Go Back
+ servings
Sauce spooned over chicken francaise served with lemon and fresh herbs

Creamy Chicken Francaise

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!

Blue: 22   Green: 22   Purple: 22   Freestyle: 18
Course Dinner
Cuisine Italian, American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 serves
Calories 618 kcal


  • 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


  1. Set a large skillet over medium-high heat and add in olive oil and butter.

  2. Add eggs and Parmesan cheese to a shallow bowl and beat/mix until well combined.

  3. Add flour, salt, and pepper in a separate shallow plate and stir to combine.

  4. 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.

  5. 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.

  6. Remove chicken filets from skillet and transfer to a paper towel lined plate. Cover with a paper towel and set aside.

  7. 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.

  8. Slowly whisk in chicken broth, scraping up any browned bits from the bottom of the skillet.

  9. Continue to cook for 4 minutes, or until liquid is reduced.

  10. Lower heat to medium-low and whisk in heavy cream and 2 tablespoons parsley.

  11. Continue to cook for 2 minutes, or until thickened.

  12. 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.

  13. Remove from heat.

  14. Add chicken pieces back into the pan; spoon sauce over chicken, garnish with parsley, and serve.

Recipe Notes

  • 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 618 Calories 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.