If you’re craving something cozy, lemony, and downright delicious, Chicken Francese might just become your next go-to dinner. What sets this dish apart from other lemon chicken recipes is the unique way the chicken is prepared: lightly floured, dipped in beaten eggs, and pan-fried to golden perfection before being bathed in a silky, lemon-butter-wine sauce.

This recipe brings the flavor of a fancy restaurant right to your kitchen—but it’s easier than you think. The combination of crisp edges and tangy, velvety sauce creates a harmony that’s elegant enough for guests but simple enough for weeknights.

Chicken Francese has roots in Italian-American cuisine, particularly in New York’s Italian kitchens, where chefs created flavorful adaptations of Old World classics. It’s a dish built on comfort and flair, and once you try it, you’ll see why it’s been a beloved staple in so many homes for generations.

What Is Chicken Francese?

Chicken Francese (also called Chicken Française) is a dish that might sound fancy, but it’s truly down-to-earth. At its core, it’s a simple skillet chicken recipe: thin chicken cutlets are coated in flour, dipped in eggs, and quickly pan-fried until golden. They’re then simmered in a luscious lemon-white wine sauce that brings it all together beautifully.

It’s often mistaken for Chicken Piccata, and while the two share a citrusy base, there’s a key difference: Francese uses an egg dip, while Piccata skips the egg and adds capers.

As for the name—“Francese” is the Italian-American way of spelling “Française,” which means “in the French style.” But don’t worry, you won’t need a culinary degree to make this dish. It’s one of those recipes that feels fancy but cooks up fast, making it perfect for family dinners, date nights, or Sunday suppers.

Ingredients You’ll Need

You don’t need a long grocery list to make Chicken Francese—just a few fresh ingredients and pantry basics.

Main ingredients:

Chicken breasts – Boneless and skinless, sliced thin or butterflied
All-purpose flour – For dredging and that light crisp
Eggs – The secret to the signature coating
Lemon – Fresh juice makes a world of difference
Butter & olive oil – For frying and flavor
White wine – Adds brightness to the sauce (or use broth)
Chicken broth – For depth and body in the sauce

Optional flavor boosters:

Minced garlic – For added savory notes
Fresh parsley – To garnish and finish with color
Capers – If you like a salty pop (Piccata-style twist)

This combination creates a dish that’s citrusy, savory, and just rich enough to feel special—without overwhelming the palate.

Step-by-Step: How to Make Chicken Francese

1: Prep the Chicken

Start by slicing your chicken breasts in half horizontally, or butterfly them, so they’re thinner and cook evenly. Lightly pound them with a meat mallet if needed—this helps tenderize and ensure uniform thickness.

2: Dredge and Dip

Set up two shallow bowls: one with seasoned flour, and one with beaten eggs. First, dredge the chicken cutlets in the flour to coat lightly. Then dip each piece into the eggs, letting the excess drip off.

3: Pan-Fry Until Golden

In a large skillet, heat a mix of butter and olive oil over medium heat. Once hot, add the chicken and cook for about 3–4 minutes per side, until golden and cooked through. Don’t overcrowd the pan—work in batches if necessary. Set the cooked chicken aside on a plate.

4: Make the Sauce

In the same pan, add a bit more butter if needed. Sauté a clove of minced garlic for 30 seconds (optional), then pour in the white wine to deglaze the pan. Let it reduce slightly, then add fresh lemon juice and chicken broth. Simmer for a few minutes until the sauce thickens just a bit.

5: Bring It All Together

Return the chicken to the skillet and let it simmer in the sauce for another 2–3 minutes. Spoon the sauce over the chicken as it cooks to soak in that zesty flavor.

Bold Tip: Use fresh lemon juice, not bottled—it brightens the sauce naturally.

Garnish with chopped parsley and serve warm.

Pro Tips for the Best Chicken Francese

Egg Dip Is Everything: The egg coating gives Chicken Francese its signature texture. Make sure to coat the chicken right before frying to keep it crisp.
Don’t Skip the Deglazing: After cooking the chicken, those brown bits at the bottom of the skillet? That’s flavor gold. Deglaze with wine or broth to bring it all into the sauce.
No Wine? No Problem: While dry white wine adds depth, you can swap it with a splash of white grape juice, lemon juice, or just more broth.
Pan Space Matters: Overcrowding the skillet causes uneven browning. Give each cutlet space to get that perfect golden sear.
Butter at the End: Swirl in a pat of cold butter at the end of cooking to add richness and a glossy finish to the sauce.

These little touches turn a simple dish into something memorable.

Is Chicken Francese Italian or American?

Chicken Francese is often associated with Italian cuisine, but it’s actually a New York-born classic created by Italian-American chefs. While inspired by Old World techniques—like pan-frying and lemon-butter sauces—this exact recipe doesn’t trace back to Italy itself.

Interestingly, it started as a veal dish (Veal Francese), but over time, chicken became the more affordable and popular version. It exploded in popularity in the 1950s–70s, especially in Italian restaurants across the Northeast U.S.

So while it’s Italian in spirit, it’s 100% American in execution—and that’s what makes it such a beloved comfort food.

Flavorful Variations to Try

Once you’ve mastered the classic Chicken Francese, there are plenty of ways to tweak it to fit your dietary needs or culinary curiosity:

Gluten-Free: Swap the all-purpose flour for almond flour, rice flour, or a gluten-free blend. Just be gentle when dredging—the texture is a bit softer but still delicious.
Keto-Friendly: Skip the flour altogether, or use a keto coating like grated Parmesan or crushed pork rinds mixed with almond flour. The sauce is naturally low in carbs!
Chicken Piccata Twist: Add capers for a briny punch. This gives it a Piccata-style finish that pairs beautifully with the lemon sauce.
Shrimp or Fish Francese: The same method works wonderfully with seafood. Try it with large shrimp, snapper, or tilapia. Just adjust cooking time for thinner fillets—fish cooks faster than chicken.
Add a Creamy Element: Stir in a splash of heavy cream or a dollop of crème fraîche at the end for a richer, more velvety sauce.

This recipe is incredibly flexible—so once you’re comfortable with the basics, have fun putting your own spin on it!

What to Serve With Chicken Francese

The bright, buttery lemon sauce in Chicken Francese begs for a delicious side to soak it all up. Here are some of the best pairings:

Angel hair or linguine tossed in olive oil or a bit of the lemon sauce—it keeps things light and fresh.
Mashed potatoes or Parmesan risotto work great if you’re in the mood for cozy comfort food.
Steamed green beans, asparagus, or even roasted broccoli add a nice contrast with a bit of crunch and color.
Crusty bread (like a rustic baguette or ciabatta) is ideal for sopping up the extra sauce—because no one wants to waste that golden goodness.

For drinks, a crisp white wine (like Sauvignon Blanc or Pinot Grigio) or sparkling water with lemon are refreshing companions to the citrusy notes of the dish.

Make-Ahead, Storage & Reheating Tips

You can absolutely make Chicken Francese ahead of time, making it a great option for entertaining or meal prep.

Make-Ahead Tip: You can cook the chicken and sauce up to 1 day in advance. Store them separately in airtight containers to keep the texture of the chicken from getting soggy.
Storage: Leftovers keep well in the fridge for up to 3 days. Just be sure to cool them completely before sealing.
Reheating: To reheat, use a skillet over low heat and gently warm the sauce first, then add the chicken and spoon the sauce over top. Avoid the microwave if you can—it may toughen the coating.

Bold Tip: Store the sauce separately for best results when reheating. It helps maintain the chicken’s crispness.

You can also freeze the cooked chicken, but the coating may lose some of its texture after thawing.

Frequently Asked Questions

What is the difference between Chicken Francese and Chicken Piccata?

Both dishes feature pan-fried chicken and lemony sauces, but Francese uses an egg dip for the coating, while Piccata skips the egg and includes capers. Piccata’s flavor is a bit more briny and sharp.

Why is it called Chicken Francese?

The term “Francese” is derived from the Italian spelling of the French word “Française,” meaning “in the French style.” Despite the name, this dish is a New York Italian-American creation that imitates French-inspired techniques.

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless thighs work well if you prefer dark meat. Just note they may need a little longer to cook through and won’t be as flat, so pound them lightly for even thickness.

What kind of white wine should I use?

Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay. Avoid sweet wines—they’ll throw off the balance of the sauce.

Can Chicken Francese be made dairy-free or without butter?

Yes. Swap the butter for olive oil or vegan butter. While the flavor will be slightly different, it still creates a lovely sauce.

How do I keep the coating from falling off?

Make sure the chicken is dry before dredging in flour. Also, don’t overcrowd the pan and avoid flipping too early—let it sear and set properly before turning.

Chicken Francese Recipe

Masters Of Kitchen

This easy Chicken Francese Recipe features lightly breaded chicken cutlets pan-fried until golden, then simmered in a bright lemon-butter wine sauce. It’s elegant enough for guests but simple enough for weeknights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Main Dish

Cuisine Italian-American

Servings 4 Servings

Calories 400 kcal

Equipment

Large skillet or sauté pan
Meat mallet or rolling pin (to flatten chicken)
Shallow bowls (for dredging)
Whisk
Tongs or spatula
Knife & cutting board

Ingredients

2 large boneless skinless chicken breasts sliced or butterflied
½ cup all-purpose flour for dredging
2 large eggs beaten
¼ cup olive oil
2 tablespoons butter
2 cloves garlic optional, minced
½ cup dry white wine or chicken broth
½ cup chicken broth
Juice of 1 lemon plus slices for garnish
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Prep the chicken by slicing and lightly pounding for even thickness.
Set up dredging station with flour in one bowl and beaten eggs in another.
Dredge chicken in flour, then coat in egg.
Pan-fry in olive oil + 1 tbsp butter over medium heat for 3–4 minutes per side. Set aside.
Make the sauce: In the same pan, melt remaining butter, add garlic (optional), wine, broth, and lemon juice. Simmer for 3–5 minutes.
Return chicken to the pan and simmer in sauce for 2–3 minutes.
Garnish with parsley and lemon slices. Serve hot.

Notes

For a non-alcoholic version, swap the wine with more chicken broth + a splash of white vinegar or lemon juice.
Want extra crisp? Double-dip the chicken (flour → egg → flour again).
Works well with shrimp, cod, or veal using the same method.
Don’t overcrowd the pan; cook in batches for best browning.
Pairs wonderfully with angel hair pasta or mashed potatoes.

Keyword Chicken Francese, chicken in wine sauce, Italian chicken recipe, lemon chicken

Final Thoughts: A Crowd-Pleasing Classic You’ll Keep Coming Back To

Chicken Francese is the kind of dish that feels fancy but cooks up fast. With simple ingredients and a bright, savory sauce, it brings together everything we love about Italian-American comfort food.

Whether you’re cooking for a weeknight dinner or a special gathering, this recipe delivers elegance and ease in every bite. Try a variation, serve it with your favorite pasta, and make it your own.

Tried it already? Leave a comment below and share your favorite twist—or what you served it with!

Hungry for more cozy classics? Try these next:

Lemon Garlic Butter Chicken Thighs
Creamy Chicken Marsala
One-Pot Chicken and Rice Casserole