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Sauce spooned over chicken francaise served with lemon and fresh herbs

Creamy Chicken Francaise

Katerina | Diethood
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!
Servings : 4 serves
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins


  • 2 (8-ounces each) boneless, skinless chicken breasts, Cut in half, lengthwise, to make four 1-inch thick filets
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 2 eggs
  • ¼ cup grated Parmesan cheese
  • ¼ cup all-purpose 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 tablespoons 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.


  • To make this recipe Keto-Friendly, Low Carb, and Gluten Free, use an alternative flour. Coconut Flour works very well.


Calories: 618 kcal | Carbohydrates: 12 g | Protein: 33 g | Fat: 49 g | Saturated Fat: 22 g | Cholesterol: 256 mg | Sodium: 352 mg | Potassium: 611 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1509 IU | Vitamin C: 21 mg | Calcium: 143 mg | Iron: 2 mg | Net Carbs: 11 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American, Italian
Keyword: chicken breast dinner, chicken francaise, chicken francese, chicken skillet dinner recipe, low carb chicken dinner