chicken francese recipe.

 

Chicken Francese Recipe (Tender Chicken in Lemon Butter Sauce)

Chicken Francese Recipe | Easy Lemon Butter Chicken

Make this easy Chicken Francese Recipe with tender chicken cutlets, a golden egg coating, fresh lemon, butter, chicken broth, and parsley. Ready in about 30 minutes.

Chicken Francese Recipe

Chicken Francese is a classic Italian-American chicken dinner featuring thin, tender chicken cutlets coated in seasoned flour and egg, pan-fried until golden, and finished in a bright lemon-butter sauce. The combination of savory chicken, fresh lemon, butter, and parsley makes this an elegant meal that's surprisingly easy to prepare.

Unlike breaded chicken Parmesan, Chicken Francese uses a light flour-and-egg coating rather than a breadcrumb crust. The golden coating absorbs the lemony pan sauce while staying tender and flavorful.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Course: Main Course
• Cuisine: Italian-American
• Calories: Approximately 440 kcal per serving

Why You'll Love This Chicken Francese Recipe

• Bright lemon flavor: Fresh lemon gives the buttery sauce a delicious citrusy finish.
• Tender chicken: Thin cutlets c quickly and stay tender.
• Golden egg coating: Flour and egg create a light, delicate coating.
• Easy one-pan dinner: The chicken and sauce come together in one skillet.
• Weeknight-friendly: You can have this restaurant-style chicken dinner on the table in about 35 minutes.
• Perfect with pasta: The lemon-butter sauce is delicious spooned over linguine or angel hair pasta.
• Elegant but simple: It's impressive enough for guests but easy enough for a family dinner.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breast cutlets
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 large eggs
• 2 tablespoons water
• 3 tablespoons olive oil

For the Lemon Butter Sauce

• 1 cup low-sodium chicken broth
• ½ cup dry white wine or additional chicken broth
• 1 large lemon
• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 2 garlic cloves, finely minced
• ¼ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

For Serving

• Cooked linguine or angel hair pasta, optional
• Lemon wedges
• Fresh parsley

Instructions

Step 1: Prepare the Chicken

If the chicken breasts are thick, slice them horizontally into thinner cutlets.

Place the cutlets between sheets of plastic wrap or parchment and gently pound them to approximately ¼-inch thickness.

Pat the chicken dry and season lightly with salt and black pepper.

Step 2: Prepare the Coating

Place the flour in a shallow dish.

In another shallow bowl, whisk together the eggs and water until smooth.

Dip each chicken cutlet into the seasoned flour, shaking off the excess.

Then dip it into the egg mixture, allowing the excess egg to drip away.

Step 3: Pan-Fry the Chicken

Heat the olive oil in a large skillet over medium-high heat.

When the oil is hot, carefully add the chicken cutlets without overcrowding the pan.

Cook for about 2–4 minutes per side, depending on thickness, until golden and cooked through.

Transfer the chicken to a clean plate and keep warm.

Step 4: Cook the Lemon and Garlic

Reduce the heat to medium.

Thinly slice half of the lemon and add the slices to the skillet.

Cook for about 30–60 seconds per side until fragrant.

Add the minced garlic and cook briefly, taking care not to burn it.

Step 5: Deglaze the Pan

Pour in the white wine and scrape the flavorful browned bits from the bottom of the skillet.

Let the wine simmer for 1–2 minutes.

Add the chicken broth and the juice from the remaining lemon.

Bring the mixture to a gentle simmer.

Step 6: Thicken the Sauce

Whisk the flour into the softened butter until a smooth paste forms.

Add small pieces of the butter-flour mixture to the simmering sauce, whisking continuously.

Cook for several minutes until the sauce becomes lightly thickened and glossy.

Step 7: Finish the Chicken Francese

Return the chicken cutlets to the skillet.

Spoon the lemon-butter sauce over the chicken.

Arrange the cooked lemon slices on top.

Simmer gently for about 1–2 minutes so the chicken absorbs some of the sauce.

Step 8: Garnish and Serve

Sprinkle with fresh parsley.

Serve immediately with cooked pasta, roasted vegetables, or a simple green salad.

Spoon plenty of the lemon-butter sauce over the chicken and pasta.

Pro Tips

• Use thin chicken cutlets: They cook quickly and evenly.
• Don't skip the flour: It helps the egg coating adhere to the chicken.
• Shake off excess flour: A thin coating gives the chicken a delicate crust.
• Don't overcrowd the skillet: Cook in batches if necessary.
• Use fresh lemon: Freshly squeezed lemon gives the sauce a much brighter flavor.
• Scrape up the browned bits: They add extra savory flavor to the pan sauce.
• Keep the sauce at a gentle simmer: Aggressive boiling can make the sauce reduce too quickly.
• Add butter carefully: Whisking it into the sauce helps create a smooth, glossy finish.
• Serve immediately: Chicken Francese is best while the chicken is tender and the sauce is warm.

Serving Suggestions

Serve Chicken Francese with:

• Linguine
• Angel hair pasta
• Spaghetti
• Garlic bread
• Roasted asparagus
• Sautéed spinach
• Green beans
• Roasted broccoli
• Mashed potatoes
• Rice pilaf
• Simple green salad
• Caesar salad

For a classic Italian-American dinner, serve the chicken over pasta and spoon the lemon-butter sauce generously over both.

Variations

Chicken Francese Without Wine

Replace the white wine with additional low-sodium chicken broth. Add a little extra lemon juice if you want a stronger citrus flavor.

Chicken Francese with Mushrooms

Sauté sliced mushrooms after cooking the chicken, then continue with the sauce.

Creamy Chicken Francese

For a richer variation, add a small amount of cream to the finished lemon sauce and simmer gently until warmed through.

Chicken Francese with Capers

Add a small amount of drained capers for a briny flavor reminiscent of other classic lemon chicken dishes.

Chicken Francese with Vegetables

Add sautéed asparagus, spinach, or broccoli to make the meal more substantial.

Storage and Reheating

Store leftover Chicken Francese and sauce in an airtight container in the refrigerator.

For best quality, enjoy within 3–4 days.

Reheat gently in a skillet over medium-low heat with a small splash of chicken broth. This helps loosen the sauce and prevents the chicken from drying out.

Nutrition Facts

Approximate values per serving and may vary depending on the size of the chicken cutlets, amount of oil absorbed, and ingredients used.

• Calories: 440 kcal
• Carbohydrates: 18 g
• Protein: 36 g
• Total Fat: 25 g
• Saturated Fat: 9 g
• Cholesterol: 180 mg
• Sodium: 650 mg
• Potassium: 550 mg
• Fiber: 1 g
• Sugar: 2 g
• Calcium: 35 mg
• Iron: 2 mg

Frequently Asked Questions

What is Chicken Francese?

Chicken Francese is an Italian-American dish made with thin chicken cutlets coated in flour and egg, pan-fried until golden, and served with a lemon-butter sauce.

Is Chicken Francese the same as Chicken Francaise?

Yes. Chicken Francese and Chicken Francaise are two common spellings for essentially the same dish.

What is the difference between Chicken Francese and Chicken Piccata?

Both feature tender chicken and a lemon-based sauce, but Chicken Francese is typically coated in flour and egg. Chicken Piccata is commonly associated with a flour coating and capers.

Can I make Chicken Francese without white wine?

Absolutely. Substitute chicken broth for the wine. The dish will still have plenty of lemony, buttery flavor.

What pasta goes best with Chicken Francese?

Linguine and angel hair are excellent choices because they pair well with the light lemon-butter sauce.

How do I keep Chicken Francese tender?

Use thin cutlets, avoid overcooking them, and return them to the sauce only briefly at the end.

Can I prepare Chicken Francese ahead of time?

You can prepare the chicken and sauce separately ahead of time, but for the best texture, gently reheat the chicken and sauce and combine them shortly before serving.

Similar Recipes

• Chicken Piccata
• Chicken Marsala
• Chicken Parmesan
• Chicken Milanese
• Chicken Limone
• Lemon Garlic Chicken
• Chicken Scampi
• Chicken Alfredo
• Chicken Florentine
• Chicken Cacciatore

Final Thoughts

This Chicken Francese Recipe is a delicious Italian-American dinner featuring tender golden chicken cutlets and a bright lemon-butter sauce. The light flour-and-egg coating makes the chicken especially good at soaking up the flavorful sauce, while fresh lemon and parsley keep the dish fresh and balanced.

Serve it over linguine or alongside your favorite vegetables for an easy restaurant-style dinner that's perfect for busy weeknights, family meals, or special occasions.