Chicken Francese Recipe: A Delightful Lemon-Butter Chicken Dish

Chicken Francese Recipe: A Delightful Lemon-Butter Chicken Dish

So… I made this Chicken Francese last night. And oh wow—it was buttery, lemony, and melt-in-your-mouth good. Like, I couldn’t stop dipping my fork back in for more.

If you love simple chicken dishes with big flavor, this one’s for you. It’s crispy on the outside, soft on the inside, and that lemon sauce? Total magic. It feels fancy, but it’s really easy.

I promise, once you try it, you’ll wanna make it again and again. My family asked for seconds and thirds. The best part? You probably already have the stuff you need in your kitchen.

Okay, let’s do this. I’ll walk you through it step by step. Get ready to wow your taste buds.

Why You’ll Love This Recipe

• Bright and Comforting: The citrusy lemon cuts through the richness of the butter and egg coating for a balanced flavor.
• Elegant Yet Simple: Despite the restaurant-style presentation, the steps are beginner-friendly.
• Great for Weeknights or Special Dinners: Ready in under an hour, yet classy enough to serve to guests.
• Family-Approved: The lightly crisped chicken and buttery sauce are kid-friendly and crowd-pleasing.
• Flexible Sides: Pairs beautifully with mashed potatoes, rice, pasta, or steamed vegetables.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Servings: 4

Difficulty: Easy to moderate. No fancy tools required, just a careful hand with coating and frying.

Required Kitchen Tools

To make Chicken Francese, you’ll need:

• Cutting board and sharp knife
• Meat mallet or rolling pin
• Mixing bowls (for dredging and whisking eggs)
• Shallow bowl or plate for flour
• Large non-stick or stainless steel skillet
• Tongs or a slotted spatula
• Lemon zester or grater
• Measuring cups and spoons

Ingredients for Chicken Francese

Here’s what you’ll need to bring this dish to life (exact amounts in the recipe card below):

Fresh Lemon Slices (optional): For garnish and extra zing

Chicken Breasts: Boneless, skinless, sliced in half and pounded thin

All-Purpose Flour: For dredging — gives a light crust

Eggs: Whisked for the classic Francese coating

Lemon Juice + Zest: Adds fresh, bright citrus flavor

Chicken Broth: Forms the base of the sauce

Dry White Wine: Adds depth and acidity to the sauce (optional but recommended)

Unsalted Butter: Enriches the sauce with a smooth finish

Olive Oil: Used for pan-frying the chicken

Salt and Black Pepper: To season both the chicken and sauce

Variations for Chicken Francese

• Gluten-Free Option: Use a gluten-free flour blend for dredging. It works just as well without changing the texture much.
• Herb-Infused: Add chopped fresh parsley, basil, or thyme to the egg mixture for more flavor.
• Extra Lemony: Double the lemon juice and zest if you love that bright, citrus kick.
• Low-Wine Version: Skip the white wine and use extra chicken broth with a splash of apple cider vinegar or white wine vinegar.
• Add Capers: For a briny pop, toss in some capers near the end of cooking — like a cousin of Chicken Piccata.

How to Make Chicken Francese – Step-by-Step Instructions

1. Prep the Chicken

Slice each chicken breast in half horizontally. Place between two sheets of plastic wrap and gently pound until evenly thin (about ½ inch thick). Season both sides with salt and pepper.

2. Dredge and Dip

Set up two shallow bowls:

• Bowl 1: All-purpose flour
• Bowl 2: Whisked eggs

Dredge each chicken cutlet in the flour (shake off excess), then dip in the egg mixture until fully coated.

3. Sear the Chicken

In a large skillet, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat.
Working in batches, add chicken cutlets and cook 3–4 minutes per side until golden brown and cooked through.
Transfer to a paper towel–lined plate. Wipe the pan clean if needed.

4. Make the Lemon-Butter Sauce

In the same pan, melt 2 tablespoons butter over medium heat. Add:

• ½ cup dry white wine
• 1 cup chicken broth
• ¼ cup fresh lemon juice
• 1 teaspoon lemon zest

Bring to a gentle simmer and cook 5–7 minutes, letting it reduce slightly.

5. Finish the Dish

Return the chicken cutlets to the pan and let them simmer in the sauce for 2–3 minutes. Spoon sauce over the top so they soak up that lemony butter flavor.

Serving and Decoration

How to Serve Chicken Francese

This dish is simple and elegant — ideal for both weeknight meals and more formal dinners. Here are a few great ways to serve it:

• Over Pasta: Thin spaghetti, linguine, or angel hair work well to soak up the sauce.
• With Mashed Potatoes: Creamy mashed potatoes balance the citrus in the sauce.
• With Steamed Veggies: Try green beans, asparagus, or broccoli for a fresh side.
• On a Bed of Rice: White rice or lemon rice gives it a clean, classic feel.
• Garnish Ideas: Add lemon slices, fresh parsley, or even a sprinkle of grated Parmesan just before serving for a clean, bright finish.

Storing Chicken Francese

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: You can freeze the cooked chicken and sauce separately for up to 2 months. Let thaw overnight in the fridge before reheating.
• Reheating Tips: Warm slowly on the stovetop in a skillet over low heat. Add a splash of broth or water to keep the sauce from drying out.

Tips and Tricks for Success

• Pound Evenly: Thin, even chicken cooks faster and browns more consistently.
• Don’t Overcrowd the Pan: Cook the chicken in batches to get a nice golden crust.
• Use Fresh Lemons: Bottled lemon juice lacks the same brightness and flavor.
• Let It Rest: Allow the chicken to rest a minute or two after simmering — it helps absorb the sauce.
• Balance the Sauce: Taste before serving. Add a touch more lemon or butter if it needs adjustment.

Nutrition (Per Serving)

Nutrient	Amount
Calories	~410 kcal
Protein	30g
Fat	22g
Saturated Fat	9g
Carbohydrates	14g
Fiber	1g
Sugar	1g
Sodium	450mg
Cholesterol	150mg

Note: Nutrition values are estimates and may vary depending on portion size and exact ingredients used.

Chicken Francese FAQs

Can I make Chicken Francese ahead of time?
Yes, but for best texture, store the chicken and sauce separately. Reheat gently and recombine before serving.

What wine is best to use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well. If you prefer alcohol-free, just use more broth.

Can I use chicken thighs instead of breasts?
Yes. Boneless thighs work great—just pound them flat and adjust cook time slightly.

How do I make it dairy-free?
Use olive oil instead of butter for a lighter, dairy-free version. The flavor will still shine through.

Conclusion

Chicken Francese is a timeless dish that blends simplicity with bold flavor. With its golden, pan-fried chicken and lemony butter sauce, it’s easy to love and even easier to make. Whether you’re feeding your family on a weeknight or planning a comforting dinner for guests, this dish never disappoints.

Let the fresh lemon and tender chicken do the talking — and enjoy every bite.