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Instant Pot Chicken Thighs with Lemon Pepper Glaze Recipe

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: chicken thigh recipe, Instant pot chicken thighs, Instant Pot Chicken Thighs with Lemon Pepper Glaze
Servings: 4 (2 small thighs each)
Calories: 363kcal

Equipment

Ingredients

Chicken

  • 8 boneless, skinless chicken thighs (fresh or frozen)
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 cup low sodium chicken stock
  • 1 small onion roughly chopped
  • 3 garlic cloves whole

Lemon Pepper Glaze (optional)

  • 1 Tablespoon olive oil
  • ½ small onion finely diced
  • ½ teaspoon salt
  • 5 garlic cloves minced
  • 2 large lemons juice of
  • 1 teaspoon lemon zest
  • 2 Tablespoons *white wine
  • ¾ cup cooking liquid (from the chicken)
  • 1 rosemary sprig
  • ½ teaspoon ground black pepper
  • 1 teaspoon cornstarch
  • 2 Tablespoons water
  • 2 Tablespoons fresh parsley chopped

Instructions

Chicken

  • Place the chicken, salt, ground black pepper, and garlic powder in the bowl of your Instant Pot.
  • Add the low-sodium chicken stock.
  • Add the chopped onion and garlic cloves.
  • Give everything a stir.
  • Close the lid, set the Instant Pot to cook on high for 10 minutes (14 minutes if the thighs are frozen), and let it do the rest. Once the cooking time is done, allow the pressure to release naturally before opening.
  • Serve as is, with lemon pepper glaze, or shredded in your favorite casserole.

For the glaze (make this while the chicken is cooking)

  • In a saucepan over medium-high heat, heat the olive oil
  • Add the diced onion and the salt and sauté until translucent (about 2 minutes)
  • Add the garlic and sauté until fragrant (about 30 seconds)
  • Stir in the lemon juice, lemon zest, white wine, cooking liquid, rosemary sprig, and ground black pepper and mix
  • Bring the mixture to a boil and let it reduce for about 2-3 minutes
  • Make a cornstarch slurry by combining the cornstarch and the water in a small bowl and whisking until homogenous
  • Whisk the cornstarch slurry into the sauce and continue to cook for 1 minute until thickened
  • Remove from the heat and stir in the parsley
  • Spoon the sauce over the cooked chicken

Notes

*Feel free to use Chicken Broth in place of White Wine.

Nutrition

Calories: 363kcal | Carbohydrates: 13g | Protein: 46g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1097mg | Potassium: 798mg | Fiber: 3g | Sugar: 3g | Vitamin A: 246IU | Vitamin C: 37mg | Calcium: 66mg | Iron: 3mg