This oven baked 3-ingredient chicken francaise is my low-fuss version of the lemony chicken I still think about when I need an easy dinner after a long workday. It’s the kind of recipe that feels right at home in a busy Midwest kitchen: simple, reliable, and somehow a little special even though it only takes a few ingredients.
It bakes up in one pan with crispy golden edges, a glossy lemon-butter style sauce on the bottom, and it looks way fancier than the effort it takes. It’s perfect for busy weeknights, casual cookouts, or when you want something nostalgic and comforting without a long ingredient list or standing over the stove.
Baked chicken francaise in a glass casserole dish
Serve this chicken hot right out of the baking dish, spooning plenty of the lemony pan sauce over the top. It’s great with buttered egg noodles, rice, or mashed potatoes to soak up the juices, plus a simple green salad or steamed green beans on the side.
If you’re feeding a crowd, add a loaf of crusty bread for dunking and a big bowl of fruit salad. Leftovers are delicious sliced over a bed of mixed greens with a little extra Italian dressing as a quick lunch the next day, which is exactly the sort of make-ahead win I appreciate during a packed week.
Oven Baked 3-Ingredient Chicken Francaise
Servings: 4
Ingredients
2 pounds boneless, skinless chicken breasts or thighs, trimmed and cut into large pieces
1 cup creamy Italian salad dressing (not vinaigrette style)
2 tablespoons lemon pepper seasoning
Three chicken francaise ingredients on a kitchen counter
Directions
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Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch glass or Pyrex baking dish, or coat it with a thin layer of the Italian dressing.
Pat the chicken pieces dry with paper towels. This helps them brown better and keeps the sauce from getting too watery.
Chicken pieces being dried with paper towels
In a large bowl, add the chicken and pour in the creamy Italian dressing. Sprinkle the lemon pepper seasoning
evenly over the top.
Toss everything together until every piece of chicken is well coated in the dressing and lemon pepper. The mixture should look thick and glossy.
