Chicken Francese Recipe

By Rena |

This Chicken Francese recipe is a restaurant-style dish that’s easy to cook at home. Loaded with flavor and made in 30 minutes or less. Add this family favorite recipe to your dinner table and pair it with your favorite side dish.

top view chicken cutlets in a pan

This sinfully delicious and savory Chicken Francese recipe will be welcomed at your dinner table by everyone! Sometimes called chicken french, make this gourmet chicken recipe in the comfort of your home. Serve it with spaghetti for the kids and zucchini noodles for a healthier adult option. Have them with roasted veggies or try it with this low carb cauliflower mash recipe. Add a twist to this chicken recipe by either air-frying it or skip on the breading.

Why this chicken recipe is so amazing

  • Delicious: Tender and juicy chicken drenched in a lemony sauce. Tastes so good and definitely a winner
  • Easy: Takes just about 30 minutes or less to make this Chicken Francese recipe. Simple to put together and perfect for when you hardly have time to put food on the dinner table for the family.
  • Lighter option: Skip all the butter and make this lighter version of the tradition chicken Francese. Make it even healthier by either using panko for the breading, or air fry it instead.
close up of chicken francese with lemon garnish

Ingredients you will need

For the chicken:
Chicken breasts
Eggs
Milk
Salt and pepper
Whole wheat flour
Olive oil
For the sauce:
Olive oil
White or sweet onion
Chicken stock
Lemon juice
Salt and pepper
a few lemon slices to garnish
Fesh curly parsley, for garnish

ingredients for chicken franchese

How to make this easy chicken recipe

  • Prepare and bread the chicken: setup 2 stations for the chicken; A shallow dish with the 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 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 in 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 back into the pan. Continue to simmer until the chicken is piping hot.
  • Garnish with parsley and serve warm. Enjoy
fried chicken being place back in the skillet on the lemon sauce

FAQ’s and tips

  • Flour: use any flour of choice. you can use a mix of Spelt and wheat, oat flour, or gluten-free flour. Consider using panko as well.
  • For an even healthier option, pop the chicken cutlets in the air-frier instead 
  • Broth: chicken or vegetable stock can be used.
  • Any oil can be used in this recipe.

Is chicken francese french or Italian

Often times called chicken Francaise is said to be an Italian-American dish that originated in Rochester New York. It is said that when Italians immigrated to Rochester New York, they brought the recipe with them. Their original recipe was veal Francese but they substituted the veal with chicken for a more affordable option.

What is chicken Francese made of

The traditional chicken francese recipe is made of breaded chicken thats pan-fried and served in a savory sauce made of lemons, butter, white wine, and chicken broth. There are other variations of this recipe around but essentially its mostly a fried bredded chicken in a lemony sauce.

What to serve with chicken francese

There are so many side dishes that can be served with Chicken Francese. From noodles, to potatoes, and veggies. Here are a few of our side dish recipes that will go well with this dish:

pan with chicken cutlets in a lemon sauce

Other easy chicken recipes to try

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top view chicken in a pan

Chicken Francese Recipe

Juicy and tender chicken breasts prepared in a lemony sauce
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 268kcal
Author: Rena

Ingredients

For the chicken:

  • 4 chicken breasts sliced into cutlets
  • 2 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 3/4 cup whole wheat flour
  • 2 tablespoons olive oil

For the sauce:

  • 1 tablespoon olive oil
  • 1 small white or sweet onion thinly chopped
  • 1 tablespoon whole wheat flour
  • 1 1/2 cup chicken stock
  • 1/4 cup fresh squeezed lemon juice about 2 juicy lemons
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • a few lemon slices
  • 1 Tbsp chopped fresh curly parsley for garnish

Instructions

  • Prepare 2 stations for the chicken; A shallow dish with the 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 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 in 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 back into the pan. Continue to simmer until the chicken is piping hot.
  • Garnish with parsley and serve warm. Enjoy

Notes

Serving size is 2 think chicken cutlets. Each chicken breast is cut thin into two.
Substitutes:
  • Flour: use any flour of choice. you can use a mix of Spelt and wheat, oat flour, or gluten-free flour. Consider using panko as well.
  • For an even healthier option, pop the chicken cutlets in the air-frier instead 
  • Broth: chicken or vegetable stock can be used.
  • Any oil can be used in this recipe.
Storage:
Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 2– chicken breast | Calories: 268kcal | Carbohydrates: 14g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 121mg | Sodium: 509mg | Potassium: 585mg | Fiber: 2g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg
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