Chicken Francese Recipe
This Chicken Francese is one of my favorite chicken breast recipes because it feels elegant and restaurant-worthy, yet is surprisingly simple to make at home. If you’re looking for one of the best chicken breast recipes to add to your rotation, this Chicken Francese is definitely worth trying.
If you’re looking for one of those chicken breast recipes that feels comforting, elegant, and surprisingly easy to make, this Chicken Francese is definitely one to try. Thin chicken cutlets are lightly coated in flour and egg, then pan-fried until golden with a delicate crispy crust that soaks up all the flavor from the buttery lemon and white wine sauce.
It’s similar to Chicken Piccata, but without the capers and with a softer, more balanced lemon flavor that doesn’t overpower the dish. The sauce is rich, silky, and perfect for spooning over juicy chicken breasts, mashed potatoes, pasta, or crusty bread.
What I love most about this recipe is how simple ingredients can turn into something that feels restaurant-worthy in under 30 minutes. It’s one of those easy healthy dinner recipes that’s perfect for weeknights, but still impressive enough to serve to guests. If you enjoy juicy chicken breast recipes with bright flavors and comforting sauces, this may easily become one of your new favorite chicken dinners.
What is Chicken Francese?
Chicken Francese is a classic Italian-American dish that consists of golden chicken cutlets coated lightly in flour and egg, pan-fried until crisp, then finished in a buttery lemon and white wine sauce. I love adding a few seared lemon slices on top because they bring extra flavor and make the whole dish feel even more fresh and vibrant.
Key Ingredients
This Chicken Francese comes together with a handful of simple ingredients that create a rich, comforting, and flavorful sauce. Here are the key ingredients that make this classic Italian-American chicken dish so special:
Chicken – Chicken Breast is the cut usually used for Chicken Francese. To create thinner pieces that cook faster, cut them in half horizontally. Pound to even thickness to get a flat surface on both sides, so they can cook evenly.
Eggs – Whisked Eggs make up the batter that coats the chicken before frying.
Flour – Is used to coat the chicken before dipping it in the eggs and to thicken the lemon butter sauce.
White Wine – Use a dry white wine like Chardonnay for this recipe. There is no need to use expensive wine, as it’s just for cooking and will evaporate. You can substitute wine with lemon juice if you want it alcohol free.
Chicken Stock – You can use store-bought or homemade stock.
Oil & Butter – Both are used to fry the chicken and form the sauce.
Lemon – Always use fresh lemons! Cut into slices and add to the sauce.
How to make Chicken Francese
Take a look at the step-by-step photos below for a visual guide to the process. You’ll find the complete written recipe along with helpful tips in the recipe card further down the page.
Prepare the Chicken – Place the chicken breasts between 2 sheets of parchment paper. Using a rolling pin, pound each cutlet to ¼-inch thickness. Season the chicken on both sides with salt and black pepper.
Coat the Chicken – Add the flour to a shallow bowl. In another bowl, whisk together the eggs until smooth. Coat each piece of chicken lightly in the flour, shaking off any excess, then dip it into the egg mixture until fully coated.
Cook the Chicken – Heat half of the butter and olive oil in a large skillet over medium-high heat. Once hot, add half of the chicken and cook for about 2–3 minutes per side, until golden brown and fully cooked through. Transfer the chicken to a serving platter. Carefully wipe out the skillet, then repeat the process with the remaining butter, olive oil, and chicken.
Make the Sauce – In the same skillet, melt the butter, then add the lemon slices and the garlic cloves. Cook for 1-2 minutes, then add the flour and stir until combined. Gradually add the stock, white wine, lemon juice, and salt. Simmer for 5 minutes on medium-low heat until the sauce thickens and is reduced by half.
Finish and Serve – Return the chicken to the skillet with the lemon butter sauce. Place the lemon slices and garlic on top of the chicken and simmer for 2 minutes until everything is well coated with the sauce. Transfer the chicken francese to a plate and coat with the lemon butter sauce. Garnish with fresh chopped parsley.
From my Kitchen (Chef’s Tips)
Avoid Overcrowding – Work in batches and try not to overcrowd the skillet; the chicken won’t cook properly, and the crust won’t be crispy.
Wipe the Skillet – In between batches, wipe out as many burned bits from the skillet as possible. I also highly recommend using a nonstick pan for the best results.
Work with care – Pound the chicken with care, don’t smash too hard. Pound them evenly thin, so they cook quickly and come out tender.
Thicken the sauce – The sauce should be reduced by half to get a creamy, silky sauce that coats the chicken properly.
How to Serve Chicken Francese
There are so many delicious ways to serve Chicken Francese, depending on what you’re in the mood for. I love it with my creamy mushroom pasta or lemon pasta because both soak up that buttery lemon sauce so well. It also pairs beautifully with my ginger rice for something a little lighter but still comforting.
If you want to keep things fresh and simple, a healthy spring salad or a classic Italian tomato salad is perfect on the side and balances the richness of the dish really nicely. And of course, a chilled glass of white wine makes it even better.
- Creamy Mushroom Pasta
- Lemon Pasta
- Healthy Spring Salad with Balsamic Vinaigrette
- Classic Italian Tomato Salad
Recipe FAQs
Yes, you can use chicken thighs for Chicken Francese. I recommend boneless, skinless thighs and lightly pounding them so they cook evenly. They’ll need a bit more time in the pan than chicken breast, but they stay extra juicy and flavorful. The sauce works exactly the same and turns out just as delicious.
Yes, you can easily make Chicken Francese alcohol-free. Instead of white wine, simply use chicken stock or a mix of chicken stock with a little extra lemon juice for brightness. You’ll still get a rich, flavorful sauce without the alcohol. The result is just as delicious and family-friendly.
Other Chicken Recipes To try
If you enjoyed this, there are a few other chicken recipes on the blog that I come back to regularly. My Air-Fryer Caprese Chicken is a lighter option with fresh, clean flavors, while the Teriyaki Chicken leans more into that sweet and savory balance.
And if you’re after something a bit richer, my Marry Me Chicken is a good one—creamy, comforting, and the kind of dish that works really well for a more relaxed dinner.
Chicken Francese Recipe
Ingredients
Equipment
Method
- Place the chicken breasts between 2 sheets of parchment paper. Using a rolling pin, pound each cutlet to ¼-inch thickness. Season the chicken on both sides with salt and black pepper.
- Add the flour to a shallow bowl. In another bowl, whisk together the eggs until smooth. Coat each piece of chicken lightly in the flour, shaking off any excess, then dip it into the egg mixture until fully coated.
- Heat half of the butter and olive oil in a large skillet over medium-high heat. Once hot, add half of the chicken and cook for about 2–3 minutes per side, until golden brown and fully cooked through. Transfer the chicken to a serving platter. Carefully wipe out the skillet, then repeat the process with the remaining butter, olive oil, and chicken.
- In the same skillet, melt the butter, then add the lemon slices and the garlic cloves. Cook for 1-2 minutes, then add the flour and stir until combined. Gradually add the stock, white wine, lemon juice, and salt. Simmer for 5 minutes on medium-low heat until the sauce thickens and is reduced by half.
- Return the chicken to the skillet with the lemon butter sauce. Place the lemon slices and garlic on top of the chicken and simmer for 2 minutes until everything is well coated with the sauce.
- Transfer the chicken francese to a plate and coat with the lemon butter sauce. Garnish with fresh chopped parsley.
Notes
- Chicken choice – Chicken breasts are classic, but chicken thighs also work well if you prefer extra juicy meat.
- Even cooking – Pound the chicken lightly so it cooks evenly and stays tender.
- Don’t overcrowd the pan – Cook in batches so the chicken gets a nice golden crust instead of steaming.
- Sauce balance – Adjust lemon to taste; keep it light for a more subtle flavor or add a little extra for brightness.
- Alcohol-free option – Swap white wine with chicken stock for a family-friendly version.
- Best served fresh – This dish is at its crispiest and most flavorful right after cooking.