Chicken Francese Recipe

This Chicken Francese is made with tender chicken coated in a light golden crust and finished in a bright lemon butter sauce. It’s an easy restaurant-quality dinner that’s simple enough for a weeknight but elegant enough to serve to guests.

As a certified nutrition coach, I love recipes that feel special without being complicated, and Chicken Francese is one of those meals. Tender chicken is coated in a light egg-and-flour crust, then finished in a bright lemon butter sauce that’s simple yet full of flavor. It’s one of my favorite recipes to make when I want something restaurant-worthy yet easy enough for a weeknight dinner.

Why Is It Called Chicken Francese?

Chicken Francese is an Italian-American dish that’s believed to have originated in the United States. Unlike chicken piccata, where the chicken is dredged only in flour, Chicken Francese is coated in flour, then dipped in beaten eggs, before being pan-fried. This creates its signature light, golden crust that soaks up the lemon butter sauce beautifully.

Ingredients you will need

Below are the ingredients you will need to make this Chicken Francese. Full measurements are listed further down in the recipe card.

• Chicken Breasts: Thinly sliced or pounded chicken breasts cook quickly and stay tender.
• Flour: A light coating of flour helps the egg stick to the chicken and creates the classic golden crust.
• Eggs: The egg coating gives Chicken Francese its signature texture and helps create a silky sauce.
• Butter & Olive Oil: Using both adds flavor while helping the chicken brown evenly.
• Chicken Broth: Creates the base of the lemon sauce.
• Fresh Lemon Juice: Freshly squeezed lemon juice gives the sauce its bright, fresh flavor. I don’t recommend bottled lemon juice for this recipe.
• Garlic: Adds another layer of flavor without overpowering the lemon.
• Fresh Parsley: A simple garnish that adds freshness and color.

Tips for the Best Chicken Francese

• Pound the chicken to an even thickness so it cooks evenly.
• Pat the chicken dry before dredging it in flour.
• Shake off any excess flour before dipping it into the eggs.
• Don’t overcrowd the skillet. Cook the chicken in batches if needed.
• Use freshly squeezed lemon juice for the brightest flavor.
• Let the sauce simmer gently so the flavors have time to come together.

How To Make Chicken Francese

• Prepare and bread the chicken: set up 2 stations for the chicken: one with beaten eggs, milk, salt, and pepper. A second dish with wheat flour, with just a pinch of salt and pepper. First, dredge the chicken cutlet into the flour, shaking off the excess. Next, dip the chicken in the egg mixture, and finally dredge into the flour again, gently pressing to adhere on all sides. Repeat with all the chicken cutlets.

• Heat the oil in a large non-stick skillet over medium heat. Add the coated cutlets and cook until golden brown on both sides, about 4-6 minutes per side. You might need to cook them in batches to avoid overcrowding the pan. Place the chicken aside on a plate.
• To the same preheated skillet, add one tablespoon of oil. Add the onion and cook until soft, 2-3 minutes. Stir in the flour and cook until bubbles appear, 1-2 minutes.

• Pour in the stock and lemon juice, and whisk to combine, simmering over medium-low heat until the sauce thickens. Taste and season to taste.
• Stir in lemon slices and return the chicken to the pan. Continue to simmer until the chicken is piping hot.
• Garnish with parsley and serve warm. Enjoy

Common Mistakes to Avoid

• Skipping the Flour: The flour helps the egg coating stick to the chicken. Without it, the coating won’t brown properly.
• Using Chicken That’s Too Thick: Thin, even pieces cook more quickly and stay juicy.
• Overcrowding the Pan: Cooking too many pieces at once lowers the skillet’s temperature and prevents the chicken from browning.
• Using High Heat for the Sauce: Keep the sauce at a gentle simmer so the butter stays smooth and doesn’t separate.

Easy Variations

• Add Capers: Capers add a salty, briny flavor similar to Chicken Piccata.
• Add Spinach: Stir fresh spinach into the sauce just before serving.
• Add Mushrooms: Sauté sliced mushrooms before making the sauce for extra flavor.
• Make It Creamy: Whisk in a splash of heavy cream at the end for a richer sauce.

Common Questions

What to Serve with Chicken Francese

This recipe pairs well with:

• Simple angel hair pasta or this pasta al limone
• Healthy mashed potatoes
• Rice like Mediterranean Yellow Rice
• Garlic Roasted potatoes
• Air Fryer Broccoli
• Roasted asparagus
• Air Fryer Green Beans

Storage

Other Chicken Recipes

• Honey Sesame Chicken
• Lemon Garlic Chicken
• Honey Garlic Chicken Meal prep
• Poached Chicken
• Cilantro Lime Chicken
• Creamy Tuscan Chicken
• Strawberry Chicken Salad

Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.