Chicken Francaise
I first made this recipe on a night when I wanted something a little nicer than my usual weeknight dinner, but didn’t want to spend an hour standing over the stove. Chicken Francaise always seemed like the kind of restaurant dish that takes a lot of effort. Every recipe I found seemed to involve flour, eggs, frying pans and a pile of dishes waiting in the sink afterwards.
I didn’t feel like any of that stuff. I just wanted to have dinner. So I looked for a shortcut. I had chicken breasts in the fridge, a can of cream of chicken soup in the pantry and a lemon sitting in a fruit bowl that had seen better days. Somehow those three ingredients became the beginning of this recipe.
I made the sauce, spooned it over the chicken, and slid it into the oven. That was all. About twenty minutes later, the kitchen began to smell incredible. The whole house smelled fresh and bright with lemon and the chicken was cooking slowly beneath the creamy sauce. Every time I went through the kitchen I found myself checking the oven, even though I knew it wasn’t ready yet.
When I finally took it out, the sauce was slightly thickened and the chicken appeared tender and juicy. I spooned some of the sauce over rice, and plated it without much ceremony.
The plates returned empty. No one asked how many ingredients I put in. No one cared that I skipped the traditional way. They just had dinner. And really, that’s why this recipe was in my collection.
Why You’ll Love this Recipe
- Just three ingredients needed.
- The oven does most of the work.
- The lemon gives it a fresh, bright flavor.
- The creamy sauce goes with just about anything.
- It feels special without any extra work.
Ingredients
- 4 skinless, boneless chicken breasts
- 1 (10.5-ounce) can cream of chicken soup
- ¼ cup freshly squeezed lemon juice
Directions
Step 1: Preparation of the Dish
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Place the chicken breasts in a single layer.
Step 2: Prepare the sauce
- In a bowl, combine the cream of chicken soup and lemon juice.
- Stir until blended.
- Evenly drizzle the mixture over the chicken.
Step 3: Cook in the oven
- Put the dish into the oven.
- Bake for 35-40 minutes.
- Check the chicken toward the end of cooking. The thickest part should be 165°F (74°C).
4. Serve
- Spoon lemon sauce over each serving of chicken.
- Serve hot with rice, pasta or vegetables.
Little Kitchen Notes
- Fresh lemon juice has the best flavor.
- Thin chicken breasts might cook a little faster.
- Rice is especially good as it catches all the sauce.
- Leftovers are great for a lunch the next day.
Closing thoughts
This recipe is proof that simple can be far from boring. A few ingredients, one baking dish, and a little time in the oven make a dinner that’s comforting, fresh, and satisfying. Some nights, that’s exactly what I want on the table.”
