This traditional Italian-American Creamy Chicken Francaise is kicked up a notch with a creamy, garlic sauce! A one-pan gourmet style meal made right at home in less than 30 minutes!
Course: Dinner
Cuisine: American, Italian
Servings: 4 serves
Calories: 618 kcal
Ingredients
- 2 (8-ounces each) large, boneless, skinless chicken breasts, cut in half, lengthwise, to make FOUR 1-inch thick filets
- 4 tbsp olive oil
- 2 tbsp butter
- 2 eggs
- ¼ cup grated Parmesan cheese
- ¼ cup all-purpose flour, (for low carb, keto, or gluten free, you can use alternative flours - in this recipe, I prefer coconut flour)
- salt and fresh ground pepper, to taste
- 4 cloves garlic, minced
- 1 cup low sodium chicken broth
- 1 cup heavy cream, you can also use half & half
- 3 tbsp fresh chopped parsley, divided
- 1 lemon, juiced
- Set a large skillet over medium-high heat and add in olive oil and butter.
- Add eggs and Parmesan cheese to a shallow bowl and beat/mix until well combined.
- Add flour, salt, and pepper in a separate shallow plate and stir to combine.
- Working with one chicken filet at a time, coat both sides of each chicken filet with flour; then dip in the egg mixture to coat on all sides. Allow excess egg mixture to drip off.
- Add filets to the heated oil and cook for about 4 to 5 minutes per side, or until cooked through and golden brown. If chicken is browning too quickly, but not cooking through on the inside, lower the heat.
- Remove chicken filets from skillet and transfer to a paper towel lined plate. Cover with a paper towel and set aside.
- Set skillet back over medium-high heat. Add garlic to skillet and cook for 15 seconds, or until fragrant. Stir so it doesn't burn.
- Slowly whisk in chicken broth, scraping up any browned bits from the bottom of the skillet.
- Continue to cook for 4 minutes, or until liquid is reduced.
- Lower heat to medium-low and whisk in heavy cream and 2 tablespoons parsley.
- Continue to cook for 2 minutes, or until thickened.
- Whisk in lemon juice; whisk until completely incorporated and continue to cook for 2 minutes. It's important to whisk continuously so the cream does not curdle when you add in the lemon juice.
- Remove from heat.
- Add chicken pieces back into the pan; spoon sauce over chicken, garnish with parsley, and serve.
Recipe Notes
WW FREESTYLE POINTS: 18
- Lower points down to 9 by using Fat Free Half & Half in place of Heavy Cream
To make this recipe Keto-Friendly, Low Carb, and Gluten Free, use an alternative flour. Coconut Flour works very well.
Nutrition Facts
Creamy Chicken Francaise
Amount Per Serving
Calories 618Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 22g110%
Cholesterol 256mg85%
Sodium 352mg15%
Potassium 611mg17%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 33g66%
Vitamin A 1509IU30%
Vitamin C 21mg25%
Calcium 143mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.