Y’all. I am a believer in this piece of kitchen equipment.
Mom and I took an Instant Pot class (part of her Christmas from me this year) at Sur La Table recently and we made 3 delicious recipes, but more importantly, it gave us confidence in how to use and alter recipes to suit this piece of machinery. So far, since the class, I have made baked sweet potatoes and this ultra delicious, restaurant-quality Tuscan Lemon Chicken with Green Olives.
It utilizes some pantry and refrigerator staples, some you may already have on hand right now, along with a few fresh ingredients, and ultra-easy to cook & eat chicken thighs.
So, let’s get started!
Tuscan Lemon Chicken with Olives
- 8 medium chicken thighs, skinless
- Salt & Pepper
- 1 medium onion, small diced
- 3 cloves of garlic, thinly sliced
- 1/2 cup chicken broth or white wine, used for deglazing the pan & adds much needed moisture for pressure cooking later
- 4 sprigs of fresh Thyme, leaves removed from the stems
- 1 lemon, thinly sliced in rounds or small wedges and the seeds removed
- 1 cup of green olives, whole or sliced in half (be sure the pimentos are removed)
- Parsley for finishing, optional
Generously salt and pepper both sides of the chicken thighs.
*This is the only time you are seasoning the chicken itself, so be generous!
Brown both sides of the chicken in the Instant Pot set to “Saute” function in just a few tablespoons of your favorite cooking oil so the chicken doesn’t stick to the pan.
Don’t worry about cooking the chicken through at this point, that comes later. Just focus on reaching a nice golden color. Remove chicken from the pan and allow to rest on a plate or platter. Set aside.
Add the diced onion and garlic to the pan and saute until translucent and fragrant. Then, add the chicken broth or dry white wine and scrape up all the brown bits on the bottom of the pan from browning the chicken and the veggies.
Add the lemon sliced, thyme, and green olives and stir to combine. This is the base for the luscious sauce the chicken will cook in.
Arrange the chicken thighs on top of the onion, lemon, olive mixture and secure the lid. Turn the Instant Pot to “Pressure Cook” and cook for 15 minutes.
At the end of the 15 minutes, release the steam at the end of cooking time, unlock the lid, and serve the chicken thighs covered in the sauce.
This dish is amazing served over rice, couscous, potatoes, or even served alongside a tossed green salad.
The chicken thighs are so tender and incredibly moist and provide the perfect amount of richness to the dish that probably couldn’t be achieved with boneless breasts. However, should you want to use chicken breasts, adjust the cooking time accordingly.
It’s so quick and so easy, and is one of those recipes I make and think “this could easily be served in a restaurant!” It really is that good!