This chicken francese recipe, sometimes called chicken French, is a classic Italian-American dish that is quick to prepare but loaded with flavor. With only 30 minutes to make, it will become a staple in your weeknight dinner rotation.
I love quick and easy recipes - from honey lemon chicken to chicken saltimbocca to sun-dried tomato chicken to apple cider chicken to blackened chicken.
It might not be as famous as it's counterpart, chicken piccata, but this chicken francese recipe is just as tasty. The combination of butter, lemon and wine is really hard to top. Made even better by pan-frying the chicken, which gives it great texture.
Why This Recipe Works
- One skillet meal - "I prefer meals that can be cooked in a single skillet or pan. Not only does it mean it is simple to prepare, but it also means fewer dishes to wash afterward, which is a bonus."
- Quick to prepare - When searching for recipes to cook on weekdays, the crucial factor to me is that 30 minute mark, and this dish can be prepared with time to spare.
- Flavorful - If you love savory lemon dishes, this fits the bill.
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Ingredient Notes
- Flour - helps get the chicken slightly crispy and thicken the sauce.
- Chicken - chicken breast cutlets are my go-to as they are already thin.
- Cooking fat - using olive oil for pan-frying the chicken and butter for the sauce makes for a smooth and silky sauce.
- Stock - I use low-sodium chicken stock as I always have that in my pantry.
- Lemons - freshly squeezed lemon juice has the perfect amount of acidity to balance the fat from the butter and olive oil.
- Dry white wine - use quality dry wine like Sauvignon Blanc or Chardonnay.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients with this lemon chicken francese. Some variations include:
- I like to use flour to panfry the chicken but cornstarch is a good substitute and is gluten-free as well.
- While I like chicken cutlets because they cook quickly, you can use chicken breasts, cut them and half and pound thin.
- I use chicken stock, but vegetable stock is a good substitute.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Dredge the chicken in the flour mixture before dipping in the whisked eggs.
Cook the chicken in the skillet for 3-4 minutes per side or until golden brown.
Add the lemon slices and garlic, cooking for 30 seconds. Whisk in the butter and flour until a roux is formed.
Deglaze with the stock, wine and lemon juice, bringing to a simmer and cooking until slightly thickened.
Return the chicken to the sauce and spoon over top, cooking until the chicken is done.
FAQs
While very similar there are some differences. The main difference is in the breading. With chicken piccata, the flour is on the outside, while francese has the egg on the outside.
The other difference is that chicken piccata has capers added at the end.
Francese means "the French way." Basically it refers to chicken being fried in a flour mixture and egg wash with some citrus juice until golden brown.
Boneless, skinless chicken thighs will work just as well. You would still want to pound the thighs so they are the same thickness and will cook evenly.
Use quality dry white wine that you'd be willing to drink. The flavor of the sauce comes from the wine. Chardonnay or Sauvignon Blanc are best.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink.
Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Leftovers can be refrigerated for 2-3 days or frozen in an airtight container for up to 3 months.
Side Dish Options
You can never go wrong with some starchy carbs but plenty of side dishes go with this chicken francese recipe. Some options include:
- Goat cheese risotto
- Roasted broccoli and potatoes
- Zoodles
- Parmesan roasted Brussels sprouts
- Crispy roasted potatoes
- Cauliflower rice
- Roasted Brussels sprouts and carrots
Equipment
The equipment you use is important to how the chicken turns out. What is needed is the following:
- Skillet/Dutch oven - you want something large enough to cook the chicken.
- Spoon - you want a good wooden spoon to stir everything together.
Pro Tips/Recipe Notes
- Do not overcrowd the skillet. Cook the chicken in batches if necessary, to avoid overcrowding the pan. Overcrowding can cause the chicken to steam rather than brown, resulting in a less crispy texture.
- Let the batter set. After dipping the chicken in the egg, let it sit for a few minutes to allow the batter to set. This helps prevent the batter from falling off when you cook the chicken.
- While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn't that much extra work to freshly squeeze the lemons and you'll notice a difference in flavor.
- If you want an even thicker sauce, whisk 1 tablespoon of cornstarch or flour with 1 tablespoon chicken stock and add to the simmering sauce.
Other Chicken Recipes
If you’ve tried this chicken francese recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken Francese
Ingredients
- 4 chicken breast cutlets (or 2 chicken breasts cut in half)
- ½ cup all-purpose flour
- 1 teaspoon sea salt
- ½ teaspoon freshly ground pepper
- 3 large eggs
- 2 tablespoon water
- 2 tablespoon olive oil
- 4 tablespoon unsalted butter, divided
- 1 lemon, seeds removed and sliced into thin slices
- 4 garlic cloves, minced
- 1 tablespoon all-purpose-flour
- 1 cup low-sodium chicken stock
- ½ cup dry white wine
- 1 lemon, juiced
- chopped fresh Italian parsley for garnish
Instructions
- In shallow medium bowl, add flour and mix in salt and pepper. In another shallow bowl, beat eggs with water. Dredge chicken in flour and shake off excess and then dip in eggs.
- In large skillet, melt 2 tablespoon olive oil and 2 tablespoon butter over medium-high heat. Add 3-4 pieces of chicken and cook for 3 minutes per side or when chicken is browned. Remove chicken and transfer to a place. Repeat if you have any remaining chicken.
- Toss in the lemon slices and cook for 30 seconds per side. Add garlic and cook for 30 seconds. Add remaining butter and whisk in flour, cooking for 30 seconds.
- Whisk in the chicken stock, wine and lemon juice. Simmer for 2-3 minutes or until the sauce is reduced.
- Return chicken to skillet and spoon sauce over chicken, simmering for another 2 minutes or until the chicken is cooked through. Top with some parsley and serve immediately.
Notes
- Do not overcrowd the skillet. Cook the chicken in batches if necessary, to avoid overcrowding the pan. Overcrowding can cause the chicken to steam rather than brown, resulting in a less crispy texture.
- Let the batter set. After dipping the chicken in the egg, let it sit for a few minutes to allow the batter to set. This helps prevent the batter from falling off when you cook the chicken.
- While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn't that much extra work to freshly squeeze the lemons and you'll notice a difference in flavor.
- If you want an even thicker sauce, whisk 1 tablespoon of cornstarch or flour with 1 tablespoon chicken stock and add to the simmering sauce.
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