Instant Pot Lemon Butter Chicken Recipes

LEMON BUTTER CHICKEN

Lemon Butter Chicken image

I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls.

Provided by paynes

Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon butter
⅓ cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Nutrition Facts : Calories 214.1 calories, Carbohydrate 6 g, Cholesterol 70.3 mg, Fat 11.2 g, Fiber 1.3 g, Protein 23.3 g, SaturatedFat 3.5 g, Sodium 581.5 mg, Sugar 2.2 g

INSTANT POT LEMON BUTTER CHICKEN

Instant Pot Lemon Butter Chicken image

Tender Instant Pot chicken thighs recipe with an irresistible lemon butter sauce. A delicious chicken dinner idea that's low-carb and keto-friendly!

Provided by Katerina | Diethood

Categories Dinner

Time 25m

Number Of Ingredients 12

Ingredients

6 bone-in, skin-on chicken thighs
salt and pepper, to taste
1 teaspoon smoked or sweet paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
3 tablespoons butter, (divided (if avoiding butter, you can use olive oil))
4 garlic cloves, (minced)
1 whole lemon, (juiced)
1 teaspoon lemon zest
3/4 cup low sodium chicken broth
chopped fresh parsley (for garnish)
lemon wedges (for garnish)

Steps:

Season chicken thighs with salt, pepper, paprika, thyme, and basil; set aside.
Press the sauté function on the Instant Pot (OR normal setting) and add 2 tablespoons butter to melt.
Place chicken thighs skin-side down (use 3 thighs at a time) in the Instant Pot and cook on each side for 2 minutes, or until golden brown.
Remove chicken from Instant Pot and set aside.
Melt remaining 1 tablespoon butter in the Instant Pot and stir in garlic.
Add chicken broth and scrape up the browned bits from the bottom; cook for 1 minute. Stir in lemon juice and lemon zest.
Arrange chicken thighs back in the Instant Pot.
Press "Manual" and set time to 10 minutes at HIGH PRESSURE; close lid and set the valve to seal.
After the time is up, allow 8 minutes of natural pressure release. Then, release remaining pressure.
Remove lid and use a thermometer to check that internal temperature of 170F degrees has been reached.
Transfer chicken thighs to a serving platter, garnish with fresh parsley and lemon wedges; serve with the lemon butter sauce. SEE NOTES for how to make a CREAMY LEMON BUTTER SAUCE.

Nutrition Facts : ServingSize 1 chicken thigh with sauce, Calories 380 kcal, Carbohydrate 3 g, Protein 24 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 156 mg, Sodium 171 mg

INSTANT POT® CREAMY LEMON CHICKEN PASTA

Instant Pot® Creamy Lemon Chicken Pasta image

This easy pasta dinner cooks together in one pot--your Instant Pot®! The recipe makes 8 servings, so is great for a crowd, or you can save the leftovers for lunches to eat over the following few days.

Provided by fabeveryday

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons salted butter
1 ½ pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 medium onion, finely chopped
3 cloves garlic, minced
1 pound dry penne pasta
4 cups chicken stock
2 medium lemons, juiced
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
½ cup heavy whipping cream
¼ cup grated Romano cheese
¼ cup grated Parmesan cheese

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. When butter melts, add chicken and onion and saute until chicken is browned, about 5 minutes. Add garlic and saute for 1 minute more. Push Cancel to end Saute function.
Add dry pasta, chicken stock, lemon juice, salt, pepper, and garlic powder; stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Stir in heavy cream, Romano and Parmesan cheeses. Let the pasta sit in the pot until the sauce is thickened, about 3 minutes.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 47.1 g, Cholesterol 85.6 mg, Fat 13.9 g, Fiber 3.4 g, Protein 28.9 g, SaturatedFat 7.2 g, Sodium 1028.1 mg, Sugar 3.2 g

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