Chicken Francese (2024)

This chicken francese recipe is battered chicken breasts that are pan fried to golden brown perfection, then topped with a savory lemon sauce. An easy and unique dinner option that always gets rave reviews!

You can never go wrong with chicken for a simple yet satisfying dinner. Some of my family’s favorite chicken dishes include one pot chicken and rice bake, chicken coated in BBQ chicken marinade, slow cooker chicken breast, Greek chicken and this delicious chicken francese.

Whenever I see chicken francese on a restaurant menu, I have to order it. I just love that combination of crispy chicken in a light lemon sauce. I’ve learned to make this dish at home, and I have to say, I think my version is even better than what you’d get at a restaurant!

Chicken Francese Ingredients

To make this recipe, you will need thin cut boneless skinless chicken breasts, flour, salt, black pepper, large eggs, milk, extra virgin olive oil, butter, fresh lemons, dry white wine, chicken broth and parsley.

How Do You Make Chicken Francese?

Place the chicken breasts in between pieces of plastic wrap, then use a meat mallet to pound the chicken to an even thickness. You’re looking to make thin cutlets. Next, mix together the flour, salt and pepper in a shallow bowl. Place the eggs and milk in a separate bowl, and whisk to combine. Dredge each piece of chicken in the flour mixture, shaking to remove any excess coating. Dip the chicken in the egg batter. Heat olive oil in a pan or large skillet, then add the chicken to the pan in a single layer. Pan fry the chicken on both sides until golden brown. Remove the chicken from the pan and cover to keep warm.

Make the sauce by melting butter in the pan, then adding some lemon slices. Cook the lemon slices for a few minutes, then remove them from the pan. Add more butter, along with flour, and whisk to combine. Pour in white wine and let it simmer, then add some chicken broth and cook until the sauce has thickened. Stir in lemon juice and season the sauce to taste with salt and pepper. Finally, return the chicken to the pan. Spoon the lemon butter sauce over the chicken, them add the lemon slices and parsley, and serve.

Tips For The Perfect Dish

• This dish works best with either chicken cutlets or thin sliced chicken breasts. You can buy chicken breasts that are already cut thin, or you can make your own by slicing thicker chicken breasts in half lengthwise. You can also make this dish with chicken tenders.
• I recommend serving your chicken with side dishes such as sauteed mushrooms and onions, air fryer baked potatoes, mustard greens with bacon, make ahead mashed potatoes, roasted cherry tomatoes or cauliflower mashed potatoes.
• Use a white wine that you wouldn’t mind drinking, such as a Chardonnay, Pinot Grigio or Sauvignon Blanc.
• Chicken francese is best when you serve it immediately. You can store any leftovers in the fridge, but the coating on the chicken may soften over time. Reheat leftovers on the stove over low heat until warm.

Chicken Francese Flavor Variations

While this chicken is delicious as-is, sometimes I add other ingredients depending on what I have on hand.

• Herbs: Instead of parsley, try an herb with a bolder flavor such as fresh rosemary, thyme, basil or tarragon.
• Sauce: Add 1/4 cup of heavy cream to the sauce for a different flavor. Some other great additions include garlic or olives. You can also add capers to get a dish reminiscent of chicken piccata.
• Vegetables: Feel free to add some veggies to this dish such as mushrooms, asparagus, onions, green beans, carrots or zucchini.
• Cheese: Top your chicken with some shaved parmesan cheese, or add finely grated parmesan to the seasoned flour mixture.

Chicken francese is a great way to turn ordinary chicken breasts into something extraordinary!

Chicken Francese Video