Marinate the chicken:

  • 8 boneless skinless chicken thighs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 Tbsp Greek Seasoning
  • 3 cloves fresh garlic minced
  • salt and pepper to taste
  • 2 Tablespoons olive oil
  • Juice of 1 lemon
  • 2 Tbsp honey

On Cooking Day:

  • 3 Tablespoons butter
  • 1 small onion sliced
  • 1/2 cup Kalamata Olives pitted
  • zest of half a lemon optional
  • 1/2 cup chicken broth

For the Sauce:

  • 1 whole lemon juice only
  • 1/4 cup cream
  • 1 Tbsp cornstarch to make slurry
  • 1 Tbsp water to make slurry
  • Chopped fresh rosemary for garnish


  • Place chicken thighs in a large ziplock bag, add all seasonings, olive oil, lemon juice, honey. Seal bag and squish to ensure all the thighs are well coated.
  • In a separate small bag place sliced onions and kalamata olives.
  • On cooking day:  Set your instant pot to saute on low, add butter, sliced onions, and olives.  Cook 1-2 minutes until just beginning to soften.   Add chicken thighs in a single layer and sear on each side until browned, about 3-4 minutes.   Remove cooked chicken to a plate until all chicken is cooked. 
  • Once all chicken is seared, return to chicken and juices to the Instant Pot. Squeeze in lemon juice to de-glaze pan.  Pour in chicken broth, place on lid and close.  Make sure steaming valve is sealed and set to cook on HIGH pressure for 7 minutes.  Let chicken sit on no pressure release for 3 minutes, then carefully open the valve and quick release remaining pressure.
  • Remove chicken, onions and olives to a platter leaving juices in the Instant Pot.  Set to medium saute, add in cream.  Bring to a low boil, stir in cornstarch/water slurry.  Return chicken to the instant pot, let cook approx 3 minutes until sauce has reached desired consistency.