Season liberally with salt and pepper on both sides. Then drizzle with olive oil and rub to evenly coat the thighs. ![]() How to prepare chicken thighsīegin by trimming any excess fat or skin from the chicken thighs. With just a few simple ingredients this lemon chicken dinner is packed with flavor. The acidity of the lemon and savoriness of the thyme balance with the richness of the chicken thighs to produce a flavorful dish that is perfect for a quick and easy weeknight meal. In this recipe we sear the chicken thighs skin side down on the stovetop to produce a beautiful, crisp golden brown skin and then transfer the cast iron skillet to the oven to continue cooking them through. Defrost and then rewarm/cook in the oven until warmed through.These baked chicken thighs are seared for a crisp golden brown skin then topped with lemon and thyme and roasted in the oven for a quick flavorful dish, perfect for a weeknight dinner. You can FREEZE baked chicken for 3 months in airtight bags. Use leftover chicken in salads or soups, or eat as normal! REHEAT in the oven or in the microwave until warmed through. Keep leftover chicken thighs STORED in airtight containers or bags in the fridge for 3-5 days. Frozen thighs: 14 minutes on high pressure.Bone-in skin-off: 12 minutes on high pressure.Bone-in skin-on: 12 minutes on high pressure(remove the skin before cooking).Other types of chicken: If you don’t have boneless skinless chicken thighs, but have another cut, here are the cooking times: Turn it on saute for about 5 minutes until it has thickened. What to do with any extra liquid? You can make a homemade gravy! Mix 3 tablespoons of flour with 3 tablespoons of water, then mix that into the extra liquid in your instant pot. What to serve with? Potatoes and rice are great options for sides. Let the pressure release for five minutes, then quick release the remaining pressure. Place the lid on the pot, cancel the sauté setting, and cook on manual at high pressure for 5 minutes. Add a trivet to the pot, and place the chicken thighs on the trivet.ĬOOK & SERVE. Scrape all of the browned bits off the bottom of the pot. Remove the chicken from the pot and pour in the chicken stock and lemon juice. ![]() Add the chicken thighs to the pot and cook 3-4 minutes per side, until browned on both sides (you may need to do this in batches).ĪDD. Heat the remaining tablespoon of oil in the Instant Pot on the sauté setting. ![]() Brush the chicken thighs with 1 tablespoon of the oil, then sprinkle the thyme and lemon mixture evenly over the top. In a small bowl, whisk together the thyme, lemon zest, garlic, salt, and pepper.īRUSH. How to Cook Chicken Thighs in Instant Pot It sure beats those cereal or “grab what ever you can find” nights! Just add a side or two and you have a yummy home-cooked meal on the table in no time. They come together incredibly easy in the Instant Pot for a fall apart bite every time.īecause they are so easy to make and take no time at all they are sure to be a weeknight hit. These juicy chicken thighs are coated in bright lemon and thyme flavors, for a melt in your mouth experience. I especially love when I can snag boneless, it makes life even easier! Try pairing these with Instant Pot Red Potatoes and Easy Oven Roasted Broccoli or Creamed Spinach.Ĭhicken thighs are one of my favorite cuts. These chicken thighs are quick and easy and packed with tastiness. They are bursting with bright lemon and thyme flavor. Juicy and flavorful instant pot chicken thighs are on the table in no time.
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