Instant Pot Lemon Chicken with Garlic

Made dairy-free and still so good, added more broth and simmered until reduced. Worked well with chicken breasts too. I have also made for a potluck and served it over short pasta with Parmesan.

Added in last night’s leftover spaghetti noodles and used the cornstarch slurry with heavy cream. Very good - husband suggested more heavy cream next time, but I thought it was fine without!

This ended up being pretty good. I think next time I might double the lemon (because I tend to like tartness) and garlic (because, ya know, GARLIC). I made the mistake of using bone in, skin on chicken thighs and I didn't care for the sogginess of the skin. Would NOT recommend doing this with skin on.

this was delicious! i doubled the spices and added extra lemon juice because you can’t go wrong with that lol! this was very flavorful, the chicken just fell apart, and was enough for my family to eat with leftovers! i used chicken breast instead of thighs, and loved it! definitely a go-to recipe for me!

Much yum. Nicholas says to add pineapple chunks in with the heavy cream at the end. Made asparagus and rice with it

Made it in the instant pot… I used boneless chicken thighs. It turned out really good. Super juicy, very flavorful. Paired with some asparagus and some yellow rice and it was delish.

We loved it and will definitely make again. We followed the website recipe, using 1 lb of boneless skinless breasts and the cornstarch slurry option.

Super easy in the instant pot. Added in curly kale as well for some fiber. Would be good as a soup too, with more broth.

I use 4 skinless chicken breasts instead of thighs. So good. Do not ommit the chili flakes. This isn't spicy at all. The lemon and chili flakes make a perfect balance