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This Chicken Francese is crispy, golden chicken simmered in a velvety lemon butter sauce that’s equal parts bright, buttery, and luxurious. The best part? It’s all made in one pan and ready in just 30 minutes. It’s the kind of dish that feels fancy but is ridiculously easy to make—perfect for a quick weeknight dinner or a special occasion. One bite, and you’ll wonder why you haven’t been making this all along!on lovers.
Chicken Francese is all about technique. You want juicy, golden chicken with a light, crisp coating, all smothered in a silky, bright lemon butter sauce. Done right, it’s restaurant-level good—but guess what? You don’t need a restaurant to get it perfect. I’ve been making this for years, and I know exactly where most people go wrong. Here’s how to nail it every time.
Before You Start
- The key to tender, juicy chicken? Pound it thin. You want each piece about ¼ inch thick. This does two things: it cooks evenly, and it stays juicy. Thick chicken = dry, tough bites. Trust me, this step makes all the difference.
- The flour + egg coating is what makes Francese special. Unlike breaded cutlets, Chicken Francese is lighter, silkier, and absorbs the sauce beautifully. Flour locks in the moisture, and the egg wash gives it that golden, delicate crust.
- Use fresh lemon juice. Always. Bottled juice? Don’t even think about it. Fresh lemon is the heart of the sauce, giving it that bright, zesty kick.
- Sear, don’t deep fry. A quick fry in just enough oil gets you that gorgeous golden crust without making the chicken greasy or heavy. Crisp, not crunchy—that’s what we’re going for.
- Balance is everything in the sauce. The best Chicken Francese sauce is rich but not heavy, tangy but not overpowering. The secret? The right ratio of wine, broth, and butter. Let it simmer just long enough to meld the flavors—too long and you’ll lose that bright lemony punch.
- Let the chicken finish in the sauce. This is what separates a good Chicken Francese from a great one. Once the sauce is done, return the cutlets to the pan for a couple of minutes. This allows the coating to soak up the sauce without getting soggy, and the flavors come together beautifully.
Ingredients You’ll Need
- Chicken: Boneless, skinless chicken breasts, sliced in half and pounded ¼-inch thin. Thin cutlets cook fast and evenly, staying juicy inside with a light, crisp coating. If you use whole chicken breasts, they’ll be too thick and dry out before the crust crisps up.
- Flour & Eggs: The key to that signature Francese crust. Flour locks in moisture, while the egg wash creates that delicate, golden coating that soaks up the sauce beautifully. No breadcrumbs here—this isn’t a schnitzel!
- Salt & Pepper: Essential for seasoning both the flour and the sauce. Don’t skip the salt in the dredging mixture—seasoning at every stage makes a huge difference.
- Vegetable Oil: Just enough for a shallow fry. You don’t need deep frying here—a light golden sear is all it takes.
- Lemon: Fresh lemon juice + thinly sliced lemons (seeds removed!) give the sauce that bright, zesty punch. DO NOT use bottled lemon juice—it’s too acidic and lacks the fresh citrus flavor that makes this dish shine.
- White Wine: A dry white wine like Pinot Grigio or Sauvignon Blanc adds depth and a restaurant-quality finish. Avoid sweet wines—they’ll throw off the balance. No wine? Use extra broth + a splash of apple cider vinegar to mimic the acidity.
- Chicken Broth: Low sodium is best so you can control the seasoning. The broth rounds out the sauce, making it rich without being too heavy.
- Butter & Flour (for the Roux): We’re making a light roux—this thickens the sauce just enough to coat the chicken without making it heavy. Whisking the flour into the butter cooks out the raw taste while giving the sauce that silky, restaurant-quality texture.
- Parsley: Fresh, not dried. Adds a pop of color and a hint of freshness to balance the richness.
This is a one-pan wonder that’s fast, simple, and absolutely restaurant-worthy—but to get it right, technique matters. Follow these steps, and you’ll have perfectly crispy, golden chicken bathed in a silky, lemon butter sauce that clings to every bite.
In a shallow dish, whisk together flour, salt, and pepper. In another dish, whisk the eggs until smooth.
Why? The flour helps the egg coating stick, creating that light, delicate crust that soaks up the sauce beautifully.
Slice each chicken breast in half lengthwise to create thin cutlets. Place them between two sheets of parchment paper and gently pound to ¼-inch thickness.
Thin = fast cooking + juicy chicken. If it’s too thick, the outside will burn before the inside is fully cooked.
Coat each cutlet first in the flour mixture, shaking off excess. Dip into the egg mixture, letting excess drip off. Heat vegetable oil in a large 12-inch skillet over medium-high heat until shimmering.
Fry in batches, 3 minutes per side, until golden brown and lightly crisp. Transfer to a paper towel-lined plate to drain.
First, wipe out the skillet (no excess oil!). Sear the lemon slices for 30 seconds per side until fragrant and slightly caramelized.
Add the butter and melt over medium heat. Whisk in the flour and cook for 30 seconds to remove the raw taste—this creates a light roux that thickens the sauce. Slowly whisk in white wine, chicken broth, and lemon juice, stirring constantly. Simmer for 2 minutes until the sauce lightly thickens and the flavors meld.
Why a roux? It gives the sauce a silky, restaurant-style texture without making it heavy.
Return the chicken cutlets to the skillet, spooning the sauce over them. Simmer for 3-4 minutes until the chicken is warmed through and coated in the velvety sauce. Garnish with fresh parsley and serve immediately.
How to Serve Chicken Francese
This dish deserves the perfect pairing. The sauce is light, lemony, and buttery, which means it works best with sides that soak it up or balance the richness. Here’s how to serve it like a pro:
- Pasta – Toss angel hair, fettuccine, or spaghetti with a little butter and garlic, then drizzle the extra sauce over top. Simple, perfect.
- Crusty Bread – A must for mopping up every last drop of that lemon butter sauce. Try a baguette, ciabatta, or homemade No-Knead Bread.
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Pair with a crisp white wine like Pinot Grigio, Sauvignon Blanc, or Albariño. Garnish with extra lemon slices and fresh parsley for a restaurant-style finish.
Pro Tip:
If serving over pasta, thin out the sauce slightly with reserved pasta water so it coats the noodles perfectly.
Frequently Asked Questions
Can I make Chicken Francese without wine?
Yes! While white wine adds depth, you can substitute it with extra chicken broth and a splash of white wine vinegar or lemon juice to keep that signature brightness.
What’s the difference between Chicken Francese and Chicken Piccata?
Both are lemony, saucy chicken dishes, but the main difference is:
Chicken Francese: Chicken is dredged in flour, then egg, giving it a silky, golden crust.
Chicken Piccata: Chicken is only dredged in flour, making it lighter and crispier—plus, it includes capers for a briny kick.
How do I store and reheat leftovers?
Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce. Avoid microwaving—it can make the chicken rubbery!
Can I freeze Chicken Francese?
Yes, but freeze it without the sauce for best results.
To freeze: Let the cooked chicken cool, then store in an airtight container for up to 2 months.
To reheat: Thaw overnight in the fridge, then warm in a skillet and make the fresh lemon butter sauce before serving.
Why is my Chicken Francese soggy?
A few possible reasons:
Too much oil in the pan – The cutlets should be lightly fried, not deep-fried.
Skipping the final simmer – The chicken needs a quick finish in the sauce to absorb the flavors while keeping the crust intact.
Not serving immediately – This dish is best right out of the pan!
Can I make this ahead of time?
Yes! You can prep the chicken and make the sauce separately. When ready to serve, warm the sauce, add the chicken, and let it simmer for a few minutes to bring everything together.
What’s the best way to thicken the sauce?
This recipe already includes a light roux (butter + flour) to naturally thicken the sauce. If you want it even thicker, let it simmer a little longer or add a cornstarch slurry (½ teaspoon cornstarch mixed with 1 tablespoon water).
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work well. Just pound them to an even thickness so they cook evenly. They’ll be juicier but slightly richer in flavor.
Make This Tonight!
Golden, crispy chicken + silky lemon butter sauce = absolute magic. Whether you’re making this for a quick weeknight meal or a special occasion, it delivers BIG on flavor with minimal effort.
One bite and you’ll see why Chicken Francese deserves a permanent spot in your dinner rotation.
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Chicken Francese
This Chicken Francese is restaurant-quality but ridiculously easy to make at home! Golden, lightly crisp chicken cutlets bathed in a velvety lemon butter sauce that’s bright, buttery, and absolutely irresistible. All made in one pan, in just 30 minutes! Perfect for a weeknight dinner or a special occasion.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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In a shallow plate, add the ½ cup of flour, 1 tsp salt and ½ tsp of pepper. Whisk to combine. In another shallow plate or bowl whisk the eggs.
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Cut the chicken breasts in half lengthwise, then place each piece of chicken between 2 pieces of parchment paper and lightly pound it with the flat side of a meat mallet until it’s about ¼-inch in thickness. Repeat with remaining chicken. Dredge the cutlets in the flour mixture, fully coating both sides and shaking off any excess. Next, coat them in the egg mixture.
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Heat the oil in a large 12-inch skillet over medium-high heat until shimmering. Add 3 or 4 pieces of chicken to the skillet (or as many as you can fit). Cook until lightly browned, about 3 minutes per side. Transfer the chicken to a paper towel-lined plate. Repeat with remaining chicken.
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Clean the skillet of any excess oil, then add the lemon slices and cook until fragrant and slightly charred, about 30 seconds per side. Add the butter to the skillet and melt it. Whisk in the flour and cook for 30 seconds to cook off the flour taste. Whisk in the wine, broth, lemon juice, and remaining ½ teaspoon of salt and season with pepper. Simmer until slightly reduced, about 2 minutes.
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Return the chicken to the skillet and cook until for another 3 to 4 minutes. Garnish with the parsley before serving.
Notes
- Best Wine to Use: Dry white wines like Pinot Grigio or Sauvignon Blanc work best. Skip the sweet wines!
- Can I make it without wine? Yes! Swap the wine for extra broth + a splash of apple cider vinegar.
- Flour vs. Cornstarch? Flour gives a classic light crust, but cornstarch makes it extra crispy.
- Serving a crowd? Double the recipe and use a large skillet to cook in batches.
- Leftovers? Keep in the fridge for up to 3 days—the sauce gets even better overnight!
Nutrition Information
Serving: 2cutletsCalories: 461kcal (23%)Carbohydrates: 18g (6%)Protein: 32g (64%)Fat: 26g (40%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 227mg (76%)Sodium: 788mg (34%)Potassium: 618mg (18%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 587IU (12%)Vitamin C: 20mg (24%)Calcium: 47mg (5%)Iron: 2mg (11%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
