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Tender Lemon Chicken

You'll love the zesty flavor of this pressure cooker lemon chicken recipe. It cooks in half the time of oven-baked chicken breasts! —Lee Bremson, Kansas City, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 to 3 tablespoons olive oil
  • 4 bone-in chicken breast halves, skin removed
  • 1 cup chicken broth
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 3/4 cup minced fresh parsley
  • 1/2 cup chopped celery with leaves
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4-1/2 teaspoons cornstarch
  • 3 tablespoons cold water


  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir onion until tender. Add garlic; cook 1 minute longer. Remove onion and garlic with a slotted spoon and set aside.
  • Brown the chicken 2 pieces at time, in the cooker, adding more oil as needed. Return onion mixture and all chicken to pan. Add broth, water, lemon juice, parsley, celery, Italian seasoning, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes.
  • Quick-release pressure. Remove chicken and keep warm. Pour drippings and loosened browned bits from pressure cooker into a measuring cup. Skim fat. Transfer 1-1/2 cups back to pan. In a small bowl, mix cornstarch and cold water until smooth; stir into juices in pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken.
Nutrition Facts
1 chicken breast half with 1/3 cup gravy: 246 calories, 8g fat (2g saturated fat), 92mg cholesterol, 637mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch, 1/2 fat.

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Average Rating:
  • BeachedIn
    May 10, 2016

    This was ok, not a favorite and didn't wow anyone. Good to try but not a keeper.

  • annrms
    Jan 9, 2014

    I used leeks instead of onion just to use them up. The liquid didn't quite reach the minimum fill line so I added 1/4 cup dry vermouth. This is a keeper. Had it with mashed potatoes, but pasta or rice as a side would be excellent, too.

  • Canval
    Jan 7, 2013

    I did some modifications to this recipe and it turned out great. I used the white part of two leeks instead of onions. Instead of thickening with cornstarch, I used an immersion blender to made a delicious, thick sauce from the pan juices and veggies. Finally, I finished off the sauce with a bit of butter and cream.

  • earlymerlie
    May 28, 2009

    Can this be cooked on a regular skillet instead of  a pressure cooker if you do not have one??

  • earlymerlie
    May 28, 2009


  • earlymerlie
    May 27, 2009

    What if you don't have a pressure be done in regular pan/skillet???

  • mspdlc
    May 22, 2009

    This sounds delicious. Can't wait to try it.