If you’ve been searching for a vibrant dish that combines tender chicken with a bright, buttery lemon sauce, you have to try this Chicken Francaise Recipe. It delivers that perfect balance between crispy golden chicken and a luscious, tangy sauce that feels elegant without all the fuss. Every bite is a delightful harmony of flavors that makes it perfect for a cozy weeknight dinner or impressing guests without slaving away in the kitchen.
Ingredients You’ll Need
Getting started with this Chicken Francaise Recipe is a breeze because the ingredients are simple yet essential. Each one brings its own unique contribution—whether it’s the crispy texture from the flour, the richness of the Parmesan, or the fresh brightness of lemon juice—making the final dish irresistible.
- 3 boneless skinless chicken breasts: Pounded thin for tender, even cooking and maximum flavor absorption.
- Salt and pepper: Basic seasoning that enhances every other ingredient’s natural taste.
- 1/2 cup all-purpose flour: Creates the delicate crust to give that signature golden crunch.
- 2 large eggs: Binds the Parmesan to the chicken and forms a silky coating.
- 1/4 cup grated Parmesan cheese: Adds a savory depth and subtle nuttiness to the batter.
- 2 tablespoons olive oil: Provides a beautifully crisp sear and richness without overpowering.
- 4 tablespoons unsalted butter (divided): Imparts a velvety texture and enhances the sauce’s luscious quality.
- 1/2 cup chicken broth: Adds savory notes and helps create a smooth, flavorful pan sauce.
- Juice from 2 lemons (about 1/4 cup): The star of the sauce—a bright, zesty kick that wakes up the palate.
- 1/4 cup dry white wine: Introduces a subtle acidity and depth that rounds out the sauce.
- 2 tablespoons chopped fresh parsley (for garnish): Fresh, herbal finish for both color and a refreshing bite.
- Lemon slices (optional garnish): A lovely visual touch and extra zing for those who love it.
How to Make Chicken Francaise Recipe
Step 1: Prepare the Chicken
Begin by placing each chicken breast between two sheets of plastic wrap and gently pounding them down until they are about a quarter inch thick. This helps the chicken cook evenly and soak up all those delightful flavors. Don’t forget to season each side with salt and pepper to build a solid foundation of taste.
Step 2: Set Up Your Breading Stations
In one shallow dish, whisk together the flour with a pinch of salt and pepper. In another, beat the eggs thoroughly and then stir in that rich grated Parmesan. This simple mixture lends the chicken a subtle cheesy note and ensures the coating clings beautifully for that golden finish.
Step 3: Coat the Chicken
Dip each breast first into the flour mixture, making sure you shake off any excess so it’s not too heavy. Then, submerge it fully into the Parmesan-egg mix, coating it evenly and setting yourself up for a crispy, flavorful crust.
Step 4: Cook the Chicken
Warm the olive oil and half of the butter together in a large skillet over medium-high heat. Once the butter has melted and the pan is nice and hot, add the chicken. Cook for 3 to 4 minutes on each side, or until it reaches a beautiful golden brown color and is cooked through. Then, transfer the chicken to a plate and set it aside while you prepare the sauce.
Step 5: Make the Luscious Sauce
In the same skillet, add the remaining butter along with the chicken broth, fresh lemon juice, and dry white wine. Stir everything together and bring the mixture up to a gentle simmer. Allow it to cook for 2 to 3 minutes, which will both thicken the sauce slightly and evaporate the alcohol, leaving behind a flavorful reduction that’s perfect for coating your chicken.
Step 6: Bring It All Together
Return the cooked chicken breasts to the pan, spooning the lemony sauce generously over them. Let everything cook together for another couple of minutes so the chicken soaks up that bright, buttery goodness, making every bite utterly delicious.
Step 7: Serve It Up Hot
Serve your Chicken Francaise Recipe piping hot for best taste and texture. It shines on its own, but pairing it with pasta or steamed veggies sets the stage for a truly memorable meal.
How to Serve Chicken Francaise Recipe
Garnishes
Fresh parsley sprinkled on top adds a nice pop of color and a mild herbal note that brightens each forkful. For an extra touch of elegance and citrus punch, thin lemon slices arranged artfully on the plate give your dish that classic look and fresh aroma.
Side Dishes
This recipe pairs beautifully with simple buttered pasta or a light risotto that can soak up the sauce. Steamed vegetables such as asparagus or green beans add crunch and freshness, balancing the rich sauce and crispy chicken. For a heartier meal, garlic mashed potatoes work wonders.
Creative Ways to Present
Try serving the Chicken Francaise over a bed of colorful sautéed spinach or atop creamy polenta for a rustic twist. Layered on toasted baguette slices for an appetizer-style plate is also a crowd-pleaser. Presentation with a drizzle of extra sauce and a sprinkle of fresh parsley takes it from everyday to special occasion.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Chicken Francaise in an airtight container in the refrigerator. Properly stored, it will keep well for up to 3 days without losing its flavor or texture. Make sure to cover the sauce and chicken well to maintain moisture.
Freezing
You can freeze the cooked chicken and sauce separately for best quality. Place chicken breasts and sauce in airtight, freezer-safe containers or heavy-duty freezer bags. They will last up to 3 months frozen. Thaw overnight in the fridge before reheating for optimal taste.
Reheating
Reheat leftovers gently on the stovetop over low heat, allowing the sauce to warm slowly without drying out the chicken. Adding a splash of chicken broth or lemon juice while reheating helps maintain the sauce’s lovely consistency. Avoid microwaving if possible to keep that crispness intact.
FAQs
Can I use other cuts of chicken for this Chicken Francaise Recipe?
Boneless, skinless chicken breasts work best due to their even thickness and tenderness after pounding. However, thinly sliced chicken thighs can be used for a juicier, more flavorful outcome if you prefer dark meat.
Is white wine necessary in the sauce?
While the dry white wine adds a pleasant depth and acidity, you can substitute extra chicken broth or a splash of white grape juice if you want to avoid alcohol. The sauce will still be delicious but slightly different in flavor.
How do I keep the chicken crispy after cooking?
Cook the chicken just before serving to maintain that perfect crisp crust. If you must prepare ahead, pop the cooked chicken back under a hot broiler for a minute to refresh the crispiness before adding the sauce.
Can I make this dish gluten-free?
Absolutely! Swap the all-purpose flour for gluten-free flour or almond flour. Just ensure the flour mixture is well-seasoned, and the chicken will still achieve that wonderful golden crust.
What wine pairs well with Chicken Francaise?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the lemony, buttery flavors perfectly. These wines enhance the dish without overpowering the delicate sauce.
Final Thoughts
I can’t recommend this Chicken Francaise Recipe enough—it’s the kind of meal that comforts and excites your taste buds all at once. Simple ingredients transform into something seriously special with just a few easy steps. Whether you’re cooking for yourself, family, or friends, give this classic a try and watch it become one of your all-time favorite go-to dishes.
Print
Chicken Francaise Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 to 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Description
Chicken Francaise is a classic Italian-American dish featuring tender chicken breasts lightly coated in flour and eggs with Parmesan, pan-fried to golden perfection, then simmered in a luscious lemon-butter and white wine sauce. This flavorful and elegant dish is perfect for a comforting weeknight dinner or a special occasion, pairing beautifully with pasta, rice, or steamed vegetables.
Ingredients
Chicken
- 3 boneless skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup grated Parmesan cheese
Sauce and Cooking
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1/2 cup chicken broth
- Juice from 2 lemons (about 1/4 cup)
- 1/4 cup dry white wine
Garnish
- 2 tablespoons chopped fresh parsley
- Lemon slices (optional)
Instructions
- Pound and season the chicken: Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet or rolling pin until about 1/4-inch thick. Season both sides generously with salt and pepper to enhance flavor.
- Prepare the dredging stations: In a shallow dish, whisk together the flour with a pinch of salt and pepper. In a second shallow dish, beat the eggs and then stir in the grated Parmesan cheese to create a flavorful egg wash.
- Coat the chicken: Dip each chicken breast first into the flour mixture, shaking off any excess, then dip into the egg and Parmesan mixture, ensuring each piece is evenly coated for a crisp, golden exterior when cooked.
- Cook the chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and the skillet is hot, add the chicken breasts. Cook for approximately 3-4 minutes per side until the chicken turns golden brown and is fully cooked through. Remove from skillet and set aside.
- Make the sauce: In the same skillet, add the remaining 2 tablespoons of butter, chicken broth, lemon juice, and white wine. Stir to combine and bring to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly and letting the alcohol evaporate from the wine.
- Combine chicken and sauce: Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat. Let them simmer together for an additional 2 minutes to marry the flavors well.
- Serve: Plate the Chicken Francaise while hot. Garnish with fresh chopped parsley and optional lemon slices. Serve alongside pasta, rice, or steamed vegetables for a complete, satisfying meal.
Notes
- For even cooking, ensure the chicken breasts are pounded to an even thickness.
- If you prefer a non-alcoholic version, substitute white wine with additional chicken broth.
- Use fresh lemon juice for best flavor and brightness in the sauce.
- Serve immediately to enjoy the sauce at its best consistency.
- Leftovers can be refrigerated for up to 2 days but may lose some sauce texture upon reheating.
