Baked Lemon Butter Chicken - Asili Glam

That first hiss from the cooker tells you something good is happening. You might be staring at your pressure cooker, waitin' for that valve hiss to start, and dang it you gotta feel like a chef already. The sealing ring's doing its work, holding all that steam in tight and building pressure so the food cooks way faster than usual.

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When you spot that steam shootin' out with a quick release, you realize this is dinner time moving real quick. It ain’t just fast though, the flavors get locked into the chicken thighs so good, it’s like all the spices and garlic got a chance to dive deep inside. You sense it already turning into something juicy and tender while you’re finishing up your prep.

Chicken thighs is the perfect cut for this kinda thing. The bones and fat keep everything juicy while the pressure cooker does its thing, which makes you glad you picked this recipe tonight. And when those chicken thighs come out? Oh y’all, the parmesan and garlic crust is just the cherry on top. Ready to get crackin’?

What Makes Pressure Cooking Win Every Round

• First off it saves you a ton of time on cooking, like way faster than stove or oven.
• The sealing ring traps moisture so your chicken stays tender and juicy.
• You can lock in deep flavors because the steam pushes them right into the meat.
• Less mess, since everything cooks all in one pot, no juggling dishes.
• You get a great crispy finish after browning or baking, combining both fast cooking and texture.

The Complete Shopping Rundown

Start with 4 bone in chicken thighs, trimmed so there ain’t any nasty bits left. Gotta get that mayo too for the creamy layer that sticks to the chicken nice and good. Grab about a half cup of shredded parmesan cheese, make sure it’s the kinda cheese that melts pretty well.

Next up, a teaspoon of garlic paste is gonna pump up all those garlicky vibes. Kosher salt and blackening seasoning, just a teaspoon of each, adds the right kick. Smoked paprika, same measure, rounds out the spices with a bit of warmth and color.

Don’t forget the baby dutch potatoes — half a pound, halved so they cook quick and soak up all the flavors under the chicken. To top it off, lemon zest and a tablespoon of fresh parsley will bring that fresh pop when it’s done.

How It All Comes Together Step by Step

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Step one, preheat your oven to 4006F. Though we7re talking pressure cooker mostly, the baking part needs the oven for that golden crust.

In a small bowl, you mix mayo, parmesan cheese and garlic paste. This combo is your sticky, yummy coat for the chicken.

Season the chicken thighs with kosher salt, blackening seasoning and smoked paprika. Rub it all in good, you wanna flavor packed skin.

Next, grab a baking dish and toss in those halved baby dutch potatoes. Don7t forget to season with a little salt and drizzle with olive oil so they roast right.

Lay the seasoned chicken thighs on top of the potatoes, like you7re setting the stage for a dinner masterpiece.

Spread that mayo-parmesan mixture over each chicken piece, covering all the skin so it bakes up crispy and cheesy.

Pop the whole dish in the oven and bake for about 30 minutes till chicken7s cooked through and that top7s golden. After baking, sprinkle lemon zest and parsley for fresh zest and green flash.

Quick Tricks That Save Your Time

• Mix mayo, parmesan, and garlic paste ahead and keep it covered in the fridge till you7re ready. Saves time when cooking.
• Use pre-cut baby potatoes or little ones from a bag to skip washing and chopping.
• After baking, use quick release on your pressure cooker if you7re multitasking in the kitchen. But if you got time, natural release keeps chicken moist.

The Flavor Experience Waiting for You

When you bite into this chicken, you sense that garlicky kick right away, undercut with the salty richness from parmesan. It7s like a warm hug for your taste buds.

The lemon zest brightens everything up, adding that fresh zing that cuts through the creamy mayo layer. It wakes up your palate, makes the meal feel kinda light and lively too.

Those baby dutch potatoes soak up the juices while they roast under the chicken. They soak in the smoky paprika and blackening seasoning, giving a perfect rounded side that pairs like a dream.

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Making It Last All Week Long

Leftovers? No worries, you spot some good stuff here. First, store that cooked chicken and potatoes in an airtight container in the fridge. It should stay tasty for a few days.

If you wanna freeze it, wrap portions tight with plastic wrap and foil to keep freezer burn away. When you thaw, do it overnight in the fridge for best results.

Reheat gently either in your oven or the microwave. Using the oven helps keep the crispy topping a bit more intact, just don7t overcook and dry it out.

The FAQ Section You Actually Need

• Can I make this recipe without an oven?
  You totally can but the crispy parmesan top might not get that golden look. Try broiling quickly after pressure cooking for best result.
• Is it safe to do a quick release with this chicken dish?
  Yep, quick release works if you7re short on time, just be careful with that hot steam blasting out the valve hiss.
• What if I only have frozen chicken thighs?
  No problem, just add few more minutes to cooking time and use natural release to make sure it7s cooked through safely.
• Can I substitute potatoes for other veggies?
  For sure, vegetables like carrots or brussels sprouts work great, just adjust cook times for how soft you want 'em.
• Why do I need the sealing ring?
  That sealing ring keeps pressure where it belongs so your cooker works properly. Double check it7s clean and in good shape before cooking.
• Can I prep this recipe ahead of time?
  Absolutely! You can season chicken and mix the mayo blend a day before, then just assemble the dish the day you cook.

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Lemon Garlic Parmesan Chicken Thighs Pressure Cooker Recipe

This savory lemon garlic parmesan chicken thigh recipe made in a pressure cooker brings rich flavor and juicy texture with minimal effort, thanks to quick cooking and a golden oven finish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Cuisine Mediterranean

Servings 2 servings

Calories 520 kcal

Equipment

• 1 Mixing bowl Small for mayo mixture
• 1 Baking dish To hold chicken and potatoes

Ingredients

  

Main ingredients

• 4 chicken thighs bone-in, trimmed
• ½ cup mayo
• ½ cup shredded parmesan cheese
• 1 teaspoon garlic paste
• 1 teaspoon kosher salt
• 1 teaspoon blackening seasoning
• 1 teaspoon smoked paprika
• ½ lb baby dutch potatoes halved
• 1 teaspoon lemon zest for garnish
• 1 tablespoon fresh parsley chopped, for garnish

Instructions

 

Instructions

• Preheat oven to 400°F.
• In a small bowl, mix together mayo, parmesan cheese, and garlic paste.
• Season chicken thighs with kosher salt, blackening seasoning, and smoked paprika. Rub in well.
• Add halved baby dutch potatoes to baking dish. Drizzle with olive oil and season with salt.
• Lay seasoned chicken thighs on top of the potatoes.
• Spread the mayo-parmesan mixture over each piece of chicken to coat the skin.
• Bake for 30 minutes or until chicken is cooked through and top is golden.
• Garnish with lemon zest and chopped fresh parsley before serving.

Notes

Leftovers can be stored in an airtight container for a few days, or frozen for longer storage. Reheat in oven or microwave.