Instant Pot Lemon Chicken Romano–seasoned and sauteed chicken tenders with Romano cheese and creamy lemon sauce.
Instant Pot Lemon Chicken Romano
This chicken and sauce are so good you’ll be slurping it off your plate! The lemon juice and zest give it bright flavor and the cheese and cream make it so satisfying. I loved how the chicken tenders were well seasoned and super tender.
Ingredients you’ll need
- Chicken tenderloins–or chicken breasts sliced into the size of tenders
- Kosher salt
- Black pepper
- Garlic powder
- Oregano
- Smoked paprika–I like to buy this in the bulk section at Winco
- Olive oil
- Onion–I used yellow onion
- Butter
- Fresh lemon juice–fresh is best but you can also use bottled
- Chicken broth–or water and Better than Bouillon chicken base
- Garlic–fresh of jarred
- Lemon zest–use a small grater/zester*
- Heavy cream–or evaporated milk or half and half
- Cornstarch–to thicken the sauce, if needed
- Pecorino Romano cheese–or shredded parmesan cheese
- Spinach–this is optional but I like the color it adds. Frozen or fresh both work.
Steps to make lemon Romano chicken
- Lightly brown the chicken tenders: season the chicken well and brown for a couple minutes on each side in oil on the sauté setting. Move chicken out of pot.
- Sauté onions: Add in the onions and sauté for 2-3 minutes.
- Deglaze the pot: Pour in the lemon juice and broth and scrape bottom of pot so that nothing is sticking. Add in the garlic, lemon zest and the chicken pieces.
- Pressure cook on low pressure: usually I use high pressure but the chicken is already partially cooked and it stays more tender on low pressure.
- Stir in the cream and Romano cheese and spinach, if using. If the sauce needs to be thickened make a cornstarch slurry and stir it in on the sauté setting.
- Serve and enjoy!
Notes/Tips
- If you don’t have the option of cooking on low pressure you can use a 1 minute pressure cook time on high pressure with a 10 minute natural pressure release.
- This chicken and sauce tastes really amazing over rice, quinoa, or with a side of pita bread. Serve it alongside a side of asparagus, green beans or salad.
- The sauce is really tasty. You may want to double the sauce ingredients!
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave or by using the pot-in-pot method.
- If you want to use chicken breasts instead of chicken tenderloins that is fine. Slice the chicken like the picture below…across the grain to keep it as tender as possible. I love my knives*!
More Chicken Instant Pot Recipes…
- Instant Pot Greek Chicken Potato Bowls
- Instant Pot Queso Rotel Chicken
- Instant Pot Southern Chicken Spaghetti
- Instant Pot Crack Chicken Pierogi Casserole
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
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Instant Pot Lemon Chicken Romano
- Prep Time: 25 minutes
- Cook Time: 2 minutes (plus 5 minute NPR)
- Total Time: 27 minutes
- Yield: 4 servings 1x
Description
Seasoned and sauteed chicken tenders with Romano cheese and creamy lemon sauce.
Ingredients
Scale
- 7 chicken tenders (about 1 pound 4 ounces)
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp smoked paprika
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 2 Tbsp butter
- 3 Tbsp fresh lemon juice
- 1/2 cup chicken broth
- 1 Tbsp minced garlic
- Lemon zest from one lemon
- 1/4 cup heavy cream
- 1 Tbsp cornstarch + 1 Tbsp water
- 1/2 cup shredded pecorino romano cheese
- 2 cups chopped spinach, optional
Instructions
- Turn Instant Pot to sauté setting.
- Season the chicken tenders on all sides with the salt, pepper, garlic powder, oregano and smoked paprika.
- When display on Instant Pot says HOT add in the olive oil. Add the chicken tenders in one layer. Let them brown for 2 minutes then turn over and brown for 2 minutes on the other side. Use tongs and place them on a plate.
- Add in the onions and sauté for 2-3 minutes.
- Pour in the lemon juice and broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the butter, garlic, lemon zest and the chicken pieces.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button 2 minutes on LOW pressure. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the cream and Romano cheese and spinach, if using. If the sauce needs to be thickened make a cornstarch slurry and stir it in on the sauté setting.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Karen, you helped me find a great use for a fridge full of lemons. I made a double recipe batch, and wish I’d tripled it 😀.
As ever, loved how adaptable your recipe was to what I had on hand. No tenders, but breasts cut down subbed nicely. Evaporated milk replaced heavy cream. The big chunk of grana padano cheese in my fridge served well in place of romano. I DID have fresh spinach, and was really happy with it in my meal 😁.
Thanks, Karen
You certainly made something good out of your lemons…even if it wasn’t lemonade! haha!
Sadly, since I’m presently out of chicken,.lemonade may be happening after all 😉. Or zesting, juicing and freezing 🍋 for future yummy recipes by you, Karen🤔
😉
How could I make this into a Chicken Piccata? I love capers and lemongrass! For the IP please:)
Family of 5 here. All of my kids LOVE this meal so I always double the recipe.
Thanks Jennifer for the 5 stars!
Being the wimp that I am I avoid onions. So using minced onions where would I add them?
I’d add them when you add in the broth. A tablespoon should do
Can you use frozen chicken tenders?
Yes you can. I’d increase cooking time by 1 minute.
If I’m doubling the sauce, do I double the broth and lemon too?
I would do that!
My family absolutely loved this recipe. I’m making it for a second time tonight! Thank you for sharing. It is going to be a staple for us!
I’m so glad to hear it! I loved this one too. The lemon flavor is soooo good!
This is one of our favorites now. I used half and half and it was still delicious ,,! Thanks. Tina
So glad to hear it! Thanks Tina!
Looks wonderful. I would appreciate doubling the recipe suggestions as when I cook like this it is for more than 4 lol.
Hi Mark! This post will help you: https://www.365daysofcrockpot.com/how-to-double-instant-pot-recipes/
This is an AMAZING dish. I made it for my family last night and it was an instant favorite. This will definitely be on my regular rotation.
So glad you gave it a shot. I really loved it too!
Karen you list butter in the ingredients but no mention of butter in the instructions to make this dish. How is the butter used?
Sorry about that! I just corrected it. You will add it in step 6.
Looks delicious but I don’t have an instant pot- can I use a slow cooker?
I think the stove would be a better option. I would use a pan with a lid. And instead of pressure cooking cover the pan and simmer on low for 10 minutes.
can i do this in the oven or stove top ??
Yes, the stovetop would be great. I would use a pan with a lid. And instead of pressure cooking cover the pan and simmer on low for 10 minutes.
This looks great…can I use chicken thighs instead?
Yes I would cut them into 4 pieces each.