I would not have complained if I had been served this garlic chicken recipe in a Parisian restaurant, at the risk of sounding arrogant.Naturally, because it is my recipe, it is extremely straightforward.This low-carb French Garlic Chicken recipe can be made in the Instant Pot or on the stovetop.
What exactly is so wonderful about this garlic chicken recipe?
This low-carb chicken dish comes together in less than 30 minutes and is elegant enough to serve to company.
A French-inspired dish that looks as good as it tastes, French Garlic Chicken is a very easy recipe that combines garlic, dijon mustard, and juicy chicken thighs.An Instant Pot and Herbes de Provence may be the only items required for this recipe.You probably already have everything else in your home.
PREP TIME : Ten minutes
Cook Time : 20 minutes
Total time : 30 MINUTES
Servings : 4
Calories : 429KCAL
Carbs : 4g
Protein : 19g
Fat : 37g
INGREDIENTS FOR THE garlic chicken recipe:
◼️ 2 teaspoons Herbes de Provence
◼️ 2 tablespoons Olive oil
◼️2 tablespoons Dijon mustard
◼️2 tablespoons Apple Cider Vinegar
◼️ 2 tablespoons Kosher Salt
◼️1 teaspoon Ground Black Pepper
◼️1 pound Boneless Skinless Chicken Thighs Boneless Skinless
FOR COOKING
◼️ 2 tablespoons Butter
◼️8 cloves Chopped Garlic
◼️1/4 cup Water
◼️1/4 cup Heavy Whipping Cream
INSTRUCTIONS for garlic chicken recipe
1. Mix all of the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
2. Add the chicken thighs and let them marinate for 30 minutes at room temperature.Put in the fridge if you need to marinate longer.
For Stove:
1.Heat a heavy-bottomed pan when you are ready to cook.Add the butter when it is hot and let it melt.
2. Sauté the chopped garlic for two to three minutes.
3. Include the chicken, leaving as much of the marinade as possible behind.The marinade should remain intact.
4. Within three to five minutes, brown the chicken thighs on one side lightly.
5. 1/4 cup water and the marinade are added.
6. Turn the thighs halfway through cooking while covering the pot and cooking for 10 minutes.
7. Use a meat thermometer to check that the meat is 165 degrees Fahrenheit inside.
8. Place the chicken on a plate before adding the 1/4 cup of cream to the pot and thoroughly mixing it in with the liquid.
9. Serve the chicken thighs with the sauce once it has thickened.
For the Instant Pot:
1.Turn the Instant Pot on Sauté when you are ready to cook and add the butter so that it can melt.
2. Sauté the chopped garlic for two to three minutes.
3. Include the chicken, leaving as much of the marinade as possible behind.The marinade should remain intact.
4. Within three to five minutes, brown the chicken thighs on one side lightly.
5. 1/4 cup water and the marinade are added.
6. Set the instant pot to cook at high pressure for five minutes after closing it.After letting go of all pressure naturally for ten minutes, it should be free.
7. Place the chicken on a plate before adding the 1/4 cup of cream to the pot and thoroughly mixing it in with the liquid.
8. Serve the chicken thighs with the sauce once it has thickened.
Prepare Ahead:
1.While marinating the chicken will make it more tender if you have time, it is not required.In the refrigerator, you can let the chicken marinate for as little as 30 minutes up to three days.
2. The chicken can be marinated and frozen together with the marinade and chicken.Simply brown the garlic in butter when you’re ready to cook, add the frozen chicken and marinade, and cook it in the Instant pot without having to sear the chicken.
Double up:
1. On the sauce ingredients, you can double up, and some of the extra sauce can be served over steamed asparagus or other vegetables.
2. You could make a more complete meat-and-vegetable dish in one sitting by adding a cup or so of mushrooms to this dish.
Adapt for various diets:
1.This Instant Pot chicken recipe is for keto, but that really has nothing to do with it.A delicious low-carb chicken recipe is what it is.
2. Use coconut oil or coconut milk for the butter and coconut milk or coconut cream for the cream if you are dairy-free or kosher.
3. Instead of chicken, substitute a hearty vegetable like butternut squash or turnips if you are a vegetarian.
4. If you are allergic to lavender, you can use a blend of dried thyme, oregano, rosemary, and marjoram instead of lavender in Herbes de Provence.
5. For a slightly different flavor, substitute Italian or Greek blend herbs in place of Herbes de Provence. Use less salt in this recipe.Based on reader feedback, I’ve reduced it to 1/2 teaspoon Low Carb French Garlic Chicken
I would not have complained if I had been served this Low Carb Creamy Garlic Chicken in a Parisian restaurant, at the risk of sounding arrogant. it is extremely straightforward.This low-carb French Garlic Chicken recipe is so Delecious And I hope you also like the Recipe.
Do Comments and Let me know if you like it 🥰🥰