Chicken Francese is an exquisite yet surprisingly simple dish featuring golden, pan-fried chicken cutlets bathed in a luscious, tangy lemon-butter sauce. Often considered a gourmet meal, its elegance and rich flavor profile make it a star on any dinner table, proving that sophisticated cooking can indeed be achieved effortlessly at home. This recipe simplifies the classic, ensuring a restaurant-quality experience right in your kitchen.
If you’re searching for an impressive yet straightforward chicken dinner, look no further than this homemade Chicken Francese. It rivals the ease and deliciousness of our French Onion Roasted Chicken and offers a similar bright, savory appeal to our Creamy Lemon Garlic Chicken. This recipe is designed to bring that classic Italian-American restaurant favorite to your weeknight rotation without any fuss.
Discover the Delight of Homemade Chicken Francese
Chicken Francese, sometimes referred to as French Chicken, is a beloved Italian-American classic renowned for its delicate texture and vibrant flavors. This dish features thinly sliced chicken breasts, lightly coated in a seasoned flour and egg mixture, then pan-fried to a beautiful golden perfection. The magic truly happens with the accompanying lemon butter sauce – a light yet incredibly flavorful concoction that beautifully complements the chicken.
Our rendition of this fancy restaurant dish brings all the authentic taste and sophistication to your home kitchen, but with an incredibly easy-to-follow process. The result is a dish that’s rich, tangy, savory, and undeniably delicious. It’s perfect for a family meal or when entertaining guests, offering versatility as it pairs wonderfully with a variety of side dishes, from classic pasta to fluffy rice or creamy potatoes.
What Makes Chicken Francese So Special?
- Elegant Simplicity: Despite its gourmet appearance, Chicken Francese requires only a few basic ingredients and a straightforward cooking method.
- Perfectly Tender Chicken: The thin cutlets cook quickly, remaining juicy and tender within their crispy, golden crust.
- Bright & Zesty Sauce: The lemon-butter sauce is the heart of this dish, providing a refreshing tang that cuts through the richness of the butter and chicken.
- Versatility: Easily adaptable to various dietary needs and preferences, and it pairs well with a multitude of sides.
Essential Ingredients for Classic Chicken Francese
Crafting the perfect Chicken Francese begins with selecting fresh, high-quality ingredients. Each component plays a crucial role in building the layered flavors of this delightful dish. Here’s what you’ll need for both the chicken and the signature lemon-butter sauce:
For the Chicken Cutlets:
- Boneless, Skinless Chicken Breasts: Two large breasts, sliced thin to create four tender cutlets. Pounding them to an even thickness ensures quick and uniform cooking.
- All-Purpose Flour: Forms the initial coating, helping the egg wash adhere and contributing to a lightly crispy crust.
- Salt and Black Pepper: Essential for seasoning the chicken, enhancing its natural flavor.
- Large Egg & Whole Milk: Whisked together, this creates the rich egg wash that gives the chicken its characteristic golden-brown finish and tender texture.
- Olive Oil & Unsalted Butter: Used in combination for frying. Olive oil provides a higher smoke point, while butter adds a rich, irresistible flavor and helps achieve that beautiful golden hue.
For the Irresistible Lemon-Butter Sauce:
- Unsalted Butter: The foundation of the sauce, providing incredible richness and flavor.
- Shallot: Finely chopped, a shallot offers a milder, sweeter onion flavor compared to onions, adding a delicate aromatic base to the sauce.
- Lemon Slices & Fresh Lemon Juice: The star of the sauce! Freshly squeezed lemon juice provides the essential tang, while the slices add visual appeal and infuse deeper lemon notes.
- White Wine (Optional): A dry white wine like Sauvignon Blanc or Pinot Grigio adds a layer of sophisticated flavor and depth to the sauce. If you prefer to omit it, simply use extra chicken stock.
- Chicken Stock: Forms the liquid base of the sauce, providing savory depth.
- Cornstarch: A crucial thickening agent that gives the sauce its desirable velvety consistency without making it too heavy.
Step-by-Step Guide: How to Make Chicken Francese at Home
Creating this elegant dish is simpler than you might think. Follow these detailed steps to achieve perfect, tender chicken cutlets and a vibrant lemon-butter sauce that will impress everyone at your table.
Preparing the Chicken:
- Prepare the Chicken Cutlets: Begin by placing each boneless, skinless chicken breast on a cutting board. Carefully slice each breast horizontally through the middle to create two thinner cutlets, resulting in a total of four cutlets from two breasts. For even cooking and maximum tenderness, place each cutlet between two pieces of plastic wrap and pound them gently with a meat mallet or rolling pin until they are about ¼ to ½ inch thick.
- Season the Chicken: Lightly season both sides of each chicken cutlet with salt and freshly ground black pepper. Don’t be shy with the seasoning; it enhances the chicken’s flavor.
- Set Up Dredging Stations: In one shallow dish, spread out the all-purpose flour. In a second shallow dish, whisk together the large egg and whole milk until well combined and slightly frothy.
- Coat the Chicken: Take one seasoned chicken cutlet and first dredge it in the flour, ensuring it’s fully coated on both sides. Gently shake off any excess flour. Immediately transfer the floured cutlet to the egg and milk mixture, ensuring it’s thoroughly coated. Allow any excess egg wash to drip off.
- Pan-Fry the Chicken: Heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter in a large skillet or frying pan over medium-high heat. Once the butter is melted and the oil is shimmering, carefully place two chicken cutlets into the hot pan, ensuring not to overcrowd it. Cook for about 3-4 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 165°F or 74°C). Repeat with the remaining two cutlets, adding a little more oil and butter if needed.
- Rest the Chicken: Once cooked, transfer the golden chicken cutlets to a plate and set aside. You can lightly tent them with foil to keep them warm while you prepare the sauce.
Crafting the Luscious Lemon-Butter Sauce:
- Prepare the Pan: Carefully wipe out any leftover browned bits and excess oil from the skillet using a paper towel. This ensures a clean base for your sauce.
- Sauté the Shallots: Return the pan to medium heat and add 2 tablespoons of unsalted butter. Once melted, add the finely chopped shallot and sauté for about 1-2 minutes until it becomes fragrant and translucent, but not browned.
- Caramelize Lemon Slices: Add the lemon slices to the pan and allow them to lightly caramelize for about 1-2 minutes per side. This enhances their flavor and makes them beautifully tender. Once caramelized, remove them from the pan and set them aside with the chicken.
- Deglaze (Optional): If using white wine, pour ¼ cup into the pan. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Cook for about 2 minutes to allow the alcohol to evaporate.
- Add Lemon Juice & Simmer: Stir in 3 tablespoons of fresh lemon juice and continue to simmer for another 2 minutes, allowing the flavors to meld.
- Thicken the Sauce: In a small bowl, whisk together 2 teaspoons of cornstarch with 1 cup of chicken stock until no lumps remain. Gradually pour this mixture into the simmering sauce in the pan, whisking continuously. Continue to simmer, stirring occasionally, until the sauce visibly thickens to your desired consistency. It should be rich and velvety, coating the back of a spoon.
- Reintroduce the Chicken: Gently return the cooked chicken cutlets to the pan, nestling them into the warm lemon-butter sauce. Allow them to simmer for another 1-2 minutes, just long enough to heat them through and ensure they are thoroughly coated in the sauce.
- Serve Immediately: Transfer the Chicken Francese to serving plates, spooning extra sauce over each piece. Garnish with the caramelized lemon slices. This dish is best enjoyed fresh!
Perfect Pairings: What to Serve with Chicken Francese
The beauty of Chicken Francese lies in its versatility. The bright, tangy lemon-butter sauce pairs well with a variety of side dishes, allowing you to tailor your meal to your preference or dietary needs. Here are some fantastic suggestions:
- Creamy Mashed Potatoes: The ultimate comfort food, mashed potatoes soak up the lemon-butter sauce beautifully, creating a harmonious and satisfying combination. Our Instant Pot Mashed Potatoes are a quick and delicious choice.
- Fluffy White Rice: Light and absorbent, rice is another excellent option for soaking up every drop of that incredible sauce. Learn how to make the Perfect Fluffy Rice.
- Classic Pasta: Spaghetti, fettuccine, or linguine noodles tossed lightly with olive oil or a touch of butter make for a traditional Italian-American pairing. The pasta provides a wonderful base for the chicken and sauce.
- Low-Carb Mashed Cauliflower: For a lighter or low-carb alternative, creamy mashed cauliflower is an excellent choice. It offers a similar texture to mashed potatoes but with fewer carbohydrates.
- Lyonnaise Potatoes: If you’re looking for something a bit more sophisticated, Lyonnaise potatoes (sliced potatoes fried with onions) add a rich, savory depth that complements the Francese wonderfully.
- Steamed Green Vegetables: A simple side of steamed asparagus, green beans, or broccoli adds freshness, color, and a healthy balance to the meal. A light drizzle of olive oil and a squeeze of lemon juice will enhance their flavor.
- Crusty Bread: Don’t forget a good crusty baguette or Italian bread for soaking up any leftover sauce!
Delicious Variations & Customizations
While the classic Chicken Francese is perfect as is, you can easily customize it to suit your taste or dietary requirements:
- Gluten-Free Version: Simply use gluten-free all-purpose flour for dredging the chicken. The sauce is already thickened with cornstarch, which is naturally gluten-free, making this an easy adaptation.
- Non-Alcoholic Sauce: If you prefer to avoid alcohol, you can easily skip the white wine in the sauce. Just replace it with an equal amount of chicken stock, or even a splash of apple cider vinegar for a hint of acidity.
- Creamy Lemon Sauce: For an even richer and more decadent sauce, stir in ¼ cup of heavy cream during the last few minutes of simmering. This adds a velvety smoothness that is truly luxurious.
- Add Capers: For a briny, salty kick reminiscent of Chicken Piccata, stir 1-2 tablespoons of drained capers into the sauce along with the lemon juice.
- Fresh Herbs: A sprinkle of fresh parsley or chives at the end adds a burst of color and freshness. You can also add a sprig of fresh thyme or rosemary to the sauce while it simmers for a deeper aromatic profile.
- Spicier Kick: If you enjoy a bit of heat, add a pinch of red pepper flakes to the sauce when sautéing the shallots.
- Chicken Thighs: While traditionally made with breasts, boneless, skinless chicken thighs can also be used for a richer, more forgiving meat option. Adjust cooking times as needed.
Frequently Asked Questions About Chicken Francese
Here are answers to some common questions about making and serving Chicken Francese:
Q: What is the difference between Chicken Francese, Piccata, and Marsala?
A: While all three are popular Italian-American chicken dishes, they have distinct flavor profiles. Chicken Francese uses an egg-flour batter and a lemon-butter sauce. Chicken Piccata features flour-dusted chicken with a lemon-butter sauce that includes capers. Chicken Marsala is typically made with flour-dusted chicken and a rich mushroom-Marsala wine sauce.
Q: Can I prepare Chicken Francese ahead of time?
A: For the best results, Chicken Francese is best made fresh and served immediately. The chicken cutlets are at their crispiest, and the sauce is at its optimal consistency. However, you can prep the chicken (pound and season) and measure out your sauce ingredients in advance to save time.
Q: How do I store and reheat leftovers?
A: Store any leftover Chicken Francese in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the chicken and sauce in a skillet over medium-low heat until heated through, or in the microwave. Be careful not to overcook the chicken, as it can dry out.
Q: My sauce isn’t thickening. What should I do?
A: Ensure your cornstarch and chicken stock mixture is well combined before adding to the pan. If the sauce still isn’t thickening after simmering for a few minutes, you can create a slurry with a bit more cornstarch and cold water (1 tsp cornstarch to 1 tbsp cold water) and slowly whisk it into the simmering sauce until it reaches your desired consistency.
Q: Can I use chicken broth instead of chicken stock?
A: Yes, chicken broth can be used as a substitute for chicken stock. Chicken stock generally has a richer flavor and mouthfeel due to bones being simmered in it, but broth will work perfectly fine. Adjust seasoning as needed.
More Easy Skillet Dinners You’ll Love
If you enjoyed the simplicity and flavor of this Chicken Francese, you’ll love these other quick and easy skillet and baked chicken dinners:
- Garlic and Herb Roasted Chicken and Potatoes: A wholesome, one-pan meal packed with rustic flavors.
- Baked Honey Mustard Chicken: Sweet and tangy, this baked chicken is a family favorite.
- Honey Lemon Chicken: Bright and sticky, perfect for serving over rice.
- Creamy Mushroom Garlic Chicken: A rich and comforting dish, perfect for cooler evenings.
- Lemon Pepper Chicken: Simple yet incredibly flavorful, a classic for a reason.
- Skillet Chicken Thighs: Crispy skin, juicy meat, and endless possibilities for flavor.
- Chicken Paprikash: A hearty and comforting Hungarian stew with a creamy paprika sauce.
For even more inspiring and delicious meal ideas, explore our full Dinner category. You’re sure to find a new favorite!
If you enjoyed this recipe and decide to make it, we would love to see your creation! Snap a photo and share it on INSTAGRAM! Don’t forget to tag me @crunchycreamysweet so I can see your delicious meal and leave a comment!
Chicken Francese
Pin Recipe
Ingredients
for the chicken:
- 2 boneless skinless chicken breasts
- ½ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- 2 tablespoons whole milk
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
for the sauce:
- 2 tablespoons unsalted butter
- 1 shallot chopped
- 4 lemon slices
- 3 tablespoons lemon juice
- ¼ cup white wine optional
- 2 teaspoons cornstarch
- 1 cup chicken stock
Instructions
- Cut each chicken breast lengthwise, to make 4 cutlets.
- Season each cutlet with salt and pepper.
- Place flour in a shallow dish. Whisk egg and milk in another shallow dish.
- Dip each chicken cutlet in flour first, then in egg mixture.
- Heat up oil and butter in a pan.
- Fry each cutlet until golden brown, about 4 minutes on each side. Place on plate and set aside.
- Wipe the pan with paper towel.
- Add butter to pan and let melt.
- Add shallot and saute for 2 minutes.
- Add lemon slices and let caramelize. Remove them onto a plate.
- Add white wine, if using, and cook for 2 minutes.
- Add lemon juice and simmer for 2 minutes.
- Mix cornstarch and chicken stock and pour the mixture into the pan. Simmer until the sauce thickens.
- Place chicken back in the pan with sauce and let everything heat up.
- Serve chicken with sauce and lemon slices, over potatoes, rice or pasta.