Juicy Instant Pot Lemon Butter Chicken (Low Carb Recipe)

Tender, flavorful, and ready in under an hour, My Juicy Instant Pot Lemon Butter Chicken is a weeknight hero recipe of mine. It features juicy golden-seared chicken thighs cooked to perfection in a buttery lemon-garlic sauce that’s rich, tangy, and so irresistible you’ll want to drizzle it over everything.

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This dish is one of those magical meals where the Instant Pot does all the heavy lifting, but you still get that “slow-cooked, all-day” flavor in a fraction of the time. It’s comfort food with a citrusy twist — hearty enough for winter, but fresh enough for summer. Even the kids loved it!

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What Is Juicy Instant Pot Lemon Butter Chicken?

This dish is a combination of perfectly seasoned chicken thighs seared to lock in flavor, then pressure-cooked in a rich lemon butter sauce infused with garlic, onions, and Italian herbs. The Instant Pot not only speeds things up but also keeps the chicken juicy, tender, and fall-off-the-bone good.

It’s a versatile main dish that pairs beautifully with rice, pasta, roasted vegetables, or even mashed potatoes for soaking up all that delicious sauce.

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When to Serve

• Busy Weeknights – Fast cooking time and minimal prep make it a go-to dinner option.
• Date Night In – Looks impressive, tastes gourmet, and pairs well with a crisp white wine.
• Family Gatherings – Easy to double or triple for feeding a crowd without babysitting the stove.
• Meal Prep Sundays – Make ahead and reheat for quick lunches all week.

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Why You’ll Love This Recipe

• Quick & Easy – From prep to plate in about 50 minutes.
• One-Pot Cleanup – Everything cooks in the Instant Pot.
• Incredible Flavor – The lemon-garlic-butter combo is bright, savory, and deeply comforting.
• Juicy Every Time – Pressure cooking guarantees tender, moist chicken.
• Versatile – Works with bone-in thighs, boneless thighs, or chicken breasts.

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Ingredient Breakdown

Chicken Thighs – Bone-in with skin for maximum flavor, but you can swap for boneless or breasts.
Seasonings (Paprika, Garlic Powder, Chili Flakes, Salt) – Add warmth, depth, and just a touch of heat.
Olive Oil – For searing and building flavor.
Butter – The base of our luxurious sauce.
Onion & Garlic – Aromatic backbone of the dish.
Fresh Lemon Juice & Zest – Brightens and balances the richness.
Italian Seasoning – Gives a subtle herby depth.
Chicken Broth – Forms the flavorful cooking liquid.
Cornstarch Slurry – Thickens the sauce to a silky consistency.
Fresh Parsley & Lemon Slices – For garnish and fresh pop.

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Variations

• Creamy Lemon Butter Chicken – Add ½ cup heavy cream after thickening the sauce.
• Low-Carb/Keto Version – Serve over cauliflower rice or zucchini noodles.
• Extra Spicy – Increase chili flakes or add a pinch of cayenne.
• Herb Lovers – Use fresh thyme, rosemary, or basil instead of Italian seasoning.
• Garlic Lover’s Dream – Double the garlic for a more pronounced flavor.

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Air Fryer Method (Alternative Cooking Option)

If you don’t have an Instant Pot — or simply want crispy skin without using a skillet — you can make this recipe in the air fryer. I personally use the COSORI 6.8Qt Air Fryer (you can find it here), and it delivers perfectly golden, juicy chicken thighs every time.

Air Fryer Instructions:

1. Preheat your air fryer to 375°F.
2. Season chicken as directed in the recipe.
3. Place chicken thighs skin-side down in the air fryer basket (don’t overcrowd).
4. Cook for 10 minutes, flip, and cook an additional 8–10 minutes, or until the internal temperature reaches 165°F.
5. While chicken is cooking, prepare the lemon butter sauce on the stovetop as directed in the Instant Pot recipe.
6. Once chicken is done, toss it in the sauce or spoon sauce over the top before serving.

This method yields extra-crispy skin while still giving you that same rich, buttery, lemony flavor.

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Oven-Baked Method (No Instant Pot Required)

If you’d rather cook this entirely in the oven, you can still achieve amazing results — and a little more hands-off time. I like to use my beautiful Large Baking Dish (this one) because it heats evenly and cleans up beautifully.

Oven Instructions:

1. Preheat your oven to 400°F.
2. Season chicken as in the main recipe.
3. In a large oven-safe skillet or your baking dish, melt butter and sauté onions and garlic on the stovetop for 1–2 minutes. Stir in lemon juice, zest, Italian seasoning, and broth.
4. Add chicken thighs skin-side up to the dish, spoon some sauce over the top.
5. Bake uncovered for 30–35 minutes, or until chicken reaches 165°F internally and skin is golden.
6. For a thicker sauce, remove chicken to a plate and whisk in the cornstarch slurry, simmering on the stovetop until thickened. Return chicken to coat before serving.

This method creates a slightly more caramelized flavor and works beautifully when you want oven-roasted richness without pressure cooking.

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Troubleshooting

Chicken isn’t browning? Make sure the Instant Pot is on sauté mode with the oil fully heated before adding the chicken.
Sauce too thin? Add a bit more cornstarch slurry, whisking until thickened.
Sauce too tangy? Stir in a little honey or cream to mellow the acidity.
Chicken not fully cooked? Pressure cook an additional 2–3 minutes.

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Storage and Serving Tips

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze cooled chicken with sauce for up to 3 months; thaw in fridge overnight.
Reheating: Warm gently on the stove or in the microwave, adding a splash of broth to loosen sauce if needed.
Serving Ideas: Spoon over mashed potatoes, pasta, rice, or roasted vegetables for a full meal.

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Make-Ahead and Freezing Tips

• Make Ahead: Prepare the sauce base up to 2 days in advance, refrigerate, and finish cooking when ready to serve.
• Freezer Meal Prep: Assemble seasoned raw chicken and sauce ingredients (minus cornstarch slurry) in a freezer bag, freeze, then cook from frozen in the Instant Pot, adding a few extra minutes to pressure time.

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My Personal Kitchen Notes

I first made this recipe on a busy night when my husband James was craving something comforting but not too heavy, and my kids, Ariya and Cameron, would still enjoy it. I wasn’t sure if they’d go for the lemony sauce, but to my surprise, Ariya happily dipped bread in it and Cameron kept reaching for more bites. Now, this dish is part of our regular rotation, and I love how it feels both “special” and “easy” all at once.

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Beginner Mistakes to Avoid

1. Skipping the Sear – That golden crust adds huge flavor.
2. Not Deglazing the Pot – Skipping this can cause a burn notice on the Instant Pot.
3. Overcooking the Chicken – Stick to the cook time for tender, juicy meat.
4. Adding Lemon Too Early – Fresh juice before pressure cooking can turn bitter; always add at the right stage.
5. Using Cold Butter Straight from the Fridge – Let it soften slightly so it emulsifies smoothly into the sauce.

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Budget Breakdown (Approximate)

• 6 Bone-in Chicken Thighs – $6.50
• Butter – $0.75
• Garlic & Onion – $0.80
• Lemon – $0.60
• Broth & Seasonings – $0.90
  Total: $9.55 ($1.59 per serving)

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Lightened-Up Version

Swap skin-on thighs for skinless, reduce butter by half, and use low-sodium broth. Serve with steamed vegetables instead of pasta for a lighter meal under 400 calories per serving.

A Naturally Low-Carb & Healthy Dinner Option

One of the things I love most about this Instant Pot Lemon Butter Chicken is how naturally low carb and wholesome it is without feeling like “diet food.” The chicken breasts are lean yet tender, and the sauce is built on simple ingredients like lemon juice, garlic, and a touch of butter for richness. There’s no heavy breading, no processed shortcuts—just real, fresh flavors.

This makes it a great option if you’re following a low-carb or keto lifestyle, or if you simply want a lighter dinner that still tastes indulgent. Pair it with roasted veggies, cauliflower rice, or even zucchini noodles for a satisfying meal that won’t weigh you down.

Plus, thanks to the Instant Pot, Air Fryer, and oven methods, you can cook it in a way that suits your health goals. The Instant Pot locks in moisture with minimal added fat, the Air Fryer gives you that lightly crisp outside without deep frying, and the oven method makes it easy for meal prep. It’s a win across the board for anyone looking to eat healthier without sacrificing flavor.

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FAQ

Can I use boneless skinless thighs?
Yes — reduce cook time to 6 minutes and skip the initial sear if you prefer.

Can I make this with chicken breasts?
Yes, but be careful not to overcook. Use 6 minutes for medium breasts, 7 for large.

Can I double the recipe?
Yes, but don’t stack chicken in one layer when searing. You may need to sear in batches.

Do I have to use fresh lemon juice?
Fresh gives the best flavor, but bottled works in a pinch.

What’s the best side dish?
Rice, mashed potatoes, or buttered noodles are classic choices.

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What to Serve with Lemon Butter Chicken

Pairing your main dish with the right sides makes the meal unforgettable. This Instant Pot Lemon Butter Chicken is versatile enough for weeknights or dinner parties, and the flavors work with many different sides!

• Slow Cooker Baked Potatoes – Perfect side that everyone loves.
• Low Carb Cheesy Cauliflower Casserole – Comfort food but low carb
• Stick of Butter Rice – always one of my most popular easy sides.
• My Homemade Dinner Rolls – Perfect for soaking up that buttery lemon sauce.

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Why This is the Best Instant Pot Chicken Recipe

There are dozens of lemon chicken recipes out there, but here’s why this one stands out:

• Fast Cooking Time – Ready in about 30 minutes start to finish.
• One-Pot Convenience – Minimal cleanup thanks to the Instant Pot.
• Incredible Flavor – Fresh lemon juice and zest paired with rich butter create a bright yet indulgent sauce.
• Versatility – Works with chicken thighs, drumsticks, or even boneless breasts.
• Proven Crowd-Pleaser – The balance of tangy citrus and creamy butter makes it appealing to both kids and adults.

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Final Thoughts

This Juicy Instant Pot Lemon Butter Chicken is proof that simple ingredients can create a truly show-stopping meal. It’s the perfect balance of bright citrus and rich butter, with just enough garlic and herbs to keep you coming back for more. Whether it’s your first Instant Pot recipe or your hundredth, this one deserves a spot in your dinner rotation.

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Try More Instant Pot Recipes

• Instant Pot Spaghetti
• Death by Chocolate Cheesecake (Instant Pot)
• Instant Pot Pot Roast
• Strawberry Lemon Rumchata Cheesecake (Instant Pot)