Sheet Pan Lemon Basil Chicken Pressure Cooker Recipe
A vibrant and flavorful sheet pan dinner featuring juicy lemon basil chicken, roasted potatoes, and tender asparagus—in just 40 minutes total cook time using pressure cooking techniques.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1.5 lbs Chicken breast tenders or chicken breasts cut into strips
- ⅓ cup Avocado oil or olive oil
- 1 Lemon juiced
- 3 tablespoon Fresh basil chopped
- 1 Garlic clove large, minced
- ½ teaspoon Salt plus more to taste
- 2 Russet potatoes peeled and chopped into small pieces
- 12 Asparagus stalks
- 1 teaspoon Lemon pepper plus more to taste
Instructions
Instructions
- Preheat oven to 400°F and line your sheet pan with parchment or grease it lightly.
- Whisk avocado oil, lemon juice, basil, garlic, salt, and lemon pepper in a bowl to make marinade.
- Add chicken tenders to the marinade and coat well. Marinate 10–15 minutes while prepping veggies.
- Spread potatoes on sheet pan and drizzle a little marinade over them. Roast for 10 minutes.
- Remove pan, stir the potatoes, then add chicken and asparagus to the pan.
- Drizzle remaining marinade over everything. Return to oven.
- Bake for an additional 20 minutes or until chicken is cooked through and potatoes are tender.
- Remove and sprinkle extra salt and lemon pepper if desired. Serve warm.
Notes
The potatoes will be cooked in 25 minutes, but cut into small chunks for proper doneness. Use fresh basil for best flavor. For crispier potatoes, cook longer after removing chicken and asparagus.