customizable.
What other herbs can I use besides Italian seasoning?
Fresh or dried thyme, rosemary, or oregano would all complement the lemon and butter flavors wonderfully if you want to switch things up.
Can I double this recipe in my Instant Pot?
You can double the ingredients as long as your Instant Pot has the capacity, but be mindful not to fill it more than two-thirds full. Cooking time will remain the same.
Final Thoughts
Once you try this Instant Pot Lemon Butter Chicken Thighs Recipe, I guarantee it will become one of your go-to meals when you want something quick, flavorful, and downright comforting. The balance of bright lemon, buttery sauce, and tender chicken hits all the right notes, and the ease of the Instant Pot makes it a win-win. Give it a whirl and watch it impress your family or guests every time!
Print
Instant Pot Lemon Butter Chicken Thighs Recipe
- Prep Time: 10 minutes
- Cook Time: 37 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 cooked to perfection in a tangy, buttery lemon sauce. The chicken is first seasoned with a flavorful blend of spices, browned to golden, then pressure cooked in a rich sauce made with garlic, onion, lemon juice, and Italian seasoning. Finished with a thickened sauce and fresh garnishes, this dish is perfect served over rice, noodles, or alongside roasted vegetables for a delicious and comforting meal ready in under an hour.
Ingredients
Chicken:
- 6 bone-in, skin-on chicken thighs
Seasoning:
- 4 cloves garlic, minced
- ½ teaspoon paprika
- ½ teaspoon chili flakes
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Cooking ingredients:
- 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
- 1 tablespoon cornstarch
- 1 tablespoon water
Garnishes and Serving suggestions:
- Fresh chopped parsley
- Lemon slices
- Cooked rice or noodles (optional)
- Roasted vegetables (optional)
Instructions
- Season Chicken: In a small bowl, combine paprika, chili flakes, salt, and garlic powder. Rub this seasoning mixture evenly onto the chicken thighs to coat thoroughly.
- Brown Chicken: Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the seasoned chicken thighs and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
- Sauté and Deglaze: Add butter, chopped onion, and minced garlic to the pot. Sauté until fragrant and onions are translucent, about 3 minutes. Pour in lemon juice and deglaze the pot by scraping up any browned bits from the bottom. Stir in Italian seasoning, lemon zest, and chicken broth to combine.
- Pressure Cook: Return the browned chicken thighs to the pot, nestling them into the sauce. Secure the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 7 minutes. After cooking, allow a natural pressure release for 5 minutes, then release any remaining pressure manually.
- Thicken Sauce: Remove the chicken thighs carefully and set aside. In a small bowl, whisk together cornstarch and water to create a slurry. Turn the Instant Pot back to “Sauté” mode, stir in the slurry, and whisk continuously until the sauce thickens, about 2-3 minutes.
- Serve: Return the chicken thighs to the pot, coating them with the thickened lemon butter sauce. Garnish with freshly chopped parsley and lemon slices. Serve warm with cooked rice or noodles and roasted vegetables, if desired.
Notes
- Bone-in, skin-on chicken thighs keep the meat juicy and flavorful when pressure cooked.
- Adjust chili flakes according to your preferred spice level.
- Natural pressure release helps retain moisture and tenderness in the chicken.
- Use low-sodium chicken broth to control salt content in the dish.
- Shrimp or boneless chicken breasts can be used as variations but adjust cooking times accordingly.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in a skillet or microwave.
