Light Chicken Francese Recipe

5 from 1 vote

Posted by Dan from Platter Talk

on Mar 02, 2018, Updated Apr 16, 2025

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This Light Chicken Francese Recipe is our latest attempt at creating some delicious meals that are easy to make and easy on both your palate and how you feel, not to mention light on your waistline and pocketbook.

Some of the best chicken recipes are also healthier, including this one. Featuring low sodium and low carbs, you can eat this nutritious family dinner and feel good about it too!

And, did I mention you can have this on the table in about 30 minutes?! Seriously, this is one chicken dinner you can’t miss.

Chicken breast atop shredded squash, asparagus on side with lemon on top

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Light Chicken Francese Recipe

If you’re a chicken dinner fan, you’ll love this easy French chicken recipe. It fits perfectly among our Crock Pot Honey Chicken Thighs, our Chicken Thighs and Whiskey, and one of my favorite chicken meals: Cornell Chicken.

Someone chopping parsley on cutting board nest to sliced lemons
Fresh parsley and lemon give this light chicken recipe a nice flavor boost.

In our version of chicken Francese, there isn’t a drop of butter.  We chose to use fresh ingredients like lemon and  Italian parsley.  By doing this, the vibrant tastes of these fresh ingredients pave the way for a delicious and lighter meal for your whole family to enjoy.

Brwoning chicken for healthy chicken francese
Deglazing the pan for making healthy chicken francese

Ingredients for this Healthier Chicken Francese

  • Lean chicken tenderloin
  • White wine
  • Fresh lemon
  • Low sodium chicken broth
Chicken in pan with sauce and cooked lemon slices

We put this light chicken Francese recipe together very quickly during the workweek. It is simple, fast, and very tasty, and it is a wonderful meal for just two or for when you have company over.

A bowl of spaghetti squash with serving spoon
Spaghetti squash is a delicious base for this tasty chicken recipe.

Traditionally, chicken Francese would be served with some sort of pasta.  However, in an attempt to watch what we eat and to make this lighter, we paired this with baked spaghetti squash.

Believe it or not, because the spaghetti squash has a somewhat sweet flavor from being baked, we did not have to add any additional fat like butter or oil, nor did we add any salt.  I can honestly say that we did not miss pasta at all with this chicken Francese recipe. Give it a try and let us know your thoughts! -Scott

Dinner plate chicken française atop spaghetti squash, asparagus to side
Francese-Style makes for one of the most flavorful light chicken recipes you can make.

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Chicken breast atop shredded squash, asparagus on side with lemon on top
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Light Chicken Francese Recipe

5 from 1 vote
This feel-good chicken dinner can be ready in under 30 minutes.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 3 People
By: Dan from Platter Talk

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Ingredients 

  • 6 chicken tenderloins
  • 1/2 cup flour, may substitute almond flour for a gluten free option
  • 1 pinch salt
  • 1/2 tsp ground pepper
  • 3/4 cup egg substitute
  • 1 egg
  • 2 tbsp olive oil, extra virgin
  • 1/2 lemon, with rind, sliced in thin rounds
  • 1/2 cup white wine, sweet
  • 1 cup low sodium chicken broth
  • 1/2 lemon, juiced
  • 1 tbsp flour
  • 1/4 cup parsley, flat leaf (Italian) variety, chopped

Instructions 

  • Place tenderloins between two layers of parchment paper and pound flat, using either the flat side of a meat mallet or a small cast iron skillet. Pound to a thickness of about 1/4 inch. In a medium size bowl, combine flour with salt and pepper. In a separate bowl combine egg substitute and egg. Mix well.
  • Place a large skillet over medium high heat and add the olive oil. Dredge both sides of each tenderloin first in the flour mixture and then in the egg bowl making sure to coat thoroughly. Once the oil is hot, place three of the tenderloin cutlets in the skillet and sauté  on each side until golden brown. (Coat the top of each piece with a bit of olive oil before turning). Remove chicken to warm platter and tent with foil to keep warm. Repeat the process with remaining chicken.
  • After all the chicken is sautéed and tented on a warm plate, place lemon slices into the same skillet and cook over medium high setting for 2 minutes. Add the broth, wine, and lemon juice and bring to a gentle boil to deglaze the pan. Reduce heat and cook until sauce is reduced. Sprinkle in flour and stir over heat, until slightly thickened.
  • Return the chicken to the skillet with the sauce and top each tenderloin with lemon slices and simmer for a couple of minutes. Garnish with chopped parsley and serve.

Notes

For a gluten-free version, use almond flour for this recipe

Nutrition

Calories: 390kcal, Carbohydrates: 25g, Protein: 33g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 118mg, Sodium: 304mg, Potassium: 719mg, Fiber: 1g, Sugar: 2g, Vitamin A: 670IU, Vitamin C: 27.2mg, Calcium: 79mg, Iron: 3.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

More of the Best Ways to Make Chicken

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Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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5 from 1 vote

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4 Comments

  1. 5 stars
    I would like myself a chicken broth with white wine, Italian parsley and lime, sounds yum! A perfect epitome for a spring coming, I must say. Amazing recipe, Thank you for sharing, all the love from Nepal xoxo

    Reply

    1. धन्यवाद and thank you, Ushmana. What an honor to receive your kind comments; thank you so much for the lovely feedback!

      Reply