Instant Pot Provencal Honey Lemon Chicken: A Flavorful & Easy Weeknight Meal
This Instant Pot Provencal Honey Lemon Chicken recipe is a game-changer for busy weeknights. It’s a symphony of bright, herbaceous flavors, combining the classic French Provencal herbs with the sweetness of honey and the tang of lemon, all cooked to juicy perfection in the Instant Pot. Forget slaving over a hot stove – this recipe delivers a restaurant-quality meal with minimal effort and cleanup. The chicken comes out incredibly tender and flavorful, infused with the aromatic herbs and the delicate balance of sweet and sour. It’s a delightful and surprisingly easy way to bring a taste of the French countryside to your table. This recipe is perfect for meal prepping too, as it reheats beautifully. Serve it with a side of quinoa, couscous, roasted vegetables, or a simple green salad for a complete and satisfying meal. This will become a regular in your rotation – guaranteed!
Why You’ll Love This Instant Pot Chicken Recipe
* **Quick and Easy:** The Instant Pot drastically reduces cooking time, making it perfect for busy weeknights.
* **Flavorful:** The combination of Provencal herbs, honey, and lemon creates a vibrant and delicious flavor profile.
* **Tender and Juicy:** The Instant Pot cooks the chicken to perfection, resulting in incredibly tender and juicy meat.
* **One-Pot Meal:** Minimal cleanup with the convenience of cooking everything in one pot.
* **Versatile:** Serve it with a variety of sides to create a complete and satisfying meal.
* **Meal Prep Friendly:** This chicken reheats beautifully, making it ideal for meal prepping.
* **Impressive yet Simple:** Perfect for both casual family dinners and impressive enough for guests.
Ingredients You’ll Need
Before you start cooking, gather these simple ingredients:
* **Chicken:** 2-2.5 pounds boneless, skinless chicken breasts or thighs (or a mix!). Chicken thighs will generally remain more moist during pressure cooking, but breasts are leaner.
* **Olive Oil:** 1 tablespoon, for searing the chicken (optional but recommended for flavor).
* **Provencal Herbs:** 2 tablespoons of dried Provencal herbs. This blend typically includes rosemary, thyme, oregano, savory, and lavender. You can find it at most grocery stores. If you don’t have a pre-mixed blend, you can create your own by combining equal parts of the individual herbs.
* **Honey:** 2 tablespoons, for a touch of sweetness and to balance the acidity of the lemon.
* **Lemon:** 1 large lemon, juiced and zested. The zest adds a vibrant citrusy aroma.
* **Garlic:** 3 cloves, minced. Fresh garlic is essential for that pungent, savory flavor.
* **Chicken Broth:** 1 cup, low sodium. This provides the necessary liquid for pressure cooking and adds depth of flavor.
* **Salt and Pepper:** To taste. Season generously to enhance the flavors.
* **Optional Garnishes:** Fresh parsley, lemon slices, or a drizzle of extra honey for serving.
Equipment You’ll Need
* **Instant Pot:** A 6-quart or larger Instant Pot is recommended.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Lemon Zester:** For zesting the lemon.
* **Lemon Juicer:** For juicing the lemon.
* **Knife and Cutting Board:** For prepping the garlic and garnishes.
* **Spatula or Tongs:** For handling the chicken.
Step-by-Step Instructions
Follow these simple steps to create your delicious Instant Pot Provencal Honey Lemon Chicken:
**Step 1: Prepare the Chicken**
* If using chicken breasts, you can slice them in half horizontally to ensure even cooking and reduce cooking time. This is particularly helpful if your chicken breasts are very thick.
* Pat the chicken dry with paper towels. This helps with searing and allows the herbs to adhere better.
* Season the chicken generously on both sides with salt and pepper.
**Step 2: Sear the Chicken (Optional but Recommended)**
* Turn on the Instant Pot and select the ‘Sauté’ function.
* Add the olive oil to the Instant Pot and let it heat up for a minute or two.
* Once the oil is hot, carefully add the chicken in a single layer, being careful not to overcrowd the pot. You may need to do this in batches.
* Sear the chicken for 2-3 minutes per side, until golden brown. Searing adds a depth of flavor and enhances the texture of the chicken. It’s important to get a good sear, but don’t worry about cooking the chicken all the way through at this stage.
* Remove the chicken from the Instant Pot and set aside.
**Step 3: Build the Sauce**
* If there are any browned bits stuck to the bottom of the Instant Pot (fond), deglaze the pot by pouring in a small amount of the chicken broth and scraping the bottom with a spatula. This will prevent the ‘Burn’ warning and add even more flavor to the sauce.
* Add the minced garlic to the Instant Pot and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
* Stir in the Provencal herbs, honey, lemon zest, and lemon juice. Mix well to combine all the ingredients.
**Step 4: Pressure Cook the Chicken**
* Pour the remaining chicken broth into the Instant Pot.
* Place the seared chicken on top of the sauce in a single layer. Make sure the chicken is mostly submerged in the liquid. If not, you can add a little more chicken broth.
* Close the Instant Pot lid and make sure the valve is set to the ‘Sealing’ position.
* Select the ‘Manual’ or ‘Pressure Cook’ function and set the cooking time.
* For chicken breasts: 8-10 minutes (depending on the thickness).
* For chicken thighs: 12-15 minutes.
* The Instant Pot will take a few minutes to come to pressure before the cooking time starts counting down.
**Step 5: Release the Pressure**
* Once the cooking time is up, let the Instant Pot release pressure naturally for 10 minutes. This allows the chicken to rest and prevents it from drying out. After 10 minutes, you can manually release any remaining pressure by carefully turning the valve to the ‘Venting’ position. Be careful of the hot steam!
**Step 6: Serve**
* Carefully remove the chicken from the Instant Pot and transfer it to a serving platter.
* If desired, you can thicken the sauce by selecting the ‘Sauté’ function again and simmering the sauce for a few minutes until it reaches your desired consistency. Be sure to remove the chicken before doing this.
* Pour the sauce over the chicken.
* Garnish with fresh parsley and lemon slices.
* Serve hot with your favorite sides.
Cooking Time Variations
The cooking time depends on the type and thickness of the chicken.
* **Chicken Breasts (Thin):** 8 minutes
* **Chicken Breasts (Thick):** 10 minutes
* **Chicken Thighs:** 12-15 minutes
* **Frozen Chicken Breasts:** Increase cooking time to 12-15 minutes. It’s best to add an extra 1/2 cup of broth when cooking from frozen to ensure enough liquid.
* **Frozen Chicken Thighs:** Increase cooking time to 18-20 minutes. It’s best to add an extra 1/2 cup of broth when cooking from frozen to ensure enough liquid.
Always ensure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer to ensure it is cooked through.
Tips for the Best Instant Pot Chicken
* **Don’t Overcrowd the Pot:** Cook the chicken in batches if necessary to avoid overcrowding the pot. Overcrowding can lead to uneven cooking.
* **Don’t Skip the Searing:** Searing the chicken adds a significant amount of flavor and texture. It’s worth the extra step, even if it’s optional.
* **Deglaze the Pot:** Deglazing the pot after searing the chicken is crucial to prevent the ‘Burn’ warning and adds depth of flavor to the sauce.
* **Adjust Seasoning:** Taste the sauce after cooking and adjust the seasoning as needed. You may want to add more salt, pepper, honey, or lemon juice to balance the flavors.
* **Natural Pressure Release:** Allowing the Instant Pot to release pressure naturally for 10 minutes helps the chicken retain its moisture and tenderness.
* **Thicken the Sauce:** If you prefer a thicker sauce, you can simmer it using the ‘Sauté’ function after removing the chicken.
* **Use Fresh Ingredients:** Fresh garlic, lemon zest, and lemon juice will enhance the flavor of the dish.
* **Consider bone-in, skin-on chicken**: While the recipe calls for boneless, skinless chicken, bone-in, skin-on pieces can be used. Increase the cooking time by a few minutes and be aware that the skin will not be crispy. The meat will, however, be even more flavorful.
Serving Suggestions
This Instant Pot Provencal Honey Lemon Chicken is incredibly versatile and pairs well with a variety of sides. Here are a few suggestions:
* **Grains:** Quinoa, couscous, rice (white, brown, or wild), or farro.
* **Vegetables:** Roasted asparagus, broccoli, Brussels sprouts, green beans, or carrots. A simple green salad with a light vinaigrette.
* **Potatoes:** Mashed potatoes, roasted potatoes, or sweet potato fries.
* **Bread:** Crusty bread for soaking up the delicious sauce.
* **Pasta:** Toss the chicken and sauce with your favorite pasta for a quick and easy meal.
Variations and Substitutions
* **Herbs:** Feel free to experiment with different herbs. Fresh herbs like thyme, rosemary, or oregano can be used in addition to or instead of the dried Provencal herbs. Use about 1 tablespoon of fresh herbs for every 1 teaspoon of dried herbs.
* **Spice:** Add a pinch of red pepper flakes for a little heat.
* **Wine:** Add 1/2 cup of dry white wine to the sauce for a more complex flavor.
* **Dijon Mustard:** Whisk in a tablespoon of Dijon mustard for a tangy twist.
* **Vegetables:** Add sliced onions, bell peppers, or mushrooms to the Instant Pot along with the chicken.
* **Sweetener:** Maple syrup can be substituted for honey.
* **Citrus:** Orange juice or grapefruit juice can be used in place of lemon juice, although the flavor will be different.
* **Creamy Sauce:** Stir in a dollop of heavy cream or Greek yogurt at the end for a creamier sauce. Be sure to remove the pot from ‘Sauté’ mode before adding dairy to prevent curdling.
## Make-Ahead Instructions
This recipe is perfect for meal prepping because it can be made ahead of time. Follow these instructions:
* **Cook the Chicken:** Prepare the chicken according to the recipe instructions.
* **Cool and Store:** Allow the chicken to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the chicken in the microwave, oven, or in a skillet until heated through.
## Freezing Instructions
This dish also freezes well. Here’s how to freeze it:
* **Cool and Store:** Allow the chicken to cool completely before storing it in a freezer-safe container or freezer bag.
* **Freeze:** Freeze for up to 2-3 months.
* **Thaw:** Thaw the chicken in the refrigerator overnight before reheating.
* **Reheat:** Reheat the chicken in the microwave, oven, or in a skillet until heated through.
## Nutritional Information (Approximate)
*Please note that the nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
* **Calories:** 350-450 per serving
* **Protein:** 40-50 grams
* **Fat:** 15-25 grams
* **Carbohydrates:** 10-15 grams
## Conclusion
This Instant Pot Provencal Honey Lemon Chicken is a delightful and easy way to enjoy a flavorful and healthy meal. The combination of Provencal herbs, honey, and lemon creates a vibrant and satisfying taste experience. Whether you’re looking for a quick weeknight dinner or a meal to impress your guests, this recipe is sure to become a favorite. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a taste of the French countryside!
## Recipe Card
**Instant Pot Provencal Honey Lemon Chicken**
A flavorful and easy Instant Pot recipe combining the classic French Provencal herbs with honey and lemon for a delicious chicken dish.
**Prep Time:** 10 minutes
**Cook Time:** 20-30 minutes
**Total Time:** 30-40 minutes
**Servings:** 4-6
**Ingredients:**
* 2-2.5 pounds boneless, skinless chicken breasts or thighs
* 1 tablespoon olive oil
* 2 tablespoons dried Provencal herbs
* 2 tablespoons honey
* 1 large lemon, juiced and zested
* 3 cloves garlic, minced
* 1 cup low sodium chicken broth
* Salt and pepper to taste
* Fresh parsley and lemon slices for garnish (optional)
**Instructions:**
1. Pat the chicken dry and season with salt and pepper.
2. (Optional) Sear the chicken in the Instant Pot on ‘Sauté’ mode for 2-3 minutes per side.
3. Remove the chicken and set aside. Deglaze the pot with a small amount of chicken broth.
4. Sauté the garlic for 30 seconds. Stir in the Provencal herbs, honey, lemon zest, and lemon juice.
5. Pour in the remaining chicken broth. Place the chicken on top of the sauce.
6. Close the Instant Pot lid and set the valve to ‘Sealing’.
7. Cook on ‘Manual’ or ‘Pressure Cook’ for:
* Chicken Breasts: 8-10 minutes
* Chicken Thighs: 12-15 minutes
8. Let the Instant Pot release pressure naturally for 10 minutes, then manually release any remaining pressure.
9. Remove the chicken and thicken the sauce on ‘Sauté’ mode if desired.
10. Pour the sauce over the chicken. Garnish with parsley and lemon slices.
11. Serve hot with your favorite sides.
**Notes:**
* Adjust cooking time based on chicken thickness. Ensure chicken reaches an internal temperature of 165°F (74°C).
* For frozen chicken, increase cooking time and add an extra 1/2 cup of broth.
Enjoy!
Call to Action
Did you try this recipe? Let me know in the comments below! Don’t forget to share it with your friends and family on social media. And be sure to subscribe to our newsletter for more delicious and easy recipes!
