french garlic chicken
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4.77 from 237 votes

Low Carb French Garlic Chicken

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. An easy low carb recipe that can be made in the Instant Pot or stovetop. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Courses
Cuisine: French
Keyword: French garlic chicken, instant pot french recipe, instant pot keto chicken recipe
Servings: 4
Calories: 429kcal
Author: Urvashi Pitre

Equipment

Ingredients

For the Marinade

For Cooking

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.

Notes

  • 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

Nutrition

Calories: 429kcal | Carbohydrates: 4g | Protein: 19g | Fat: 37g | Saturated Fat: 13g