Lemon Garlic Buttery Chicken

For my second instant pot meal, I was very torn on what to make. Fortunately, with the great tools of twitter I was able to resolve this problem and placed a poll! I did a poll on if I should do pad thai chicken or lemon garlic buttery chicken and I think its obvious but the lemon garlic buttery chicken won! This was another successful but a little bit harder of a recipe.  I decided on this recipe because I wanted a slight more of a challenge now that I (sort of) have how to work it down pat. I also decided this recipe would be suiting for this summery weather because of its vibrant and uplifting flavours. I got the idea for my recipe on this blog. 

Recipe I used:

  • 12 boneless and skinless chicken thighs (roughly 2.5 pounds)
  • Seasalt
  • Pepper
  • Garlic powder (I did not follow an exact measurement for this. I just sprinkled it on both sides so that they were covered.)
  • 3 tablespoons of olive oil
  • 4 1/2 tablespoons of olive oil margarine (could use butter but I forgot to pick up some)
  • 1 onion finely chopped
  • 5 cloves of garlic
  • 2 tablespoons of Italian seasoning
  • Fresh juice from 1 lemon.
  • Slices of Lemon to place on top and cook with
  • 1/3 cup of chicken broth
  • Parsley to garnish

 

 

Instructions:

1.Season chicken thighs with sea salt, pepper, and garlic powder.

2. Press the ‘Saute’ button on your instant pot and put the olive oil in. Allow olive oil to spread and to get hot.

3.Place chicken in the instant pot. Flip chicken once a bit of a browned and wait for the other side to also become browned but make sure not to dry the chicken out. Remove chicken once both sides are browned. Since I had so many chicken thighs I had to rotate the chicken in. This part may take some time depending on the amount you want to cook.

4. I unfortunately had to scrape some of the chicken out of the pot. Instant pot fail! They did not burn but I just did not use enough olive oil.

5. Melt butter/margarine while still having the instant pot on saute. Add in onion and garlic once butter is melted. Cook for 1-2 minutes or until fragrant. You want to make sure the garlic does not burn because it can very easily.

5. Add lemon juice, Italian seasoning, and chicken broth in. Stir well.

6. Place all chicken back in the instant pot and place sliced lemons on top.

7. Lock lid until it chimes and move valve to ‘seal’. This is very important to do because you do not want any of the hot steam to escape. This can not only wreck you meal but it can also be dangerous and burn you. Now press the ‘pressure cook’ button and set timer for 13 minutes.

(8 minutes is pictured only because I forgot to take the picture sooner, oops!)

8. This next part was very confusing for me, I was confused why it was taking so long  but realized after re reading original recipe that it will take around 10 mins to come to pressure and then start counting down the timer. Which in hindsight makes sense because it does take awhile to built pressure. I guess with my other instant pot recipe from last week I was so busy I did not notice this before. I now know this for future reference, though!

9. Once your instant pot timer is finished and manually shuts off, allow for a natural release. Meaning you do not have to press down red button or turn the valve immediately unlike I did on my previous recipe. Allow for this natural release for 5 minutes and then with an oven mitt turn the valve to release. Now you can remove your instant pot lid.

10. Garish with parsley and serve!

Side dishes:

  • Parmesan lemon asparagus made in the oven and steamed rice made in the rice cooker.

Things I would do differently:

  • Use more olive oil for my portion size
  • Use more chicken broth for my portion size

Level of difficulty and would I make this again?:

  • I would rate this at moderate.The prep was very easy but you really had to watch the chicken to get that perfect golden brown colour without drying it out. It was also very faced paced meaning for the sauce you needed to work quickly to make sure you did not burn the garlic. I would overall make this again it was very yummy and full of flavour. This recipe is definitely for the garlic and lemon lovers, which I am so that is why I liked it so much.
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