Instant Pot Creamy Lemon Chicken
This Instant Pot Creamy Lemon Chicken is the perfect weeknight dinner as it’s ready in only 30 minutes. With juicy chicken breasts and a mouth watering lemon parmesan cream sauce, it’s hard to believe this recipe is low carb, Keto and gluten free.
Servings: 4 servings
- 2 chicken breasts boneless skinless
- 1 cup chicken stock
- 4 tbsp garlic minced
- 1 tbsp Italian seasoning
- 1/4 tsp red pepper flakes
- 3/4 cup heavy cream
- 2 tbsp lemon juice
- 1/8 cup Parmesan cheese freshly grated
In the inner pot, add Italian seasoning, red pepper flakes, minced garlic, and chicken stock. Whisk together.
Add the chicken breasts to the inner pot. Coat them in the mixture, and then flip so both sides are evenly covered.
Put on the lid, and then close the ceiling valve. Set on high pressure for 12 minutes (remember it takes about 10-12 minutes for the Instant Pot to come to pressure). Once the timer is done, do a quick release by bringing the sealing valve towards you.
Remove your chicken. Set aside.
Turnt the Instant Pot on to sauté mode. Allow it to heat up which should take about 2 minutes. Add in the rest of the ingredients: heavy cream, lemon juice, and Parmesan cheese.
Allow the sauce to reduce and simmer for about seven minutes.
Serve your chicken, and use the sauce to pour over each breast. Add more or less to your liking. Enjoy!
Calories: 322kcal | Carbohydrates: 6g | Protein: 28g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 220mg | Potassium: 563mg | Fiber: 1g | Sugar: 1g | Vitamin A: 774IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 1mg