Recipe Background
Step right up, step right up, come and see the World's Easiest Chicken Thighs! Feast your eyes and your tastebuds on the incredible, succulent chicken flavor! Gaze upon the aromatic garlic-and-herb flavorings infused into the chicken itself and in each drop of the delectable pan sauce! Yes indeed, the World's Easiest Chicken Thighs are a one-of-a-kind dish to be sure! No tickets needed, only a hungry stomach for amazing flavors!
Step right up, step right up, come and see the World's Easiest Chicken Thighs! Feast your eyes and your tastebuds on the incredible, succulent chicken flavor! Gaze upon the aromatic garlic-and-herb flavorings infused into the chicken itself and in each drop of the delectable pan sauce! Yes indeed, the World's Easiest Chicken Thighs are a one-of-a-kind dish to be sure! No tickets needed, only a hungry stomach for amazing flavors!
Ingredients
- 2 1/2 pounds chicken thighs bone-in and skin-on
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon ground black pepper plus more to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1 1/2 tablespoons olive oil
- 3 cloves garlic peeled and smashed
- 3 lemon slices
- 1 cup chicken stock
- 2 tablespoons water
- 1 tablespoon cornstarch
- fresh herbs of your choice such as parsley, dill, or thyme, to taste, chopped, for serving
Directions
- Trim any excess skin that extends beyond the top of the chicken thighs.
- Combine the salt, the pepper, the paprika, and the Italian seasoning in a small bowl.
- Sprinkle the seasoning mixture over the chicken thighs on both sides.
- Set a pressure cooker to the "Sauté" setting and let it heat up until very hot.
- Add the olive oil to the pressure cooker and then 1/2 of the chicken thighs, skin-side down.
- Cook the chicken thighs until golden-brown, about 5-7 minutes.
- Transfer the thighs to a plate and repeat with the remaining chicken thighs.
- Switch the pressure cooker off and add the garlic, the lemon slices, and the chicken stock to it.
- Scrape up any browned bits at the bottom of the pot with a wooden spoon.
- Nestle all of the chicken thighs skin-side up into the pot.
- Cover, lock, and seal the pressure cooker and select the high pressure setting and cook until the chicken's internal temperature reaches 165 degrees F, setting the timer for 15 minutes.
- Once the cooking time is done, let the pressure release naturally for 20 minutes before (carefully) manually releasing any remaining pressure.
- Transfer the thighs to a plate and cover them with foil to keep warm.
- Discard the lemon slices and the garlic from the pot.
- Switch the pressure cooker to the "Sauté" setting.
- In a small bowl, whisk together the water and the cornstarch.
- Add the cornstarch mixture to the pot and cook, whisking occasionally, until the mixture comes to a boil.
- Let the cornstarch mixture simmer, whisking frequently, until thickened, about 1 minute.
- Taste the sauce for seasoning.
- Serve the chicken with the sauce and the fresh herbs.
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