Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts (approximately 3–4 medium breasts)
- 1/4 cup all-purpose flour (or almond flour/gluten-free all-purpose blend for GF)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 teaspoon paprika (optional, for color and subtle flavor)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (can be divided, or use extra olive oil)
- 3–4 cloves garlic, minced (about 1 tablespoon)
- 1 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice (from 1–2 large lemons)
- 2–3 tablespoons capers, drained and rinsed
- For slurry (optional, for a thicker sauce):
- 1 tablespoon cornstarch (or 1.5 teaspoons arrowroot starch)
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped, for garnish
- Lemon slices, for garnish (optional)
Instructions
- Prepare the Chicken:
- If your chicken breasts are very thick (over 1 inch), you have two options:
- Pound them: Place chicken breasts between two pieces of plastic wrap or in a zip-top bag and gently pound them to about 1/2-inch thickness using a meat mallet or rolling pin. This ensures even cooking and tender results.
- Cut into cutlets: Alternatively, carefully slice thicker breasts horizontally into two thinner cutlets.
- Pat the chicken pieces thoroughly dry with paper towels. This is crucial for getting a nice sear.
- If your chicken breasts are very thick (over 1 inch), you have two options:
- Dredge the Chicken:
- In a shallow dish or plate, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, and optional paprika. Mix well.
- Lightly dredge each piece of chicken in the flour mixture, shaking off any excess. You want a thin, even coating.
- Sear the Chicken (Working in Batches):
- Set your Instant Pot to the “Sauté” mode on “More” or “High.”
- Once the display reads “Hot,” add the 1 tablespoon of olive oil (and 1/2 tablespoon of the butter, if using).
- Carefully place 2-3 pieces of chicken (depending on the size of your pot, don’t overcrowd) into the hot pot.
- Sear for 2-3 minutes per side, until lightly golden brown. The chicken will not be cooked through at this stage.
- Remove the seared chicken from the pot and set aside on a clean plate. Repeat with the remaining chicken, adding a little more oil if the pot becomes too dry.
- Build the Sauce Base:
- Once all chicken is seared and removed, if you used butter for searing and have browned bits, you can add the remaining 1/2 tablespoon of butter to the pot now (or a touch more olive oil if needed).
- Add the minced garlic to the pot and sauté for about 30-60 seconds, until fragrant. Be careful not to burn it.
- Pour in the chicken broth, scraping up any browned bits (fond) from the bottom of the pot with a wooden spoon or spatula. These bits are packed with flavor!
- Press “Cancel” to turn off the Sauté mode.
- Pressure Cook the Chicken:
- Stir the fresh lemon juice and drained capers into the broth in the pot.
- Arrange the seared chicken pieces back into the Instant Pot, trying to keep them in a relatively even layer. It’s okay if they overlap slightly. Pour any accumulated juices from the plate over the chicken.
- Secure the lid on the Instant Pot. Ensure the steam release valve is set to the “Sealing” position.
- Select “Pressure Cook” (or “Manual”) mode and set the timer for 5-7 minutes on High Pressure. The exact time will depend on the thickness of your chicken. For 1/2-inch thick cutlets, 5 minutes is usually sufficient. For slightly thicker pieces, aim for 6-7 minutes.
- Release Pressure & Finish:
- Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes (5-minute NPR). This helps keep the chicken tender.
- After 5 minutes of natural release, carefully perform a Quick Release to vent any remaining steam.
- Once the pin drops, open the lid. Carefully remove the cooked chicken from the pot and transfer it to a serving platter. Tent loosely with foil to keep warm.
- Thicken the Sauce (Optional) & Serve:
- Set the Instant Pot back to “Sauté” mode on “Normal” or “Low.” Bring the sauce to a gentle simmer.
- If using a slurry: In a small bowl, whisk together the cornstarch (or arrowroot) and cold water until smooth. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens slightly (usually 1-2 minutes).
- Taste the sauce and adjust seasoning if necessary (more salt, pepper, or a tiny squeeze more lemon juice if desired). If you want an extra touch of richness without a full slurry, you can whisk in a small knob (about 1 teaspoon) of cold butter now until it melts and emulsifies into the sauce.
- Pour the luscious lemon-caper sauce over the chicken on the platter.
- Garnish generously with fresh chopped parsley and optional lemon slices. Serve immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450