Chicken Francese
If you’re craving something elegant but easy enough for a weeknight, this Chicken Francese is your answer. Lightly battered chicken cutlets are pan-fried until golden brown and then simmered in a silky lemon butter sauce with white wine and fresh parsley. It’s tangy, buttery, and pure comfort on a plate — the kind of meal that makes you feel like you’re dining at a cozy Italian restaurant right at home.
Chicken Francese (sometimes called Chicken Française or Chicken French) is a classic Italian-American dish that originated in upstate New York. It’s similar to Chicken Piccata but with a small twist — the chicken is dipped in flour first, then egg, creating a golden, slightly fluffy crust when pan-fried. The lemon butter sauce ties everything together with a bright, zesty finish.
This dish became famous because of its restaurant-level flavor and simple ingredients — all things you probably already have in your kitchen.
If you love crispy chicken dishes, try these Crispy Baked Chicken Cutlets
Why You'll Love This Chicken Francese
Crispy edges, tender chicken: That double dredge in flour and egg gives you the perfect crust.
Buttery lemon sauce: Rich, velvety, and balanced with just the right amount of acidity.
Quick and easy: Ready in about 30 minutes from start to finish.
Flexible: Works with regular or gluten-free flour, and you can easily make it dairy-free with vegan butter.
Perfect for any side: Serve it with mashed potatoes, rice, pasta, or even creamy polenta.
For another Italian-inspired chicken dish, try this Baked Chicken Parmesan
Key Ingredients You'll Need
- Chicken Breast (2 large). Sliced into thin cutlets.
- Flour (½ cup). Helps create a light coating.
- Eggs (3 large). The signature francese coating.
- Olive Oil (2 tbsp). For sautéing.
- Butter (3 tbsp). Adds richness to the sauce.
- Lemon Juice (⅓ cup). Provides bright acidity.
- Chicken Broth (½ cup). Builds the sauce.
- Garlic (2 cloves). Adds flavor.
- Parsley (2 tbsp). Fresh garnish.
- Salt & Pepper (to taste). Enhances flavor.
Substitutions
- Butter: Vegan butter or olive oil.
- Milk: Any dairy or non-dairy milk works — almond, oat, or half-and-half.
- Wine: Chicken broth with a squeeze of lemon.
How to Make Chicken Francese
- Prep chicken
Slice chicken into thin cutlets and season. - Dredge and dip
Dredge chicken in flour, then dip in beaten eggs. - Cook chicken
Sauté in olive oil until golden, about 3–4 minutes per side. Remove and set aside. - Make sauce
In the same pan, add butter, garlic, lemon juice, and broth. Simmer briefly. - Finish dish
Return chicken to the pan and simmer for 3–5 minutes until cooked through (165°F). - Serve
Garnish with parsley and serve immediately.
👉 Cooking the chicken first and then finishing it in the sauce helps keep it tender while absorbing flavor.
For a pasta pairing idea, try this Tuscan Chicken Pasta
Stacie’s Tricks & Tips
Use fresh lemon juice for the most vibrant flavor.
Don’t overcrowd the pan. Work in batches to keep your chicken golden and crisp.
Pick a wine you’d drink! Cheap cooking wine will dull the sauce flavor — go for a dry white like Pinot Grigio or Chardonnay.
Add more butter for richness. The sauce thickens beautifully with that final tablespoon.
For dairy-free: Use vegan butter or olive oil for both cooking and finishing the sauce.
What to Serve With Chicken Francese
For a full meal, pair it with:
- Garlic mashed potatoes
- Roasted asparagus
- Parmesan risotto
- Crisp Caesar salad
🥂 What’s the Difference Between Chicken Francese and Chicken Piccata?
Both are lemony chicken dishes, but Piccata uses capers and lemon juice only, while Francese includes the lemon and a buttery, slightly creamy white wine sauce. Francese also dredges the chicken in flour first, then egg, unlike Piccata which is just flour-coated.
Storage Tips
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat gently in a skillet over low heat, adding a splash of chicken stock or water to loosen the sauce.
🛒 Kitchen Tools I Love
For perfectly golden chicken, I use my Caraway sauté pan — it heats evenly and cleans up effortlessly. You can grab yours at Caraway Home and get 10% off sitewide with my code STACIE
For more stovetop meals, explore
Chicken Francese
Equipment
- Non-stick skillet
- tongs
- Wooden spatula
- Mixing Bowls one for flour, one for eggs
Ingredients
- 1 lemon halved, then 6 thin slices from the center
- 3 boneless, skinless chicken breast pounded thin cut in half
- 1 cup all-purpose flour or gluten free
- 2 large eggs beaten
- 2 tbsp milk any, of half-and-half
- 2 tbsp vegetable oil
- 3 tbsp butter vegan butter works too
- 1 small shallot chopped. Or half of 1 small red onion
- 2 cloves garlic minced
- 2 tbsp flour all-purpose or gluten-free
- ½ cup dry white wine
- 1½ cup chicken stock
- 1 tsp sea salt
- ½ tsp ground black pepepr
- fresh parsley chopped
Instructions
- Slice 6 lemon rounds; set aside with both lemon halves.
- In shallow bowls, set up flour and egg wash (eggs + milk).
- Drench chicken in flour, then egg.
- Heat oil over medium; cook chicken 2–3 minutes per side. Remove and set aside.
- Wipe skillet clean; melt 2 tbsp butter. Sauté lemon halves and slices for 1–2 minutes; remove slices.
- Add shallot and cook 2–3 minutes. Add garlic for 45 seconds.
- Stir in 2 tbsp flour; cook 1 minute.
- Add wine, chicken stock, salt, and pepper. Simmer 4–6 minutes to thicken.
- Add 1 tbsp butter and lemon juice. Stir to combine.
- Return chicken to pan, coat with sauce, and top with lemon slices and parsley.
- Serve with your favorite side like mashed potatoes, rice, polenta, or pasta.
Notes
Nutrition Facts (per serving)
Serving size: 1 chicken breast half with sauce- Calories: 415
- Protein: 35g
- Fat: 22g
- Carbohydrates: 16g
- Fiber: 1g
- Sugar: 1g
- Sodium: 720mg
Frequently Asked Questions
What is chicken francese made of?
Chicken francese is made with thin chicken cutlets that are dredged in flour, dipped in eggs, and sautéed before being finished in a lemon butter sauce. The egg coating gives it a light, delicate texture compared to breaded chicken dishes.
Is chicken francese the same as chicken piccata?
No, chicken francese and chicken piccata are different dishes. Chicken francese uses an egg coating before cooking, while piccata is dredged only in flour and typically includes capers in the sauce.
Can I make chicken francese ahead of time?
Yes, chicken francese can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to keep the sauce smooth.
How do I keep chicken francese from getting soggy?
Chicken francese stays crisp by cooking the chicken properly before adding it to the sauce. Avoid letting it sit too long in the sauce before serving. Serve immediately for the best texture.
Can I make chicken francese without eggs?
Chicken francese can be made without eggs, but it will no longer have its signature coating. You can substitute with a simple flour dredge, but the texture will be closer to chicken piccata.
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