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.
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.