This is a great low carb chicken recipe that takes less than 30 minutes start to finish but is elegant enough to serve.
It’s a very simple French Garlic Chicken recipe that combines juicy chicken thighs with dijon mustard, garlic, and a mixture of spices to make a French-inspired dish that is as delicious as it looks.
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
SERVINGS: 4
INGREDIENTS:
FOR THE MARINADE
2 teaspoons Herbes de Provence
2 tablespoon Olive oil
1 tablespoon Dijon mustard
1 tablespoon Apple Cider Vinegar
1/2 teaspoon Kosher Salt
1 teaspoon Ground Black Pepper
1 tablespoon Minced Garlic
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:
Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
FOR STOVETOP
When you are ready to cook, heat a heavy-bottomed pan. When it is hot, add the butter and allow it to melt.
Add chopped garlic and sauté for 2-3 minutes.
Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.
Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes.
Add the marinade and 1/4 cup water.
Cover the pot and allow it to cook for 10 minutes, turning the thighs halfway through.
Using a meat thermometer, ensure an internal temperature of 165f.
Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.
As soon as the sauce thickens, pour it onto the chicken thighs and serve.
FOR INSTANT POT
When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt.
Add chopped garlic and sauté for 2-3 minutes.
Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade.
Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes.
Add the marinade and 1/4 cup water.
Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot.
As soon as the sauce thickens, pour it onto the chicken thighs and serve.
Prep Ahead
If you have time to marinate the chicken, it will be that much more tender, but you don’t have to. You can let the chicken marinate for anything from 30 minutes to up to 3 days in the refrigerator.
You can marinate the chicken, and freeze the marinade and chicken together. That way, when you’re ready to cook, simply brown the garlic in butter, throw in the frozen chicken and marinade (skipping the step where you sear the chicken), and just cook it in the Instant pot.
Double Up
You can double up on the sauce ingredients, and save some of the extra sauce to serve over asparagus or other steamed vegetables.
You could add in a cup or so of mushrooms to this dish and have a more complete meat and vegetable dish in one go.
Adapt for different diets
This is a keto Instant Pot chicken recipe–but really that has nothing to do with anything. What it is, is a SUPER TASTY low carb chicken recipe.
If you are dairy-free or kosher, use coconut milk or coconut cream for the cream, and coconut or olive oil for the butter.
If you are vegetarian, use a hearty vegetable like butternut squash or even turnips instead of the chicken.
If you are allergic to Lavender, you can either find a lavender-free Herbes de Provence or use a mixture of dried thyme, oregano, rosemary, and marjoram.
If you don’t have Herbes de Provence, sub Italian blend herbs or even Greek blend herbs for a slightly different taste
Go easy on the salt in this recipe. I have reduced it to 1/2 teaspoon based on reader feedback
Nutritional Info:
Calories: 429kcal | Carbohydrates: 4g | Protein: 19g | Fat: 37g