Name: Chicken Francese
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: ½ cup all-purpose flour; 2 tsp salt; 2 tsp black pepper; ¼ cup lemon juice; ¼ cup grated Parmesan cheese; 4 large eggs, lightly beaten; 4 boneless, skinless chicken breasts (sliced in half horizontally to make 8 thin pieces); ¼ cup olive oil; 4 tbsp salted butter; 3 tbsp minced garlic; 2 tbsp salted butter; ½ lemon, thinly sliced; 2 cups chicken stock; 1½ cups heavy cream; ½ cup lemon juice; 1 tbsp lemon zest (about 2 lemons); ½ cup fresh parsley, chopped (for garnish); 4 large zucchinis or 8 mini zucchinis, rinsed with ends removed; 1 medium egg; 1 tbsp water; 1/3 cup breadcrumbs; 1/3 cup panko breadcrumbs; 2 tbsp Parmesan cheese; 2 tbsp seasoning (a mix of garlic powder, onion powder, paprika, salt, and pepper—about 1/8 tsp of each); Cooking spray or oil spray

Chicken Francese

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Author: EsmeSalon
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings depending on size 1x
Category: Dinner
Method: Easy
Cuisine: Italian

Description

Chicken Francese has been winning hearts for centuries. It started as an Italian dish, but once it made its way to America, it became a favorite for family dinners. People love its golden crust and tangy lemon butter sauce, it’s like sunshine on a plate! Pair it with air fryer zucchini chips for a crispy, healthier side that’s easy to make and packed with flavor. Not only is this meal delicious, but it’s also a fun way to cook something fancy without the fuss.

Ingredients

Units Scale

For the Chicken:

1/2 cup all-purpose flour
2 tsp salt
2 tsp black pepper
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
4 large eggs, lightly beaten
4 boneless, skinless chicken breasts (sliced in half horizontally to make 8 thin pieces)
1/4 cup olive oil
4 tbsp salted butter

For the Sauce:

3 tbsp minced garlic
2 tbsp salted butter
1/2 lemon, thinly sliced
2 cups chicken stock
1 1/2 cups heavy cream
1/2 cup lemon juice
1 tbsp lemon zest (about 2 lemons)
1/2 cup fresh parsley, chopped (for garnish)

For the Air Fryer Zucchini Chips

4 large zucchinis or 8 mini zucchinis, rinsed with ends removed
1 medium egg
1 tbsp water
1/3 cup breadcrumbs
1/3 cup panko breadcrumbs
2 tbsp Parmesan cheese
2 tbsp seasoning (a mix of garlic powder, onion powder, paprika, salt, and pepper—about 1/8 tsp of each)
Cooking spray or oil spray

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Instructions

For the Chicken:

In a shallow bowl, mix the flour, salt, and pepper.
In a second shallow bowl, whisk together the eggs, ¼ cup lemon juice, and Parmesan cheese.
Dip each piece of chicken in the flour mixture, then coat it in the egg mixture.
Heat the olive oil and butter in a large skillet over medium-high heat.
Cook the chicken for 3–4 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F).
Transfer the cooked chicken to an oven-safe dish and set aside.

For the Sauce:

In the same skillet, melt the butter and add the minced garlic and lemon slices.
Sauté for 3–4 minutes until the garlic is golden, and the lemon slices are lightly browned.
Stir in the chicken stock, ½ cup lemon juice, lemon zest, heavy cream, and 2 tablespoons of flour.
Mix well to avoid lumps.
Simmer over medium heat for about 15 minutes, or until the sauce thickens slightly.
Pour the sauce over the chicken in the oven-safe dish.
Bake at 350°F (180°C) for 10 minutes.
Sprinkle with fresh parsley, season with salt and pepper to taste, and enjoy!

For the Air Fryer Zucchini Chips

Rinse the zucchinis and pat them dry.
For large zucchinis, cut them in half lengthwise, then slice each half into quarters to create fry-sized pieces.
For mini zucchinis, simply cut them into quarter-inch slices.
In a shallow bowl, whisk together the egg and water until frothy.
In another shallow bowl, mix the breadcrumbs, Panko crumbs, Parmesan cheese, and seasonings.
Take a handful of zucchini slices and toss them in the egg mixture until fully coated.
Transfer the slices to the breadcrumb mixture, a few at a time, and coat them evenly.
Place the coated zucchini pieces onto the air fryer tray, leaving space between each one. Repeat until all the zucchini is coated.
Arrange the zucchini slices in the air fryer basket, making sure they aren’t overcrowded.
Lightly spray the tops with cooking oil.
Set the air fryer to 200°C (about 400°F) and cook for 7–10 minutes.