Chicken Francese is one of those timeless Italian-American classics that never goes out of style. Tender chicken cutlets are delicately dredged in flour, dipped in a light egg wash, then pan-fried until golden brown and simmered gently in a luxurious lemon-white wine sauce. This dish hits the sweet spot between comfort food and restaurant-quality elegance.
Whether you’re preparing a cozy family dinner or impressing guests on a special occasion, Chicken Francese delivers that “wow” factor with minimal fuss. The harmony of buttery citrus sauce and crispy chicken is simply irresistible. It pairs beautifully with everything from al dente pasta to creamy mashed potatoes or a light garden salad.
In this full-length recipe article, you’ll find not only step-by-step instructions but also pro tips, calorie breakdown, substitutions, and answers to common preparation questions. Ready to dive in?
Why You’ll Love Chicken Francese
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Crispy on the outside, tender inside
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Bright and tangy lemon flavor
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Elegant yet easy to make
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Pairs with pasta, potatoes, or veggies
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Family-friendly and meal-prep friendly
Ingredients (Serves 4)
Here’s what you need for this luscious lemony chicken recipe. All measurements use U.S. cups:
For the Chicken:
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2 large boneless, skinless chicken breasts (about 1.5 pounds total)
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½ cup all-purpose flour (for dredging)
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½ teaspoon kosher salt
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¼ teaspoon ground black pepper
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4 large eggs
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2 tablespoons water
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¼ cup olive oil
For the Sauce:
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2 tablespoons unsalted butter
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1 lemon, thinly sliced
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½ cup dry white wine
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1 cup chicken broth
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2 tablespoons freshly squeezed lemon juice
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2 tablespoons chopped fresh parsley (for garnish)
Nutritional Information (Per Serving)
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Calories: ~464 kcal
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Protein: 34g
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Carbohydrates: 8g
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Fat: 31g
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Fiber: 1g
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Sugar: 1g
Preparation Time
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Cooking Time | 20 minutes |
| Total Time | 40 minutes |
How to Prepare Chicken Francese (Step-by-Step)
1. Prepare the Chicken
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Place each chicken breast on a cutting board.
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Slice horizontally to make 4 thinner cutlets.
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If needed, place them between sheets of plastic wrap and pound lightly to even thickness (about ½ inch thick).
2. Season & Dredge in Flour
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In a shallow bowl, combine the ½ cup flour, ½ tsp salt, and ¼ tsp black pepper.
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Dredge each chicken cutlet in the flour mixture.
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Shake off any excess flour and set aside.
3. Dip in Egg Wash
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In a second bowl, whisk together 4 eggs and 2 tbsp water.
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Dip each floured cutlet into the egg wash until fully coated.
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Let excess egg drip off before frying.
4. Pan-Fry the Chicken
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Heat ¼ cup olive oil in a large skillet over medium heat.
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Working in batches, cook the cutlets for 3–4 minutes on each side, until golden and fully cooked through (internal temp should be 165°F).
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Transfer to a plate and keep warm.
5. Sauté Lemon Slices
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In the same skillet, melt 2 tablespoons of butter.
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Add the lemon slices and cook for about 1–2 minutes until lightly caramelized.
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Remove lemon slices and set aside for garnish.
6. Deglaze & Make the Sauce
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Pour in ½ cup dry white wine, scraping up any brown bits stuck to the pan.
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Let simmer for 2 minutes.
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Add 1 cup chicken broth and 2 tbsp lemon juice.
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Simmer for an additional 5 minutes to reduce the sauce slightly.
7. Combine & Simmer
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Return the cooked chicken and sautéed lemon slices to the skillet.
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Simmer gently for 2–3 minutes so the chicken absorbs the sauce.
8. Finish & Serve
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Sprinkle 2 tbsp chopped fresh parsley over the chicken.
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Plate and serve immediately over your choice of pasta, rice, mashed potatoes, or vegetables.
Pairing Suggestions
Chicken Francese pairs wonderfully with:
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A crisp white wine (Sauvignon Blanc or Pinot Grigio)
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Roasted asparagus or steamed green beans
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Lemon-garlic pasta or herb mashed potatoes
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A crusty baguette to soak up that delicious sauce
Tips for Success
Substitutions:
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No wine? Use more chicken broth + a splash of apple cider vinegar or white wine vinegar.
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No fresh lemon? Use bottled lemon juice, but fresh is always better for brightness.
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No parsley? Substitute with chopped chives or dill for a fresh herbaceous note.
Pro Cooking Tips:
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For even cooking, pound chicken to uniform thickness.
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To maximize crispiness, don’t overcrowd the pan—work in batches.
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Use a cast iron skillet for best sear and even heat distribution.
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Let the wine reduce properly to avoid a boozy taste in the sauce.
Storage:
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat gently in a skillet with a splash of broth or in the microwave, covered.
Freezing:
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Not ideal for freezing due to the egg coating and sauce.
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However, you can prep and freeze raw dredged chicken cutlets before cooking.
Frequently Asked Questions
Q: Can I make this recipe gluten-free?
Yes! Simply swap the all-purpose flour for a 1:1 gluten-free flour blend.
Q: Can I use chicken thighs instead of breasts?
Boneless, skinless chicken thighs work beautifully. They’ll need a slightly longer cooking time.
Q: Can I double the recipe?
Absolutely. Just use a large skillet or cook in batches. Double all sauce ingredients too!
Q: What type of wine is best?
Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or even dry sherry.
Final Thoughts
Chicken Francese is that rare recipe that’s as simple to make as it is stunning to serve. With its crispy coating, zesty lemon sauce, and buttery richness, it’s no wonder this dish remains a restaurant staple—and now, a favorite in your own kitchen. Don’t forget to savor every bite with your favorite sides and a chilled glass of wine!