Hey y’all! If you’re craving something zesty, comforting, and downright irresistible, Chicken Francese is here to steal the show. This Italian-American classic features juicy chicken cutlets, lightly breaded and pan-fried, then bathed in a luscious lemon-butter sauce. It’s perfect for date night, a cozy family dinner, or even impressing guests at your next gathering. Let’s get cooking!
Why You’ll Love This Chicken Francese
- Quick and easy—on the table in under 30 minutes!
- The lemony sauce is bright, buttery, and addictively delicious.
- Uses simple, everyday ingredients you probably have on hand.
- Restaurant-quality results from the comfort of your own kitchen.
- Versatile enough for weeknights and special occasions alike.
Chicken Francese Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to 1/2-inch thick
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 large eggs
- 1/4 cup whole milk
- 1/4 cup grated Parmesan cheese
- 4 tablespoons unsalted butter, divided
- 3 tablespoons olive oil
- 1 cup dry white wine (such as Pinot Grigio)
- 2/3 cup low-sodium chicken broth
- Juice of 2 large lemons (about 1/3 cup)
- 1 lemon, sliced into thin rounds (for garnish, optional)
- 2 tablespoons chopped fresh parsley
How to Make Chicken Francese: Step-by-Step Directions
1. Prep the Chicken
Pat the chicken breasts dry with paper towels and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
2. Set Up the Dredging Stations
In a shallow dish, mix flour, salt, and pepper. In a separate bowl, whisk eggs, milk, and Parmesan until blended.
3. Dredge and Pan-Fry the Chicken
Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Dip each chicken breast into the flour, shaking off excess, then dip into egg mixture. Place immediately into the hot skillet.
Fry chicken for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Repeat with remaining chicken, adding more oil as needed.
4. Make the Lemon-Butter Sauce
Wipe excess oil from the skillet. Add white wine and simmer for 2 minutes, scraping up browned bits. Pour in chicken broth and lemon juice; simmer for another 2-3 minutes until slightly reduced. Stir in remaining 2 tablespoons butter until glossy.
5. Finish and Serve
Return chicken to the skillet, spooning sauce over the top. Cook for 1-2 minutes to reheat. Garnish with lemon slices and parsley. Serve immediately!
Chicken Francese Notes & Tips
- Pound chicken evenly for uniform cooking and extra tenderness.
- For a richer sauce, add a splash of heavy cream after simmering the broth.
- Use freshly squeezed lemon juice for the brightest flavor—learn more about juicing citrus like a pro.
Chicken Francese Variations
- Gluten-Free: Swap flour for a gluten-free all-purpose blend.
- Chicken Piccata Style: Add capers and a splash of brine to the sauce.
- Seafood Francese: Substitute thin fish fillets (like sole) for chicken.
Chicken Francese Required Equipment
- Large skillet or sauté pan
- Meat mallet or rolling pin for pounding
- Shallow bowls for dredging
- Tongs or spatula
- Measuring cups and spoons
Chicken Francese Storage Instructions
Store leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium-low heat with a splash of broth or water to keep it moist. Freezing is not recommended, as the egg coating can become soggy.
Serving Chicken Francese: Pairings & Recommendations
- Serve over angel hair pasta or creamy mashed potatoes to soak up the lemony sauce.
- Pair with a crisp green salad or roasted asparagus for a fresh contrast.
- Enjoy with a glass of chilled Pinot Grigio or Sauvignon Blanc.
Chicken Francese Pro Tips
- Let the pan get hot before adding chicken for maximum crispiness. Here’s a guide to proper sautéing techniques.
- Don’t overcrowd the pan—cook chicken in batches for even browning.
- For extra-tender chicken, marinate breasts in buttermilk for 30 minutes before dredging.
Chicken Francese FAQ
- Can I use chicken thighs instead of breasts?
- Yes! Boneless, skinless thighs work well—just pound them to an even thickness before cooking.
- What type of wine should I use for Chicken Francese?
- Choose a dry white wine like Pinot Grigio or Sauvignon Blanc for a balanced, flavorful sauce.
- Is Chicken Francese healthy?
- It’s a lighter option compared to many fried dishes, but you can read more about its nutrition profile here: Chicken Francese Nutrition Facts.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup whole milk
- 1/4 cup olive oil
- 3 tablespoons unsalted butter
- 1 cup chicken broth
- 1 large lemon (juiced and zested)
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
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1Pound the chicken breasts to an even thickness. Season both sides with salt and black pepper.
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2Place the flour in a shallow dish. In another dish, whisk together eggs, milk, and Parmesan cheese.
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3Dredge each chicken breast in flour, then dip into the egg mixture, coating well.
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4Heat olive oil in a large skillet over medium heat. Add chicken and cook for 3-4 minutes per side until golden and cooked through. Transfer to a plate.
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5In the same skillet, melt butter. Add chicken broth, lemon juice, and lemon zest. Simmer for 3-4 minutes, scraping up any browned bits.
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6Return chicken to the skillet and simmer in the sauce for 2-3 minutes. Garnish with chopped parsley and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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