Instant Pot Creamy Lemon Chicken: Your New Go-To Weeknight Meal

Discover the ultimate weeknight hero with our Instant Pot Creamy Lemon Chicken recipe. This incredibly easy and flavorful dish features tender chicken breasts or succulent thighs, bathed in a rich, velvety gravy infused with the bright zest of lemon, aromatic garlic, and a hint of fragrant herbs. Designed for the pressure cooker, this creamy lemon chicken promises a delicious meal with minimal effort, perfect for serving over your favorite pasta, fluffy rice, or creamy mashed potatoes.

Originally published October 2017, updated for clarity and enhanced instructions.

Why This Instant Pot Creamy Lemon Chicken Will Become Your Favorite

Lemon and chicken are a classic culinary pairing, celebrated for their natural synergy. This recipe elevates that timeless combination by introducing a luscious, creamy sauce that beautifully balances the tangy zest of lemon with savory garlic and subtle herbs. The beauty of this dish lies in its simplicity and the remarkable depth of flavor achieved in a fraction of the time, thanks to the Instant Pot. It’s a testament to how quick, weeknight cooking can still yield gourmet-quality results that impress without requiring hours in the kitchen.

Despite its creamy texture, this isn’t a heavy meal. The vibrant lemon and the subtle sweetness of sautéed onion work harmoniously to cut through the richness of the cream, creating a perfectly balanced and surprisingly light-tasting dish that satisfies without being overly indulgent. It’s a comforting meal that still feels fresh and invigorating.

Choosing Your Chicken: Breasts, Thighs, or Drumsticks?

One of the most frequently asked questions about this recipe is regarding the type of chicken to use. The good news is, this Instant Pot Creamy Lemon Chicken recipe is incredibly versatile! You can absolutely use chicken thighs, and they come out incredibly tender and full of flavor. Boneless, skinless chicken thighs are a fantastic choice as they tend to stay moist even under pressure and offer a slightly richer taste than breasts.

For those who prefer chicken breasts, they cook up wonderfully tender and absorb the lemon-garlic cream sauce beautifully. If using thicker breasts, you might consider slicing them in half horizontally (butterflying) or pounding them lightly to ensure even cooking. Drumsticks can also be used, offering a more budget-friendly and kid-friendly option. Regardless of your choice, ensure your chicken is boneless and skinless for the best results and easiest eating experience in this recipe.

Serving Suggestions: The Perfect Accompaniment

The beauty of Instant Pot Creamy Lemon Chicken lies not only in its ease but also in its incredible versatility when it comes to serving. The rich, flavorful sauce is designed to be generously spooned over a variety of bases, ensuring every bite is a delightful experience. My personal favorite way to enjoy this pressure cooker lemon chicken dish is over a bed of linguine pasta, allowing the noodles to soak up every drop of that irresistible sauce. Fettuccine or penne would also be excellent choices, offering different textures to complement the tender chicken.

If pasta isn’t your preference, serving this creamy lemon chicken over fluffy rice is another fantastic option. Whether you opt for classic white rice, nutrient-rich brown rice, or a fragrant jasmine rice, the sauce provides ample moisture and flavor. I’ve ensured the recipe yields enough sauce to generously coat any side dish you choose!

For those seeking a low-carb alternative, this creamy, lemony goodness shines when served over steamed broccoli, cauliflower rice, or even zucchini noodles. The robust flavors of the sauce pair wonderfully with the mildness of these vegetables, creating a satisfying and healthy meal. Other great serving ideas include quinoa, couscous, or even a simple side salad to add a refreshing contrast.

Cooking Potatoes or Vegetables with the Chicken

Absolutely! Cooking potatoes or other firm vegetables alongside your chicken in the Instant Pot is a fantastic way to create a complete meal in one pot, saving you time and dishes. The key is to ensure the vegetables are cut to an appropriate size so they cook thoroughly in the same amount of time as the chicken.

For instance, my son adores this dish served over mashed potatoes. When he’s home, I often cube up a couple of medium-sized potatoes and toss them directly into the Instant Pot with the chicken. Since the chicken cooks for about 17 minutes total (including natural release time), the potatoes would need to be cut into 1-inch to 1.5-inch pieces to ensure they are fork-tender. After cooking, I simply fish them out, mash them, and serve them alongside the creamy lemon chicken. You could also quarter smaller potatoes, like red or Yukon gold varieties, for perfectly cooked results.

Beyond potatoes, consider adding other root vegetables such as carrots or parsnips, cut into similar-sized pieces. For softer vegetables like green beans or asparagus, it’s best to add them after the pressure cooking cycle, during the sauté and thickening phase, to prevent them from becoming mushy. This method allows you to customize your meal and enjoy a balanced plate with minimal fuss.

Discover More Instant Pot Chicken Recipes
Instant Pot French Onion Chicken and Rice
Instant Pot Chicken Thighs with Potatoes
Instant Pot Crack Chicken

Pin and Share Your Instant Pot Creamy Lemon Chicken Masterpiece

If you love this recipe, consider pinning it to your Pinterest boards so others can discover this delightful meal! Sharing delicious recipes helps fellow home cooks find inspiration and create memorable dishes for their families. Your support means the world.

After you whip up this delicious Instant Pot Creamy Lemon Chicken recipe, please don’t hesitate to leave a comment below! I’m always eager to hear your thoughts, tips, and how you liked it. Your feedback is invaluable to me and the community!

5 from 5 votes

Instant Pot Creamy Lemon Chicken

By
Sandy Clifton

Instant Pot Creamy Lemon Chicken. Flavored with lots of lemon and garlic, with a creamy gravy. This creamy Lemon Chicken can be served over pasta, rice, or mashed potatoes.

Prep:

10 minutes
mins

Cook:

20 minutes
mins

NPR:

10 minutes
mins

Total:

30 minutes
mins

Servings:

6
servings

Print Recipe

Ingredients

• ▢
  3-4 Chicken Breasts (or boneless thighs)
• ▢
  ½ tsp Salt (to season chicken)
• ▢
  2 Tbsp Olive Oil
• ▢
  4 Tbsp Butter
• ▢
  1 sm Onion, diced
• ▢
  4 cloves Garlic (minced or pressed)
• ▢
  1 tsp Fresh Thyme Leaves
• ▢
  1 cup Chicken Broth, low sodium
• ▢
  2 Lemons, zested and juiced
• ▢
  ½ tsp Salt (or to taste)

To Thicken

• ▢
  1-2 Tbsp Corn Starch
• ▢
  1-2 Tbsp Cold Water

To Finish

• ▢
  ¾ cup Heavy Cream

Serve With Any of These

• ▢
  8-10 oz Cooked Pasta
• ▢
  Mashed Potatoes
• ▢
  Cooked Rice
• ▢
  Steamed Broccoli

Instructions

• Prepare the chicken by seasoning both sides of each breast with salt and pepper. Set aside.
• Turn the pot on Sauté setting. When the display reads “Hot” add the olive oil, then the chicken. You may need to brown the chicken in two batches.
• Cook chicken for about 2 minutes per side (to get some color), then remove to a plate.
• Add the butter and onion to the pot. Cook, stirring occasionally and scraping up the browned bits from the bottom of the pot. Use a little of the broth if it’s hard to get the bits up.
• Add the garlic and thyme. Cook for 30 seconds, stirring constantly.
• Add the broth, lemon juice, and salt. Stir well.
• Cancel the Sauté setting.
• Place the chicken in the pot and close the lid. Set the steam release knob to the Sealing position.
• Press the Pressure Cook (or Manual) button and then the + or – button to choose 7 minutes. When cook cycle ends, let the pot naturally release pressure for 7 minutes. Then manually release the remaining pressure by turning the steam release knob to Venting.
• When the pin in the lid drops, open the lid and using tongs, remove the chicken to a plate and cover loosely with foil.

Thicken the Sauce

• Turn on the Sauté setting again. Mix the corn starch and water together and when the sauce starts to simmer, stir into the sauce. Stir the sauce as it thickens.

Finish

• Turn off the Sauté setting and stir in the lemon zest and the heavy cream.
• Slice the chicken breasts and add the chicken back into the pot.
• If you want to, transfer to a serving dish. Then serve.

Nutrition

Calories:
295
kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course:
Dinner, Main Course

Cuisine:
American

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