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    Home » Recipes » Main Dishes » Chicken Francese

    Chicken Francese

    Published: April 6, 2022 · Modified: Apr 6, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This Chicken Francese is a classic Italian-American chicken dish thats easy to make with a few simple ingredients. Made in one pan, the chicken is pan-fried to golden brown perfection, then topped with a flavorful lemon sauce. You can make this effortless but gourmet chicken recipe in next to no time at home.

    A plate of chicken Francese with a glass of wine in the background alongside a skillet.
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    Pinterest graphic of a skillet of chicken Francese with lemon slices and parsley on top.
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    Pinterest graphic of a plate with chicken Francese with lemon slices on top by a glass of wine and skillet.

    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

    Ingredients needed to make chicken Francese.

    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

    Set of two photos showing chicken pounded thin and coated in flour.

    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.

    Set of two photos showing flour-coated breasts dipped in egg and pan-fried.

    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.

    Set of two photos showing lemon slices cooked in a skillet and flour added to a skillet.

    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.

    Set of two photos showing liquid whisked into the skillet to make a sauce and then chicken and lemon slices returned to the pan.

    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.

    A skillet of chicken Francese with sliced lemons and parsley on top.

    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.

    A plate of chicken Francese with a bite on a fork, with lemon slices on top.

    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!

    • A casserole dish with chicken spaghetti and a spoon inside.

      Chicken Spaghetti

    • A plate with a serving of baked ziti by a glass of wine and baking dish.

      Baked Ziti

    • A plate with cacio e pepe with grated cheese and more noodles in the background.

      Cacio E Pepe

    • An overhead shot of chicken alfredo with spinach in a blue bowl

      Chicken Alfredo

    • Two plates of chicken marsala on a marble counter.

      Chicken Marsala

    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!

    A skillet with chicken Francese with parsley and lemon on top by some plates, linen, and lemon wedges.
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    5 from 5 votes

    Chicken Francese

    This Chicken Francese recipe comes together quickly with only a few simple ingredients. An easy chicken dinner for a busy weeknight or for entertaining guests, this chicken recipe is perfect!
    Course Main Course
    Cuisine American, Italian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 4 servings
    Calories 496kcal
    Author John Kanell

    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.

    Video

    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.

    Nutrition

    Calories: 496kcal | Carbohydrates: 12g | Protein: 41g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 1181mg | Potassium: 761mg | Fiber: 1g | Sugar: 1g | Vitamin A: 626IU | Vitamin C: 20mg | Calcium: 44mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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