Chicken Dinner Instant Pot Weeknight Cooking What to Cook

My Famous Instant Pot French Garlic Chicken Is the Creamiest, Dreamiest Dinner

Welcome to Set It & Forget It, a new series about all the ways we rely on our slow cookers, Instant Pots, and ovens during the colder months. Whether it’s a long braise on the stove or a quick burst in the pressure cooker, one thing’s for sure: Comfort food means comfort cooking.

Hi, my name is Urvashi. You may know me as the Butter Chicken Lady (yep, that’s my recipe). The New York Times profiled me the other week. I’m a scientist, home cook, and cookbook author. I also write the blog Two Sleevers, which is where I like to share easy and delicious recipes from around the world with foodies who enjoy good food—but don’t always have the time to cook elaborate meals.

Like me. And my readers.

In fact, the members of my Facebook group have dubbed one of my sauces, from the Creamy French Garlic Chicken recipe, „a sauce that would make even a boot taste good.”

Although I would not recommend serving my chicken with a boot, I do have other suggestions for you to consider making this a sauce you’ll want to eat over everything.

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This recipe is second in popularity only to my butter chicken—and it’s about as easy. And as versatile, too. You can make this in your Instant Pot or in a frying pan. Choose your own adventure. It’s a very simple dinner 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.

(For all you mustard haters out there: No, it does not taste like you’re drinking mustard.)

If you MUST make this dish tonight—hey, no one’s stopping you—and you don’t have herbes de Provence, order them immediately online. Or in a pinch: You can also use a Greek seasoning mix or an Italian seasoning mix until the French stuff arrives in the mail.


For the marinade:

  • 2 teaspoons herbes de Provence
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon minced garlic
  • 1 pound boneless, skinless chicken thighs

For the cooking:

  • 2 tablespoons unsalted butter
  • 8 garlic cloves, chopped
  • 1/4 cup water
  • 1/4 cup heavy whipping cream


  1. Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
  2. Add chicken thighs and allow to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
  3. Turn your Instant Pot to Sauté and when it’s hot, add the butter and allow it to melt.
  4. Add chopped garlic and sauté for 2 to 3 minutes.
  5. Add in the chicken, leaving behind as much of the marinade as you can. (Do not discard the marinade!)
  6. Cook the chicken thighs so that they can lightly brown on one side, 3 to 5 minutes.
  7. Add the marinade and 1/4 cup water.
  8. 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.
  9. Remove the chicken to a plate and add 1/4 cup cream into the pot, mixing well with the remaining liquid.
  10. As soon as the sauce thickens, pour it onto the chicken thighs and serve.

Here’s the same recipe, but for the stovetop:

For step-by-step instructions with photos, visit Urvashi’s blog.

Are you a fan of this Internet-famous chicken, too? Let us know in the comments below.

Dr. Urvashi Pitre is the President of a global marketing consulting firm, and also the author of the best-selling Indian Instant Pot Cookbook, one of Amazon’s Best Books of 2017.

She combines her training as a scientist with her desire to make fast, healthy, authentic, global cuisine, and experiments extensively to create the most streamlined recipes that use fresh ingredients.




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