Name: Chicken Francese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness; Salt and pepper, to taste; 1/2 cup all-purpose flour (for dredging); 2 large eggs; 1/4 cup milk or water; 3 tbsp olive oil; 3 tbsp unsalted butter (divided); 1/2 cup dry white wine (or chicken broth); 1 cup chicken broth; Juice of 1 lemon (about 3 tbsp); 1 tbsp lemon zest; 2 tbsp fresh parsley, chopped (for garnish); Lemon slices, for garnish

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Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance—crispy, juicy chicken in a delicate sauce that’s bursting with lemon flavor. The egg-flour coating gives the chicken a beautiful golden crust, and the sauce is silky with just the right tang. It’s perfect for a dinner party or a cozy family meal, and it pairs beautifully with pasta, rice, or roasted veggies. Plus, it uses simple ingredients I always have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
All-purpose flour
Eggs
Salt
Black pepper
Olive oil
Butter
Garlic (optional)
Dry white wine (like Pinot Grigio or Sauvignon Blanc)
Chicken broth
Fresh lemon juice
Lemon slices (optional, for garnish)
Fresh parsley (for garnish)

Directions

I start by slicing the chicken breasts in half horizontally to make thin cutlets, then season them with salt and pepper.
I set up two shallow bowls—one with flour and one with beaten eggs.
I dredge each piece of chicken in flour, then dip it into the egg, coating both sides.
I heat olive oil and a little butter in a skillet over medium heat and fry the chicken for 3–4 minutes per side until golden and cooked through. I transfer it to a plate and keep it warm.
In the same skillet, I add a bit more butter and sauté garlic briefly (if using), then pour in the wine and simmer for a couple of minutes to reduce.
I add the chicken broth and lemon juice, season with salt and pepper, and let the sauce simmer until slightly thickened.
I return the chicken to the skillet, spoon some sauce over the top, and let it simmer gently for another few minutes.
I garnish with lemon slices and fresh parsley before serving.

Servings and timing

This recipe makes about 4 servings. It takes roughly 30–35 minutes total—10 minutes to prep and about 20–25 minutes to cook.

Variations

Sometimes I add capers for a briny punch or a splash of cream for a slightly richer sauce. If I don’t have wine, I use all chicken broth and a bit more lemon juice. I’ve also made it with veal or even pork cutlets for a different spin. For a gluten-free version, I use gluten-free flour and serve it over polenta or mashed potatoes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet with a splash of broth or water to bring the sauce back to life. The microwave works too, but I prefer the stovetop to keep the coating crisp.

FAQs

What’s the difference between Chicken Francese and Chicken Piccata?

While both have lemony sauces, Chicken Piccata usually includes capers and skips the egg dip. Francese has a more delicate, custardy coating from the egg and flour.

Can I make Chicken Francese without wine?

Yes, I’ve made it with extra chicken broth and a little extra lemon juice. It still tastes great, though the wine adds nice depth to the sauce.

Why is the chicken dipped in egg after the flour?

This reverse breading technique gives the chicken a soft, rich coating that crisps up beautifully in the pan. It’s a signature part of what makes Francese unique.

What should I serve with this dish?

I usually pair it with angel hair pasta, mashed potatoes, or rice to soak up the sauce. A side of green beans, asparagus, or a simple salad rounds out the meal.

Can I prepare it ahead of time?

Yes, I sometimes cook the chicken and make the sauce separately, then reheat everything together before serving. It holds up well for meal prep or make-ahead dinners.

Conclusion

Chicken Francese is one of those dishes that feels fancy but is surprisingly easy to make at home. The golden chicken, tangy lemon sauce, and buttery finish make every bite special. Whether I’m cooking for guests or just craving something comforting and bright, this recipe always delivers elegance and flavor without the stress.

Chicken Francese