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Baked Lemon Butter Chicken taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Baked Lemon Butter Chicken in Your Pressure Cooker

A tender, juicy, flavor-packed chicken dinner made effortlessly in your pressure cooker and finished in the oven with a rich lemon-butter sauce and Parmesan cheese.
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Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Course Soup
Cuisine Mexican
Servings 4 people
Calories 520 kcal

Equipment

  • 1 Oven-safe skillet Large

Ingredients
  

Main ingredients

  • 10 dark meat chicken pieces drumsticks and thighs, trimmed
  • 2 teaspoon kosher salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon Montreal chicken seasoning or any chicken seasoning of choice
  • 2 tablespoon butter
  • 0.5 cup red onion minced
  • 0.5 cup flat leaf parsley chopped
  • 1 tablespoon garlic minced
  • 0.5 teaspoon red pepper flakes
  • 1 cup chicken stock
  • 1 tablespoon fresh lemon juice
  • 1 cup Parmesan cheese freshly grated
  • ⅓ cup heavy whipping cream

Instructions
 

Instructions

  • Preheat oven to 400°F.
  • Season chicken with kosher salt, smoked paprika, and chicken seasoning.
  • Heat butter in an oven-safe skillet over medium heat until melted.
  • Add minced red onion and cook until soft, about 3 minutes.
  • Add garlic and red pepper flakes, cooking for 1 more minute.
  • Pour in chicken stock and bring to simmer. Stir in chopped parsley.
  • Place seasoned chicken skin-side up in skillet and spoon sauce over.
  • Bake in oven for 30-35 minutes until chicken is cooked through and lightly browned.
  • Let rest for 5 minutes after removing from oven.
  • Spoon sauce over chicken and serve.

Notes

Baste with sauce before serving. Goes great with mashed potatoes or rice to soak up the sauce. If using frozen chicken, thaw completely before cooking. For a quicker version, bake at 400°F for 1 hour 10 minutes.