Step-by-Step Instructions
1. Prepare Your Station
Preheat your oven to 400°F (204°C). Lightly coat a 9×13-inch glass or ceramic baking dish with non-stick cooking spray.
2. Prep the Chicken
Place your chicken breasts between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, gently pound them until they are an even 1/2-inch thickness. This step is crucial because it ensures the chicken cooks at the exact same rate in the oven, preventing the edges from drying out. Season both sides generously with salt and black pepper.
3. Set Up the Standard Coating Station
Grab two shallow bowls or rimmed plates:
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Bowl 1: Add 1/2 cup of all-purpose flour.
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Bowl 2: Whisk together 2 large eggs with a tablespoon of water or milk until perfectly smooth.
4. Dredge and Dip
Working with one piece at a time, press the seasoned chicken breast into the flour, shaking off any excess. Immediately submerge it into the whisked egg, ensuring it is fully cloaked in the egg wash. Let any major drips fall away, then transfer the chicken directly into your prepared baking dish in a single layer.
5. Pour the Sauce and Bake
Melt 4 to 6 tablespoons of unsalted butter and whisk it together with the juice of one large lemon. Pour this rich, golden liquid evenly over the top of the chicken pieces. Tuck thin slices of a second lemon around and on top of the chicken breasts.
Bake uncovered for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the egg coating looks lightly set and golden around the edges.
6. Garnish and Serve
Remove the dish from the oven and let it rest for 5 minutes. Spoon the bright, bubbling lemon-butter pan sauce directly over the chicken right before serving. Garnish with a sprinkle of fresh chopped parsley for a beautiful pop of color.
Pro-Tips for the Ultimate Bake
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Go Fresh with the Citrus: Avoid bottled lemon juice at all costs! The authentic, vibrant pop of Chicken Francaise relies entirely on the natural acidity and oils found only in fresh lemons.
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Add a Quick Flavor Boost: If you want to expand slightly beyond the 3-ingredient core, whisk a splash of dry white wine or low-sodium chicken broth into the melted butter and lemon juice mixture before pouring it into the dish.
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The Perfect Pairing: Serve this dish over a bed of garlicky angel hair pasta, rice pilaf, or alongside roasted asparagus to soak up every last drop of the decadent lemon-butter pan sauce.
