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This creamy chicken francaise is a comforting dish that feels fancy but comes together quickly on busy weeknights. Its rich sauce balances the brightness of lemon making it perfect for a cozy dinner that everyone will enjoy.
I first made this when I wanted a special meal without spending hours. It quickly became a staple because it impresses without fuss.
Ingredients
- Chicken breasts: split into thin filets for quick even cooking and tenderness
- Olive oil and butter: for a flavorful pan-frying base
- Eggs and Parmesan cheese: help create a light, crispy coating when combined with flour
- All-purpose flour: for coating the chicken to achieve a golden crust
- Fresh garlic: to add a subtle pungent aroma that enhances the sauce
- Low sodium chicken broth: forms the savory base of the sauce allowing control over saltiness
- Heavy cream or half and half: adds the luscious richness that balances the lemon
- Fresh parsley: for brightness and fresh herbal notes
- Fresh lemon juice: to bring acidity and brighten the creamy sauce without overpowering
Instructions
- Set Up The Pan:
- Place a large skillet over medium-high heat and add olive oil and butter until melted and sizzling. This combination adds both flavor and helps brown the chicken nicely.
- Prepare The Coatings:
- Beat the eggs and Parmesan cheese together in a shallow bowl until fully combined. In another shallow plate, stir the flour with salt and pepper for seasoning. These preparations are key to a flavorful crust.
- Coat The Chicken:
- Take one chicken filet at a time dip each side first in the flour then fully coat in the egg and cheese mixture letting the excess drip off. This double coating ensures a crispy yet tender crust.
- Cook The Chicken:
- Add the coated chicken pieces to the hot pan. Cook 4 to 5 minutes each side until golden and cooked through. Adjust the heat if the chicken browns too fast but the inside is still raw. Set the cooked chicken on a paper towel-lined plate and cover lightly to keep warm.
- Build The Sauce:
- Return the skillet to medium-high heat Add minced garlic cooking just until fragrant about 15 seconds to avoid bitterness. Pour in the chicken broth slowly whisking and scraping browned bits from the pan This creates depth. Let it reduce by about half over 4 minutes.
- Finish The Sauce:
- Turn heat to medium-low Whisk in heavy cream and 2 tablespoons of chopped parsley and cook gently until sauce thickens about 2 minutes Stir in fresh lemon juice whisking constantly to prevent curdling and cook 2 more minutes.
- Serve:
- Remove from heat Carefully nestle chicken back into the sauce Spoon extra sauce over top Garnish with remaining fresh parsley Serve immediately for best texture and flavor.
My favorite part of this dish is the lemon zing in the creamy sauce It instantly lifts the rich texture making every bite feel fresh. This recipe reminds me of cozy family dinners where everyone gathered round eager for seconds.
Storage Tips
Chicken francaise reheat beautifully Store leftovers in an airtight container in the fridge for up to three days Warm gently on the stove to maintain sauce texture Avoid microwave to keep the sauce silky
Ingredient Swaps
You can use half and half instead of heavy cream to lighten the sauce A good quality grated Parmesan is key to flavor so avoid pre-shredded for best results Use chicken tenders if short on time as they cook very quickly
Serving Ideas
This dish pairs wonderfully with buttery mashed potatoes or creamy polenta The sauce also works on angel hair pasta or alongside a crisp green salad with vinaigrette to balance the richness
This creamy chicken francaise is sure to become a weeknight favorite combining ease and elegance in every bite.
Frequently Asked Recipe Questions
- → What is the best way to prevent the sauce from curdling?
Whisk the lemon juice in slowly and continuously while the sauce remains on low heat. This gentle incorporation helps maintain a smooth, creamy texture.
- → How do you ensure the chicken stays tender and juicy?
Cut the chicken breasts into even filets and cook them on medium heat until golden brown but still moist inside, avoiding overcooking.
- → Can I substitute half & half for heavy cream in the sauce?
Yes, half & half can be used to lighten the sauce slightly while maintaining a creamy consistency.
- → Why do you coat the chicken with flour and Parmesan before cooking?
The flour creates a light crust that helps seal in moisture, while Parmesan adds subtle savory flavor and helps achieve a golden exterior.
- → What sides complement this creamy chicken dish well?
Steamed vegetables, roasted potatoes, or a simple green salad balance the richness of the sauce and complete the meal.