If you’re craving a dish that’s both comforting and bursting with bright, zesty flavor, look no further than this Instant Pot Lemon Butter Chicken Thighs Recipe. Imagine juicy, tender chicken thighs, perfectly cooked in a buttery, garlicky lemon sauce that’s so easy to whip up in your Instant Pot—it’s practically magic. Every bite delivers that perfect balance of tangy citrus and rich butter, making it an absolute favorite for weeknight dinners or casual gatherings alike. Trust me, once you try this recipe, it’s going to be a new staple in your recipe rotation.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish shine. Each one plays a key role in layering the flavors, enhancing the texture, and giving this meal its signature vibrant color and aroma.
- 6 bone-in, skin-on chicken thighs: Using bone-in chicken thighs adds rich flavor and keeps the meat juicy while cooking under pressure.
- 4 cloves garlic, minced: Fresh garlic creates a fragrant, savory base that complements the lemon butter sauce beautifully.
- ½ teaspoon paprika: Adds a subtle smoky depth and a touch of color to the seasoning mix.
- ½ teaspoon chili flakes: Brings a gentle heat to balance the bright lemon juice.
- ½ teaspoon garlic powder: Enhances garlic flavor in a quick and convenient way.
- ¼ teaspoon salt: Essential for seasoning and enhancing the natural flavors of the chicken.
- 2 tablespoons olive oil: Used for browning the chicken, creating that perfect crispy skin.
- 5 tablespoons butter: The star of the sauce, providing richness and a silky finish.
- ½ cup chopped onion: Adds sweetness and depth to the sauce.
- 3 tablespoons freshly squeezed lemon juice: Brings brightness and acidity that cut through the richness.
- 1 tablespoon Italian seasoning: Offers an herby, aromatic touch that complements the lemon and garlic.
- 1 tablespoon lemon zest: Enhances the lemon flavor with a fresh, citrusy aroma.
- ⅓ cup low-sodium chicken broth: Provides moisture and a savory backdrop for the cooking process.
- 1 tablespoon cornstarch: Mixed with water to thicken the sauce into a luscious glaze.
- 1 tablespoon water: Combines with cornstarch to create the thickening slurry.
- Fresh chopped parsley and lemon slices, for garnish: Adds color and a fresh finish to the presentation.
- Cooked rice or noodles and roasted vegetables, for serving (optional): Perfect accompaniments that soak up every bit of the delicious sauce.
How to Make Instant Pot Lemon Butter Chicken Thighs Recipe
Step 1: Season the Chicken
Start by mixing the paprika, chili flakes, garlic powder, and salt in a small bowl to create a fragrant spice blend. Rub this evenly all over the chicken thighs, ensuring every bit of the skin is coated so the flavors really penetrate as it cooks.
Step 2: Brown the Chicken
Set your Instant Pot to “Sauté” mode and heat the olive oil until shimmering. Carefully place the chicken thighs skin side down into the hot pot, cooking until golden and crispy on both sides. This step locks in the juices and builds a wonderful flavor base. Remove the browned chicken and set it aside for now.
Step 3: Sauté the Aromatics and Deglaze
Drop the butter, chopped onion, and minced garlic into the pot, stirring until everything is soft and fragrant—it should smell amazing! Pour in the freshly squeezed lemon juice and scrape the bottom of the pot with a wooden spoon to release all the flavorful browned bits, which add tons of depth to the sauce. Stir in the Italian seasoning, lemon zest, and chicken broth to combine everything beautifully.
Step 4: Pressure Cook the Chicken
Return the chicken thighs to the pot, nestling them neatly into the lemony sauce. Secure the lid and make sure the valve is set to “Sealing.” Cook under high pressure for 7 minutes. Once done, let the natural pressure release for 5 minutes to keep the chicken juicy, then carefully release any remaining pressure manually.
Step 5: Thicken the Sauce
Remove the chicken from the pot and set it aside, keeping it warm. In a small bowl, whisk together the cornstarch and water to form a slurry. Turn your Instant Pot back to “Sauté” mode and stir in this mixture. Keep whisking until the sauce thickens to a rich and glossy consistency that’s irresistible.
Step 6: Finish and Serve
Place the chicken back into the pot, gently coating each piece with the luscious lemon butter sauce. Garnish with bright chopped parsley and fresh lemon slices to add a pop of freshness and color. Now your Instant Pot Lemon Butter Chicken Thighs Recipe is ready to wow!
How to Serve Instant Pot Lemon Butter Chicken Thighs Recipe
Garnishes
Always finish this dish with fresh parsley and lemon slices. The parsley adds a lively green contrast to the golden sauce, while the lemon slices enhance the citrus notes and make the plate look as good as it tastes.
Side Dishes
This chicken pairs perfectly with fluffy cooked rice or tender noodles, which absorb the flavorful sauce beautifully. Roasted vegetables like asparagus, carrots, or green beans add texture and a touch of earthiness that balances the buttery lemon sauce.
Creative Ways to Present
For a stunning presentation, serve the chicken thighs on a bed of creamy polenta or alongside garlic mashed potatoes. Drizzle extra sauce over everything and sprinkle with a few more lemon zest shavings. This simple twist instantly elevates the dish for special occasions or cozy family dinners.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and sauce store wonderfully in an airtight container in the refrigerator for up to 3 days. Keep in mind that the sauce may thicken further, so a quick stir and gentle reheating will bring it back to its perfect silky texture.
Freezing
This Instant Pot Lemon Butter Chicken Thighs Recipe freezes well if you want to plan ahead. Place cooled leftovers in freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat gently on the stovetop over low heat or in the microwave at medium power, stirring occasionally to ensure the sauce remains smooth and the chicken stays tender and juicy. Adding a splash of chicken broth can help loosen the sauce if it thickened too much in the fridge.
FAQs
Can I use boneless, skinless chicken thighs instead?
Absolutely! Boneless, skinless thighs will cook faster and be a bit leaner but still delicious. Just reduce the pressure cooking time by a couple of minutes to avoid overcooking.
Is it necessary to brown the chicken before pressure cooking?
Browning is optional but highly recommended. It adds wonderful color and flavor, creating a richer sauce from the browned bits left behind. If you’re in a hurry, you can skip it, but the results won’t be quite as deep.
Can I make this recipe dairy-free?
Yes, you can substitute the butter with a dairy-free alternative like coconut oil or a plant-based butter. The flavor might differ slightly, but it will still be tasty and creamy.
How can I make the sauce thicker if I want it extra rich?
Add a little more cornstarch slurry and cook on “Sauté” mode longer while whisking. Just be careful not to over-thicken, as it should remain smooth and pourable.
Can this recipe be doubled or halved easily?
Definitely! The Instant Pot is great for scaling recipes. Just keep an eye on the fill line and cooking times—pressure cook time stays the same, but natural release might take a little longer with bigger quantities.
Final Thoughts
I can’t recommend this Instant Pot Lemon Butter Chicken Thighs Recipe enough if you’re looking for a quick, flavorful meal that feels like a special treat every time. It’s one of those dishes that friends and family ask for repeatedly because the combination of lemon, butter, and perfectly cooked chicken is just irresistible. Give it a try, and I promise it will become one of your favorite go-to dinners too!
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 delivers tender, juicy chicken with a vibrant lemon butter sauce infused with garlic, Italian seasoning, and a hint of heat from chili flakes. Perfectly browned chicken thighs are pressure cooked to perfection, then smothered in a rich, tangy sauce. Serve it over rice, noodles, or your favorite roasted vegetables for a comforting and flavorful meal ready in under an hour.
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 and Sauce
- 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
Garnish and Serving
- Fresh chopped parsley and lemon slices, for garnish
- Cooked rice or noodles and roasted vegetables, for serving (optional)
Instructions
- Season Chicken: Combine paprika, chili flakes, salt, and garlic powder in a small bowl. Rub this seasoning mixture evenly onto all sides of the chicken thighs to infuse them with bold flavors.
- 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 browned chicken and set aside.
- Sauté and Deglaze: Add butter, chopped onion, and minced garlic to the Instant Pot. Sauté until fragrant and the onions become translucent. Pour in the lemon juice and use a spatula to scrape up any browned bits from the bottom. Stir in Italian seasoning, lemon zest, and chicken broth to build the sauce base.
- Pressure Cook: Return the browned chicken thighs to the pot, placing them in the sauce. Secure the Instant Pot lid and set the valve to ‘Sealing.’ Cook on high pressure for 7 minutes. Once cooking completes, allow a natural pressure release for 5 minutes before manually releasing any remaining pressure.
- Thicken Sauce: Carefully remove the chicken and set aside to keep warm. In a small bowl, whisk together cornstarch and water to create a slurry. Turn on ‘Sauté’ mode and gradually whisk in the slurry, stirring constantly until the sauce thickens to a smooth, glossy consistency.
- Serve: Return the chicken to the thickened sauce and coat well. Garnish with fresh chopped parsley and lemon slices. Serve alongside cooked rice, noodles, or roasted vegetables for a complete meal.
Notes
- For extra crispy skin, pat the chicken thighs dry before seasoning and browning.
- Adjust chili flakes to control the spiciness level.
- Use fresh lemon juice and zest for the brightest flavor.
- Leftover chicken and sauce can be refrigerated for up to 3 days.
- Make sure to deglaze the pot well to prevent the Instant Pot from triggering a burn warning.
