Chicken Francese

If you’ve never had Chicken Francese, you’re in for a treat! Lightly breaded chicken, pan-fried to golden perfection , then bathed in a bright, buttery lemon sauce that’s totally irresistible .

A Reader’s Review

My family loves this recipe. I’ve used this 4 or 5 times and I’m doing it again! Great for the summer…the Lemon goes so well with everything! Thank you for sharing this recipe!

Why You’ll LoveMyChicken Francese

Technique That Works: Dipping in flour before the egg gives you a crisp, clingy coating. A quick pan-fry locks in moisture and creates that perfect golden crust.
Simple But Tastes Fancy: It tastes like a fancy restaurant meal, but it’s ready in under an hour. Check out my Chicken Gloria & Chicken Marbella next!
Family-Friendly : My kids actually love Chicken Francese. The crispy breading mixed with the butter lemon sauce is to die for!

Ingredients Needed

Overhead shot of labeled chicken Francese ingredients. - 2

Use fresh lemon juice. Bottled works in a pinch, but fresh adds WAY more flavor. Start with less if you prefer it subtle.
Stick with dry white wine. Chardonnay, sauvignon blanc, or pinot grigio work best. If you don’t like cooking with wine, use white grape juice, apple juice, or chicken stock instead.
Use any cut of chicken. Breasts, cutlets, or thighs all work. If using thick breasts, butterfly or pound them thin for even cooking.

How to Make Chicken Francese

Chicken Francese is a delicious chicken dish where the chicken is pan-fried and then cooked in a delicious lemon sauce. This recipe is simple with no weird ingredients or fancy steps.

Season Chicken: Heat the vegetable oil in a 14-inch skillet over medium heat. Season the chicken with salt and ground black pepper.
Coat Chicken in Flour: Set up a dredging station by combining the flour and garlic powder in a medium bowl, and whisking the eggs in a separate medium bowl. Coat the chicken in the flour.
Dredge in Egg: Then coat the chicken in the eggs.
Cook Breaded Chicken: Add the dipped chicken to the hot oil and cook for 6-8 minutes on each side until golden brown and the center reaches 165 degrees Fahrenheit. Remove the chicken to a plate and set aside. Wipe out the excess oil from the skillet with a paper towel.
Make Sauce: Add the butter to the pan and melt it over medium heat. Add the flour and whisk until it bubbles and gives off a nutty fragrance, about 1-2 minutes. Whisk in the wine and cook for 1 minute, until boiling.
Season and Serve: Whisk in the chicken broth and lemon juice. Season with salt and ground black pepper to taste, let simmer, then whisk until the sauce has thickened. Return the chicken to the pan and garnish with lemon slices and parsley if desired. Serve immediately.

Chicken breasts seasoned with salt and pepper. - 3

How Do I Know When My Chicken is Done?

The most reliable way to check is with an instant-read meat thermometer . Insert it into the thickest part of the chicken—once it reads 165°F, the chicken is fully cooked and safe to eat.

Chicken Francese on a plate that is garnished and ready to eat. - 4

How to Store Leftover Chicken Francese

In the Refrigerator: Store the cooked chicken Francese in the fridge in an airtight container . It will last for up to 4 days.
In the Freezer: I don’t recommend preparing this ahead or freezing it because the breading on the chicken won’t be crisp if it sits in the fridge or if it is frozen, then thawed.
Oven Reheat: Preheat your oven to 300 degrees. Place the chicken on a pan and cover it with foil. Cook it for 10 minutes or until warmed throughout!
Microwave Reheat: You can also reheat it in the microwave in 30-second increments until the chicken is heated to 165 degrees Fahrenheit.

What to Serve With Chicken Francese

This chicken goes with just about everything! Pair it with a salad , some asparagus , and some rolls for the most delicious family dinner! Here are a few more ideas.

Recipe Skill Levels

Tagliatelle Pasta

10 minutes

Recipe Skill Levels

Homemade Breadtwists

1 hour 45 minutes

Side Dishes

Green Beans Almondine

30 minutes

Salads

Green Goddess Salad

20 minutes

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Ingredients1x2x3x

▢ ¼ cup vegetable oil
▢ 1 pound boneless skinless chicken breasts sliced in half
▢ salt to taste
▢ ground black pepper to taste
▢ ¼ cup all-purpose flour for dredging
▢ 1 teaspoon garlic powder
▢ 2 large eggs
▢ ¼ cup unsalted butter
▢ 2 tablespoons all-purpose flour for the sauce
▢ ½ cup dry white wine
▢ ½ cup chicken broth
▢ 3 tablespoons fresh lemon juice about 1 lemon

Instructions

Heat ¼ cup vegetable oil in a 14-inch skillet over medium heat. Season 1 pound boneless skinless chicken breasts with salt and ground black pepper .
Set up a dredging station by combining ¼ cup all-purpose flour and 1 teaspoon garlic powder in a medium bowl, and whisking 2 large eggs in a separate medium bowl.
Coat the chicken in the flour first, then the eggs. Add the dipped chicken to the hot oil and cook for 6-8 minutes of each side until golden brown and the center reaches 165 degrees Fahrenheit. Remove the chicken to a plate and set aside. Wipe out the excess oil from the skillet with a paper towel.
Add ¼ cup unsalted butter to the pan and melt it over medium heat. Add 2 tablespoons all-purpose flour and whisk until it bubbles and gives off a nutty fragrance, about 1-2 minutes. Whisk in ½ cup dry white wine and cook for 1 minute, until boiling.
Whisk in ½ cup chicken broth and 3 tablespoons fresh lemon juice . Season with salt and ground black pepper to taste, then whisk until the sauce has thickened. Return the chicken to the pan and garnish with parsley and sliced lemons, if desired. Serve immediately.

Video

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info