INSTANT POT LEMON BUTTER CHICKEN – KETO / LOW CARB
Instant Pot Lemon Butter Chicken – a flavorful one pot recipe made in the pressure cooker is the easiest meal for busy weeknights. This chicken recipe cooks up tender and juicy in a buttery lemon garlic sauce.
HOW DO YOU MAKE INSTANT POT LEMON BUTTER CHICKEN?
- You’re going to off by seasoning the chicken with some salt, black pepper and garlic powder. I used chicken thighs here but this dish would be delicious with chicken breasts as well.
- Next, you’re going to brown the chicken in the Instant Pot using the sauté function. Searing the chicken helps to seal in those amazing flavors and gives the chicken that crispy coating but feel free to skip the searing if you’re in a pinch.
- Transfer the chicken to a plate then add the butter, onions, garlic, lemon zest, lemon juice, Italian seasoning and chicken broth. And if you’re craving a more comforting dish like Instant Pot Creamy Lemon Chicken, feel free to swap out the chicken broth for heavy cream to make this an
- Seal the lid, turn the valve to SEALING and cook on HIGH PRESSURE for 7 minutes. Keep in mind that it will take about 5-10 minutes to come to pressure and start counting down.
- When done, release the pressure after 2 minutes, then remove your Instant Pot lid.
Remove chicken from Instant Pot using tongs and set aside on a large serving plate. Stir in heavy cream (if using) into the Instant Pot.
(**If you like your sauce thicker – you can thicken with 1/2 teaspoon of xanthan gum or a cornstarch slurry (if not low carb).
Press off and turn Instant Pot to SAUTE function. Cook and allow sauce to bubble and thicken. Turn off and add chicken back to the Instant Pot to coat with sauce. Sprinkle chicken with chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and garnish with lemon slices, if desired.
Serve this Instant Pot lemon garlic chicken with a salad, cauliflower rice or spiralized zucchini noodles.
HOW DO YOU MAKE LEMON BUTTER CHICKEN IN A PAN?
So what if you don’t have a pressure cooker or want to make this one pan lemon butter chicken in a skillet? Follow the instructions below:
- In a medium-sized skillet over medium-high heat add olive and cook for 4-5 on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.
- Return pan back to heat and melt butter. Stir in onion and garlic. Add lemon juice to deglaze the pan and cook for 1 minute. Add Italian seasoning, lemon zest, and chicken broth. Stir in heavy cream [if you like your sauce thicker – you can thicken with a cornstarch slurry (if not low carb) or arrowroot starch slurry (or xanthan gum) by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water].
- Once the sauce has bubbled and thickened up slightly, add the chicken back into the pan until hot. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lemon slices, if desired.
HOW DO YOU MAKE A LEMON CREAM SAUCE FOR CHICKEN:
If you just want to make the lemon cream sauce for the chicken separately, you’re going to need to melt the butter in a saucepan then saute the onions and garlic until fragrant.
Next, add the lemon juice, seasonings then stir in the heavy cream. If you want a thicker sauce, you can add xanthan gum or a cornstarch slurry.
IS LEMON BUTTER CHICKEN FREEZER-FRIENDLY?
The great thing about most chicken recipes it that you can make them ahead of time on your Sunday or Monday meal prep day. Store the chicken in an airtight container either in the fridge for 3-4 days or in the freezer for up to 3 months.
WHAT SIDES CAN I SERVE WITH LEMON BUTTER CHICKEN?
This creamy lemon chicken would go well with so many sides. I chose to serve it with some asparagus since it’s one of my favorite spring vegetables but broccoli, zucchini or cauliflower would be delicious as well.
This Instant Pot Lemon Butter Chicken is quick and easy dish bursting with bright and fresh flavors. It’s also low in carbs, keto friendly and perfect for spring. For a paleo friendly version, use homemade chicken broth and swap out the butter with ghee or coconut oil instead.
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