Instant Pot or Stovetop French Garlic Chicken

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. Serves 4 Total Time: only 30 minutes in your Instant Pot!

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 Salt 
1 teaspoon Ground Black Pepper 
1 tablespoon Minced Garlic 
1 pound Boneless Skinless Chicken Thighs  

For Cooking:
2 tablespoons Butter 
8 cloves chopped Garlic 
1/4 cup water 
1/4 cup Heavy Whipping Cream 

Directions:

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. Yum Yum! 

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.