Lemon Paprika Chicken Thighs Pressure Cooker Recipe
Quick and flavorful lemon paprika marinated chicken thighs finished in the pressure cooker for tender, juicy results.
Equipment
- 1 Mixing bowl for marinade
- 1 Skillet ovenproof
Ingredients
Main ingredients
- 4-6 bone-in chicken thighs
- 6 tablespoons olive oil divided
- salt and fresh ground pepper to taste
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- zest of 1 lemon
- juice of 1 lemon
- 4 cloves garlic minced, divided
- 1 cup white wine use one you like
- 2 tablespoons fresh parsley chopped
Instructions
Instructions
- Pat chicken thighs dry and season with salt and pepper on both sides.
- Mix 3 tablespoons olive oil, paprika, thyme, lemon zest, half the garlic, and lemon juice in a bowl and rub over chicken. Let marinate at least 10 minutes.
- Heat remaining 3 tablespoons olive oil in an oven-safe skillet over medium-high.
- Sear chicken thighs skin-side down 4-5 minutes until golden. Flip and cook other side 2-3 minutes.
- Add remaining garlic and white wine to skillet. Stir and let wine begin to steam to deglaze.
- Place skillet in preheated 400°F (200°C) oven. Roast 20-25 minutes until chicken reaches 165°F (74°C).
- Remove chicken from oven and let rest 5 minutes.
- Sprinkle chopped parsley on top before serving.
Notes
Letting the chicken rest before serving helps lock in the juices. Use a meat thermometer to ensure the chicken reaches 165°F. Great served with mashed potatoes or rice.