Tired of dry, bland chicken? Say hello to your new weeknight hero! This Herb Marinated Chicken Fillet recipe uses the magic of the Instant Pot to lock in moisture and infuse every bite with a vibrant blend of fresh herbs, zesty lemon, and savory garlic. It’s a ridiculously easy way to get tender, juicy, and flavorful chicken on the table in no time. Get ready to impress everyone, including yourself!
Ingredients
• (Total Time: 80 MIN | Serves: 4)
• For the Chicken
• 10 oz / 280g chicken fillets, sliced into half-inch thick pieces
• For the Herb Marinade
• 1 cup / 240ml olive oil
• 2 garlic cloves, crushed
• 1 tbsp / 15ml Dijon mustard
• 3 tbsp / 45ml apple cider vinegar
• 1 lemon, sliced
• 1 tsp / 5g sea salt
• 1 tbsp / 15ml fresh oregano leaves
• ½ tsp / 2.5ml dried rosemary
• 1 fresh rosemary sprig
• 1 tsp / 5ml dried thyme
• 1 tsp / 5ml dried marjoram
Instructions
1. Directions
2. Prepare the Marinade: In a small bowl, whisk together the olive oil, crushed garlic, Dijon mustard, apple cider vinegar, salt, and all dried and fresh herbs. Add the lemon slices and stir to combine.
3. Marinate the Chicken: Rinse the chicken fillets and pat them completely dry with a paper towel. Place the chicken in a large Ziploc bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag and refrigerate for at least one hour.
4. Rest the Meat: Remove the chicken from the refrigerator and let it rest at room temperature for 10 minutes before cooking.
5. Prep the Instant Pot: Place the trivet inside the Instant Pot’s stainless steel insert. Pour in 1 cup of water and set a steam basket on top of the trivet.
6. Arrange and Cook: Place the marinated chicken fillets in the steam basket. Drizzle with about 3 tablespoons of the remaining marinade from the bag and arrange the lemon slices on top.
7. Pressure Cook: Secure the lid and set the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 13 minutes on high pressure.
8. Release and Serve: Once the timer finishes, perform a quick release by carefully moving the handle to the ‘Venting’ position. Once the pin drops, open the lid.
9. Optional Sear: For a beautiful golden-brown crust, heat a large non-stick pan over medium-high heat. Sear the cooked fillets for 1-2 minutes per side until browned. Serve immediately.
Nutritional Information
• Per Serving: Calories 574 | Total Fats: 55.8g | Net Carbs: 0.6g | Protein: 20.8g | Fiber: 0.2g
Pro Tips
• For a deeper flavor, marinate the chicken for at least 4 hours or even overnight. Don’t exceed 24 hours, as the vinegar can start to alter the meat’s texture.
• Don’t skip the optional browning step! Searing the chicken in a hot pan after pressure cooking creates a delicious crust and intensifies the overall flavor.
• This marinade works beautifully with other cuts like chicken thighs or drumsticks. Adjust the cooking time accordingly; bone-in cuts will require a few extra minutes under pressure.
• Reserve a few tablespoons of the marinade *before* adding the raw chicken. Use this reserved portion as a vibrant dressing for a side salad or to drizzle over the cooked chicken.
FAQ
Q: How long should I marinate the chicken for the best flavor
A: For a good flavor, marinate the chicken for at least one hour. For an even deeper, more intense flavor, you can refrigerate and marinate it for 4 to 24 hours. Avoid going beyond 24 hours, as the acidity can make the chicken’s texture mushy.
Q: Can I use different herbs in the marinade
A: Absolutely! This recipe is very versatile. Feel free to substitute with other fresh or dried herbs you enjoy, such as fresh parsley, basil, or tarragon. Using fresh herbs will always provide the most vibrant taste.
Q: Is searing the chicken after pressure cooking really necessary
A: While the chicken is fully cooked and delicious straight from the Instant Pot, the optional searing step is highly recommended. It creates a beautiful golden-brown crust and adds a richer, more complex flavor that takes the dish to the next level.
Q: Can I use chicken thighs instead of fillets
A: Yes, this marinade works beautifully with chicken thighs. Since thighs are often thicker and can be bone-in, you may need to adjust the pressure cooking time by adding a few extra minutes to ensure they are cooked through.
