Today I’m sharing a favourite family recipe that I’ve recently revamped for the Instant Pot.

I really love the flavours of this dish. Lemon + thyme are a classic combo with chicken.


The best part of this dish is the sauce! It’s not a cream sauce as you might expect, but it’s sooooo yummy!

Serve this chicken over pasta or rice, or with a side of mashed potatoes so you have a great excuse to pour more of the sauce over your food. Trust me, you’re gonna wanna!

Enjoy…stay safe…stay home!

This surreal life we are all living shall pass.

LEMON + THYME INSTANT POT CHICKEN

Lemon + Thyme Instant Pot Chicken potsandplanes.com

Lemon + Thyme Instant Pot Chicken

Servings: 4
Author: Mary

Ingredients

  • 3 tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dried parsley
  • 3 chicken breasts, cut in half boneless, skinless
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion finely chopped
  • 1 tbsp butter
  • 1 clove garlic minced
  • 1/4 cup white wine
  • 3/4 cup chicken broth
  • 3 tbsp fresh lemon juice
  • 1 1/2 tsp dried thyme (or 2 sprigs fresh thyme + 1/2 tsp dried thyme)
  • 2 tbsp butter

Instructions

  • To a large ziplock bag add flour, salt, pepper and parsley and mix well.
    Add chicken pieces, seal and shake to coat the chicken well with the flour mixture.
    Set aside.
  • Add olive oil to Instant Pot, press SAUTE mode and let pot heat up until screen reads HOT.
    Add the chicken pieces and cook 3 minutes on each side. Set aside the remaining flour mixture in bag.
    Transfer chicken to a plate and set aside.
  • Add butter to the pot and then the chopped onion, and cook 3 minutes until softened.
    Add garlic and the remaining flour mixture you had set aside earlier. Stir and cook 1 minute more.
    Press CANCEL.
  • Add broth, lemon juice and thyme and stir together well, scraping bottom of pot to loosen up any browned bits.
  • Add chicken, turning each piece once over to coat with liquid.
    Lock on lid, turn pressure valve to SEALNG.
    Choose PRESSURE COOK and adjust timer to 7 minutes.
  • When cooking time is up allow pot timer to count up 10 minutes for natural pressure release.
  • Press CANCEL.
    Carefully turn pressure valve on lid to VENTING and allow any remaining pressure to release, then open lid and transfer chicken to a plate.
  • Press SAUTE mode.
    Add 2 tbsp butter, stir and let mixture cook for a few minutes until reduced by 1/2.
    Press CANCEL.
  • Return chicken to pot, lock on lid and let chicken rest and keep warm until ready to serve.
  • Serve chicken topped with the sauce.

Notes

*you can add up to 2 more chicken breasts to serve more people, without doubling any of the ingredients (if needed add a bit more salt, pepper, parsley and another tsp of flour to the flour mixture but do not double any of the other ingredients) 
 

Lemon + Thyme Instant Pot Chicken potsandplanes.com

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