This chicken Francese recipe is an Italian American chicken recipe that combines crispy pan-fried chicken breasts in a bright, fresh lemon sauce. The inside is moist, tender, and juicy, and the crispy coating on the outside is absolutely addictive. You won’t believe how easy it is to make this restaurant favorite at home with a few simple ingredients.
Even better, chicken Francese is such a versatile dinner recipe as it’s easy enough for a quick weeknight meal but fancy enough that you can serve it at your next dinner party. It will become a staple in your dinner menu. It’s the ultimate chicken dinner! If you want another recipe that everyone will love for dinner, try my creamy Tuscan chicken recipe, chicken cacciatore recipe, and creamy chicken florentine recipe.
What You Need to Make This Recipe
Chicken — try to find chicken breasts that are similar in size, so they cook evenly.
Flour — I use all-purpose flour to coat the chicken breasts to give them a beautiful brown crust when pan-fried.
Lemon — always use freshly squeezed lemon juice for the best flavor. Fresh lemon juice has a brighter, fresher taste than bottled lemon juice.
White wine — a dry white wine is ideal as it doesn’t add any additional sweetness to the sauce as a sweet, red wine might. While you do not need to use an expensive wine, you shouldn’t cook with it if you wouldn’t drink it. Pinot Grigio, Sauvignon Blanc, Pinot Gris, or Pinot Blanc will work for this chicken Francese recipe.
How to Make Chicken Francese
1. Place the chicken breasts between 2 pieces of plastic wrap. Pound the breasts with a mallet or rolling pin to about ½-inch thickness.
2. In a shallow dish, combine ¼ cup flour, 1 teaspoon salt, and ½ teaspoon pepper. Place the beaten eggs in another shallow dish.
3. Dredge two chicken breasts in the flour mixture, then dip in the beaten eggs.
4. In a large nonstick skillet with oil over medium-high heat, add the chicken and cook until golden brown, about 4 minutes. Flip and repeat. Remove the cooked chicken to a plate. Keep warm. Repeat the procedure with the remaining two breasts.
5. Add the lemon slices to the skillet. Cook for 1 minute or until the lemons begin to brown. Transfer the lemon slices to the plate.
6. Wipe out the skillet with a paper towel, add the butter, and cook until melted. Add 1 tablespoon flour and cook for 1 minute, stirring constantly.
7. Whisk in the broth and wine and simmer until the sauce has thickened. Stir in the lemon juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper.
8. Return the chicken and lemon slices to the skillet, spooning the sauce over the chicken. Sprinkle the chicken Francese with parsley and serve immediately.
Pro Tips for Making This Recipe
- Do not skip pounding the chicken breasts. Doing so ensures that they will cook through quickly. Even breasts will stay moist as you don’t risk the exterior drying out as the interior cooks through.
- To get more juice out of a lemon, bring it to room temperature and roll it on the counter under your palm. Doing so will loosen up the juices so you can more easily squeeze the lemon.
- If you had frozen the chicken beforehand, make sure to pat them dry of any moisture. Doing so will help the flour coating stick better to the chicken.
- To ensure the chicken Francese is cooked all the way through, use a meat thermometer to check that the chicken has an internal temperature of 165F/75C.
- You can use either chicken or vegetable stock for the sauce.
- Place cooked chicken in a 200F oven to keep warm while cooking the remaining chicken, lemon slices, and sauce.
Frequently Asked Questions
Can I use chicken thighs?
You can! You will still need to pound them with a mallet so they are even. The cooking time will be different, so use a meat thermometer to check for doneness.
What does “Francese” mean? How does it differ from Chicken Piccata?
Francese means “French style” or “the French way,” which refers to chicken fried in a flour mixture and egg wash until golden brown. While the two chicken recipes look similar, you only dip chicken piccata in flour and it is finished off with capers.
How do I store leftovers?
You can refrigerate any leftover chicken for up to 5 days in an airtight container. If you plan to have leftovers, skip returning the chicken to the pan at the end and store them in separate containers. Doing so will ensure the chicken stays crispy.
What side dish should I serve with this recipe?
The sauce from the chicken Francese is so flavorful, so don’t waste it! Serve the chicken with some noodles, mashed potatoes, or artisan bread to soak up the sauce.
If you love this recipe try these out!
If you’ve tried this Chicken Francese recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chicken Francese
Equipment
- Plastic wrap
- Meat mallet or rolling pin
- Large skillet
Ingredients
- 4 6-ounce boneless, skinless chicken breasts (675g)
- ¼ cup all-purpose flour (30g)
- 1¼ teaspoons salt divided
- ¾ teaspoon ground black pepper divided
- 2 large eggs beaten
- ¼ cup olive oil (60mL)
- 1 lemon thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth (240mL)
- ½ cup white wine (120mL)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped flat-leaf parsley
Instructions
- Place the chicken breasts between 2 pieces of plastic wrap. Pound the breasts with a mallet or rolling pin to about ½-inch thickness.
- In a shallow dish, combine ¼ cup flour, 1 teaspoon salt, and ½ teaspoon pepper. Place the beaten eggs in another shallow dish.
- In a large nonstick skillet, heat the oil over medium-high heat. Dredge two chicken breasts in the flour mixture, then dip in the beaten eggs. Add the chicken to the pan, and cook until golden brown, about 4 minutes. Flip and repeat. Cook until the chicken has an internal temperature of 165F/75C. Remove the cooked chicken to a plate. Keep warm. Repeat the procedure with the remaining two breasts.
- Add the lemon slices to the skillet. Cook for 1 minute or until the lemons begin to brown. Transfer the lemon slices to the plate.
- Carefully wipe out the skillet with a paper towel. Place the skillet over medium heat. Add the butter and cook until melted. Add 1 tablespoon flour and cook for 1 minute, stirring constantly. Gradually whisk in the broth and wine and simmer until the sauce is just thickened, about 4 minutes.
- Stir in the lemon juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Return the chicken and lemon slices to the skillet, spooning the sauce over the chicken. Sprinkle with parsley and serve immediately.
Notes
- Do not skip pounding the chicken breasts. Doing so ensures that they will cook through quickly. Even breasts will stay moist as you don’t risk the exterior drying out as the interior cooks through.
- To get more juice out of a lemon, bring it to room temperature and roll it on the counter under your palm. Doing so will loosen up the juices so you can more easily squeeze the lemon.
- If you had frozen the chicken beforehand, make sure to pat them dry of any moisture. Doing so will help the flour coating stick better to the chicken.
- To ensure the chicken is cooked all the way through, use a meat thermometer to check that the chicken has an internal temperature of 165F/75C.
- You can use either chicken or vegetable stock for the sauce.
- Place cooked chicken in a 200F oven to keep warm while cooking the remaining chicken, lemon slices, and sauce.
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