If you’ve ever dreamed of tender, golden chicken bathed in a glossy, lemony wine sauce, Chicken Francese is about to become your new go-to recipe. This dish is a beautiful example of Italian-American comfort food, where each element—juicy chicken, savory Parmesan, and bright lemon—combines to create something that feels both elegant and homey. It’s perfect for both a special occasion or just making an ordinary weeknight feel like a celebration. Not only is it approachable for cooks of all skill levels, Chicken Francese is absolutely packed with flavor, inviting everyone around the table to indulge in a little taste of la dolce vita.
Ingredients You’ll Need
Ingredients You’ll Need
Chicken Francese is all about simple, quality ingredients coming together to create restaurant-level richness and zing. Each item you’ll use really matters—don’t skip the Parmesan or fresh lemon, and grab that bottle of dry white wine for extra depth. Here’s what makes every bite unforgettable:
- Chicken breasts: Use boneless, skinless breasts pounded to 1/2-inch for ultra-tender, quick-cooking cutlets.
- All-purpose flour: The secret to a crisp, golden crust; swap for gluten-free if needed!
- Eggs: Coating the chicken in egg gives that signature light, fluffy coating.
- Parmesan cheese: Adding cheese to the egg mixture brings bold, savory flavor into every bite.
- Milk or water: Loosens up the egg mixture for even coating—milk adds an extra touch of richness.
- Unsalted butter: Ensures the sauce is silky and brings real depth to both cooking and finishing the dish.
- Olive oil: Adds a subtle fruity note and prevents the butter from burning in the skillet.
- Dry white wine: Brightens up the sauce and deepens the savory notes—choose something you’d actually drink.
- Chicken broth: The backbone of the sauce, providing balance to the lemon and wine.
- Fresh lemon juice: For unmistakable zing; always use freshly squeezed for the best flavor.
- Lemon, thinly sliced: Adds a pop of color and a fragrant citrus aroma right at the end.
- Fresh parsley: Brings herbal freshness and makes the finished plate gorgeous.
- Salt and black pepper: Never forget to season every layer—it’s what brings the whole dish to life.
How to Make Chicken Francese
Step 1: Prep and Pound the Chicken
Start by laying your chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them to about 1/2-inch thickness—this not only helps them cook evenly, but ensures they stay juicy and tender. Give each side a generous sprinkle of salt and black pepper so the flavor shines through every bite.
Step 2: Dredge and Dip
Place the flour on a plate, and get a shallow bowl ready with your whisked eggs, Parmesan, and milk. Dust each chicken breast lightly in flour and give them a gentle shake—less is more here, just a whisper of flour. Next, dip each piece in the egg-Parmesan mixture, letting that cheesy coating cling to every crevice.
Step 3: Sauté to Golden Perfection
Heat your olive oil and half the butter in a large skillet over medium-high. When the butter just starts to foam, lay the chicken in (work in batches if needed). Sizzle for about 3 to 4 minutes per side—what you’re looking for is a lacy, burnished crust that promises flavor with every forkful. Move the finished pieces to a warm plate and cover lightly with foil.
Step 4: Build the Lemon Wine Sauce
With the heat still on, pour in that dry white wine, scraping up all the glorious browned bits (flavor central!) at the bottom. Simmer for just a minute or two to let the alcohol cook off. Then add the chicken broth and the fresh lemon juice. Let everything bubble for a few more minutes until slightly reduced and fragrant.
Step 5: Finish and Serve Chicken Francese
Swirl in the remaining butter and add your lemon slices to the sauce for a vibrant look and extra citrus aroma. Gently return the cooked chicken to the skillet, spooning the sauce over top. Let everything mingle for another couple of minutes so the flavors can settle in. Last touch: shower with chopped fresh parsley and serve immediately, with as much sauce as your heart desires.
How to Serve Chicken Francese
Garnishes
A sprinkle of chopped fresh parsley and a few extra lemon slices instantly brighten up Chicken Francese. For even more color, try a dusting of finely grated Parmesan or a few capers on top for a punchy, briny accent. These garnishes elevate both the look and the flavor—your plate will absolutely shine.
Side Dishes
When it comes to sides, Chicken Francese is a real team player. Tender pasta (like angel hair or fettuccine), buttery mashed potatoes, or simply sautéed greens all soak up the lemony sauce beautifully. If you’re serving a crowd, a crisp green salad with a light vinaigrette is a refreshing foil to the richness of the dish.
Creative Ways to Present
Serve Chicken Francese family-style on a large platter for a dramatic, dinner-party-worthy look, or plate each cutlet atop a swirl of pasta for restaurant vibes. For a twist, slice the chicken and pile over a bed of arugula with warm sauce drizzled over, or tuck the chicken into a baguette for an old-school Italian-American sandwich. The possibilities are deliciously endless!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Francese keeps well for up to 3 days in the fridge. Place chicken and any extra sauce in an airtight container, layering parchment between pieces if you’re stacking them. The flavor deepens overnight, making for a fantastic next-day lunch.
Freezing
While it’s best enjoyed fresh, Chicken Francese can be frozen for up to 2 months. Let the chicken cool completely, then arrange in a single layer in a freezer-safe container. Spoon some sauce over each piece to keep it moist, and thaw overnight in the fridge before reheating.
Reheating
For best results, reheat Chicken Francese gently in a covered skillet over low heat with a splash of chicken broth or a squeeze of lemon to revive the sauce. Avoid microwaving if you want to preserve the texture of that lovely breading, but if you’re in a rush, use short 30-second bursts covered with a damp paper towel.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless thighs work great and stay extra juicy. Just be sure to pound them to an even thickness for quick, even cooking, and you’ll still get that signature Chicken Francese flavor.
What kind of white wine is best?
Dry whites like Pinot Grigio, Sauvignon Blanc, or even a Chardonnay (unoaked) are perfect here. Avoid anything sweet or too oaky, as those flavors will compete rather than complement the zesty lemon in your Chicken Francese sauce.
How do I make it gluten-free?
It’s easy—swap out the all-purpose flour for your favorite gluten-free flour blend or even a superfine rice flour. Everything else about Chicken Francese stays exactly the same, and you won’t lose any texture or flavor.
Can I double this recipe for a crowd?
Chicken Francese scales up beautifully. Just make sure to sauté the chicken in batches, and double the sauce ingredients so everyone gets plenty of that irresistible lemony finish. Keep finished cutlets warm in a low oven while you work.
Is it possible to make this dairy-free?
You can replace the butter with a dairy-free baking stick and skip the Parmesan, or use a plant-based cheese alternative. The flavor will change a bit, but you’ll definitely keep all the brightness and satisfaction that make Chicken Francese so wonderful.
Final Thoughts
Ready to make your kitchen smell like a cozy Italian trattoria? Chicken Francese is as delightful to cook as it is to eat. With every bite, you’ll discover why this dish has become a classic in homes everywhere. Grab some fresh lemons and let this recipe bring warmth, comfort, and a little dash of elegance to your table tonight!
Print
Chicken Francese Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
A classic Chicken Francese recipe that features tender chicken breasts coated in a flavorful Parmesan-egg batter, cooked to golden perfection, and served with a tangy lemon-wine sauce. This Italian-American dish is a delightful combination of savory and citrusy flavors.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
- 1/2 cup all-purpose flour (for dredging)
- Salt and black pepper to taste
For the Egg Mixture:
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons milk or water
For the Sauce:
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 lemon, thinly sliced
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Chicken: Season and dredge the chicken breasts in flour.
- Make the Egg Mixture: Whisk eggs, Parmesan, and milk; dip chicken in the mixture.
- Cook the Chicken: Sauté chicken in butter and oil until golden; set aside.
- Prepare the Sauce: Deglaze the pan with wine, add broth, lemon juice, and simmer.
- Finish the Dish: Return chicken to the skillet, cook with sauce, and garnish with parsley.
Notes
- Serve with pasta, mashed potatoes, or sautéed greens.
- For extra flavor, consider adding capers to the sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 390mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 160mg
