Chicken Francese Recipe
If you’ve ever craved a dish that is pure sunshine on a plate, Chicken Francese belongs right at the top of your must-make list. Imagine tender chicken cutlets—delicately coated, gently pan-fried, and bathed in a tangy, silky lemon and white wine sauce, with bright pops of parsley to finish. This Italian-American classic is special enough for a dinner party, yet simple enough for any busy weeknight, and it always wows with its zesty flavor and golden color. If you’re looking for the ultimate way to bring a restaurant-quality meal to your own table, Chicken Francese is the answer!
Ingredients You’ll Need
Chicken Francese shines because of a handful of everyday, quality ingredients. Each one plays its own delicious part—creating crispiness, flavor, and the signature golden hue—all working together for fantastic results.
- Chicken breasts: Pounding boneless, skinless chicken breasts to an even thickness ensures juicy, fast-cooking cutlets every time.
- All-purpose flour: Dredging the chicken in flour creates that irresistible light crust and allows the sauce to cling perfectly.
- Salt: Essential for seasoning both the chicken and the coating, bringing out all the other flavors.
- Black pepper: A pinch adds gentle heat and rounds out the savory flavors.
- Eggs: The egg wash gives Chicken Francese its signature richness and helps the breading puff up.
- Milk: Loosens the eggs just enough for a delicate coating that isn’t too heavy.
- Olive oil: Perfect for sautéing cutlets to golden-brown perfection, while adding subtle flavor.
- Unsalted butter: You’ll use butter twice—first for flavor while browning the chicken, then to finish the sauce for richness and silkiness.
- Dry white wine: Adds a grown-up splash of acidity and complexity to the sauce—choose something crisp but not too oaky.
- Chicken broth: The backbone of the pan sauce, giving depth and savoriness that ties the whole dish together.
- Lemon juice: Bright, tart, and absolutely essential for real Chicken Francese zing.
- Lemon slices: These infuse extra citrus aroma and look beautiful in the finished dish.
- Fresh parsley: A final sprinkle of chopped parsley brightens up the flavor and makes your plate look restaurant-ready.
How to Make Chicken Francese
Step 1: Prep the Chicken
Start by laying out your chicken breasts and pounding them to an even 1/2-inch thickness. This helps them cook evenly and stay wonderfully juicy all the way through. If your chicken breasts are very large, consider slicing them in half horizontally for more manageable pieces. A quick round of pounding between two sheets of plastic wrap or parchment works great and keeps things tidy.
Step 2: Set Up Your Dredging Stations
In one shallow dish, combine the flour with salt and pepper—this gives your chicken its signature seasoned base. In another dish, whisk together the eggs and milk until smooth. Now you’re ready for dipping! First, coat each piece of chicken thoroughly in the seasoned flour, then dip into the egg mixture, making sure every inch gets a light, even coating. Let any excess egg drip off so you don’t end up with a soggy crust.
Step 3: Pan-Fry the Chicken
In a large skillet, heat up the olive oil with 2 tablespoons of the butter over medium-high heat. Once the butter is melted and the oil is shimmering, add the chicken cutlets in a single layer—work in batches if necessary to avoid crowding the pan. Let them cook, undisturbed, for 3 to 4 minutes per side, until gorgeously golden and cooked through. When the chicken is ready, transfer it to a plate and tent loosely with foil to stay warm.
Step 4: Create the Lemon-Wine Sauce
Reduce the heat to medium and pour the white wine into the pan. Scrape up all those browned bits from the bottom for maximum flavor! Let the wine simmer for a minute or two, then add the chicken broth, fresh lemon juice, and those beautiful lemon slices. Stir everything together and bring it up to a gentle simmer. This is when your kitchen starts smelling absolutely heavenly.
Step 5: Finish and Serve
Return the cooked chicken to the skillet with the sauce. Let it simmer together for another 3 to 4 minutes, gently spooning the sauce over the top so each piece picks up that lovely lemony gloss. Right at the end, swirl in the remaining 2 tablespoons of butter for extra richness and sheen. Finally, shower the platter with a handful of chopped fresh parsley and serve up your Chicken Francese while it’s piping hot—with plenty of sauce for everyone.
How to Serve Chicken Francese
Garnishes
Right before bringing your Chicken Francese to the table, sprinkle a generous handful of chopped fresh parsley over the top for brightness and color. Lemon slices are a gorgeous finishing touch—either nestled around the chicken or fanned out on each plate. If you want to go a little extra, a twist of cracked black pepper or a tiny drizzle of olive oil makes everything pop.
Side Dishes
This zesty, saucy chicken is absolutely made for pairing with something that will soak up all that luscious lemon-wine sauce. Think buttery mashed potatoes, plain steamed rice, or a tangle of angel hair pasta. For a fresher note, go with crisp green beans, sautéed spinach, or a big leafy salad tossed with a simple vinaigrette.
Creative Ways to Present
Chicken Francese feels every bit as elegant as a restaurant entree—so why not plate it like one? Try stacking the chicken atop a pillow of mashed potatoes with sauce drizzled artistically over everything, or slice the chicken and fan it out over pasta with lemon slices peeking through. Small skillets or cast iron pans make for show-stopping single servings, and the vibrant colors of the sauce and parsley always look incredible on a bright white plate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), transfer the cooled Chicken Francese and its sauce to an airtight container. Store in the refrigerator for up to three days. Keep the sauce and chicken together, as the flavors continue to improve over time.
Freezing
Chicken Francese actually freezes quite well! Arrange chicken cutlets in a single layer with a bit of sauce between each piece in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Keep in mind, the sauce may separate a little, but a quick whisk will bring it back together.
Reheating
To reheat, place the chicken and sauce in a skillet over low heat and gently warm until heated through, adding a splash of chicken broth or water if needed to loosen the sauce. Alternatively, you can use the microwave, but cover loosely with a lid or damp paper towel to retain moisture. Finish with fresh parsley for a just-cooked look and taste!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in Chicken Francese; they’re juicy and flavorful, though you may need to adjust the cooking time slightly for thicker cuts. Just be sure to pound them to an even thickness.
Is it possible to make Chicken Francese gluten-free?
Yes, swap the all-purpose flour for your favorite gluten-free flour blend or even cornstarch. The rest of the ingredients are naturally gluten-free, so everyone can enjoy this classic.
What’s the best white wine to use for the sauce?
Go for a dry white wine such as Pinot Grigio, Sauvignon Blanc, or even a mild Chardonnay. Avoid anything too sweet or too oaky, as a crisp wine will keep the sauce light and fresh.
Can I make Chicken Francese ahead of time?
You can cook the chicken and sauce in advance and store them together in the refrigerator. Reheat gently when ready to serve. If possible, garnish with fresh parsley and lemon slices just before serving for the best presentation.
Is heavy cream necessary for the sauce?
Not at all! The sauce is delicious as written, but if you’d like an extra rich, velvety finish, stirring a tablespoon or two of heavy cream in at the very end is a tasty twist. It’s optional and fun to experiment with.
Final Thoughts
Trust me—once you try Chicken Francese at home, this golden, lemony Italian-American favorite will become a beloved staple. The combination of bright flavors, buttery sauce, and crisp-tender chicken is truly irresistible. Don’t wait for a special occasion; this is the kind of meal that turns any evening into something memorable. Happy cooking!
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Chicken Francese Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts in a flavorful lemon and white wine sauce. This recipe is perfect for a special dinner or a delicious weeknight meal.
Ingredients
Chicken Francese:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Egg Wash:
- 2 large eggs
- 1/4 cup milk
For Cooking:
- 1/4 cup olive oil
- 4 tablespoons unsalted butter, divided
- 1/2 cup dry white wine
- 1 cup chicken broth
- juice of 1 lemon
- 1 lemon, thinly sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Pound Chicken: Pound chicken breasts to an even 1/2-inch thickness.
- Prepare Coating: Mix flour with salt and pepper in a shallow dish. Whisk eggs with milk in another dish.
- Dredge Chicken: Dredge chicken in flour, then dip in egg mixture.
- Cook Chicken: Heat olive oil and 2 tablespoons butter in a skillet. Cook chicken until golden. Set aside.
- Make Sauce: Add wine to skillet, simmer, then add broth, lemon juice, and slices. Return chicken, simmer, and stir in butter. Garnish with parsley.
Notes
- For a richer sauce, stir in 2 tablespoons heavy cream at the end.
- Serve over pasta, rice, or mashed potatoes to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 175 mg
