This Chicken Francese Recipe is all about golden, crispy chicken, soaked in a buttery lemon-wine sauce, sprinkled with garlic, parsley, and a little Parmesan for good measure.
Alright, let me take you back. Picture it—Saturday night, a family-run Italian joint, the kind where the waitstaff calls you “hon” and the bread basket actually comes refilled without you asking. That’s where I had my first bite of Chicken Francese.
I didn’t even plan on ordering it. I’m usually a pasta-all-day kind of person. But my friend (you know the type—always orders the house special) was like, “Trust me, you’ll love it.” And she wasn’t wrong. That chicken? Crispy, juicy, and swimming in this buttery, lemony sauce that had me wiping the plate clean with bread like I had no shame. Spoiler: I didn’t.
Fast forward a week, and I couldn’t stop thinking about it. I had to recreate it. And honestly? I was bracing for a 3-hour culinary odyssey. But nope—it was ridiculously simple. Like, “this only took 30 minutes?” simple. Now, it’s my go-to when I want to feel a little fancy but also… not put in too much effort.
Why You’ll Love This Chicken Francese Recipe?
Here’s the thing about Chicken Francese—it seems like something you only get at restaurants. But you? You’re about to make it at home. And it’s gonna be epic.
- It’s elegant but easy. We’re talking weeknight dinner vibes that feel like a date-night splurge.
- The sauce is pure magic. Bright lemon, buttery richness, a little white wine—it’s liquid gold.
- Quick cook time. 30 minutes, one skillet, and you’re done.
- Super versatile. Serve it over pasta, rice, or with crusty bread (to soak up all that sauce, obviously).
- Picky eaters? No problem. It’s simple but flavorful—one of those crowd-pleasers that works for everyone.
Oh, and if you’re wondering—yes, it’s the kind of dish people will think you slaved over. Shh, I won’t tell.
Ingredient Notes:
No weird stuff here—just pantry staples coming together in the tastiest way.
For the Chicken:
- Chicken Breasts (2, halved): Thinner cutlets cook fast and stay juicy. Plus, more crispy edges—win.
- All-Purpose Flour (¼ cup): Gives the chicken that light, golden crust.
- Kosher Salt & Black Pepper: Because flavor starts with good seasoning.
- Garlic Powder (½ tsp): Just a little extra oomph without overpowering the lemon.
- Eggs (2, beaten): The key to that puffy, golden exterior.
- Vegetable Oil (3 tbsp): For frying—neutral so it doesn’t mess with the flavors.
For the Lemon Sauce:
- Unsalted Butter (2 tbsp): Adds richness and helps the sauce cling to the chicken.
- Flour (2 tbsp): A little thickener to get the sauce juuust right.
- Dry White Wine (⅔ cup): Adds acidity and a subtle kick. Pinot Grigio or Sauvignon Blanc are solid picks.
- Low-Sodium Chicken Broth (⅔ cup): Balances the wine and makes more sauce (because, trust me, you’ll want extra).
- Fresh Lemon Juice (1 tbsp) + Lemon Slices: It’s the heart of this dish. Go big or go home.
- Fresh Parsley (chopped): Brightens it up and makes it look super pretty.
- Grated Parmesan: Optional, but honestly? It’s Parmesan. I say sprinkle away.
Pro Tip: Use fresh lemon juice. The bottled stuff? Just… don’t.
How To Make Chicken Francese?
No stress, no fancy techniques—just good food, fast.
Step 1. Prep Your Chicken
Slice those chicken breasts in half horizontally to make four thin cutlets. No meat mallet needed—they’re already the perfect thickness.
Mix the flour, salt, pepper, and garlic powder in one shallow dish. In another, beat your eggs until nice and smooth.
Step 2. Coat & Crisp
Dip each chicken cutlet into the flour mixture (shake off the extra), then straight into the beaten eggs.
Heat vegetable oil in a large skillet over medium-high heat. When it’s shimmering, add the chicken. Cook for about 3-4 minutes per side until golden brown. Transfer the chicken to a plate and try not to eat it yet. I know, it’s hard.
Step 3. Make That Dreamy Lemon Sauce
Want To Save This Recipe?
Lower the heat to medium and melt the butter in the same skillet (don’t clean it—those brown bits are flavor gold).
Whisk in the flour and let it cook for about 2 minutes to form a light roux. It’ll look a little clumpy—don’t freak out.
Pour in the white wine and let it bubble for a minute or two, scraping up all the goodness from the bottom. Then stir in the chicken broth and lemon juice. Toss in the lemon slices for extra citrusy flair.
Step 4. Bring It All Together
Gently nestle the chicken back into the pan, spooning that glorious sauce over the top. Let it all simmer for 2-3 minutes so the flavors meld.
Sprinkle on chopped parsley and a handful of Parmesan if you’re feeling extra (which, duh, you are).
Step 5. Serve It Up
Plate the chicken, drizzle on extra sauce (there’s no such thing as too much), and dive in. Oh, and maybe keep some bread nearby—you’ll want to mop up every last drop.
Storage Options:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium-low heat with a splash of broth or water to revive the sauce.
- Freezer: Honestly, I’d skip freezing—egg coatings get weird. But if you must, freeze the sauce and chicken separately.
Variations and Substitutions:
Feeling creative? Go for it.
- No Wine? Use more broth and a splash of white wine vinegar or extra lemon juice.
- Gluten-Free? Swap the flour with a gluten-free blend.
- Want More Zing? Add capers to the sauce for a briny punch.
- Protein Swap: Thin pork chops or even tilapia work beautifully here.
- Go Veggie: Try eggplant slices instead of chicken. Still crispy, still delicious.
What to Serve with Chicken Francese?
This dish plays well with others. Here’s what pairs perfectly:
- Angel Hair Pasta: It soaks up that sauce like a champ.
- Garlic Mashed Potatoes: Comfort food on comfort food.
- Crusty Bread: For sauce-mopping purposes. Non-negotiable.
- Simple Arugula Salad: Because you might want something fresh on the side.
- Steamed Asparagus: Adds a nice crunch and a pop of green.
Frequently Asked Questions:
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work great. They’ll be a bit juicier, too.
Do I have to use wine?
Nope. You can swap it for more broth and a bit of lemon juice or vinegar. You’ll still get that tangy kick.
Can I make this ahead?
Sort of. The sauce reheats like a dream, but the crispy chicken coating is best fresh. If you’re prepping ahead, store the chicken and sauce separately.
And there you have it—Chicken Francese that’s crispy, lemony, buttery, and totally dinner-party worthy. It’s simple, it’s satisfying, and if you don’t end up licking the plate clean… well, more power to you.
Give it a shot and let me know what you think! Tried it with extra lemon? Added capers? Share your twist—I love seeing what you guys come up with.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Francese Recipe
Ingredients
For the Chicken Francese:
- 2 boneless skinless chicken breasts (cut in half lengthwise creating 4 thinner breasts)
- ¼ c all-purpose flour
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ tsp garlic powder
- 2 large eggs beaten well
- 3 tbsp vegetable oil
For the Lemon Sauce:
- 2 tbsp unsalted butter
- 2 tbsp flour
- ⅔ c dry white wine
- ⅔ c low-sodium chicken broth
- 1 tbsp fresh lemon juice
- 1 whole lemon sliced thinly
- Fresh Italian parsley chopped
- Parmesan Cheese grated
Instructions
For the Chicken:
- Cut the chicken breasts in half lengthwise to create four pieces.
- In a bowl combine flour, kosher salt, black pepper and garlic powder.
- In a bowl beat the eggs until mixed.
- Dip the chicken, in the flour mixture and shake off any excess. Then coat it in the beaten eggs.
- Heat some oil in a skillet over high heat. Cook the chicken until it turns brown on both sides. Set it aside.
For the Lemon Sauce:
- Reduce the heat to medium. In that skillet melt some butter.
- Whisk in flour. Cook for 2 minutes while scraping off any brown bits from the bottom of the skillet.
- Pour in wine. Let it simmer for 1 to 2 minutes.
- Add chicken broth and lemon juice to the skillet while stirring continuously until it thickens slightly.
- Return the chicken to the skillet ensuring that it is well coated with the sauce.
- Garnish with lemon slices, parsley and grated Parmesan, before serving warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
