Chicken Francese

Chicken Francese is a classic Italian-American dish featuring tender, pan-fried chicken cutlets in a bright and buttery lemon juice sauce. Lightly coated in flour and egg before being sautéed to golden perfection, this dish is both elegant and incredibly flavorful, making it perfect for a special dinner or a weeknight treat.

I first made Chicken Francese when I wanted something restaurant-worthy but simple to prepare. The combination of crispy chicken and the tangy, velvety sauce was absolutely irresistible. As soon as the lemony aroma filled the kitchen, I knew it was going to be a favorite!

What’s great about Chicken Francese is how easy it is to pair with sides like pasta, roasted veggies, or a simple salad. The balance of rich butter, fresh lemon, and chicken broth creates a sauce that’s light yet decadent. Whether you’re cooking for guests or just treating yourself, this dish always impresses!

Perfect for:

Family dinners
Elegant date nights
Holiday meals
Special occasions
Lemon and chicken lovers

Why You’ll Love This Recipe

Here are 10 reasons why this Chicken Francese will become your go-to dish:

Golden, Crispy Coating: Lightly battered chicken offers a delicate crunch.
Luscious Lemon Sauce: A bright and buttery sauce enhances every bite.
Restaurant-Quality Meal: This dish feels gourmet but is easy to make at home.
Quick and Easy: Ready in just 30 minutes for a stress-free meal.
Versatile Pairing: Goes well with pasta, rice, or roasted vegetables.
Classic Italian-American Flavor: A staple in many households and restaurants.
Crowd-Pleaser: Loved by both kids and adults alike.
Simple Ingredients: Made with pantry staples for convenience.
Perfect for Any Occasion: Great for casual meals or fancy dinner parties.
Customizable: Adjust the sauce’s richness and tanginess to your liking.

Preparation and Cooking Time

Total Time: 30 minutes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4 servings
Calories per serving: Approximately 450-500 calories
Key Nutrients: Protein: 38g, Carbs: 24g, Fat: 22g

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts
Salt and black pepper, to taste
½ cup all-purpose flour
2 large eggs
2 tablespoons milk
¼ cup grated Parmesan cheese
¼ cup olive oil

For the Lemon Butter Sauce:

3 tablespoons unsalted butter
½ cup chicken broth
¼ cup fresh lemon juice
1 tablespoon all-purpose flour (for thickening)
2 tablespoons fresh parsley, chopped
Lemon slices, for garnish

Ingredient Highlights

Fresh Lemon Juice: Provides the signature tangy flavor.
Parmesan Cheese: Adds a savory depth to the egg batter.
Chicken Broth: Forms a rich, flavorful base for the sauce.

Step-by-Step Instructions

Prepare the Chicken:

Flatten Chicken Breasts: Pound each chicken breast to about ½-inch thickness for even cooking.
Season: Sprinkle both sides of the chicken with salt and black pepper.
Dredge in Flour: Coat each chicken breast lightly with flour, shaking off excess.
Make Egg Mixture: In a bowl, whisk together eggs, milk, and Parmesan cheese.
Dip Chicken: Dip each floured chicken breast into the egg mixture, ensuring an even coating.

Cook the Chicken:

Heat Oil: In a large skillet over medium heat, heat the olive oil.
Pan-Fry Chicken: Cook each coated chicken breast for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and cover to keep warm.

Make the Lemon Butter Sauce:

Melt Butter: In the same skillet, melt butter over medium heat.
Deglaze Pan: Add chicken broth, scraping up any browned bits from the pan.
Thicken Sauce: Whisk in flour and let the sauce simmer for 2 minutes.
Add Lemon Juice: Stir in fresh lemon juice and simmer for another minute.

Combine and Serve:

Return Chicken to Pan: Place the cooked chicken back into the skillet, spooning sauce over the top.
Garnish: Sprinkle with fresh parsley and garnish with lemon slices.
Serve Immediately: Enjoy hot with your favorite sides.

How to Serve

Here are 10 serving suggestions for Chicken Francese:

With Pasta: Serve over linguine or spaghetti for a complete meal.
With Rice: Pair with a side of fluffy white rice to soak up the sauce.
With Mashed Potatoes: Creamy mashed potatoes complement the lemon butter sauce beautifully.
With Roasted Vegetables: Serve with asparagus, green beans, or zucchini for a fresh touch.
With a Side Salad: A simple arugula or Caesar salad balances the richness.
With Crusty Bread: Soak up the delicious sauce with a warm baguette.
With Parmesan Risotto: A creamy risotto enhances the dish’s elegance.
With Steamed Broccoli: A nutritious and light pairing option.
As a Sandwich: Serve on toasted ciabatta bread with extra sauce for a gourmet sandwich.
With Lemon Wedges: Serve with extra lemon slices for a stronger citrus kick.

Additional Tips

Thin and Even Chicken – Pound the chicken breasts to an even thickness for uniform cooking and tenderness.
Season Every Layer – Lightly season the chicken, flour, and egg mixture to build depth of flavor.
Use Fresh Lemon Juice – Freshly squeezed lemon juice enhances the brightness of the sauce compared to bottled juice.
Golden-Brown Perfection – Cook the chicken in a mix of butter and olive oil for the best color and crispness.
Strain the Sauce – For a silky-smooth texture, strain the sauce to remove any egg bits before serving.
Don’t Overcrowd the Pan – Cook the chicken in batches to ensure an even sear and prevent steaming.
Balance the Acidity – If the sauce is too tangy, a small pinch of sugar or extra butter can mellow the sharpness.
Rest Before Serving – Let the chicken rest briefly after cooking to retain its juiciness and allow the flavors to meld.
Garnish for Extra Freshness – A sprinkle of fresh parsley and a few lemon slices brighten the dish visually and flavor-wise.

Recipe Variations

Lemon Caper Chicken Francese – Add a handful of capers to the sauce for a briny, tangy twist.
Garlic Butter Chicken Francese – Sauté minced garlic in butter before adding the chicken broth and lemon juice for a richer, more aromatic flavor.
Spicy Chicken Francese – Stir in a pinch of red pepper flakes or a dash of hot sauce to give the dish a little heat.
Parmesan-Crusted Chicken Francese – Mix grated Parmesan cheese into the flour coating for a crispier, more flavorful crust.
Herb-Infused Chicken Francese – Add fresh thyme, basil, or parsley to the sauce for a fragrant, garden-fresh touch.
Creamy Chicken Francese – Stir in heavy cream or a splash of half-and-half to create a rich, velvety sauce.
Mushroom Chicken Francese – Sauté sliced mushrooms and add them to the sauce for an earthy, umami depth.
Orange Chicken Francese – Swap out lemon juice for freshly squeezed orange juice for a slightly sweeter, citrusy variation.
Gluten-Free Chicken Francese – Use almond flour or gluten-free all-purpose flour for the dredging to accommodate dietary needs.

Special Equipment

Meat Mallet: For pounding chicken evenly.
Whisk: Helps blend the sauce smoothly.
Large Skillet: Preferably non-stick or stainless steel for even cooking.
Tongs: Makes flipping chicken easier.
Zester: For adding fresh lemon zest to the dish.
Strainer: Optional for a smoother sauce.

FAQ Section

What is Chicken Francese?
Chicken Francese is an Italian-American dish featuring chicken cutlets dredged in flour, dipped in egg, and pan-fried until golden brown. It is then simmered in a lemon-butter sauce with or chicken broth.
What is the difference between Chicken Francese and Chicken Piccata?
While both dishes feature chicken in a lemony sauce, Chicken Piccata includes capers for added tanginess, whereas Chicken Francese does not.
Can I make Chicken Francese without wine?
Yes! You can substitute white wine with additional chicken broth or a splash of lemon juice for a similar depth of flavor.
How do I make Chicken Francese crispy?
To keep the chicken crispy, fry it until golden brown before adding it to the sauce. Avoid overcrowding the pan and let the sauce thicken before adding the chicken back in.
What sides go well with Chicken Francese?
Popular sides include pasta, mashed potatoes, roasted vegetables, or a simple green salad. Garlic bread or crusty Italian bread also pairs well.
Can I prepare Chicken Francese ahead of time?
Yes! Cook the chicken and make the sauce separately. When ready to serve, warm the sauce, then add the chicken back in to heat through without overcooking.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work well, though they may require slightly longer cooking time to ensure they are fully cooked.
How do I thicken the sauce for Chicken Francese?
If the sauce is too thin, let it simmer longer to reduce, or mix a teaspoon of cornstarch with water and stir it into the sauce for a thicker consistency.
Can I make Chicken Francese gluten-free?
Yes! Substitute all-purpose flour with gluten-free flour or cornstarch for dredging. Ensure any broth or wine used is also gluten-free.

Conclusion

Chicken Francese is a classic Italian-American dish featuring tender, pan-fried chicken cutlets in a luscious lemon butter sauce. Lightly dredged in seasoned flour and egg, the chicken is golden and crispy on the outside while remaining juicy and flavorful inside. The bright, zesty sauce made with fresh lemon juice and butter adds the perfect balance of richness and acidity.

Serve this dish over pasta, rice, or alongside roasted vegetables for an elegant yet easy meal that’s perfect for any occasion. Want to add your own twist? Try garnishing with fresh parsley, capers, or a sprinkle of Parmesan for extra flavor!

I can’t wait to see how your Chicken Francese turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your beautiful creations. Don’t forget to leave a comment and let me know how you made this recipe your own!