Chicken Francese is a classic Italian-American dish that beautifully balances the tang of fresh lemon, the savory richness of chicken, and the silkiness of a white wine sauce. Picture golden, tender chicken breasts bathed in a buttery, citrusy pan sauce—this meal is one of those weeknight wonders that feels fancy enough for guests but comes together quickly and effortlessly. If you’re looking to wow your family or simply savor a tried-and-true favorite, Chicken Francese is the hero recipe you’ll want to keep close at hand.
Ingredients You’ll Need
The charm of Chicken Francese lies in its simplicity: every ingredient brings something special to the flavor and look of the dish. Gather these kitchen staples for a recipe that’s much greater than the sum of its parts!
- Chicken breasts: Pounded to 1/2-inch thickness for juicy, evenly cooked pieces that soak up all that incredible sauce.
- All-purpose flour: Ensures a delicate, crisp coating while helping the luscious egg batter stick.
- Eggs: Create that signature golden exterior and add richness to every bite.
- Milk: Whisked with eggs for an extra-tender coating and beautiful browned color.
- Salt and black pepper: Season the chicken directly for layers of flavor from the inside out.
- Olive oil: Helps deliver that golden crust and a hint of fruity aroma.
- Unsalted butter: Divided between pan-frying and finishing the sauce, it adds depth, gloss, and a touch of decadence.
- Dry white wine: For a quick pan deglaze and bright, aromatic backbone to the sauce.
- Chicken broth: Adds savory body to the sauce without overpowering the lemon.
- Fresh lemon juice: The star ingredient—it gives the entire dish its sunny zing and pleasing freshness.
- Lemon slices: Not just for looks! Simmering them in the sauce infuses even more citrus flavor.
- Fresh parsley: A finishing sprinkle adds color and that inviting, herby aroma.
How to Make Chicken Francese
Step 1: Prepare the Chicken
Start by laying your chicken breasts between two sheets of plastic wrap and gently pounding them to an even 1/2-inch thickness. This not only ensures quick, even cooking but also makes the final dish look wonderfully uniform and professional.
Step 2: Dredge and Dip
Season each chicken breast with a generous pinch of salt and black pepper. Dredge the seasoned chicken in flour, shaking off any excess so your crust doesn’t become gummy. In a separate shallow bowl, whisk together eggs and milk; dip the floured chicken into this mixture, coating every nook and cranny.
Step 3: Pan-Fry to Golden Perfection
In a large skillet, heat olive oil and half the butter over medium heat. When the butter foams, add the chicken pieces and cook for 3 to 4 minutes per side, until they’re deeply golden and just cooked through. Transfer them to a plate and keep warm—they’re about to get even more delicious.
Step 4: Make the Sauce
Don’t clean your skillet! Instead, pour in the white wine, scraping up any flavorful browned bits from the bottom (these are pure gold). Simmer for a couple of minutes, then stir in the chicken broth and fresh lemon juice. Let this mixture bubble gently until slightly reduced, about 5 minutes. Swirl in the remaining butter for a silky finish.
Step 5: Bring It All Together
Return the chicken to the skillet, nestling it gently in the lemony sauce. Spoon the sauce generously over each piece, then top with thin lemon slices and a healthy sprinkle of fresh parsley. Let everything mingle for another minute or two so the flavors really soak in—then serve right away!
How to Serve Chicken Francese
Garnishes
A scatter of chopped parsley and paper-thin lemon slices is the tried-and-true Chicken Francese finish that brightens and freshens each plate. Don’t skip this step—the color and aroma make the dish restaurant-worthy and add a burst of flavor with every bite.
Side Dishes
This lemony chicken begs for sides that soak up the sauce! Consider a simple mound of buttery pasta, fluffy rice, or a heap of mashed potatoes. Roasted asparagus or crisp green beans also add contrasting texture and round out the meal beautifully.
Creative Ways to Present
Why not add a twist to your Chicken Francese presentation? Try slicing your chicken and fanning it over a bed of arugula, drizzle with extra sauce, or even layer it on soft ciabatta for a decadent sandwich with a squeeze of extra lemon. Small touches like serving in individual skillets or topping with capers add flair and make dinner feel extra special.
Make Ahead and Storage
Storing Leftovers
To store leftover Chicken Francese, let the chicken cool to room temperature before transferring it (with plenty of sauce) into an airtight container. Refrigerate for up to three days; reheating with the sauce keeps it moist and flavorful, so don’t let any of that liquid gold go to waste!
Freezing
Chicken Francese can be frozen, though the coating may lose a bit of its crispiness. Place cooled chicken and sauce in a freezer-safe container and freeze for up to two months. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
Gently warm leftovers in a skillet over medium-low heat, spooning the sauce over the chicken until it’s heated through. If needed, add a splash of extra chicken broth or water to loosen the sauce. Keep the heat moderate to avoid overcooking the chicken or splitting the sauce.
FAQs
Can I make Chicken Francese ahead of time?
Absolutely! While it’s at its best fresh from the skillet, you can cook the chicken and make the sauce a day ahead. Store them separately, then gently reheat and combine just before serving for tastiest results.
What kind of white wine should I use?
Choose a dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay. Avoid anything too sweet; a crisp wine balances the lemon and gives the sauce that irresistible flavor.
Can I substitute chicken thighs for breasts?
You certainly can! Boneless, skinless chicken thighs work well but may need a couple of minutes longer to cook. They bring a richer flavor and a slightly different texture to the Chicken Francese experience.
How do I make the sauce thicker?
If you prefer a more velvety, spoon-coating sauce, whisk 1 teaspoon cornstarch with 1 tablespoon water, then stir it into the simmering sauce. It thickens quickly and still lets all those flavors shine.
What if I don’t have fresh lemon juice?
Fresh lemon juice is really the magic in Chicken Francese, but if you must use bottled, choose a high-quality version and maybe add a touch of zest for extra pop. The flavor won’t be exactly the same, but it will still be tasty!
Final Thoughts
There’s just something about Chicken Francese that makes everyone at the table pause for that first, appreciative bite. I hope you’ll try this easy, mouthwatering recipe and make it your own family favorite. Trust me—once you see those golden chicken breasts shimmering in lemon-butter sauce, you’ll be hooked!
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Chicken Francese Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts in a tangy lemon and white wine sauce. This recipe yields perfectly cooked chicken with a flavorful, bright sauce that pairs perfectly with pasta or mashed potatoes.
Ingredients
Chicken Francese:
- 4 boneless skinless chicken breasts pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Sauce:
- 4 tablespoons unsalted butter, divided
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/4 cup fresh lemon juice
- 1 lemon, thinly sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Season and Dredge: Season chicken breasts with salt and pepper. Dredge in flour, shaking off excess.
- Egg Coating: Whisk eggs with milk. Dip chicken in egg mixture.
- Cook Chicken: Heat oil and butter. Cook chicken until golden brown and cooked through.
- Make Sauce: Simmer wine, add broth, lemon juice. Simmer until slightly reduced. Stir in butter.
- Finish: Return chicken to pan, spoon sauce over. Garnish with lemon and parsley.
Notes
- If you prefer a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon water and stir into the pan sauce.
- Serve with pasta, mashed potatoes, or rice to soak up the lemony sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 170 mg
