Fresh parsley sprigs plucked from the garden, accompanied by the fresh pop of lemon, and the spicy aromatics of garlic is what keeps me craving this Instant Pot Light Country Lemon Chicken w/ Pasta Freezer Meal all year long.
I love sitting on my back porch and staring off into the country side as the winter sun descends into the hillside. There is a briskness that takes over as the farm house lights begin to twinkle and dance in the distance. That deep winter cold begins to sit in, but I am not weary, my friends. I smile big with anticipation, because I know…It is almost time for dinner and it will be just as easy, and freezy, as enjoying this winter evening has been.
Not only is this Instant Pot Light Country Lemon Chicken super simple to prep, cook, and serve. It is also a bright slice of summer during the coldest time of year.
I have included in this Instant Pot Light Country Lemon Chicken Freezer Meal recipe directions for Instant Pot AND Slow Cooker, because I know not everyone out there has an Instant Pot yet. This way you still can make this awesome delicious freezer meal!!
Instant Pot Light Country Lemon Chicken w/ Pasta Freezer Meal
Ingredients
- 2 lbs (1 kg) boneless skinless chicken breasts
- 1 cup (250 mL) chicken broth
- 1/4 cup (60 mL) fresh parsley, minced
- 2 tbsp (30 mL )olive oil
- 2 tbsp (30 mL )corn starch
- 1-1/2 tsp (7 mL) minced garlic (about 3 cloves)
- 1 lemon sliced thin
- Zest and juice of 2 lemons
For Serving and Garnish
- 8 oz (250 g) egg noodles (optional)
- fresh chopped parsley optional
- additional lemon slices optional
- salt and pepper to taste
Instructions
- Slice chicken into 1-inch thick slices against the grain.
- In a medium bowl; whisk together broth, parsley, olive oil, corn starch, garlic, lemon juice and lemon zest.
MAKE IT NOW
- INSTANT POT: Place chicken and bowl contents into instant pot or pressure cooker. Stir gently until combined. Seal pressure cooker. Cook on manual (High) for 15 minutes. Let it naturally release, about 10 minutes. Serve chicken and sauce over pasta noodles topped with parsley. Salt and pepper to taste.
- SLOW COOKER: To make in slow cooker instead of instant pot cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Serve chicken and sauce over pasta noodles topped with parsley. Salt and pepper to taste.
MAKE IT A FREEZER MEAL
- Chicken and bowl contents into a labeled gallon size (4 L) freezer bag. Seal, removing as much air as possible, and freeze.
THAW AND COOK
- Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running under water until meal can be broken apart.
- INSTANT POT: Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) for 15 minutes. Let it naturally release, about 10 minutes.Serve chicken and sauce over pasta noodles topped with parsley. Salt and pepper to taste.
- SLOW COOKER: To make in slow cooker instead of instant pot cook on LOW for 5-6 hours or on High for 3-4 hours, until chicken is tender. Serve chicken and sauce over pasta noodles topped with parsley. Salt and pepper to taste.
Nutrition
More amazing Instant Pot freezer meal recipes are coming your way!! Stay tuned!
—> See MORE of my Freezer Meals recipes here.
P.S. I have tons of beginner information on getting started and even tips for advanced freezer meal cooking in my new cookbook called Seriously Good Freezer Meals. Please head on over and pre-order yourself a copy! Inside there are menu plans and 150 of the BEST ever tasting freezer meals I’ve ever created. For reals.
Do you put the sliced lemon in the instant pot/crockpot the whole time while it is cooking? I did that and I, and my whole family- including one who will eat lemons like oranges – felt that it was too lemony. I’m just wondering if I did it wrong?
Yes the lemons go into the crockpot/instant pot. It is a very lemony recipe, so I’d suggest maybe next time only adding 1-2 slices of lemon in yours, that might cut down on that super lemon flavor.
I have the seriously good freezer meals cookbook and I love ❤️ almost all the recipes I have tried from that book. I am a hige fan! Unfortunately, I really didn’t like this at all. Maybe I used too mich lemon or grated too much lemon skin but it was too tart and didn’t have a nice flavour at all. The juices were also very runny. I made it edible by adding a couple of tablespoons of sugar, some butter and by thickening the sauce with more cornstarch. I won’t make this again.
Thanks for letting me know Janell, and sorry you didn’t like it. But so glad you like the recipes in my cookbook! YAY!
I made the instant pot version of this, I followed the measurements exactly except I added mushrooms. The mushrooms made it kind of watery but still really flavorful. I will save this recipe and try it again, I’m actually trying to resist going back for seconds right now!
This was really flavorful! Thank you. ♥️