At the risk of sounding conceited, had I been served this Low Carb Creamy Garlic Chicken in a restaurant in Paris, I would not have complained. And of course, since it’s my recipe it’s stupid simple. French Garlic Chicken is an easy low carb chicken recipe that you can make made in the Instant Pot or Stovetop.
What Makes This Low Carb Chicken So Fantastic?
This is a great low carb chicken recipe that takes less than 30 minutes start to finish 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 Creamy Garlic Chicken?
This is actually one of my post popular recipes on the blog. You know what several people have said about this recipe?
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.
- Versatile. 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.
- Fast. Done in less than 30 minutes.
- Easy. A Pour and Cook Instant Pot recipe.
- Low Carb. Only 4 carbs per serving. Low Carb Chicken recipes are a great keto meal solution.
- Authentic. Tastes just like the food I've eaten in France.
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. So French Garlic Chicken is what this recipe became.
While different brands of this spice 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. It doubles as a delicious keto chicken marinade.
How To Make Instant Pot Creamy 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.
- 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.
- Sauté butter, garlic, and chicken. Then add marinade and water.
- Cook for 5 mins under high pressure.
- Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Slowly add in the cream, and allow the sauce to thicken on the Sauté setting.
7. Ladle the sauce over the chicken, garnish as desired, and serve up your delicious low carb chicken recipe--and transport yourself to Provence with the first bite.
Tips and Tricks For Making This Instant Pot Keto Chicken Recipe
- 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 use this keto chicken marinade 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 the recipe 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 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 Instant Pot 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. Here's what you should know:
- Prep. The most important part of cooking chicken in your Instant Pot is making sure you freeze your chicken in a single layer so your pressure cooker chicken cooks evenly.
- Time. The pot may take a little longer to come to pressure since the frozen chicken will keep the temperature inside the pot cooler longer.
- Recipe. The actual cooking time of the recipe will be the same as it states once the pot comes up to pressure.
How Long Does It Last?
The longer the chicken sits in the sauce, the more flavor it takes on, so leftovers are always gobbled up at our house. For food safety reasons, try to enjoy this Creamy Garlic Chicken within 3-4 days after preparing it. I promise you, this shouldn't be an issue.
Want More Instant Pot 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.
This Creamy Garlic Chicken recipe is so good you'll want to add it to your weekly dinner rotation. If you love it as much as I do, make sure you share it with your friends on Facebook and Pin it to make it again soon.
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) Kosher 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
Get support & connect with our community on Facebook!
Nutrition
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
KC
Giving it 4 stars because I didn’t follow the recipe exactly as written. Would be 5 if I followed exactly (excepting the salt as noted) But it turned out absolutely perfect! I used 2 chicken breasts (roughly 1 lb) and there was just enough sauce for both of them.
For the herbes, I swapped it out and used 1tsp chili powder & 1 tsp onion powder; also cut the salt down to 1/8tsp and it was more than enough.
Will definitely be making again with those same adjustments.
Marilyn Jacobs
I have made this numerous times and we love it. We have decided to double the marinade because it is just so good as the sauce. This time I turned out chicken breasts which was fine. They were the large kind so I cut them to about the size of chicken thighs and added 1 minute to cooking time because they were quite thick.