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Chicken Francese (Chicken French)

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Chicken Francese (or Chicken French) is a popular restaurant quality dish you can make at home with tender chicken cutlets nestled in a buttery, lemon pan sauce.

A skillet filled with golden brown chicken cutlets in a lemony butter sauce

Simple and Quick Chicken Francese

It’s about this time each year I start craving all things lemon. Lemon is a great way to brighten up the day with a little sunshine on a plate.

The dreary days of winter are here but that doesn’t mean our dinners have to be dreary too! Queue up this delicious, easy, wonderfully different chicken dish your whole family will love.

Chicken Francese - a skillet with tender, breaded chicken cutlets in a simple buttery, lemon sauce. Garnished with sliced lemons and fresh chopped parsley

Use skinless, boneless chicken breasts or store-bought chicken cutlets for this recipe.

Chicken cutlets are a great quick dinner tool. The cutlets cook through in about 10 minutes leaving a tender, moist, thin breast that soaks up plenty of flavor from the buttery, lemon wine sauce.

If you can’t find prepared cutlets in your local grocery store make your own by slicing boneless breasts in half. For easy preparation and slicing, freeze the chicken breasts for about 15 minutes before cutting in half.

Don’t worry if each cutlet is a little different size, there’s no need for them to be perfect.

Askillet with tender, breaded chicken cutlets in a simple buttery, lemon sauce. Garnished with sliced lemons and fresh chopped parsley

‘Francese’ means French in Italian, however this lemony chicken dish is an Italian-American creation.

The basis for this recipe was brought to America by Italian immigrants and may have been created as a less expensive alternative to Veal Francese. Recipes for Chicken Francese are similar to another popular dish, Chicken Piccata.

Chicken cutlets are dredged in seasoned flour, dipped in eggs, then back in the flour before pan frying until golden brown. The sauce is made in the same pan with a full quarter cup of fresh lemon juice, butter, dry white wine and chicken broth.

This dish requires the right amount of salt to bring out all the flavors however, so be sure to check the seasoning before serving.

A dinner plate with steamed broccoli, spaghetti and sliced Chicken Francese garnished with sliced lemons, a buttery lemon sauce and fresh parsley

Overview of ingredients for Chicken Francese

For the chicken:

  • boneless skinless chicken breasts or cutlets
  • eggs
  • milk
  • salt and pepper
  • all-purpose flour
  • unsalted butter
  • olive oil

For the sauce:

  • unsalted butter
  • onion
  • all-purpose flour
  • dry white wine
  • fresh squeezed lemon juice
  • low-sodium chicken broth or stock
  • salt and pepper to taste
  • minced fresh parsley leaves for garnish
  • sliced lemon for serving

The buttery lemon pan sauce is great served over pasta.

Serve Chicken Francese with a simple steamed vegetable and plenty of hot spaghetti for a complete, satisfying meal. Garnish with sautéed thin sliced lemons, chopped parsley and fresh ground black pepper for picture perfect Chicken Francese!

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A closeup of a skillet filled with chicken cutlets in a buttery lemon sauce
4.95 from 38 votes

Chicken Francese Recipe (Chicken French)

Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Yield: 6 servings
Course: Main
Author: Tricia
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A delicious restaurant quality dish with a buttery, lemon pan sauce. This chicken is terrific served over hot pasta.

Ingredients

For the chicken:

  • 4 boneless skinless chicken breasts (or 6-8 chicken cutlets)
  • 2 large eggs
  • 2 tablespoons milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil

For the sauce:

  • 4 tablespoons unsalted butter divided
  • ¼ cup minced sweet onion
  • 2 tablespoons all-purpose flour
  • ½ cup dry white wine
  • ¼ cup fresh squeezed lemon juice (about 2 juicy lemons)
  • 2 cups low-sodium chicken broth (or chicken stock)
  • salt and pepper to taste
  • minced fresh parsley leaves for garnish
  • sliced lemon for garnish

Instructions

To create chicken cutlets:

  • Line a small baking sheet with wax paper. Remove the rib meat/tenderloin from the breasts. Reserve for another use or cook with the cutlets. Place the chicken breasts on the pan and freeze for 15 minutes. This step makes it easier to slice the breasts creating cutlets. Hold the breasts firmly against the cutting board with one hand. Using a sharp chef’s knife, carefully cut the breasts in half horizontally with the knife parallel to the cutting board. If you purchased chicken cutlets, skip this step.

To prepare the chicken:

  • While preparing the chicken, set a pot of water over medium high heat for the pasta.
  • In a shallow bowl, whisk together the eggs and milk. Set aside. Combine the salt, pepper and flour in a separate shallow bowl and place next to the egg wash. Line a baking sheet with paper towels and set aside.
  • In a large skillet, heat two tablespoons butter and two tablespoons olive oil over medium heat until the butter is melted and the foaming stops. Using tongs, dredge the chicken cutlets in the flour mixture shaking off the excess. Dip the chicken in the egg mixture allowing the extra egg to drip back into the bowl. Transfer to the flour once again, turning to coat. Shake off the extra flour and place in the hot skillet. Cook 2 or 3 cutlets at a time, turning once, until the chicken is well browned, about 3 minutes on each side. Transfer to the prepared paper-towel lined baking sheet. Repeat, adding more butter and olive oil if needed until all chicken is cooked. Set chicken aside. Discard the grease and wipe out the skillet with clean paper towels.

To prepare the lemon sauce:

  • Add 3 tablespoons butter to the now empty skillet over medium heat. Add the minced onion and cook, stirring occasionally until soft. Add 2 tablespoons of flour and stir for 2 minutes. Add the wine, lemon juice and chicken broth. Increase the temperature to medium-high and bring to a boil, stirring constantly. Reduce the heat to medium and cook the sauce, stirring frequently, until it is reduced to about 1 ½ cups and slightly thickened, about 10 minutes. Pour the sauce through a fine mesh sieve to remove the onions if desired. Return the sauce to the pan and reduce the heat to low. Add the last tablespoon of butter to the sauce. Stir gently until melted. Check the seasoning and add salt and pepper as needed. The lemon flavor will be intense.
  • Cook your pasta, if using.
  • Add the chicken cutlets to the sauce and heat gently for 4 to 5 minutes, turning once, or until heated through. Top the chicken with sautéed lemon slices and garnish with minced parsley and plenty of fresh ground black pepper. Serve immediately.

Recipe Notes

  • There are a few moving parts to this recipe, but everything happens in the same skillet in a few easy steps. Read through the recipe a few times to understand the flow and have all ingredients pre-measured, chopped and ready. With just a little prep work, this recipe comes together in a flash.
  • Inspired by recipes on the New York Times and Cook’s Illustrated
Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 371kcal | Carbohydrates: 21g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 133mg | Sodium: 331mg | Potassium: 439mg | Fiber: 1g | Sugar: 1g | Vitamin A: 461IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg

Looking for a few more easy chicken recipes?

Try our classic Chicken Piccata recipe. With a light lemon sauce and plenty of briny capers, this tasty chicken will be a family favorite.

Our most popular chicken recipe is for this company-worthy, restaurant quality Skillet Chicken with Mushroom Wine Sauce. Just check all the 5-star reviews! This recipe is a must-make for chicken and mushroom lovers. ⭐️⭐️⭐️⭐️⭐️

For a unique and delicious change of pace enjoy our delicious Chicken Fricassee with Apples. This recipe is made with gently stewed chicken breasts in a creamy white sauce with apple cider and a splash of apple cider vinegar. Onions and apples give this dish a light fresh sweetness and a surprisingly complex flavor.

And finally you’ll love this super fast and easy Spicy Honey Lime Chicken Thigh Recipe. Made with boneless, skinless chicken thighs it cooks quickly and is finished in a delicious garlic infused sauce that’s sticky, sweet and spicy. We’ve got so much flavor going on here… nothing boring about this chicken dinner!

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99 Comments

  2. Susan says

    5 stars
    Hi, I tried this tonight for dinner it was fantastic I think next time a little less lemon lol my lemons must have been extra juicy
    I served it with rice instead of pasta my family loved it !!!
    Thank you for sharing ☀️

    reply to this comment >

  3. Marlena says

    5 stars
    Such an easy, delicious recipe. Thank you so much for sharing. I have made this recipe many times now and it is always wonderful. My son is home visiting from college for the weekend and this is what he requested. Of course, I am making it right now! I double it to feed all the whole crew.

    Thank you.

    reply to this comment >

  4. JoEllen Waterman says

    5 stars
    The Chicken dish is now my husband’s favorite. He is the type of man who snarls when served a different dish, but he’s like a Hoover vacuum sweeper when I serve him this!

    reply to this comment >

  5. Jane says

    Tricia, your recipe for Chicken Francese immediately caught my attention. I eagerly read the reviews which presented a good news/bad news reaction in me. Good news is the comments were overwhelmingly positive. The bad news is that all the comments were overwhelmingly positive. I felt challenged to have my own success story. What if I was the lone failure! I am reporting that tonight, when my husband returned home after choir practice, we sat down to a delicious supper of Chicken Francese. I am relieved to write that my psyche is still intact.

    reply to this comment >

  6. Anna Cole says

    5 stars
    Is it possible to prepare this or part of it in advance? I will be using the recipe for part of a Murder Mystery dinner and want to have as little cooking required as possible during the party.

    reply to this comment >

  8. Becky Dunn says

    5 stars
    This was really good and easy to follow directions. First time trying chicken french…..went with this particular receipe because it was easy to follow…thank you so much for sharing

    reply to this comment >

  9. Jaynie DiFiore says

    5 stars
    O.M.G!!!!!! Best Francese recipe I have ever made. We ate it 2 nights in a row and wanted more. I never change someone’s recipe the first time I make it, but… please forgive that I did not totally wipe the pan out after browning the chicken ( I cannot resist those brown butter bits of breading.) Your recipe is first class just as written. It is a permanent fixture in my kitchen!!!! DROOOOOLING!!!

    reply to this comment >

  11. Michele Cross says

    5 stars
    This was perfect. Lemony fresh and easy. I cut this recipe in half and the measurements worked. Afterwards I was sorry I didn’t make the sauce portion in full. Next time. Thanks for sharing!!

    reply to this comment >

  12. Beth Ann says

    5 stars
    This recipe is delicious and easy to follow; it is very similar to mine. The things I do differently is to make the sauce first in a small pot so the chicken doesn’t sit so long after cooking; it can even be made the day before and refrigerated, then reheated on the stove while frying chicken. I use breasts cut in two and use a mallet to pound them to about 1/4″ thick. As chicken gets done, I place pieces on a baking rack at 200 F to keep them warm in the oven. When all chicken is done, I pour the reheated sauce into the pan to finish the sauce with butter. I find the breading is better by pouring the sauce over when serving instead of putting the cooked chicken pieces into the sauce. I serve this with farfarlle pasta drenched with sauce and topped with parsley. The sauce is so delicious, doubling the recipe has proven important; I’ve seen people actually lick their plates after eating this!! SO good.

    reply to this comment >

  14. Nancy S Deshaies says

    4 stars
    This is a very tasty recipe. My family loved it. It’s always best to have everything prepared ahead of time. I only put the cutlets in flour once then egg mixture and it tasted fine what do you think….

    reply to this comment >

    • Tricia Buice says

      Hi Darla. You can use more broth in place of the wine but it will diminish the flavor just a bit. It will still be good to eat but lack a little sharpness. You can try using white grape juice in place of the wine, if desired. I usually buy white wine in a single serving 4-pack so I don’t have to open an entire bottle. The individual single servings are perfect for recipes! Enjoy.

      reply to this comment >

  16. Rachel says

    This is the best chicken French ever.. honestly. We make it at least once a month, sometimes twice in the same week. Better than any restaurant. I never review anything, I figured it was time since I’m on here reading the recipe so often. You will
    Not be disappointed and I can’t imagine there is a better recipe out there.

    reply to this comment >

  17. Heather says

    5 stars
    I hadn’t made this in a long time so I looked up a recipe for it and stumbled on this one. DELICIOUS! Knowing how good the sauce would be I decided to double the recipe to serve over pasta. SOOOO GOOOOOD! Thanks for the recipe!! I will definitely be making this again.

    reply to this comment >

  19. Leila LaRock says

    5 stars
    I remember cooking this dish back in the 80’s and 90’s and found it to be so delicious. I usually eat this dish on top of a bed of rice with the chicken breast and broth. Fabulous.

    reply to this comment >

  20. AJ says

    5 stars
    My wife tried this recipe today and the results were spectacular, probably my favorite chicken dish she has ever cooked (I am not a big fan of chicken). She said it was simple. As always, we adjusted to what we had in hand and it turned out great. Thank you

    reply to this comment >

  22. Grace J Mock says

    5 stars
    I had left a really detailed comment earlier about making this dish and had a few questions, but I have not seen it published. It took me a great deal of time to write. Did you possibly overlook it? I saw that a reply I left on someone else’s comment is showing but my big huge review is missing. 🙁

    reply to this comment >

    • Tricia Buice says

      Hi Grace. Your comment response posted and is further down in this feed. I don’t see any other comments from you (other than this one.) I double checked my spam folder too. Not sure why it’s missing but these other comments posted successfully. Maybe there was a glitch when you were submitting. Sorry. We appreciate you taking the time to comment.

      reply to this comment >

  23. Debbie says

    5 stars
    Oh my goodness this was amazing! I tend to doctor all recipes to my taste. I added some Marsala wine and Dijon mustard to the sauce as well as carmelized onions. Served with garlic skillet green beans and steamed baby potatoes both tossed in a mustard vinaigrette. Loved the flour,egg,flour dredge

    reply to this comment >

  27. Cindy says

    5 stars
    The Chicken Francese was a big hit! I served it to my friend for lunch and we both loved it. Adding linguine to the mix was a yummy decision. I served the leftovers with a caprese salad to my son and his girlfriend tonight. They gobbled it up:)

    reply to this comment >

  30. Robert says

    Last night was my 1st time ever making this dish. It won’t be the last, that’s for sure. Everyone loved it. Serving it over angel hair pasta was the right call. Thank you so much for sharing this recipe with everyone.

    reply to this comment >

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