A light and flavorful twist on a classic Italian-American favorite, this Chicken Francese features tender chicken cutlets lightly coated in almond flour, pan-seared to golden perfection, and simmered in a vibrant lemon-garlic white wine sauce. It’s an elegant yet simple dish perfect for busy weeknights or special dinners alike.
Why You’ll Love This Recipe
This recipe offers a wholesome and lighter take on traditional Chicken Francese. Using almond flour instead of all-purpose flour keeps it gluten-free and nutrient-rich. The lemon-butter sauce brings a bright, refreshing flavor that perfectly balances the richness of the chicken. With just a few simple ingredients and under 30 minutes of cooking time, this dish delivers restaurant-quality results right at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 thin boneless, skinless chicken cutlets (similar thickness and size)
2 large eggs
2 tablespoons grass-fed cream or organic coconut cream
Sea salt and freshly ground black pepper, to taste (about 1/4 teaspoon each, divided between dry and wet ingredients)
1 cup almond flour
1 tablespoon dried oregano
2 tablespoons olive oil or avocado oil
2 tablespoons clarified butter or ghee
4 fresh garlic cloves, pressed
1/4 cup dry white wine
1½ cups chicken stock or bone broth
Juice of 1 fresh lemon
Zest of 1 fresh lemon
10 sprigs of fresh thyme
1 lemon, thinly sliced
Directions
In a shallow bowl, whisk together the eggs, cream, sea salt, and pepper.
In a separate dish, mix almond flour, oregano, sea salt, and pepper.
Pat chicken cutlets dry with paper towels. Dip each cutlet into the egg mixture, then dredge lightly in the almond flour mixture.
Heat olive oil in a large skillet over medium-low heat. Add the chicken and cook until lightly golden on both sides, about 2–3 minutes total. Transfer to a plate (chicken will finish cooking later).
Wipe out the skillet and return it to medium heat. Add clarified butter and garlic, sautéing until fragrant, about 1–2 minutes.
Pour in white wine and simmer until reduced by half, around 2–3 minutes.
Add chicken stock, lemon juice, zest, and thyme. Stir and let simmer for 2 minutes.
Return chicken to the skillet, nestling into the sauce. Reduce heat to low and cook for 5 more minutes, until chicken is fully cooked and sauce thickens slightly.
Garnish with lemon slices and serve warm.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Dairy-Free: Use coconut cream and replace ghee with extra olive oil.
Spicy Kick: Add a pinch of crushed red pepper flakes to the sauce.
Herb Variation: Substitute thyme with fresh basil or parsley for a different aromatic note.
Vegetable Boost: Add sautéed spinach or roasted asparagus on the side for a nutritious meal.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken in a skillet with a splash of broth or water and warm over medium-low heat until heated through. Avoid microwaving for too long to prevent the chicken from drying out.
FAQs
1. Can I make Chicken Francese without wine?
Yes, simply replace the white wine with an equal amount of chicken broth or a splash of apple cider vinegar for acidity.
2. What type of chicken should I use?
Use boneless, skinless chicken breasts sliced thin or pre-cut chicken cutlets for even cooking.
3. Can I prepare this ahead of time?
You can dredge the chicken and prepare the sauce separately, then cook them together right before serving.
4. How do I know when the chicken is done?
The chicken is ready when it reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
5. Can I use regular flour instead of almond flour?
Yes, but almond flour adds a subtle nutty flavor and keeps it gluten-free.
6. What can I serve with Chicken Francese?
It pairs beautifully with brown rice, quinoa, mashed potatoes, or roasted vegetables.
7. How can I make the sauce thicker?
Simmer uncovered for a few extra minutes, or add a teaspoon of cornstarch mixed with water.
8. Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze cooked chicken (without lemon slices) for up to 2 months. Reheat gently with sauce.
9. Is Chicken Francese the same as Chicken Piccata?
They’re similar, but Chicken Francese is dipped in egg before cooking and has a creamier, more lemon-forward sauce.
10. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well—just adjust cooking time as they take a few minutes longer to cook through.
Conclusion
Quick & Easy Chicken Francese is a delightful dish that brings together light, fresh flavors with rich, comforting textures. With its zesty lemon sauce and golden, tender chicken, this recipe is perfect for a satisfying family meal or a special dinner at home. Once you try it, it’ll become a regular in your rotation for its simplicity and elegance.
Quick & Easy Chicken Francese is a light, lemony, and elegant Italian-American dish featuring almond flour–coated chicken cutlets pan-seared and simmered in a vibrant lemon-garlic white wine sauce. It’s gluten-free, flavorful, and perfect for a weeknight dinner or special occasion.
Ingredients
4 thin boneless, skinless chicken cutlets
2 large eggs
2 tablespoons grass-fed cream or organic coconut cream
Sea salt and freshly ground black pepper, to taste
1 cup almond flour
1 tablespoon dried oregano
2 tablespoons olive oil or avocado oil
2 tablespoons clarified butter or ghee
4 fresh garlic cloves, pressed
1/4 cup dry white wine
1½ cups chicken stock or bone broth
Juice of 1 fresh lemon
Zest of 1 fresh lemon
10 sprigs of fresh thyme
1 lemon, thinly sliced (for garnish)
Instructions
In a shallow bowl, whisk together the eggs, cream, sea salt, and pepper.
In another dish, combine almond flour, oregano, salt, and pepper.
Pat chicken dry. Dip each cutlet in the egg mixture, then dredge in almond flour mixture.
Heat olive oil in a large skillet over medium-low heat. Sear chicken on both sides until golden, about 2–3 minutes total. Remove and set aside.
Wipe out skillet and return to medium heat. Add clarified butter and garlic; sauté until fragrant, 1–2 minutes.
Add white wine and simmer until reduced by half, about 2–3 minutes.
Add chicken stock, lemon juice, lemon zest, and thyme. Simmer for 2 minutes.
Return chicken to the skillet, reduce heat to low, and cook for 5 minutes, until fully cooked and sauce thickens.
Garnish with lemon slices and serve warm.
Notes
Use thin chicken cutlets for quick, even cooking.
Almond flour keeps this recipe gluten-free and adds subtle nuttiness.
Use coconut cream and olive oil for a dairy-free version.
Deglaze the pan well with white wine for maximum flavor.
Add a cornstarch slurry if you prefer a thicker sauce.
