Instant Pot Keto Chicken Thighs In Lemon Garlic Cream Sauce Recipes

INSTANT POT LEMON GARLIC CHICKEN

Instant Pot Lemon Garlic Chicken image

Instant Pot Lemon Garlic Chicken - a one pot recipe made in the pressure cooker is the perfect easy meal for busy weeknights. Best of all, the chicken cooks up tender and juicy in a buttery lemon garlic sauce.

Provided by Kelly

Categories Main Course

Time 28m

Yield 6 servings

Number Of Ingredients 15

Ingredients

6-8 boneless chicken thighs (skinless or with skin*)
sea salt and pepper (to taste)
1/2 teaspoon garlic powder
2 tablespoons olive oil
3 tablespoons butter
1/4 cup chopped onion
4 garlic cloves (, sliced or minced)
2 - 4 teaspoons Italian seasoning ((I actually usually use 1 - 1 1/2 tablespoon but feel free to adjust to your liking))
zest of half a lemon
Juice of one lemon
1/3 cup 1/3 cup homemade or low sodium chicken broth **PLEASE SEE NOTES BELOW
Chopped fresh parsley and lemon slices for garnish (if desired)
2 tablespoons heavy cream
Instant Pot ((I have the 6 Quart DUO))
OR Cast Iron Skillet

Steps:

Season the chicken with salt, pepper, garlic powder and chili flakes.

Nutrition Facts : ServingSize 1 g, Calories 346 kcal, Carbohydrate 1 g, Protein 18 g, Fat 15 g

INSTANT POT® KETO CHICKEN THIGHS IN LEMON-GARLIC CREAM SAUCE

Instant Pot® Keto Chicken Thighs in Lemon-Garlic Cream Sauce image

If you love lemon and garlic, you'll love this chicken main dish recipe whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.

Provided by fabeveryday

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
4 bone-in, skin-on chicken thighs
salt and pepper to taste
½ medium onion, thinly sliced
4 garlic cloves, minced
½ cup dry white wine
1 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons butter or margarine
½ cup heavy cream
½ teaspoon thyme leaves
⅛ teaspoon salt

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil.
Season chicken thighs with salt and pepper on both sides; add to Instant Pot®. Cook one side at a time until both sides of the chicken are a golden brown, 3 to 4 minutes per side. Remove chicken from the pot and set aside.
Add onion and sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in chicken broth and lemon juice; bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function.
Return chicken Instant Pot®. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Remove chicken from the pot and set aside. Select the Sauté mode and bring sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, 2 to 3 minutes. Serve chicken drizzled with the sauce.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 5.2 g, Cholesterol 128.5 mg, Fat 35.6 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 521.3 mg, Sugar 1.5 g

INSTANT POT® KETO CHICKEN THIGHS IN LEMON-GARLIC CREAM SAUCE

Instant Pot® Keto Chicken Thighs in Lemon-Garlic Cream Sauce image

If you love lemon and garlic, you'll love this chicken main dish recipe whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.

Provided by fabeveryday

Categories Chicken Thighs

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
4 bone-in, skin-on chicken thighs
salt and pepper to taste
½ medium onion, thinly sliced
4 garlic cloves, minced
½ cup dry white wine
1 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons butter or margarine
½ cup heavy cream
½ teaspoon thyme leaves
⅛ teaspoon salt

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil.
Season chicken thighs with salt and pepper on both sides; add to Instant Pot®. Cook one side at a time until both sides of the chicken are a golden brown, 3 to 4 minutes per side. Remove chicken from the pot and set aside.
Add onion and sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in chicken broth and lemon juice; bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function.
Return chicken Instant Pot®. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Remove chicken from the pot and set aside. Select the Sauté mode and bring sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, 2 to 3 minutes. Serve chicken drizzled with the sauce.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 5.2 g, Cholesterol 128.5 mg, Fat 35.6 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 521.3 mg, Sugar 1.5 g

INSTANT POT® KETO CHICKEN THIGHS IN LEMON-GARLIC CREAM SAUCE

Instant Pot® Keto Chicken Thighs in Lemon-Garlic Cream Sauce image

If you love lemon and garlic, you'll love this chicken main dish recipe whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.

Provided by fabeveryday

Categories Chicken Thighs

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
4 bone-in, skin-on chicken thighs
salt and pepper to taste
½ medium onion, thinly sliced
4 garlic cloves, minced
½ cup dry white wine
1 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons butter or margarine
½ cup heavy cream
½ teaspoon thyme leaves
⅛ teaspoon salt

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil.
Season chicken thighs with salt and pepper on both sides; add to Instant Pot®. Cook one side at a time until both sides of the chicken are a golden brown, 3 to 4 minutes per side. Remove chicken from the pot and set aside.
Add onion and sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in chicken broth and lemon juice; bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function.
Return chicken Instant Pot®. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Remove chicken from the pot and set aside. Select the Sauté mode and bring sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, 2 to 3 minutes. Serve chicken drizzled with the sauce.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 5.2 g, Cholesterol 128.5 mg, Fat 35.6 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 521.3 mg, Sugar 1.5 g

INSTANT POT® KETO CHICKEN THIGHS IN LEMON-GARLIC CREAM SAUCE

Instant Pot® Keto Chicken Thighs in Lemon-Garlic Cream Sauce image

If you love lemon and garlic, you'll love this chicken main dish recipe whether you're on a keto diet or not. It's delicious with roasted asparagus on the side.

Provided by fabeveryday

Categories Chicken Thighs

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
4 bone-in, skin-on chicken thighs
salt and pepper to taste
½ medium onion, thinly sliced
4 garlic cloves, minced
½ cup dry white wine
1 cup chicken broth
3 tablespoons fresh lemon juice
2 tablespoons butter or margarine
½ cup heavy cream
½ teaspoon thyme leaves
⅛ teaspoon salt

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil.
Season chicken thighs with salt and pepper on both sides; add to Instant Pot®. Cook one side at a time until both sides of the chicken are a golden brown, 3 to 4 minutes per side. Remove chicken from the pot and set aside.
Add onion and sauté for 1 minute. Add garlic and cook for 1 more minute. Pour in white wine and stir to scrape brown bits from the bottom of the pot. Stir in chicken broth and lemon juice; bring to a boil and cook until broth has reduced slightly, 2 to 3 minutes. Turn off the Sauté function.
Return chicken Instant Pot®. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Remove chicken from the pot and set aside. Select the Sauté mode and bring sauce to a boil. Whisk in butter or margarine, heavy cream, salt, and thyme. Cook until sauce has thickened slightly, 2 to 3 minutes. Serve chicken drizzled with the sauce.

Nutrition Facts : Calories 445.2 calories, Carbohydrate 5.2 g, Cholesterol 128.5 mg, Fat 35.6 g, Fiber 0.4 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 521.3 mg, Sugar 1.5 g

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