Chicken cordon bleu Gluten-Free Chicken Francese Recipe

A skillet with creamy garlic chicken being stirred by a wooden spoon.

4.97 from 63 votes

Chicken cordon bleu Gluten-Free Chicken Francese Recipe

Healthy chicken francese is an easy homemade skillet dinner that’s easy enough for weeknights yet elegant enough for parties! Ready in just 30 minutes, enjoy juicy chicken breasts in creamy, tangy garlic sauce for a healthy and delicious dinner that feels extra special without the extra effort.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American, Italian

Keyword: healthy chicken francese

Servings:

Calories: 591kcal

Author: Jessica Haggard

Ingredients

2 large eggs
¼ cup Parmesan cheese finely grated
¼ cup coconut flour
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons butter divided
2 8-ounce chicken breast skinless, boneless
2 cloves garlic minced
1 cup chicken broth
1 cup heavy cream
2 tablespoons parsley chopped
1 medium lemon juiced

US Customary - Metric

Instructions

Whisk eggs in a bowl, then pour them into a shallow dish or plate.
Combine cheese, flour, salt, and pepper in a separate bowl, then transfer the dry mix to a second shallow dish or plate.
Heat 4 tablespoons of butter in a skillet over medium-high heat while cutting the chicken breasts into four even-sized pieces. Take one piece of chicken at a time and coat both sides in the dry flour cheese mixture. Then, dip both sides in the egg. Finally, place the chicken in the pan and repeat with the other three portions.
Cook chicken for 4 minutes per side until a golden brown crust forms and the meat cooks through.
Remove from heat and set aside on a paper towel-lined plate.
Reduce the heat to low. Add the remaining 2 tablespoons butter and sauté garlic for 30 seconds until fragrant.
Whisk in chicken broth and bring to a simmer. Add the cream and parsley; continue cooking for 2 minutes as the liquid reduces. Finally, add the lemon juice and whisk continuously to avoid curdling the cream.
Remove from heat. Return chicken to the pan and serve from the skillet with generous portions of sauce.

Notes

Stir capers or thin lemon slices into the sauce for a restaurant-style upgrade. For a heartier twist, add sautéed mushrooms or spinach to the pan after searing the chicken.
If your chicken breasts are uneven, lightly pound them to an even thickness before cutting. This ensures every piece cooks at the same rate and prevents overcooking the thinner ends.
After dipping in the egg wash, give each piece a second to drip. Too much egg will cause the coating to slide off during cooking instead of forming that signature golden crust.
Don’t crowd the pan: This traps steam, which prevents crisping.
If the sauce reduces too much, whisk in a splash of broth. This dish should have a bright, glossy, spoonable lemon sauce and not a gravy.

Serve: Enjoy it with cauliflower rice, cooked zoodles, roasted green beans or asparagus, or soup.

Store: Store leftovers in an airtight container, making sure the chicken is submerged in some of the lemon sauce to keep it moist. It will keep well in the refrigerator for 3 to 4 days. To freeze, store the cooked chicken and sauce separately. Cool completely, then store in airtight freezer containers or bags. They will keep for up to a month.

Nutrition

Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!