Chicken Francese is a timeless, elegant dish that blends rich, lemony flavors with tender, golden chicken cutlets. It’s a staple in many Italian-American restaurants, but it’s surprisingly easy to make at home. Whether you're cooking for a weeknight family meal or an upscale dinner party, this recipe is guaranteed to impress. Stick with me through this article to discover not only the traditional Chicken Francese recipe but also tips, variations, and step-by-step instructions to perfect it.
Let’s dive into everything you need to know to create this restaurant-worthy dish right in your own kitchen!

What Is Chicken Francese?
Chicken Francese, also known as Chicken French, is a dish made with chicken breast cutlets that are dipped in flour, then in a beaten egg mixture, and sautéed until golden brown. The cutlets are then simmered in a tangy lemon-butter sauce, sometimes with a splash of white wine for extra depth. Despite its Italian-American heritage, Chicken Francese has become a beloved comfort food far beyond its origins.
Ingredients List for Chicken Francese
To create this flavorful dish, you'll need the following ingredients. These will give you enough servings for about 4 people:
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup all-purpose flour (for dredging)
- 3 large eggs (lightly beaten)
- 2 tablespoons grated Parmesan cheese (optional, for extra flavor in the egg mixture)
- Salt and pepper to taste
- 4 tablespoons olive oil (for frying the chicken)
- 4 tablespoons unsalted butter (for the sauce)
- ½ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup chicken broth (low-sodium preferred)
- 1 large lemon (zested and juiced)
- 2 tablespoons fresh parsley (chopped for garnish)
- Lemon slices for garnish (optional)
Substitutions and Variations
Whether you have dietary restrictions or want to experiment with flavors, here are a few ideas to make Chicken Francese your own:
- Gluten-free version: Substitute regular flour with gluten-free all-purpose flour or almond flour. It gives a slightly nuttier taste but works well.
- Low-carb option: Instead of flour, use a finely ground pork rind mixture for a keto-friendly coating.
- Dairy-free: Use a plant-based butter alternative to make the sauce dairy-free. Coconut oil could also work, but it will change the flavor profile.
- Vegetarian Francese: Swap the chicken for cauliflower or tofu, following the same dredging and frying process.
- Herb enhancements: Add fresh thyme or basil to the lemon-butter sauce for a more complex herb flavor.
- Wine substitution: If you prefer not to use alcohol, you can swap the white wine for more chicken broth and a splash of apple cider vinegar for tang.
Step-by-Step Cooking Instructions

Cooking Chicken Francese is a breeze if you follow this easy guide. Just take your time to make sure each step is done to perfection!
Step 1: Prepare the Chicken
- Butterfly the chicken breasts by slicing them in half horizontally to create thinner cutlets. This ensures even cooking.
- Season both sides of the chicken with salt and pepper.
Step 2: Set Up the Dredging Station
- In one shallow dish, place the flour for dredging.
- In a second shallow dish, whisk together the eggs and Parmesan cheese (if using).
Step 3: Dredge and Coat the Chicken
- Dip each piece of chicken into the flour, ensuring it's fully coated. Shake off any excess.
- Next, dip the floured chicken into the egg mixture, making sure it’s fully coated and allow any excess to drip off.
Step 4: Fry the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add two chicken cutlets at a time (or more, depending on the size of your pan).
- Cook the chicken for about 3-4 minutes on each side until golden brown and cooked through. Transfer to a plate and keep warm while you cook the rest of the chicken, adding more oil if needed.
Step 5: Prepare the Lemon-Butter Sauce
- In the same pan, reduce the heat to low and add 2 tablespoons of butter.
- Once melted, pour in the white wine to deglaze the pan, scraping up any brown bits. Let the wine reduce for about 2 minutes.
- Add the chicken broth and the juice of one lemon. Simmer for about 5 minutes, letting the flavors meld and the sauce thicken slightly.
- Stir in the remaining 2 tablespoons of butter for richness, and season with salt and pepper to taste.
Step 6: Finish the Chicken in the Sauce
- Return the chicken cutlets to the pan, spooning some of the sauce over them.
- Simmer for an additional 2-3 minutes until the chicken is heated through and the flavors are well combined.
Common Mistakes to Avoid
When making Chicken Francese, there are a few pitfalls that can impact the final result. Avoid these common mistakes to achieve the best version of this dish:
- Skipping the flour step: Dredging the chicken in flour helps the egg mixture adhere better, so don’t skip this step!
- Overcrowding the pan: Fry the chicken in batches to ensure that it browns evenly and doesn’t steam.
- Overcooking the chicken: Keep a close eye on your chicken while frying. Overcooked chicken can become tough and dry.
- Making the sauce too thin: Let the sauce simmer long enough to reduce and thicken, or it may end up too watery. You want it to cling to the chicken for maximum flavor.
Serving and Presentation Tips
To really impress your guests or family, how you serve Chicken Francese matters just as much as how it tastes. Here are a few suggestions to make it look as good as it tastes:
- Serve over pasta: Chicken Francese pairs beautifully with a bed of angel hair pasta or linguine, drizzled with extra sauce.
- With roasted vegetables: Add color and variety to the plate by serving the chicken alongside roasted vegetables like asparagus, green beans, or baby carrots.
- Garnish with fresh herbs: A sprinkle of chopped parsley and a few lemon slices on top adds a pop of color and freshness to the dish.
- Rice or risotto: For a more filling meal, serve the chicken over rice or a light risotto.
Presentation Ideas for Chicken Francese
- Layer the chicken: Place the chicken cutlets slightly overlapping on a platter, then drizzle the sauce over the top and garnish with lemon slices.
- Rustic appeal: Serve Chicken Francese in the same pan it was cooked in for a rustic, family-style presentation.
- Individual servings: For a formal presentation, plate each chicken cutlet individually, topped with sauce, and served with a side of your choice.
Chicken Francese Recipe Tips
- Tenderize the chicken: For extra tender chicken, pound the cutlets to an even thickness before cooking.
- Zest before juicing: Always zest your lemon before cutting and juicing it; this way, you’ll get more zest with less hassle.
- Taste the sauce: The key to a great sauce is balance. Taste the sauce after simmering and adjust with more lemon juice, salt, or butter as needed.
- Extra sauce: If you love a saucier dish, double the sauce ingredients so you’ll have plenty to go around!
Frequently Asked Questions (FAQs)
Can I make Chicken Francese ahead of time?
Yes, you can prepare the chicken ahead of time and store it in the refrigerator for up to 24 hours. Reheat it gently in the sauce before serving.
Can I freeze Chicken Francese?
It’s not recommended to freeze Chicken Francese, as the delicate sauce and breading may not hold up well. However, you can freeze the uncooked breaded chicken cutlets and cook them fresh later.
What wine pairs well with Chicken Francese?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly with the lemony, buttery flavors of the dish.
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs can be used, though they may require slightly longer cooking time.
Conclusion
Chicken Francese is a delicious and elegant dish that anyone can master at home. With its crispy golden chicken and zesty lemon-butter sauce, it's sure to become a favorite in your kitchen. Whether you stick with the traditional recipe or try one of the variations, you’re in for a flavorful treat. So, gather your ingredients, follow the steps carefully, and enjoy the satisfaction of creating restaurant-quality Chicken Francese from scratch.
Happy cooking!
PrintChicken Francese Recipe
This Chicken Francese recipe brings together crispy, lemon-infused chicken cutlets in a light, golden egg batter. The juicy chicken breasts are cooked in a flavorful lemon and white wine sauce, making it a delightful Italian-American dish. Perfect for family dinners or special occasions, this recipe is easy to follow and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-fry,
- Cuisine: Italian-American
- Diet: Low Calorie
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp water
- ¼ cup olive oil
- ¼ cup butter
- ½ cup dry white wine
- ½ cup chicken broth
- 1 lemon (juiced)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Pound the chicken breasts to an even thickness and season with salt and pepper.
- Dredge each piece of chicken in flour, shaking off excess.
- In a bowl, whisk eggs with water.
- Heat olive oil in a pan over medium heat. Dip each chicken breast into the egg mixture, then fry in the pan until golden and cooked through. Set aside.
- In the same pan, melt butter. Add white wine, chicken broth, and lemon juice. Simmer for 5 minutes until the sauce thickens slightly.
- Return the chicken to the pan, spoon the sauce over the top, and cook for another 2 minutes.
- Garnish with fresh parsley and serve.
Notes
- For a gluten-free version, substitute the flour with a gluten-free alternative.
- Serve with pasta or a side salad for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400 kcal
- Sugar: 1g
- Sodium: 480 mg
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