Low carb meals aren’t always the first thing you think of when you are looking for a romantic dinner idea but this French chicken recipe might change your mind! The chicken breast is seared to a beautiful golden brown, placed on a layer of vegetables, then covered with a cognac sauce. Bake for just 20 minutes and it’s ready to go! You can make it ahead of time and then bake when you’re ready to make dinner or you can freeze it for later. Anyway you look at it this recipe is a keeper!
For this recipe you’ll need: boneless skinless chicken breast, carrots, onions, celery, herbes de Provence, oil, salt, pepper, cognac, chicken stock
Chicken is probably one of the most popular proteins on a low carb diet. I love chicken breast because creating a meal with it means that I don’t have to create a completely different recipe for the family — especially when it’s this good.
The great thing about French recipes, or French inspired recipes, is that the ingredients and techniques are usually simple but the results are often real show stoppers. In this case the chicken breast and vegetables are sauteed and then they finish cooking in a light sauce of chicken stock and cognac. The cognac adds a rich dried fruit flavor (depending on the cognac you use) similar to figs or raisins.
AND it does all of that for a piddly 4 net carbs.
French Chicken Recipe Tips and Variations
Chicken breast is so easy to work with and so versatile, too! Here are some tips and tricks to make the most of this recipe.
- In a rush? Don’t sear the chicken breast or vegetables – just skip that step and put everything in a casserole dish – cover it tightly with foil and bake at 400F.
- You can throw all of the ingredients into a slow cooker and cook on low for 6 to 8 hours. The chicken will probably fall apart but it will still be fantastic!
- Add whichever low carb vegetables that you like. Mushrooms, leeks, asparagus, baby spinach leaves – they’re all good in this recipe.
- Want to stay away from the alcohol? Just substitute diet cola or diet apple soda for the cognac (I know, it sounds weird but the flavor works).
- Be very careful adding cognac to the pan – it is extremely flammable. Remove the pan from the heat, turn the flame off, and then add the cognac carefully.
- Reduce the cognac and chicken stock until there’s only about 1/4 cup left in the pan before pouring it over the chicken.
- Pork is also really good in this recipe!
- Always use an insta-read thermometer to make sure the chicken is cooked to 165F. Take it out of the oven at 160F and let it sit on the counter for 5 minutes or so to reach 165F – it will continue to cook. DO NOT cook it to 170F as I have seen on some websites. It will be overcooked and dry.
Step by Step Images – How to Butterfly Chicken Breast & Chicken Recipe
Butterflying chicken breast is much easier than it sounds when you try to describe it with written words! You can open up the breast and use it large or open it up and cut it to create two thinner breasts – depending on what you’re making. Here we are creating 2 thinner breasts out of one thick one so that it cooks faster.
Step One: Place the chicken breast flat on a cutting surface. Use your hand, flat on the top, to steady it while you cut through the thickness horizontally.
Step Two: Slice through the chicken breast and separate it into two pieces if desired.
Now it is ready to continue with the recipe.
Step Three: Mix the herbes de Provence and kosher salt.
Step Four: Pat the herbes de Provence mixture on the chicken, covering all sides.
Step Five: Dice the carrots and celery and slice or dice the onions for mirepoix. Mirepoix is the French word for a mixture of vegetables used to flavor other foods while baking.
Now you’re ready to begin sauteeing.
You May Need…
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The herbes de Provence are a big part of the amazing flavor of this recipe! They’re great on chicken, vegetables… SO many things! Herbes de Provence mixtures vary from maker to maker – I like the versions with lavender in then the best.
French Chicken Recipe: Cognac Chicken Breasts
This is absolutely one of my favorite chicken recipes. It’s quick to make and, let’s be real, when you tell people you’re having chicken for dinner a French Chicken Recipe sounds SO much better than plain old everyday chicken. If you like this recipe please consider giving it 5 stars!
Chicken breasts are seasoned with herbes de Provence then seared until golden, baked with vegetables, and a cognac sauce. This dinner looks fancy but it's super easy to make and has just 4 net carbs per serving. An all purpose red blend wine or a Riesling are just right with this dish, in my opinion. Serve with a crispy salad and you're good to go!
- 1 pound chicken breast , boneless skinless - butterflied for quick cooking
- 1 tablespoon olive oil
- 1 1/2 teaspoons herbes de Provence
- 2 tablespoons oil
- 1/4 cup carrots , sliced
- 2 tablespoons onion , cut in rings or diced
- 1/3 cup celery , diced
- 1/2 cup chicken stock
- 1/4 cup cognac
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
Preheat the oven to 375F and spray a casserole dish with cooking spray.
Mix the salt, pepper, and herbes de Provence together.
Sprinkle the chicken breast with the olive oil and rub the herb mixture all over it.
Add the oil to a heavy frying pan (I use cast iron) and heat until it shimmers.
Add the vegetables and saute quickly, allowing them to caramelize and get some color but not allowing them to burn.
Remove the vegetables from the pan and place in the bottom of the prepared casserole.
Add a little more oil if needed and bring the pan back up to where the oil shimmmers.
Carefully lay the chicken breast in the hot pan.
Let it saute for about 2 minutes, or until it is golden brown then flip over and let the other side saute.
Add to the casserole dish and place in the oven.
Bake for 10 minutes.
Remove the pan from heat and away from flame. Add the cognac and use a spatula to loosen any bits of vegetable or chicken stuck to the bottom of the pan.
Add the chicken stock and return to the heat.
Bring to a boil, turn down the heat, and let the liquid simmer until reduced to about 1/4 a cup.
Remove casserole from oven, pour the reduced liquid over the chicken, and continue to bake for 10 minutes, or until a insta read thermometer registers 160F.
Remove from oven and let stand for 5 minutes before serving. During that time it will continue to cook to a safe 165F and be juicy and tender!
Dry the chicken breast with paper towel.
Lay it flat on a plastic cutting board.
Gently place your hand flat on top of the chicken breast to keep it in place. Using a very sharp knife cut the chicken in half horizontally through the thickness.
Separate into two pieces. Proceed with recipe.
Sometimes I like to add a tablespoon of butter to the cognac/stock mixture just before I pout it over the chicken. Yum!
If you liked this low carb chicken recipe you may also like…
Click on the image to see the recipe. From left to right (all low carb): Tuscan Garlic Chicken, Chicken Pot Pie, Chicken Alfredo
Still not what you’re looking for? Try one of these recipes from some of my favorite blogs!
Crockpot Asiago Ranch Chicken – Sugar Free Mom, a low carb chicken breast in a creamy, comforting sauce.