Gluten Free Chicken Francese Recipe

Gluten Free Chicken Francese is so easy to cook at home. It will be on the table in 30 minutes.

Chicken Francese is an incredible, lemon flavored dish, which can be found at many restaurants. Francese means “in the French manner”.  

Now you can prepare it with gluten free ingredients at home with the same lemony sauce. It’s so simple, too!

In this foolproof recipe we swap in gluten-free flour, without sacrificing any of that golden-brown perfection. 

This lemony dish is similar to piccata recipes—like my Easy Gluten Free Chicken Piccata and Gluten Free 15 Minute Wild Cod Piccata—where you just dredge them in flour. But with Francese, you dredge it in both flour and egg for a heartier coating.

And if you’re ready for more gluten free goodness, there’s plenty to choose from in my collection of gluten-free dinner recipes. From hearty pastas to flavorful slow cooker recipes to delightful gluten free desserts, there’s something delicious for every mealtime.

Okay. Ready to make chicken francese? Let’s get cooking.

Ingredients

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• chicken scaloppine – Scaloppine is extremely thin. Once you add the batter, the pieces are thick enough. You can use thin-sliced chicken if you prefer.
• Bob’s Red Mill Gluten Free All Purpose Baking Flour for dredging

and for the batter:

• eggs
• grated parmesan cheese
• parsley, salt, and pepper

cook in:

• extra-virgin olive oil and butter – Butter contributes richness and flavor, while olive oil prevents it from burning at higher temperatures during sautéing. Feel free to use your preferred oil.

and for the delicious lemony sauce:

•   garlic
•   butter
•   water
•   Bob’s Red Mill Gluten Free All Purpose Baking Flour
•   juice of one large lemon
•   salt and pepper

Instructions

*Free printable recipe card is available at the end of the post.

To begin, whisk together a delightful mix of egg, grated parmesan cheese, freshly chopped parsley, and a pinch each of salt and pepper until it becomes frothy and luxuriously thick. Set this aside, and prepare a separate plate where you’ll spread out a generous coating of flour.

Next, heat up a splash of oil and a knob of butter in a sizable skillet over a medium-high flame until it’s just about shimmering, not quite smoking yet—that’s when you know it’s primed and ready.

Now comes the fun part: pat the chicken dry with a paper towel and coat each piece of chicken with that light layer of flour, shaking off any excess, before giving them a dip into that lush egg batter you whipped up earlier. Once coated, carefully place them into the hot skillet, making sure not to crowd the pan—this helps achieve that perfect golden-brown crust we’re after.

Cook the chicken in batches until they’re beautifully browned on both sides, adding more oil and butter as needed to keep things sizzling. Once each batch is done, transfer them to a waiting platter to keep warm.

Make your sauce

With the chicken resting, it’s time to elevate your dish even further. Add a touch more butter into the same skillet—it’s already infused with all those delicious flavors—to sauté a handful of minced garlic until it’s aromatic and golden.

Now, here’s where the magic happens: stir in a mixture of flour blended with cold water, adding a splash of fresh lemon juice for that zesty kick. Keep stirring over medium-high heat until the sauce thickens to a luscious gravy-like consistency that coats the back of your spoon.

Finally, gently return the golden chicken cutlets back into the pan, letting them cozy up to that irresistible sauce for just a minute to meld all those flavors together. Season to taste with a final sprinkle of salt and pepper, then garnish with a flourish of chopped parsley and a few bright lemon wedges for a burst of fresh citrus tang.

Your beautiful Chicken Francese is now ready. Enjoy every savory bite! 

Serving suggestions

Pair your Chicken Francese with your choice of mashed potatoes, pasta, or rice.

Complement it with a selection (or two!) from my array of appetizers and sides, such as a fresh Caprese salad: A Classic Italian Appetizer and from my vegetables and salads for example: Sautéed Broccoli With Garlic.

For an added treat, a slice of Crusty Gluten-Free Quick Garlic Bread is perfect for soaking up any remaining sauce on the plate.

Pro tips and recipe notes

• Dissolve the flour in water before adding it to your skillet so that your sauce doesn’t get clumpy.
• Leftover Chicken Francese can typically be stored in an airtight container the fridge for up to 3-4 days.

With its golden-brown crust bathed in a tangy lemon sauce, this Chicken Francese is a winner for any occasion. Whether you’re hosting a family dinner or impressing guests, this dish delivers on both flavor and elegance.

I hope you enjoy your homemade chicken francese as much as we do. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

Love chicken? Try these recipes

Keto Chicken Piccata – This buttery and lemony keto chicken piccata is a super low-carb twist on an easy delicious family favorite.

One-Pan Chicken Alfredo – This is a perfect easy meal with creamy deliciousness in every forkful.

Grainless Crispy Chicken Nuggets – These are coated in a spicy batter before frying and go from stovetop to your table in 30 minutes flat.

One-Pan Roast Chicken And Potatoes – Tender marinated chicken thighs roasted in their own juices on a bed of vegetables, sausage, and potatoes is a delicious one-pan meal.

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5 from 3 votes

Gluten Free Chicken Francese Recipe

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Chicken Francese is an incredible, lemon flavored chicken dish that will be on the table in 30 minutes.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 389kcal

Author Barbara Bianchi

Ingredients

For Chicken

• 1 pound chicken scaloppine slices
• 1/2 cup Gluten Free All Purpose Baking Flour
• 3 large eggs
• 6 tablespoons grated parmesan cheese
• 1 teaspoon parsley
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons extra-virgin olive oil EVOO
• 1 1/2 tablespoons butter

For Sauce

• 2 cloves of garlic minced
• 1 tablespoon butter
• 2 cups water
• 1 tablespoon Gluten Free All Purpose Baking Flour
• Juice of 1 large lemon 1/4 cup
• Salt and pepper to taste

Instructions

Prepare chicken

• Rinse and pat dry chicken.
  1 pound chicken scaloppine slices
• Whisk together egg, parmesan cheese, parsley, salt, and pepper until frothy and thick.
  3 large eggs, 6 tablespoons grated parmesan cheese, 1 teaspoon parsley, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper
• Spread flour on a plate. Pat the chicken dry with a paper towel and coat the chicken with the flour and shake off the excess.
  1/2 cup Gluten Free All Purpose Baking Flour
• Heat oil and butter in a large skillet over medium-high heat.
  1 1/2 tablespoons extra-virgin olive oil, 1 1/2 tablespoons butter
• Dip the floured chicken into the egg batter and place in the hot pan. Cook in batches, being careful not to crowd the pan.
• Cook until nicely browned about 2 minutes on each side. Repeat, adding more oil and butter as needed, until all the chicken slices are cooked. Remove to a platter and keep warm.

Prepare sauce

• Saute garlic in butter in the same large skillet.
  2 cloves of garlic, 1 tablespoon butter
• Stir flour in cold water; then add to skillet.
  2 cups water, 1 tablespoon Gluten Free All Purpose Baking Flour
• Add lemon juice, as well. Continuously stir over medium-high heat to thicken gravy about 2 minutes.
  Juice of 1 large lemon
• Return chicken to the pan and cook for 1 minute to blend. Season with salt and pepper to taste. Garnish with parsley and lemon wedges. Serve with your favorite gluten free pasta.
  Salt and pepper to taste

Notes

• Scaloppine chicken is extremely thin. Once you add the batter, the pieces are thick enough. You can use thin-sliced chicken if you prefer.
• Dissolve the flour in water before adding it to your skillet so that your sauce doesn't get clumpy.
• Leftover Chicken Francese can typically be stored in an airtight container the fridge for up to 3-4 days.

Nutrition

Calories: 389kcal

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