How to Make the Best Chicken Francaise Recipe

Chicken Francaise is one of those classic Italian dishes that are fast and easy but has tons of flavor. This delicious dish is an absolute favorite getting a 5-star rating whether it’s at your local Italian restaurants or as a weeknight meal for your family.

All it takes is just a few simple ingredients, some cooking time, and you’ll have an amazing meal without much fuss.

From the crispy coating of egg batter to the flavorful butter and lemon sauce, this easy chicken francaise recipe has it all. You can pair this dish with pasta or rice for the night’s main course and wow your family or guests.

Whether you’re hosting family dinner or treating yourself to a luxurious home cooked meal, this delightful recipe is sure to hit the spot.

*Scroll down for a printable recipe card.

• 4 chicken breasts boneless, cut in halves lengthwise
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• ½ cup all-purpose flour
• 2 large eggs
• 3 tablespoons of olive oil
• 1 large lemon sliced into rounds

For the Francaise Sauce:

• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup dry white wine
• ¾ cup low sodium chicken stock
• 1 ½ tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon chopped parsley (for garnish)

Season thin chicken cutlets with salt and pepper.

In one bowl, add all-purpose flour and season with salt and pepper. Whisk eggs in a separate shallow bowl.

Coat the chicken in egg mixture then dredge in the seasoned flour. Let any excess drip off.

In a large skillet over medium heat, add 3 tablespoons of oil. Add the chicken pieces to the hot oil without overcrowding the pan. Cook for 3-4 minutes on each side until the chicken turns a golden brown perfection. Remove and transfer to a plate.

Now make the white wine sauce. Clean the skillet of excess oil with a paper towel, add lemon slices, and cook in the hot skillet until a little charred. Remove and transfer to a plate.

Add the butter to a pan and let it melt over medium heat, whisk in all-purpose flour and cook for 30 seconds, next add wine, chicken broth, lemon juice, salt, and black pepper.

Simmer and cook for 2-3 minutes or until slightly thickened.

Return the cooked chicken pieces to the skillet in a single layer and cook for 3-4 minutes on low heat. Chicken should be cooked until it reaches 165 degrees with a meat thermometer.

Serve on a large platter. Spoon sauce on top of the chicken and garnish with chopped fresh parsley and the charred lemon.

Chicken Francaise can be served with a variety of side dishes. Some popular options include green beans, angel hair pasta, mashed potatoes, rice pilaf, steamed vegetables, crusty italian bread or a simple salad.

Yes! To make ahead, prepare the recipe in the sauce as directed. Place in a baking dish, cover tightly with aluminum foil, and refrigerate for up to 12 hours. When you’re ready to bake, preheat your oven to 350 degrees f, remove the dish from the refrigerator, and bake for 30 minutes or until cooked through.

Chicken francaise is a great dish to make for leftovers because the sauce is so flavorful. To store, simply put your leftovers in an airtight container and refrigerate. They will last 3-4 days in the fridge.

This recipe will last 3 months in the freezer. Store the chicken cutlets and the extra sauce in different containers when freezing. To reheat, defrost in the refrigerator for 5-6 hours and then pop the cutlets in the microwave at 250 F until heated, reheat the sauce in a pan over medium heat.

If you use thicker chicken cutlets, they will not cook evenly and will likely be dry by the time the centers are cooked. Thin cutlets will cook evenly and result in a moist, tender chicken dish.

For chicken francaise, you’ll want to use a white wine that is light and fruity. A Sauvignon Blanc or Pinot Grigio would work well.

You can definitely make chicken francaise without wine! In fact, you could use any number of flavorful liquids in its place. A few of our favorites include chicken broth, apple cider, or even white grape juice.

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