At the risk of sounding conceited, had I been served this Low Carb French Garlic Chicken in a restaurant in Paris, I would not have complained. And of course, since it’s my recipe it’s stupid simple. This is an easy low carb chicken recipe that you can make made in the Instant Pot Pressure Cooker, or Stovetop.
Low Carb French Garlic Chicken Recipe
This is a great low carb chicken recipe that takes minutes but is elegant enough to serve for company.
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.
It’s easy to see why this is one of my best Instant Pot recipes.
The only things you may have to buy to make this recipe, are an Instant Pot and Herbes De Provence. Everything else is probably already in your house.
Why Make French Garlic Chicken?
This is actually one of my post popular recipes on the blog. You know what several people have said about this recipe?
Omg, this sauce would make a BOOT taste good!
When was the last time you made a sauce like that?? How about tonight then? Even if you don’t have an old boot laying around? I promise Instant Pot chicken thighs or chicken breast will taste even better.
What makes this recipe good is that it’s very easy and super versatile. It’s as good for company as it is for a quick weeknight supper.
It can be made in an Instant Pot, in a multicooker with a sauté function, or in a heavy skillet such as a cast iron skillet.
Step by Step Process for Making Instant Pot French Garlic Chicken
You can make this dish either on the stovetop or in your Instant Pot.
If you make this dish stovetop, be sure to use a thick bottomed pan such as a cast iron saucepan.
- Mix together the oil, mustard, vinegar, salt, pepper, garlic, and Herbes de Provence.
2. Coat the chicken with the marinade. At this point, you can either cook in a few minutes, marinate in the refrigerator for up to 2-3 days, or freeze along with the marinade.
3. Sauté butter, garlic and chicken and then add marinade and water.
4. Cook for 5 mins under high pressure.
5. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
6. Slowly add in cream, and allow the sauce to thicken on the Sauté setting.
7. Lade the sauce over the chicken, garnish as desired, and serve up your delicious low carb chicken dish–and transport yourself to Provence with the first bite!
Tips and Tricks for Making French Garlic Chicken
- 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.
- Vegetarians should 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.
Can I Put Frozen Chicken In My Instant Pot?
Yes! That’s one of the best features the Instapot recipes offer. The ability to have dinner ready in no time, even if you forgot to pull the meat out of the freezer the night before.
I may suggest that when you freeze your chicken, you freeze it in a single layer so that it is cooked thoroughly all of the way through. One big chunk of pressure cooker chicken may be cooked only on the outside and still underdone in the middle.
The pot may take a little longer to come to pressure since the temperature of the meat is lower, but it will still cook at the same time as mentioned in the recipe once the pot comes to pressure.
Watch the Video
Why Do I Call This French Garlic Chicken?
As you guys know, I suck at naming dishes. But Herbes de Provence, mustard and cream sauce, are all typically used in French cuisine. I just happened to use all these things in this dish, and I will say it reminded me of some wonderful meals I’ve had in France.
While different recipes contain different herbs, most Herbes de Provence mixes have a combination of rosemary, thyme, oregano, fennel, and sometimes lavender. It’s an excellent way to get one bottle of a blend of different herbs rather than buying each individually
I often use Herbes de Provence to make a salad dressing with oil and balsamic vinegar.
Want More Instant Pot Chicken Recipes?
- Easy Chicken Tikka Masala– a restaurant favorite made at home.
- Chicken Vindaloo– adjust the heat to fit your taste buds.
- Chicken Enchilada Casserole– Mexican cuisine made easy.
- Pollo Con Salsa Rojo– a low carb recipe delight!
- Pakistani Karahi Chicken– A quick Keto Instant Pot meal.
- Fast and Easy Instant Pot Chicken – Your complete IP Chicken guide.
EQUIPMENT YOU MAY NEED TO MAKE THIS FRENCH GARLIC CHICKEN RECIPE:
- Instant Pot Mini or Instant Pot Ultra 6 quart,
- Measuring Cups
- My favorite Cutting Board
- Cast Iron Saucepan for stovetop cooking
★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate.
Ingredients
For the Marinade
- 2 teaspoons (2 teaspoons) Herbes de Provence
- 2 tablespoon (2 tablespoon) Olive oil
- 1 tablespoon (1 tablespoon) Dijon mustard
- 1 tablespoon (1 tablespoon) Apple Cider Vinegar
- 1/2 teaspoon (1 teaspoon) Salt
- 1 teaspoon (1 teaspoon) Ground Black Pepper
- 1 tablespoon (1 tablespoon) Minced Garlic
- 1 pound (453.59 g) Boneless Skinless Chicken Thighs, boneless skinless
For Cooking
- 2 tablespoons (2 tablespoons) Butter
- 8 cloves (8 cloves) chopped Garlic
- 1/4 cup (62.5 ml) Water
- 1/4 cup (59.5 ml) 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.
Watch The Video
- 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
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Nutrition
Other popular Chicken Recipes
- Instant Pot Butter chicken is a perfect Instant Pot keto chicken recipe
- If you’re looking for another great Instant Pot French recipe try this beef daube
Mix it up! Try my Keto Lasagna recipe that uses Italian sausage! It’s so good!
Mrs G.
Absolutely delicious!! I did add sliced mushrooms and served it with cauliflower rice.
Kristina
Made this last night in my instant pot and tripled the recipe to make over 6 pounds of chicken. I ended up adding xanthum gum to my sauce to get it to thicken. Rave reviews from everyone including my picky 13 year old.
URVASHI PITRE
Nice! Love when the kids like the food ❤️
Danielle
Love this recipe!! So delicious, I marinated it over night and it was so tender. Anyone out there add mushrooms to the dish? If so did you add it when you closed the lid to the instant pot? Also has anyone doubled the entire recipe?
URVASHI PITRE
Yes to both those. People routinely add mushrooms to this and many people double it. I’ve been told the sauce can get a little thin if they do that but you can always thicken it just a bit with additional cream
Sandy
I think i said how great this recipe is. I loved it and I couldn’t wait to have the leftovers the next night. I eat a lot of chicken so this has been my go to a lot cause it’s really delicious. I have shared this recipe with everyone I know, honestly.
Ginger M.
My family loves this recipe. I always double the recipe and I cook it on the stove top. Without fail, if there are leftovers, my husband takes them to work the following day. He NEVER takes leftovers to work, but with this dish he does every single time. Imagine my horror, when I first discovered that the man who never takes leftovers, had taken MY lunch to work. This recipe is a sure keeper and definitely work trying for those who haven’t already.
Katie C
This really was delicious! You’re right, by the way…I think that sauce would make an old boot taste great!
Stephen Fitch
Really great sauce. Made it per recipe would not change a thing.
Jessica
I just made this and it is delicious, but I had a problem with the garlic getting overcooked – it tasted a little harsh. By the time the chicken was done sautéing, the garlic was pretty dark. Did I miss something in the recipe?
Katie C
Jessica – I made this recipe a few nights ago. The one and only change I made was I sauteed the chicken first, then removed them, added a little more butter, and sauteed the garlic for just a short time before putting the chicken back, and adding the marinade. Worked out perfectly.
Irene
Once again, Urvashi delivers a glorious, yet easy-to-prepare feast. This is why I keep buying her cookbooks… I never would have believed that cooking could be 1) fun, 2) simple and 3) a source of pride & excitement!💖😋
Debby
It was delicious! I just made a double batch, and my husband and I loved it! I was a bit hesitant to use so much garlic, but it was very tastey. First recipe I have tried on your website and I look forward to trying more. Thank you for such a good recipe!