If you are craving a dish that combines bright, zesty flavors with a rich, comforting sauce, the Chicken Francese Recipe is exactly what you need. This classic Italian-American favorite features tender chicken breasts lightly coated in a golden, eggy crust and bathed in a luscious lemon, garlic, and butter sauce that will have you licking your plate clean. Whether you’re cooking a family dinner or impressing guests, this recipe delivers a perfect balance of tanginess and savory goodness that feels both elegant and homey.
Ingredients You’ll Need
The beauty of the Chicken Francese Recipe lies in its simplicity—the ingredients are straightforward but each one plays a vital role in creating its signature flavor and texture. From the citrusy brightness of fresh lemon juice to the silky richness of butter, every component works harmoniously to elevate the dish.
- Chicken breasts: Boneless and skinless for easy cooking and a tender bite after pounding to an even thickness.
- Large eggs: Beaten to create a luscious coating that crisps up beautifully when cooked.
- All-purpose flour: Seasoned lightly with salt and pepper to add a delicate crust without overpowering the chicken.
- Fresh lemon juice: About two lemons’ worth for that signature zesty brightness that defines this dish.
- Chicken broth: Adds a savory depth and moistness to the sauce, lifting all the flavors.
- Chopped fresh parsley: Sprinkled at the end to add fresh color and a subtle herbaceous note.
- Salt and pepper: Essential for seasoning both the chicken and the sauce to perfection.
- Unsalted butter: Used to develop rich flavor in the sauce and create a smooth, silky texture.
- Garlic: Minced and sautéed to infuse the sauce with aromatic warmth.
- White wine: Adds a delicate acidity and complexity when deglazing the pan.
- Olive oil: For frying the chicken to a gorgeous, golden brown.
How to Make Chicken Francese Recipe
Step 1: Prepare the Chicken
Start by placing the chicken breasts between two sheets of plastic wrap, then gently pound them to an even thickness. This step is crucial to ensure that the chicken cooks evenly and stays juicy without drying out. Uniform pieces mean every bite has the perfect texture and tenderness.
Step 2: Set Up Your Dredging Station
Create three separate dishes: one with the seasoned flour, one with the beaten eggs, and one empty plate for resting. This organized setup makes the coating process efficient and helps the chicken develop that signature delicate layer essential to the Chicken Francese Recipe.
Step 3: Coat the Chicken
Dip each chicken breast first into the flour, shaking off any excess, then into the beaten eggs until fully coated. This double-dipping technique ensures the chicken will fry up crispy yet tender, sealing in flavor and moisture as it cooks.
Step 4: Cook the Chicken
Heat the olive oil in a large skillet over medium heat. Carefully place the coated chicken breasts in the pan and cook them for about 4-5 minutes per side. You’re looking for a beautiful golden-brown crust and cooked-through chicken. Once done, transfer the pieces to a plate to rest while you prepare the sauce.
Step 5: Make the Sauce
In the same skillet, melt the butter over medium heat and add the minced garlic. Sauté just until fragrant—this usually takes about 30 seconds. Then pour in the white wine, scraping the bottom of the pan to lift all those delicious browned bits, which are pure flavor gold for your sauce.
Step 6: Finish the Sauce and Combine
Add the fresh lemon juice and chicken broth to the skillet, letting the sauce simmer for 3 to 5 minutes until it thickens slightly. This reduction concentrates the flavors into a tangy, buttery glaze that perfectly complements the chicken. Return the chicken breasts to the pan so they soak up the luscious sauce before serving.
Step 7: Garnish and Serve
Sprinkle chopped fresh parsley over the chicken to add a pop of vivid green and a fresh herbaceous kick. Serving it hot, whether over pasta or alongside crusty bread to sop up the sauce, will make this Chicken Francese Recipe an instant hit at your table.
How to Serve Chicken Francese Recipe
Garnishes
Fresh parsley is the classic way to finish this dish, adding a bright splash of color and a subtle aromatic touch. For an extra pop, you can also add thin lemon slices or a light sprinkle of grated Parmesan to complement the flavors.
Side Dishes
Chicken Francese pairs wonderfully with simple sides like angel hair pasta tossed in olive oil or butter, roasted vegetables, or a crisp green salad. These sides balance the richness of the sauce and make for a well-rounded, satisfying meal.
Creative Ways to Present
For a more elevated presentation, plate the chicken over a bed of creamy risotto or saffron-infused rice. Drizzle the sauce artistically around the edges and garnish with edible flowers or microgreens for a restaurant-quality look that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover chicken and sauce in an airtight container and store in the refrigerator for up to 3 days. Keeping the sauce separate helps prevent the chicken from becoming soggy.
Freezing
You can freeze leftover Chicken Francese for up to 2 months. Wrap the chicken breasts individually in plastic wrap and place them in a freezer-safe container with the sauce stored separately. This makes reheating easier and preserves the texture.
Reheating
To reheat, thaw frozen portions overnight in the refrigerator, then warm gently in a skillet over low heat or in the microwave to keep the chicken moist and prevent overcooking. Adding a splash of chicken broth can help refresh the sauce’s texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs can be used for a juicier, slightly more flavorful option. Just adjust the cooking time slightly to ensure they are fully cooked without drying out.
What is the difference between Chicken Francese and Chicken Piccata?
While both dishes feature chicken and lemon-based sauces, Chicken Francese involves dipping the chicken in egg and flour before frying, resulting in a richer, egg-coated crust. Piccata usually skips the egg and is finished with capers for a tangier flavor.
Can I make this dish gluten-free?
Yes! Simply substitute all-purpose flour with a gluten-free flour blend when dredging the chicken. This swaps out the gluten but keeps the delicious crust and texture intact.
What type of white wine works best?
A dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay adds bright acidity and flavor without overpowering the sauce. Avoid sweeter wines as they can alter the intended taste.
Is this recipe good for meal prep?
Definitely! Chicken Francese reheats well and can be portioned for lunches or dinners throughout the week. Just keep the sauce and chicken separate until ready to reheat for the best texture.
Final Thoughts
With its irresistible combination of tender, golden chicken and that bright, buttery lemon sauce, the Chicken Francese Recipe has rightfully earned a place among the most beloved comfort dishes. It’s easy enough to make on a weekday yet elegant enough to serve guests, promising smiles and satisfied appetites all around. I truly hope you give this recipe a try and discover just how delightful cooking and sharing Chicken Francese can be!
Print
Chicken Francese Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Description
Chicken Francese is a classic Italian-American dish featuring tender chicken breasts dredged in flour and eggs, pan-fried to golden perfection, then simmered in a tangy lemon, garlic, and white wine sauce. This quick and flavorful recipe makes a delicious dinner served over pasta or with crusty bread.
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 2 large eggs
- 1 cup all-purpose flour
- Salt and pepper to taste
Sauce
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 cup chicken broth
- 2 tablespoons chopped fresh parsley
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup white wine
- 2 tablespoons olive oil
Instructions
- Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness to ensure uniform cooking.
- Set up Dredging Station: Arrange three dishes: one with seasoned flour (salt and pepper mixed in), one with beaten eggs, and one empty plate for the coated chicken.
- Coat the Chicken: Dip each chicken breast first in the flour, coating thoroughly, then dip into the beaten eggs until fully coated. Set aside on the empty plate.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and fully cooked through. Remove chicken and set aside.
- Make the Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the white wine and scrape up any browned bits from the pan to enhance flavor.
- Simmer Sauce: Add fresh lemon juice and chicken broth to the skillet. Allow the sauce to simmer for 3-5 minutes until it thickens slightly.
- Combine and Garnish: Return the cooked chicken breasts to the skillet and spoon the sauce over them to coat and warm through. Sprinkle with fresh chopped parsley. Serve hot over pasta or with crusty bread.
Notes
- For extra tender chicken, avoid pounding the breasts too thin.
- Use fresh lemon juice for the best bright and tangy flavor.
- White wine can be substituted with additional chicken broth if preferred.
- Serve with a side of pasta, steamed vegetables, or crusty bread to complete the meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
