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Home / Recipes
30 minutes
4.6 from 131 votes
17 Comments

Chicken Francese

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  • 1860
by: Joanna Cismaru
05.08.22

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This Chicken Francese is a classic Italian-American chicken dish, that’s incredibly easy to prepare and cook. It’s so delicious it will become a staple in your weeknight dinner rotation! I’m talking gourmet chicken right at home, in only one pan and 30 minutes!

a spatula picking up a piece of chicken francese from a skillet

Here’s another chicken recipe that will become a favorite at your house. I’m talking delicious, beautiful pan fried chicken cutlets, in a savory lemon-butter sauce, that really is finger-licking good. It’s the ultimate chicken dinner for the true lemon lovers.

What Is Chicken Francese

Here’s a classic Italian American chicken dish created by Italian immigrants in America with incredible flavors. Chicken Francese, also known as Chicken French, is actually quite similar to lemon chicken piccata. The difference is in the breading.

With chicken piccata, the main difference is the chicken is only dipped in flour, where as with chicken francese the chicken is dipped in flour and then in an egg mixture. Yes! The egg is on the outside. I know you may think it’s weird, but it works.

Ingredients

overhead shot of ingredients needed to make chicken francese

This is a simple recipe with simple every day ingredients. Detailed measurements and instructions can be found on the printable recipe card on the bottom of the page.

Chicken

  • Flour – we need all purpose flour for dredging the chicken through.
  • Salt and pepper – to taste.
  • Eggs – 3 large eggs beaten.
  • Chicken – I used chicken breasts which I cut in half lengthwise. You can also buy chicken cutlets if you can find them. Chicken cutlets are simply chicken breasts that have already been cut in half and pounded to an even thickness.
  • Oil – Use your favorite vegetable oil for frying the chicken.

Sauce

  • Lemon – we need 1 whole lemon cut into slices so that we can cook them in a skillet until fragrant and slightly charred.
  • Chicken broth – use a good organic low sodium chicken broth, or the best you can afford. You can also make your own if you choose to.
  • White wine – use a good dry white wine, such as a Sauvignon Blanc or Chardonnay.
  • Lemon juice – along with the lemon slices we also need some lemon juice for lots of lemon flavor.
  • Flour – a little bit of flour is needed to thicken the sauce. Cornstarch can also be used instead.
  • Butter – unsalted butter to make the sauce smooth and silky.
  • Parsley – a little bit is needed for garnish.

How To Make Chicken Francese

process shots showing how to make chicken francese
  1. Prepare the flour and eggs: In a shallow plate, add the 1/2 cup of flour, 1 tsp salt and 1/2 tsp of pepper. Whisk to combine. In another shallow plate or bowl whisk the eggs.
  2. Prepare the chicken: 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 1/4-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.
  3. Fry the chicken: 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.
  4. Make the sauce: 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 1/2 teaspoon of salt and season with pepper. Simmer until slightly reduced, about 2 minutes.
  5. Finish the dish: Return the chicken to the skillet and cook until for another 3 to 4 minutes. Garnish with the parsley before serving.
two pieces of chicken francese on a white plate

How To Serve Chicken Francese

This chicken dish is perfect served over some buttered noodles or over some mashed potatoes. You can also serve this with a side of roasted broccoli or green beans. Here are some other suggestions to serve this chicken with:

  • Brandy Glazed Carrots
  • Thyme Skillet Potatoes
  • Lemon Orzo with Asparagus
  • Roasted Green Beans and Mushrooms
overhead of chicken francese in a skillet

Can I Use Chicken Thighs

You can actually make this dish with boneless skinless chicken thighs. I would still go through the process of pounding the thighs between two pieces of parchment paper so that they’re all the same thickness. This will ensure even cooking and it will cook pretty quick.

Leftovers

Leftovers can be refrigerated for up to 5 days or frozen in an air tight container for up to 3 months.

two pieces of chicken francese on a white plate

More Delicious Chicken Dishes To Try:

  • Firecracker Chicken
  • Korean BBQ Chicken
  • Lemon Roasted Garlic Chicken Legs
  • Chicken Korma
  • Kung Pao Chicken
  • Chicken Cacciatore
  • Pressure Cooker Whole Chicken
  • Spatchcock Chicken
  • Chicken Cordon Bleu
  • Chicken Kiev

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side view shot of chicken francese in a pan, with one being picked up by a spatula

Chicken Francese

4.6 from 131 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
This Chicken Francese is a classic Italian-American chicken dish, that's incredibly easy to prepare and cook. It's so delicious it will become a staple in your weeknight dinner rotation! I'm talking gourmet chicken right at home, in only one pan and 30 minutes!

Equipment

  • 12-inch Cast Iron Skillet

Ingredients

Chicken

  • ½ cup all-purpose flour
  • 1 teaspoon salt or to taste
  • ½ teaspoon pepper freshly ground, or to taste
  • 3 large eggs
  • ¼ cup vegetable oil
  • 4 chicken breasts boneless and skinless, cut in half lengthwise

Sauce

  • 1 large lemon sliced into thin rounds, seeds removed
  • 1 cup chicken broth low sodium
  • ½ cup white wine dry
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon all-purpose flour
  • 2 tablespoon butter unsalted
  • 2 tablespoon parsley chopped, for garnish
US Customary – Metric

Instructions

  • Prepare the flour and eggs: In a shallow plate, add the 1/2 cup of flour, 1 tsp salt and 1/2 tsp of pepper. Whisk to combine. In another shallow plate or bowl whisk the eggs.
  • Prepare the chicken: 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 1/4-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.
  • Fry the chicken: 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.
  • Make the sauce: 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 1/2 teaspoon of salt and season with pepper. Simmer until slightly reduced, about 2 minutes.
  • Finish the dish: Return the chicken to the skillet and cook until for another 3 to 4 minutes. Garnish with the parsley before serving.

Video

Recipe Notes

  1. Leftovers can be refrigerated for up to 5 days or frozen in an air tight container for up to 3 months.

Nutrition Information:

Serving: 2cutletsCalories: 466kcal (23%)Carbohydrates: 18g (6%)Protein: 33g (66%)Fat: 27g (42%)Saturated Fat: 17g (106%)Cholesterol: 246mg (82%)Sodium: 795mg (35%)Potassium: 613mg (18%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 601IU (12%)Vitamin C: 20mg (24%)Calcium: 42mg (4%)Iron: 2mg (11%)
Course:Dinner, Lunch, Main Course
Cuisine:American, Italian
Keyword:chicken francese, chicken recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 1860

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. JTF says

    July 25, 2021 at 4:43 pm

    5 stars
    This is one of my favourite recipes ever! Delicious!!!!!

    Reply
    • Jo Cooks Team AMJ says

      July 26, 2021 at 9:01 am

      So glad you enjoy it!

      Reply
  2. Mary Ann says

    May 25, 2021 at 9:25 pm

    5 stars
    I love A LOT of your recipes but this one is one of the best i’ve tried imo. I followed it to letter except we doubled the recipe. There are 4 of us and there were no leftovers. I should have tripled the recipe.

    Reply
    • Jo Cooks Team AMJ says

      May 26, 2021 at 8:58 am

      That’s wonderful, Mary Ann! We’re so glad you all enjoyed it!

      Reply
  3. Elise says

    May 18, 2021 at 2:08 pm

    Do you think chicken tenders could be used instead of cutting the breast in half and pounding it?

    Reply
    • Jo Cooks Team AMJ says

      May 19, 2021 at 9:24 am

      Hi Elise,

      Yes you can definitely substitute the breast for chicken tenders. The sizes will be different and we still recommend going through the pounding process to make sure the thickness is even.
      Let us know how they turn out!

      Reply
  4. Barry McCockenner says

    April 10, 2021 at 5:54 pm

    5 stars
    I followed the instructions exactly as written and it came out perfect! My mother-in-law and wife loved it. I use buttered noodles and broccoli with melted cheese as my sides.

    Reply
    • Joanna Cismaru says

      April 11, 2021 at 9:53 am

      So glad you enjoyed it!

      Reply
  5. Britt says

    March 10, 2021 at 3:32 pm

    5 stars
    So delicious 😋 so flavorful I added some garlic powder to the flour mixture just because I love garlic but this was so tasty

    Reply
    • Jo Cooks Team says

      March 10, 2021 at 3:59 pm

      We are so happy you liked it!

      Reply
  6. Debbie says

    September 15, 2020 at 8:36 pm

    5 stars
    Made this for dinner tonight. We thought it was delicious! Chicken was so tender and the sauce had a wonderful flavor. Definitely will be making again!

    Reply
  7. Joanne McNally says

    January 17, 2020 at 7:40 am

    i’d like to make this a day in advance of a dinner party. What is the best way to heat before serving (oven or stovetop)?

    Reply
    • Jo Cooks Team says

      January 17, 2020 at 10:05 am

      I would reheat in the oven. Since this chicken is breaded, keep in mind it’s best served fresh. The coating will soften if made in advance.

      Reply
  8. Rae says

    December 27, 2019 at 11:47 am

    What can I use in place of the white wine?

    Reply
    • jo says

      December 27, 2019 at 11:52 am

      Chicken broth!

      Reply
  9. Tandy Willingham says

    November 25, 2019 at 7:58 pm

    Cut it in half since it’s just my husband & I. I had some mushrooms so I sauted them after the chicken & added to the sauce. Hubby says its a keeper. Thanks!

    Reply
  10. Jerry Withey says

    September 24, 2019 at 11:29 pm

    5 stars
    Delicious!!!!!!!!

    Reply

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Joanna Cismaru

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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