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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.

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.
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.
‘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.
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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Chicken Francese Recipe (Chicken French)
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
Nutrition
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!
Char
This is definitely the best and my favorite Chicken Francese recipe that I’ve tried! I can’t make it any other way. It’s turned into a favorite of my husband and he always asks me to make it. The sauce is to die for, and it’s so good paired with angel hair pasta!
Tricia Buice
Thank you Char! We appreciate you taking the time to comment. Enjoy!
Laurie
This was SO good!
Tricia Buice
Thanks Laurie! We really appreciate the feedback 🙂
Susan
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 ☀️
Tricia Buice
Thanks for the feedback Susan. We love this dish!
Marlena
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.
Tricia Buice
Thank you Marlene! So glad you’ve enjoyed this chicken. We love it too!
JoEllen Waterman
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!
Tricia Buice
Thanks for the feedback JoEllen. I’m thrilled your husband is happy with the recipe. Enjoy!
Jane
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.
Tricia Buice
Thanks for the feedback Jane! Glad it exceeded your expectations 🙂
Anna Cole
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.
Tricia Buice
Hi Anna. I think the easiest thing to do would be to prep and measure all ingredients. It comes together quickly so I don’t think you’ll be in the kitchen too long. Hope this works out well. What a fun night!!!
Joe
This was my first time making Chicken French. This recipe is delicious and easy to follow. Printed it and saved it with my others! Look no further for your Chicken French recipe!
Tricia Buice
Thanks Joe. We appreciate you taking the time to comment!
Becky Dunn
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
Tricia Buice
Thank you Becky. We appreciate you trying our recipe and are thrilled you enjoyed it.
Jaynie DiFiore
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!!!
Jaynie DiFiore
Forgot to mention, put it on top of thick spaghetti, oven browned asparagus spears and a loaf of hot crusty bread!!!!!
Tricia Buice
Your comment made my day Jaynie! Thank you for trying the recipe and for taking the time to comment. Bravo!!
Anthony santoro
What wine do you use
Tricia Buice
Hi Anthony. I usually use an inexpensive chardonnay. Any dry white wine will do so use one you like to drink. Enjoy!
Laurie
This was sooo good! I put it on top of whole wheat penne and everyone loved it.
Tricia Buice
Thank you Laurie! So glad you enjoyed this chicken. Whole wheat penne sounds perfect 🙂 Thanks for the feedback!
Brenda
Love, Love this recipe! My daughter and I are in love with this recipe. Better than all the restaurants we have tried for this dish. I followed all the ingredients and for the onion I used a shallot.
We served it with angel hair pasta and I can’t wait to make it again. Thank you!!
Tricia Buice
Thank you so much Brenda! I’m thrilled that you tried this recipe and that you both loved it. Bravo!!
Michele Cross
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!!
Tricia Buice
Thanks Michele! Extra sauce is always a great idea 😉 Enjoy
Beth Ann
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.
Tricia Buice
Thanks for the tips Beth Ann! So glad you enjoyed the recipe and love your adjustments. Thanks again.
Mireille
I followed your suggestions – the dish turned out perfect. So much easier to make the sauce in advance and also to double the recipe. Thank you!
Tricia Buice
Thank you Mireille. We appreciate you taking the time to provide feedback and for trying the recipe!
Louis
Great recipe and even better eating!
Tricia Buice
Thanks Louis! So glad you enjoyed.
Nancy S Deshaies
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….
Tricia Buice
Thanks for the feedback Nancy. Glad you and your family enjoyed it!
Darla
This looks delicious. Is there any substitute for the wine? Will the taste be affected?
Tricia Buice
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.
Michelle R.
Thank you for this great idea of buying the small 4 packs of wine! Duh, why didn’t i think of that! Trying your recipe tonight, might add a tablespoon of parmesan to the flour mixture. Topping with either asparagus or artichokes, really looking forward to it!
Tricia Buice
Oh I like the Parmesan idea – and asparagus of course! Enjoy Michelle!
Michelle R.
Tricia! This recipe is TERRIFIC! We all thoroughly enjoyed it, the perfect amount of lemony/buttery goodness. Attempting your chicken Piccata tonight 🙂
Tricia Buice
Thank you Michelle! I love the lemony bite in this chicken. So much flavor 😉
Rachel
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.
Tricia Buice
Yay! Thank you so much for the feedback Rachel. We appreciate you taking the time to comment and for trying the recipe 🙂
Jessica
Hands down the best chicken French ever. The recipe is easy to follow and doesn’t require a bunch of “complicated” ingredients, all things you would mostly have on hand honestly. My husband is a very picky eater and he cannot get enough of this!
Tricia Buice
Thank you Jessica! Sometimes the simple recipes are the best. Thanks for trying the recipe and for taking the time to comment.
Heather
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.
Tricia Buice
Thank you Heather! I appreciate you taking the time to comment and for trying the recipe. Pasta and extra sauce sounds amazing to me!
Rosie
The taste was wonderful . The chicken stayed moist and was well coated.
Tricia Buice
Thanks Rosie! So glad you enjoyed the chicken and truly appreciate the comment. Bravo!!
Leila LaRock
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.
Tricia Buice
Thanks Leila! I love food memories 🙂