Chicken Francaise has always held a special place in my kitchen for its perfect balance of crispiness, tang, and buttery richness. This classic Italian-American dish is beloved not just for its delicate, golden chicken cutlets but for the vibrant lemon-butter sauce that elevates every bite.
What draws so many people to search for this recipe is its elegant simplicity—an approachable way to bring restaurant-quality flavor home without fuss.
The secret lies in the sauce: a silky blend of white wine, fresh lemon slices, and butter that gently simmers to create a tangy, luscious coating. Thin-cut chicken breasts dredged in flour and dipped in an egg wash fry up beautifully crispy yet tender inside.
I love pairing this dish with bright, roasted sides like Brussels Sprouts for a satisfying, balanced meal. And to keep things light and festive, a chilled French 75 is my go-to cocktail that complements the citrus notes perfectly.
This recipe fits seamlessly into a healthy lifestyle too—lean protein and a sauce made without heavy cream means you get big flavor without the guilt. Studies show meals rich in lean protein can boost metabolism and support muscle maintenance, making Chicken Francaise both delicious and nourishing.
One pan, simple ingredients, endless flavor.
Why This Is My Go-To Recipe?
- Quick and Convenient: The thin-cut chicken cooks in no time, making it perfect for busy weeknights when I want something both elegant and easy.
- Bright and Inviting Flavor: The lemon-butter sauce delivers a fresh, zesty aroma that always wins over family and guests.
- Flexible and Light: Sometimes I swap butter for olive oil to make the dish lighter without sacrificing that indulgent taste.
- Perfect for Entertaining: Serving it alongside roasted veggies and a crisp cocktail instantly turns any meal into a special occasion.
- Healthy and Satisfying: This lean, protein-packed dish keeps me full without feeling heavy—great when I’m mindful of my macros.
Chicken Francaise Recipe
Equipment
- Large skillet or frying pan
- Shallow bowls (for flour and egg mixture)
- Tongs or Spatula
- Knife and Cutting Board
Ingredients
For the chicken:
- 4 boneless skinless chicken breasts thin cut
- 1/3 cup all purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 eggs
- 2 tablespoons milk
- 1/4 cup olive oil
For the sauce:
- 4 tablespoons butter divided use
- 1 lemon thinly sliced
- 1 tablespoon all purpose flour
- 1/2 cup white wine
- 3/4 cup chicken broth
- 1 tablespoon lemon juice
- salt and pepper to taste
- 2 tablespoons chopped parsley
Instructions
- Thinly slice the chicken breasts lengthwise to create cutlets.
- In one shallow bowl, mix flour, salt, and pepper. In another, whisk eggs and milk.
- Dredge each chicken cutlet in the flour mixture, then dip in the egg mixture.
- Heat olive oil and 2 tablespoons butter in a skillet over medium heat; cook chicken until golden and cooked through, about 3-4 minutes per side. Remove and keep warm.
- In the same pan, melt remaining butter, add lemon slices, and sprinkle in flour; cook for 1-2 minutes.
- Slowly whisk in white wine and chicken broth, scraping browned bits from the pan. Add lemon juice, salt, pepper, and simmer until slightly thickened.
- Return chicken to pan and coat with sauce; sprinkle with chopped parsley before serving.
Nutrition
Level Up Your Chicken Francaise with These Tips!
- Use Room Temperature Eggs: Letting your eggs and milk sit at room temperature for a few minutes before dipping the chicken helps the coating stick better and fry up crispier.
- Don’t Overcrowd the Pan: Cook the chicken in batches if needed. Overcrowding lowers the pan temperature and prevents that beautiful golden crust from forming.
- Reserve Pan Juices for Extra Flavor: When making the sauce, don’t discard any browned bits stuck to the pan. Deglaze with wine and broth to capture those deep, savory flavors.
- Control Sauce Thickness Gradually: Add the liquid slowly and whisk constantly so the sauce thickens smoothly without lumps. Adjust thickness by simmering longer for a richer coating.
- Lemon Slices Are More Than Garnish: Use thin, even slices of lemon to release juice and oils evenly into the sauce, balancing richness with brightness without overwhelming the dish.
- Fresh Parsley Adds Brightness at the End: Chop and sprinkle fresh parsley just before serving—it cuts through the buttery sauce and adds a fresh herbal note.
- Make It Ahead Tip: You can prepare the chicken and sauce separately, then combine and gently reheat before serving for a stress-free dinner.
Quick Questions?
Q: Can I use chicken thighs instead of breasts?
Ans: Yes! Thighs are juicier but take slightly longer to cook. Make sure to pound them thin for even cooking.
Q: What’s the best substitute for white wine in the sauce?
Ans: Use extra chicken broth with a splash of white grape juice or apple cider vinegar for acidity.
Q: Can I prepare Chicken Francaise ahead of time?
Ans: Absolutely. Cook the chicken and sauce separately, then combine and gently reheat before serving.
Q: How do I keep the chicken crispy after cooking?
Ans: Place cooked chicken on a wire rack instead of a plate to avoid sogginess.
Q: Is this recipe suitable for gluten-free diets?
Ans: Swap all-purpose flour for a gluten-free flour blend to keep it safe and delicious.
