This dish delivers restaurant-quality flavor with minimal effort. The crispy chicken combined with a tangy, silky lemon sauce is irresistible. Chicken Francese is easy to prepare, requires simple ingredients, and pairs beautifully with pasta, rice, or vegetables. It’s a timeless favorite for good reason.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts
All-purpose flour
Eggs
Parmesan cheese (optional)
Salt and pepper
Olive oil or vegetable oil
Butter
Garlic (optional)
Dry white wine
Chicken broth
Fresh lemon juice
Fresh parsley (for garnish)
Lemon slices (for garnish)
Directions
Slice the chicken breasts in half horizontally to create thinner cutlets. Pound lightly if needed for even thickness.
Season the chicken with salt and pepper.
Dredge each piece in flour, shaking off excess.
In a shallow bowl, beat the eggs (add grated Parmesan for extra flavor, if using). Dip the floured chicken in the egg mixture.
Heat oil in a large skillet over medium heat. Cook the chicken until golden brown on both sides and cooked through, about 3–4 minutes per side. Transfer to a plate.
In the same skillet, melt butter. Add garlic (if using) and cook for 1 minute.
Pour in white wine and cook for 2–3 minutes, scraping up any browned bits.
Stir in chicken broth and lemon juice. Let simmer for a few minutes until slightly reduced.
Return the chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes to heat through.
Garnish with parsley and lemon slices before serving.
Servings and timing
This recipe serves approximately 4 people. Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Variations
Gluten-Free: Use gluten-free flour for dredging.
Low-Carb: Skip the flour and use almond flour or coconut flour as a substitute.
Extra Lemony: Add lemon zest to the sauce for a more intense citrus flavor.
Creamy Version: Stir in a splash of heavy cream at the end for a creamy lemon sauce.
Herb-Infused: Add fresh thyme or basil for an herbal twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat with a splash of broth or water to keep the chicken moist. Avoid microwaving, which can make the chicken rubbery. Freezing is not recommended, as the egg coating can become soggy when thawed.
FAQs
What is Chicken Francese?
Chicken Francese is a dish made with chicken cutlets dipped in flour and egg, then pan-fried and served in a lemon-wine sauce.
What’s the difference between Chicken Francese and Chicken Piccata?
Chicken Francese uses an egg wash before frying and typically has a smoother lemon-wine sauce. Chicken Piccata includes capers and skips the egg dip.
Can I use chicken thighs?
Yes, boneless, skinless chicken thighs can be used, though they may require slightly longer cooking time.
What kind of wine should I use?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well. Avoid sweet wines.
Can I make this without wine?
Yes, substitute extra chicken broth and a splash of white wine vinegar or lemon juice for a similar tangy flavor.
Why dip the chicken in egg after flour?
The egg helps form a light, golden crust that seals in moisture and gives Chicken Francese its signature texture.
How do I know when the chicken is done?
Chicken is fully cooked when the internal temperature reaches 165°F and the juices run clear.
Can I prepare this ahead of time?
You can prepare the chicken and sauce ahead of time, but for best texture, reheat gently in a skillet rather than microwaving.
What sides go well with Chicken Francese?
It pairs well with pasta, mashed potatoes, rice, or steamed vegetables like green beans or asparagus.
Can I make this dish dairy-free?
Yes, use oil instead of butter and skip the Parmesan in the egg wash.
Conclusion
Chicken Francese is a bright, flavorful dish that’s perfect for any occasion. Its crisp, tender chicken and zesty lemon-wine sauce come together beautifully for a comforting, satisfying meal. Whether you’re serving guests or enjoying a quiet dinner, this classic recipe is sure to impress.
Chicken Francese is a classic Italian-American dish made with tender chicken cutlets that are lightly breaded, pan-fried, and simmered in a bright lemon-wine butter sauce. It’s flavorful, elegant, and surprisingly easy to make.
Ingredients
2 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 large eggs
2 tbsp grated Parmesan cheese (optional)
Salt and pepper, to taste
2 tbsp olive oil or vegetable oil
2 tbsp butter
2 cloves garlic, minced (optional)
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup fresh lemon juice (about 1–2 lemons)
Fresh parsley, chopped (for garnish)
Lemon slices (for garnish)
Instructions
Slice chicken breasts in half horizontally to create cutlets and pound to even thickness if needed.
Season chicken with salt and pepper.
Dredge chicken in flour, shaking off the excess.
In a shallow bowl, beat eggs and stir in Parmesan cheese if using. Dip each floured chicken piece into the egg mixture.
Heat oil in a large skillet over medium heat. Cook chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
In the same skillet, melt butter. Add garlic (if using) and sauté for 1 minute.
Pour in white wine, scraping up browned bits. Cook for 2–3 minutes.
Add chicken broth and lemon juice. Simmer for 3–4 minutes to reduce slightly.
Return chicken to the skillet and spoon sauce over the top. Simmer for another 2–3 minutes.
Garnish with chopped parsley and lemon slices. Serve hot.
Notes
Use gluten-free flour for a gluten-free version.Substitute almond or coconut flour for a low-carb option.Add lemon zest to the sauce for extra citrus flavor.Stir in heavy cream at the end for a creamy twist.Add fresh herbs like thyme or basil for added aroma and flavor.
