Chicken Francese is one of those dishes that promises big flavor but all too often delivers a soggy crust and a weak sauce—until now. In this recipe, we press nutty Parmesan and bright French parsley into the egg wash for an extra-crisp, herb-flecked coating, then sear each cutlet to a perfect golden brown. 

Best of all, you’ll have restaurant-style Chicken Francese on the table in under 30 minutes—ideal for busy weeknights or impressing guests without breaking a sweat. Stick around for two clever tricks that are easy to pull off but transform every bite into something irresistible.

Ingredients

For the Chicken

• 2 large chicken breasts (about 250 g/9 oz each), halved horizontally into 4 cutlets

• ¼ cup (35 g) all-purpose flour

• ¾ tsp fine sea salt, plus more for seasoning

• ½ tsp freshly ground black pepper

• ½ tsp garlic powder

• 2 large eggs

• ¼ cup (20 g) finely grated Parmesan

• 2 Tbsp finely chopped French (flat-leaf) parsley

• 1½ Tbsp olive oil

• 1 Tbsp unsalted butter

For the Garlic-Parsley Lemon-Butter Sauce

• 1 large lemon

  • 4 thin slices (for searing)

  • Juice of remaining halves (about 1 Tbsp)

• 2 garlic cloves, peeled and minced

• ¼ cup (60 ml) dry white wine (or extra stock + 1 tsp white wine vinegar)

• ¾ cup (180 ml) low-sodium chicken stock

• 4 Tbsp (60 g) cold unsalted butter, cubed

• 2 Tbsp finely chopped French parsley

Instructions

1. Prep your dredges.

   • In Bowl 1: whisk together flour, salt, pepper, and garlic powder.

   • In Bowl 2: beat the eggs, then stir in Parmesan and 2 Tbsp chopped parsley.

• Slice and Season

  • On a cutting board, slice each chicken breast into two thin cutlets.

  • Lightly season both sides with a pinch of salt and pepper.

• Coat and Sear

  • Warm 1 Tbsp butter and 1½ Tbsp olive oil in a large nonstick skillet over medium-high heat.

  • Working one cutlet at a time:

    1. Dust in the seasoned flour.

    2. Dip into the egg-Parmesan-parsley mixture, letting excess drip off.

    3. Sear 3 minutes per side, until golden.

  • Transfer cooked cutlets to a plate.

• Toast Lemon Slices

  • In the same pan, add the lemon slices and cook 20 seconds per side, until lightly caramelized.

  • Set aside on the plate with the chicken.

• Pan-Wipe Trick

  • After moving chicken and lemon to the plate, wipe the skillet with a paper towel to remove excess oil and burnt bits—leave behind just enough fond to flavor the sauce.

• Build the Sauce

  1. Add the minced garlic to the hot pan and sauté 30 seconds, until fragrant (don’t let it brown).

  2. Pour in the white wine and let it bubble down by half (about 2 minutes), scraping up any browned bits.

  3. Stir in the chicken stock and lemon juice, then bring to a gentle simmer.

• Finish with Butter & Parsley

  • Toss the cold butter cubes in any leftover flour (this helps thicken smoothly).

  • Add the butter to the pan and whisk briskly until the sauce is silky and slightly thickened.

  • Stir in 2 Tbsp chopped parsley, then taste and adjust seasoning.

• Marry Chicken and Sauce

  • Return the chicken cutlets and lemon slices to the skillet.

  • Spoon the sauce over each cutlet to reheat and glaze.

• Serve

  • Plate the cutlets, drizzle with extra sauce, and garnish with a final pinch of parsley.

  • Enjoy with crusty bread, rice, or a fresh green salad.

Love this Chicken Francese? Pin the image below to your Pinterest board — you’ll thank yourself next time dinner rolls around, and your foodie friends will too! 🙂

Chicken Francese Video Recipe

Tips & Tricks

• Room-temp cutlets: Let chicken sit at room temperature for 15 minutes before slicing—this helps it cook evenly and stay juicy.

• Pat it dry: Thoroughly blot each cutlet before dredging so the flour and egg mixture clings perfectly for a super-crisp crust.

• Cheese-herb egg bath: Stir freshly grated Parmesan and chopped French parsley into the eggs—this simple hack infuses every bite with extra flavor and color.

• Pan-wipe trick: After searing, use a paper towel to remove excess oil and burnt bits but leave the golden fond behind—that’s pure flavor for your sauce.

• Floured butter cubes: Toss cold butter pieces in a little flour before whisking them in; this keeps the sauce lump-free and luxuriously silky.

• Wine swap: Skip the wine? Stir in ½ cup extra stock with 1 tsp white wine vinegar for the same bright tang.

Pork tenderloin is one of those cuts that can go either way — juicy and full of flavor, or dry and forgettable. This recipe makes sure it lands firmly in the first category, every time. You get a beautiful golden crust from a quick pan sear, then it finishes in the oven with a creamy Dijon mustard sauce that’s got just the right balance of tangy, savory, and a touch of sweetness from the honey.

The best part? It all happens in one pan, and you don’t need to marinate or prep anything hours ahead. This is the kind of meal that feels a little elevated but doesn’t ask for much — perfect when you want something comforting that still impresses.

Ingredients

Spice Rub

• ½ tbsp garlic powder

• ½ tbsp onion powder

• ½ tbsp coarse sea salt

• ½ tbsp dried thyme

• ½ tbsp dried oregano

• 1 tsp freshly cracked black pepper

Pork & Sauce Ingredients

• 2.75 lbs pork tenderloin (usually two pieces)

• ½ cup Dijon mustard

• ¼ cup honey

• ½ tbsp Worcestershire sauce

• 1 tbsp soy sauce

• 3 tbsp extra virgin olive oil

• 1 shallot, finely diced

• ½ cup chicken broth

• ¼ cup heavy cream

• 1 tbsp fresh thyme (for garnish)

• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).

2. Make the spice rub: Combine garlic powder, onion powder, salt, thyme, oregano, and black pepper in a small bowl.

3. Prep the pork: Pat the tenderloins dry and trim off any excess fat. Rub the spice mixture evenly over all sides.

4. In a bowl, whisk together the Dijon mustard, honey, Worcestershire sauce, and soy sauce. Set aside.

5. Sear the pork: Heat olive oil in a large, oven-safe skillet over medium heat. Once hot, add the pork and sear about 3 minutes per wide side until nicely browned. Remove the pork and set aside.

6. Sauté the shallot: Lower the heat, toss in the diced shallot, and cook for 4 minutes, stirring often and scraping up any browned bits.

7. Deglaze the pan with chicken broth, scraping up everything stuck to the bottom. Let it simmer for about 3 minutes.

8. Add the cream and mustard mix: Pour in the cream and the mustard-honey mixture. Whisk until smooth, and simmer for 2 minutes.

9. Return the pork to the pan. Spoon some sauce over it, cover the pan, and transfer it to the oven. Bake for 25 minutes or until the internal temperature hits 145°F.

10. Rest and serve: Let the pork rest for 5–10 minutes before slicing. Spoon sauce over the top, sprinkle with fresh thyme and parsley, and serve with extra sauce on the side.

📌 Love this recipe?

If this creamy Dijon pork tenderloin is going on your dinner rotation, go ahead and save the image below to your Pinterest board — that way it’s easy to find next time you’re craving something really good with minimal effort.

Dijon Pork Tenderloin Video Recipe

Tips & Tricks

• Trim the silver skin: Don’t skip this step. That thin, shiny layer doesn’t break down during cooking and can make bites chewy. A small, sharp knife does the job easily.

• Pat the pork dry: This helps the spice rub stick and gives you a better sear. Moisture = steam, and steam means no crust.

• Don’t rush the sear: Give each side time to develop color. That browning adds depth to both the pork and the sauce.

• Use an oven-safe pan: Saves time and dishes — no need to transfer to a baking dish.

• Don’t overcook it: Pork tenderloin is perfect at 145°F. Use a meat thermometer if you have one, and let it rest before slicing so the juices don’t run out.

• Sauce too thick or thin? If it feels too thick before baking, add a splash of broth. If it’s too thin after resting, simmer it uncovered for a couple minutes to tighten it up.

There’s something about food on a stick that just makes dinner more fun. These grilled chicken kabobs are light, flavorful, and super easy to make ahead. The balsamic marinade adds the perfect tangy-sweet balance, and the colorful veggies bring freshness to every bite. Simple, summery, and satisfying.

Ingredients

• 6 tablespoons olive oil, divided

• ¼ cup balsamic vinegar

• 3 tablespoons fresh lemon juice

• 2 tablespoons Dijon mustard

• 2 tablespoons brown sugar

• 1 tablespoon Worcestershire sauce

• 3 garlic cloves, finely minced

• 2 teaspoons Italian seasoning

• Kosher salt and black pepper, to taste

• 2 pounds boneless, skinless chicken breasts (or chicken thighs), cut into 1-inch cubes

• 2 small zucchini, sliced into ½-inch rounds

• 1 red bell pepper, cut into large chunks

• 1 yellow bell pepper, cut into large chunks

• 1 red onion, cut into wedges

• 2 tablespoons chopped parsley (optional)

Instructions

1. Whisk the Marinade
   In a mixing bowl, stir together 4 tablespoons of olive oil, balsamic vinegar, lemon juice, Dijon mustard, brown sugar, Worcestershire, garlic, and Italian seasoning. Season with salt and pepper to taste. Set aside about ⅓ cup of the marinade to brush on later.

1. Marinate the Chicken
   Add the chicken breast pieces to a bowl or resealable bag. Pour in the remaining marinade and toss to coat well. Refrigerate for 1–4 hours to let the flavors soak in. Give it a stir halfway through if you can.

2. Assemble the Kabobs
   Thread the marinated chicken, zucchini, peppers, and onion onto skewers. Alternate for color and even cooking. Brush everything with the last 2 tablespoons of olive oil, then lightly season again with salt and pepper.

3. Grill ‘Em Up
   Heat your grill to medium. Place kabobs on the grates and cook for about 10–12 minutes, turning every few minutes. Brush with the reserved marinade during the last 2 minutes for extra flavor and gloss. Chicken is done when it reaches 165°F inside.
4. Serve & Enjoy
   Sprinkle with fresh parsley before serving, if you’d like. These kabobs go great with rice, couscous, or even just a slice of crusty bread on the side.

Loved this recipe? Save it for later by pinning the image below — and don’t forget to share it with someone who needs an easy dinner win!

Video Reicpe

Tips & Tricks

✔ Use chicken thighs if you prefer extra juicy kabobs.
Chicken breasts are lean and quick to cook, but if you want a little more richness and forgiveness on the grill, boneless thighs work beautifully with this marinade too.

✔ Don’t skip the marinade time.
Even just an hour in the fridge helps the flavors soak in and keeps the chicken from drying out. If you can swing 3–4 hours, even better.

✔ Cut everything to a similar size.
Try to keep your chicken and veggies roughly the same size so they cook evenly and nothing burns while waiting for the rest to catch up.

✔ Soak wooden skewers.
If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. It’ll keep them from turning into charcoal sticks.

✔ Save some marinade—but don’t reuse it.
Set aside a little marinade before adding the raw chicken so you can brush it on while grilling. Never reuse marinade that’s touched raw meat.

✔ Finish with something fresh.
A sprinkle of chopped parsley or a bit of grated Parmesan at the end adds color and that final touch of flavor that makes these kabobs feel finished and special.