For my birthday, we visited a locally owned place that is one of those places you visit only on fancy occasions without kids.  Mike ordered the most amazing chicken thighs. “CHICKEN THIGHS?!” I thought. He complains when I make them at home, so I was SHOCKED he ordered them for a special occasion dinner. He had taken the waitress up on her recommendation, and I’m so glad he did!

They were citrusy, but with spice from the jalapeños.  I’m sure their method was MUCH more complicated than mine, but I don’t have time for that! These turned out so delicious, tender, and flavorful.  They will be on the menu at home more often!

Enjoy!

Ingredients:

3 Sliced Jalapeños

1 Lemon (juiced)

5-6 Boneless Skinless Chicken Breasts

1 Tbsp Butter

4 Tbsp Avocado Oil

Instant Pot Directions:

1. In Instant Pot, add 2 Tbsp avocado oil, lemon juice, chicken thighs, and jalapeños.
2. Pressure cook on high for 10 mins.  Natural release for 5 mins, then quick release.
3. Drain sauce and set aside. Remove chicken and hold for browning.
4. Turn Instant Pot to Sauté, and add remaining avocado oil and butter.
5. Brown both sides of the chicken.
6. Add sauce back in.
7. Serve and enjoy!

Directions:

1. Preheat oven to 400*
2. In cast iron pan, add butter and avocado oil.
3. Sauté jalapeños remove and set aside.
4. Brown chicken thighs on both sides, remove, and set aside.
5. Add lemon juice and whisk any browned bits from bottom of pan.
6. Add chicken and jalapeños back into the pan.
7. Place pan in oven until chicken is cooked through to 165* internal temp.
8. Serve and Enjoy!