Keto Chicken Francese

Indulge in the rich, zesty flavors of Keto Chicken Francese, a low-carb twist on the Italian-American classic. This irresistibly creamy dish features tender, golden-browned chicken cutlets coated with almond flour and Parmesan cheese, perfectly seared in butter and olive oil for a crispy, flavorful crust. A luscious sauce made with fresh lemon juice, chicken broth, and a touch of heavy cream ties everything together, creating a vibrant, tangy finish. Ready in just 40 minutes, this keto-friendly recipe is perfect for busy weeknights yet elegant enough for special occasions. Garnished with fresh parsley and lemon slices, it’s a carb-conscious comfort food that will leave everyone at the table asking for seconds.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 cup almond flour
• 0.25 cup grated Parmesan cheese
• 2 units large eggs
• 4 tablespoons unsalted butter
• 3 tablespoons olive oil
• 0.25 cup lemon juice
• 0.5 cup chicken broth
• 0.25 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 unit lemon

Directions

Step 1

Place the chicken breasts on a cutting board and slice each in half horizontally to create two thin cutlets. Season both sides with salt and pepper.

Step 2

In a shallow bowl, mix the almond flour and grated Parmesan cheese together.

Step 3

In another shallow bowl, beat the eggs.

Step 4

Heat 2 tablespoons of butter and 3 tablespoons of olive oil in a large skillet over medium-high heat.

Step 5

Dredge each chicken cutlet in the almond flour mixture, then dip in the beaten eggs, allowing any excess to drip off, before placing them in the hot skillet.

Step 6

Cook the chicken cutlets for about 3-4 minutes on each side until golden brown and cooked through. Transfer the cooked chicken to a plate and cover to keep warm.

Step 7

In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the lemon juice and chicken broth, scraping up any brown bits from the bottom of the pan.

Step 8

Bring the sauce to a simmer and cook for about 5 minutes until slightly reduced.

Step 9

Stir in the heavy cream and allow the sauce to heat through for 2 minutes.

Step 10

Return the chicken cutlets to the skillet, spooning the sauce over them. Let them heat through in the sauce for 2-3 minutes.

Step 11

Garnish with freshly chopped parsley and lemon slices before serving.

Nutrition Facts

Serving size	(974.8g)

Amount per serving	% Daily Value*
Calories	2373.1

Total Fat 187.0g	0%
Saturated Fat 60.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 871.8mg	0%
Sodium 3410.2mg	0%
Total Carbohydrate 33.8g	0%
Dietary Fiber 12.6g	0%
Total Sugars 6.7g
Protein 151.7g	0%

Vitamin D 83.5IU	0%
Calcium 576.4mg	0%
Iron 10.2mg	0%
Potassium 1362.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.4%

Protein: 25.0%

Carbs: 5.6%