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Chicken Francese is a classic Italian-American dish featuring tender, golden pan-fried chicken cutlets nestled in a vibrant lemon-butter and white wine sauce. It’s crisp yet delicate, tangy yet savory. You will enjoy a beautiful blend of flavors and textures in every bite! Whether you’re making this dish for a special dinner or just to elevate your weeknight meal, you’ll find it delivers elegance without being complicated. If you enjoy dishes that balance richness and fresh citrus flavor, this recipe is sure to become a new favorite.
This chicken Francese recipe delivers crisp, golden, pan-fried cutlets in a fresh, lemony sauce that’s both rich and light—perfect for an easy but still impressive meal.
You might also like creamy Tuscan chicken orzo, lemon rosemary chicken thighs, chicken Provencal, and chicken Scarpariello.
Why You’ll Love It
Bright lemon flavor: The fresh lemon juice and zest give the dish a vibrant, lively taste without overpowering the chicken.
Crispy yet tender chicken: Lightly dredged and fried, the cutlets stay juicy inside with a delicate crust outside.
Perfect for any occasion: Whether it’s a casual dinner or a special celebration, this dish always impresses with minimal effort.
Chicken Francese Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: Sliced into thin cutlets to cook quickly and evenly.
All-purpose flour: Helps create a light, crisp coating on the chicken.
Eggs: Whisk them with water to create a smooth batter for the cutlets after dredging in flour.
Olive oil and unsalted butter: Used for frying and building a rich, flavorful sauce.
Lemon: Sliced, juiced, and zested for a triple hit of citrus freshness. Use fresh lemon juice for the best flavor—bottled can taste harsh and artificial.
Chicken broth: Adds savory depth to the lemon sauce. Use low-sodium broth to better control the salt level in the final dish.
White wine: Brightens the sauce with a subtle acidity and extra flavor. Use a dry white wine—not sweet—for a balanced sauce. Sauvignon Blanc or Pinot Grigio would be ideal.
Flat leaf parsley: Finishes the dish with a fresh, herbal note.
How to Make Chicken Francese
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Pound the chicken: Cut the chicken in half horizontally and pound to an even thickness, then season with salt and pepper.
Set up dredging station: Coat the chicken first in flour, then in the egg mixture and let the excess drip off.
Cook chicken: Pan-fry the chicken in butter and olive oil over a medium heat until golden brown and cooked through.
Sauté lemon slices: Lightly cook them in the same pan to release their juices and aroma.
Build the sauce: Deglaze the pan with white wine, scraping up stuck-on bits with a wooden spoon, and then mix in the broth and lemon juice, and a butter-flour mixture so the sauce thickens.
Finish the dish: Return the chicken to the sauce to absorb flavor, then serve the chicken and lemon slices, garnished with chopped parsley.
Substitutions and Variations
Use chicken thighs: Swap chicken breasts for boneless thighs for a juicier, richer version.
Make it alcohol-free: Skip the wine and use extra chicken broth if preferred.
Add capers: Stir in capers for a more traditional, briny twist on the sauce.
Serving Suggestions
Appetizers: Begin your meal with a delicious Italian tuna potato salad.
Side dishes: Serve chicken Francese with mashed potatoes, crusty bread or garlic butter fondant potatoes and perhaps some roasted carrots or Brussels sprouts.
Desserts: Finish off with these silky Nutella mousse cups.
How to Store Chicken Française
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: I don’t recommend freezing it, as the crisp coating would thaw out soggy.
Reheat: Leftovers can be reheated gently with a splash of chicken stock or broth to loosen the sauce.
Top Tips
Keep the oil and butter hot: Make sure the pan is properly heated so the chicken gets a golden crust.
Don’t skip the lemon zest: It adds a bright, aromatic layer that really makes the sauce pop.
Work in batches: Fry the chicken in a single layer in a large skillet to keep it crispy instead of soggy.
Pound the chicken first: This ensures tenderness and even cooking.
Seasoning the chicken: Season it before dredging to build layers of flavor.
Shake off excess flour: Do this before dipping the chicken into the egg to avoid clumping.
Don’t skip the butter finish: It gives the sauce body and richness.
A little reduction: Let the wine reduce a bit before adding lemon and broth to deepen flavor.
Thicken the sauce: If your sauce is too thin, let it simmer uncovered a bit longer.
Chicken French FAQs
Although the two dishes are similar, chicken Francese usually has a thicker sauce and doesn’t include capers like chicken piccata.
Fresh lemon juice is best for the brightest flavor, but bottled can work in a pinch.
Best Chicken Francese Recipe
Chicken Francese
Equipment
- Skillet Large
Ingredients
- 2 chicken breasts, large, boneless and skinless, sliced in half horizontally to make 4 thin cutlets
- 1/3 Cup all-purpose flour, for dredging
- 1 Teaspoon kosher salt
- ½ Teaspoon black pepper, freshly ground
- 2 eggs, large
- 1 Tablespoon water
- 2 Tablespoons olive oil
- 2 unsalted butter, unsalted
- 1 lemon, sliced
For the Sauce
- 1 Cup chicken broth, low-sodium
- ½ Cup white wine, dry, such as Sauvignon Blanc or Pinot Grigio
- 1 lemon, zested and juiced
- 2 Tablespoons butter, unsalted
- 2 Tablespoons all-purpose flour
To Garnish
- 2 Tablespoons parsley, freshly chopped
- lemon slices, optional
Instructions
Prepare the Chicken
- Place the chicken cutlets between sheets of plastic wrap or parchment and gently pound them to an even thickness using the flat side of a meat mallet, about ¼-inch thick. Season both sides with salt and pepper.
- Set up a dredging station with two shallow bowls. Add the flour to one. In the second bowl, beat the eggs with the tablespoon of water until smooth.
- Dredge each cutlet in flour, shaking off any excess, then dip it into the egg wash to fully coat.
Cook the Chicken
- In a large skillet, heat the olive oil and 2 tablespoons of butter over a medium heat.
- When the butter is melted and the oil is hot, add the cutlets in a single layer.
- Cook for 3 or 4 minutes per side, or until golden brown and cooked through. Work in batches if necessary, adding more oil and butter between batches. Transfer the cooked chicken to a plate and tent loosely with foil to keep it warm.
- Add the lemon slices to the same pan and cook for 1 to 2 minutes, then remove from the pan and keep warm.
Make the Sauce
- Pour the white wine into the pan and simmer for 1 to 2 minutes, scraping up any browned bits from the pan.
- Stir in the lemon juice and chicken broth, and let the sauce simmer for 5 to 7 minutes, or until it reduces slightly.
- Toss the butter pieces into the flour and add to the sauce, stirring continually until melted and smooth. The flour will thicken the sauce a little.
- Stir in the lemon zest. Return the chicken cutlets to the pan and spoon the sauce over them.
- Let them simmer gently in the sauce for 2 or 3 minutes so they absorb the flavor.
- Serve the chicken immediately, garnished with chopped parsley and the lemon slices, and spoon some extra sauce over the top.
Notes
Don’t skip the lemon zest: It adds a bright, aromatic layer that really makes the sauce pop.
Work in batches: Fry the chicken in a single layer in a large skillet to keep it crispy instead of soggy.
Pound the chicken first: This ensures tenderness and even cooking.
Seasoning the chicken: Season it before dredging to build layers of flavor.
Shake off excess flour: Do this before dipping the chicken into the egg to avoid clumping.
Don’t skip the butter finish: It gives the sauce body and richness.
A little reduction: Let the wine reduce a bit before adding lemon and broth to deepen flavor.
Thicken the sauce: If your sauce is too thin, let it simmer uncovered a bit longer.
Nutrition
Chicken Francese is the perfect example of how simple recipe ingredients can come together to create something truly special. The crispy chicken, buttery lemon sauce, and fresh herbs make it a bright, satisfying dish that works for both everyday meals and entertaining. Plus, it’s quick to make and doesn’t require complicated techniques. Whether you’re trying it for the first time or adding it to your regular dinner lineup, chicken Francese is bound to be a new favorite.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This was great! I will make it again.
So glad you enjoyed it!