Instant Pot Lemon Cream Chicken
This easy Instant Pot chicken dinner has just the right amount of zest and cream to make this a crowd‑pleaser.
Ingredients
- ¼ cup Crystal salted butter
- ½ teaspoon red pepper flakes
- salt and pepper
- 6 cloves garlic, finely chopped
- ½ shallot, very finely chopped
- 4 boneless, skinless, thin-cut chicken breasts
- 1 cup chicken broth
- Juice and zest of 1 lemon
- ¼ cup parmesan
- ¾ cup half-and-half (or heavy cream for a thicker sauce)
- Fresh thyme, optional
Products used
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Butter
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Half & Half
Directions
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Step 1
Turn Instant Pot to “saute”. Melt 2 tablespoons of butter in pot. Season chicken breasts with red pepper, salt and pepper. Add to Instant Pot and brown in butter until golden. Remove from pot and set aside.
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Step 2
Add 2 tablespoons butter to pot. Add garlic and shallot. Cook until translucent, about 2-3 minutes. Return chicken to Instant Pot .
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Step 3
Add chicken broth. Place lid on Instant Pot , seal valve. Cook on “High Pressure” for 8 minutes. When finished, quick release the seal.
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Step 4
Remove chicken from Instant Pot . Turn on “Sauté ” mode and reduce liquid for 6-7 minutes. Once about ⅓ of the liquid remains, whisk in lemon juice and zest, parmesan, and half & half. Stir until cheese is melted and sauce is heated through. Add chicken back to Instant Pot , cooking for 1-2 minutes more, until warm.
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Step 5
Serve with pasta, rice, or mashed potatoes over steamed asparagus. Garnish with fresh thyme.
Crockpot Adaptation:
While our recipe has been optimized and tested for the Instant Pot, here are a few tips to adapt the recipe for a skillet and crockpot if an Instant Pot is not available:
- In a skillet, melt butter over medium-high heat. Season chicken breasts with red pepper, salt and pepper. Brown in skillet until golden. Transfer chicken to crockpot.
- Add 2 tablespoons butter to skillet. Sauté garlic and shallot, cooking until translucent, about 2-3 minutes. Add chicken broth, whisk, then pour mixture over chicken in crockpot.
- Cover and cook in crockpot 4-6 hours on high or 6-8 on low, about 30 minutes.
- Before serving, in a large bowl, whisk together 2 tablespoons cornstarch, lemon juice and zest, parmesan, and half & half. Add to crockpot. Turn to high and heat until broth is thickened.
