If your taste buds are craving something bright, crispy, and comforting all at once, say hello to Chicken Francese—an Italian-American dish that tastes like a restaurant-style indulgence but is shockingly easy to make at home. Imagine tender chicken cutlets with a golden crust, swimming in a silky lemon-wine sauce. It’s elegant enough for date night but easy enough for a Tuesday dinner.
I first made this dish after coming home from a trip to New York, where every Italian restaurant had it on the menu. I was hooked—and determined to recreate it. After some trial and error (and a few extra lemons), this version became a family favorite. My kids call it “fancy lemon chicken,” and honestly, I don’t correct them—it is fancy, and they eat it up every time.
Why You’ll Love This Chicken Francese
- Golden Crispy Goodness: Egg-dipped chicken gets the perfect sear.
- Bright & Buttery: That lemon-wine sauce? Pure magic.
- Italian Roots, Weeknight Friendly: A comforting Italian chicken recipe that feels special but isn’t fussy.
- Versatile Pairings: Serve it over pasta, rice, or with crusty bread for maximum sauce soaking.
Ingredients You’ll Need
- 65 g all-purpose flour (½ cup)
- 5 g salt, or to taste (1 tsp)
- 2.5 g freshly ground black pepper, or to taste (½ tsp)
- 3 large eggs
- 60 ml vegetable oil (¼ cup)
- 4 boneless, skinless chicken breasts, halved lengthwise
For the Sauce:
- 30 g unsalted butter (2 tbsp)
- 240 ml chicken broth (1 cup)
- 120 ml dry white wine (½ cup)
- 60 ml fresh lemon juice (¼ cup)
- 2 lemon slices, for garnish
- Fresh chopped parsley, for garnish
How to Make Chicken Francese
- Pound the Chicken: Place each piece between plastic wrap and gently pound to ½-inch thickness.
- Dredge & Dip: Mix flour, salt, and pepper in a shallow bowl. In another, beat the eggs. Dredge chicken in flour, then dip in eggs.
- Pan-Fry the Cutlets: Heat oil in a skillet over medium heat. Fry chicken for 3–4 minutes per side until golden and fully cooked. Transfer to a paper towel-lined plate.
- Make the Sauce: In the same pan, melt butter. Add broth, wine, and lemon juice. Simmer for 5–6 minutes to reduce slightly.
- Finish It Off: Return chicken to the pan and spoon sauce over it. Simmer for 2–3 minutes until heated through.
- Garnish & Serve: Plate the chicken with sauce, lemon slices, and a sprinkle of parsley.
Tips for the Best Crispy Chicken Francese
- Don’t Skip the Egg Dip: It’s the secret to that signature crispy, golden crust.
- Use Fresh Lemon Juice: It makes all the difference in the sauce.
- Deglaze Like a Pro: Scrape the brown bits from the pan when making the sauce—flavor gold!
- No Wine? No Problem: Substitute with extra broth and a splash of apple cider vinegar.
A Little Story Behind the Sauce
The first time I served Chicken Francese, I nervously set it down in front of my in-laws—hard crowd. But after the first bite, they were silent (in a good way). My father-in-law actually said, “This tastes like it’s from a fancy restaurant.” High praise from a man who still misses the diner he went to in 1974.
Now it’s a meal we make for guests, holidays, or when we just want to treat ourselves without leaving home. It’s the kind of dish that makes ordinary evenings feel a little more special.
What to Serve with Chicken Francese
Pair it with:
- Buttered linguine or angel hair pasta
- Creamy mashed potatoes
- Roasted asparagus or steamed green beans
- A crisp Caesar salad
- Crusty Italian bread for mopping up the sauce
A chilled glass of Pinot Grigio or sparkling lemonade wouldn’t hurt either.
How to Store Leftovers
- Refrigerate: Keep in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet with a splash of broth to revive the sauce. Avoid the microwave if possible.
- Freeze: Chicken freezes well, but make the sauce fresh for best flavor.
Pro tip: Store sauce separately if possible to keep the chicken crispy.
FAQs About Chicken Francese
Is this the same as Chicken Piccata?
Not quite. Piccata uses capers and skips the egg coating. Francese is richer and more velvety.
Can I use chicken thighs?
Absolutely! Just make sure they’re boneless and pounded thin.
Do I need wine?
It adds depth, but broth + lemon juice or vinegar works in a pinch.
Is this kid-friendly?
Yes! The sauce is bright but not too tangy, and the crispy chicken is always a win.
Whether you’re hosting friends or just elevating a weeknight, Chicken Francese delivers big flavor with surprisingly little effort. It’s crispy, lemony, and every bite feels like a treat straight from a cozy Italian kitchen.
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Chicken Francese
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Chicken Francese is a beloved Italian-American classic: tender chicken cutlets with a golden, egg-dipped crust, finished in a bright, buttery lemon-wine sauce. Elegant enough for guests yet simple enough for a weeknight dinner, it’s a dish that brings restaurant-quality flavor to your table.
Ingredients
For the Chicken
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65 g all-purpose flour (½ cup)
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5 g salt, or to taste (1 tsp)
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2.5 g freshly ground black pepper, or to taste (½ tsp)
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3 large eggs
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60 ml vegetable oil (¼ cup)
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4 boneless, skinless chicken breasts, halved lengthwise
For the Sauce
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30 g unsalted butter (2 Tbsp)
-
240 ml chicken broth (1 cup)
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120 ml dry white wine (½ cup)
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60 ml fresh lemon juice (¼ cup)
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2 lemon slices (for garnish)
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Fresh chopped parsley (for garnish)
Instructions
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Place chicken between plastic wrap and pound to ½-inch thickness.
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Combine flour, salt, and pepper in a shallow bowl. In another bowl, beat eggs. Dredge chicken in flour, then dip in eggs.
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Heat vegetable oil in a skillet over medium heat. Fry chicken for 3–4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate.
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Melt butter in the same skillet. Add chicken broth, white wine, and lemon juice. Simmer for 5–6 minutes to reduce slightly, scraping brown bits from the pan.
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Return chicken to the pan and spoon sauce over. Simmer for 2–3 minutes until warmed through.
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Plate chicken, spoon sauce on top, and garnish with lemon slices and parsley.
Notes
Use fresh lemon juice for the brightest flavor.
Deglaze the pan well—the browned bits add rich depth to the sauce.
Substitute wine with extra broth and a splash of apple cider vinegar if needed.
Store sauce separately if freezing to keep chicken crispy.
Reheat gently on the stovetop with a splash of broth to revive the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Fry/Stovetop
- Cuisine: Italian-American