Lemon Garlic Chicken with Mushrooms (AIP, Paleo, Gluten-Free)

This recipe is great when you have little time and want a great result for dinner.

We had this for dinner and I was so pleasantly surprised with the finished product.

The inspiration came from Predominantly Paleo, but I’ve modified it a lot to make it my own.

Lemon Garlic Chicken with Mushrooms

Course Meat/Poultry/Fish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


  • 1-2 lbs Chicken breasts or thighs
  • 1/2 tsp. Sea Salt
  • 1 medium Onion diced
  • 1 lb Sliced Mushrooms
  • 1 Tbsp Bacon grease or avocado oil, lard, or ghee
  • 5 Cloves garlic minced
  • 1 tsp. Dried Parsley
  • 1/2 Cup Chicken broth organic or homemade
  • 2 Tbsp Lemon Juice freshly squeezed
  • 1 Tbsp (or more) Arrowroot powder/flour


  1. Turn your Instant Pot on to the "Saute" feature and melt the bacon grease, or add your oil of choice, diced onion, garlic, and mushroom to the pot.
  2. Cook the vegetables for 5-10 minutes or until softened. You can also choose to cook until they start to brown.
  3. Add in the remaining ingredients, except for the arrowroot flour, and secure the lid on your Instant Pot.
  4. Select the "Poultry" setting and make sure your steam valve is closed.
  5. Allow cook time to complete, release steam valve to vent and then carefully remove lid.
  6. At this point you may thicken your sauce by making a slurry. To do this, remove about 1/4 cup of the sauce from the pot and place in a small bowl, add the arrowroot flour and mix well, and then reintroduce the slurry into the remaining liquid.
  7. Stir and serve right away.

Recipe Notes

This recipe can also be doubled for batch cooking meals ahead of time.


Fagor Multi-Cooker
Instant Pot IP-DUO60
Maxi-Matic EPC-808
Instant Pot IP-DUO60