You know those nights? The ones where the clock is ticking, the kids are clamoring for dinner, and the thought of pulling out a complicated recipe feels like climbing Mount Everest in flip-flops? Yeah, I have those nights too. And on those nights, my absolute go-to, the dish that always saves the day and makes everyone happy, is Chicken Francaise. It sounds fancy, right? Like something you’d get at a swanky Italian restaurant. But trust me, it’s surprisingly simple to whip up right in your own kitchen. It’s a little bit elegant, a whole lot comforting, and frankly, it’s just ridiculously good. If you’re a fan of lemon Chicken piccata but want something with a bit more depth and a luscious sauce that begs to be sopped up with bread, you are going to fall head over heels for this Chicken Francaise recipe. It’s the kind of dish that makes you feel like a culinary rockstar without the actual rockstar effort.
What is chicken francaise?
So, what exactly *is* Chicken Francaise? At its heart, it’s a classic Italian-American dish featuring thinly sliced chicken cutlets, dredged in flour and egg, then pan-fried until golden and tender. The magic really happens with the sauce. It’s a bright, zesty, and incredibly flavorful concoction made with lemon juice, white wine (or chicken broth if you prefer), butter, and often some capers for a briny kick. Think of it as a sophisticated, lighter cousin to a Creamy Chicken dish. The “Francaise” part, in culinary terms, usually refers to a dish prepared in a French style, but this one has a distinct Italian soul. It’s the perfect marriage of simple ingredients transformed into something truly special. It’s not heavy, it’s not complicated, it’s just pure, unadulterated deliciousness in every bite.
Why you’ll love this recipe?
There are so many reasons why this Chicken Francaise recipe has earned a permanent spot in my weekly rotation, and I just know you’re going to feel the same way. First and foremost, the flavor profile is out of this world. You get that initial beautiful crispness from the pan-fried chicken, followed by the incredible richness of the butter-infused lemon sauce. It’s tangy, it’s savory, and that hint of white wine just elevates everything. It’s the kind of sauce that makes you want to lick the plate clean (don’t worry, I won’t tell!).
Then there’s the simplicity. Honestly, if you can bread chicken and whisk together a few ingredients, you can make this. I’ve timed myself, and from start to finish, I can have this on the table in under 30 minutes on a good day. It’s a lifesaver on busy weeknights when you want something impressive without spending hours in the kitchen. It’s also incredibly cost-effective. Chicken Thighs or breasts, a few pantry staples like flour, eggs, lemons, and some butter – these are all things I usually have on hand. It feels so much more luxurious than the sum of its parts, which is always a win in my book.
What I love most about this recipe, though, is its versatility. Serve it over a bed of fluffy pasta, alongside some Roasted Asparagus or a simple green salad, or even with some crusty bread for dipping into that glorious sauce. It’s equally at home at a casual family dinner or when you’re having friends over for a slightly more elegant meal. This is the kind of dish that makes people think you’ve been slaving away all day, and you can just smile and take the compliment! It’s definitely one of my favorite chicken dishes, right up there with my lemon herb roasted chicken, but with a completely different flavor profile and an even quicker prep time.
How do I make chicken francaise?
Quick Overview
Making this Chicken Francaise is a breeze. You’ll start by lightly coating thin chicken cutlets, then pan-frying them to a perfect golden brown. While they rest, you’ll whip up a quick, glorious sauce in the same pan with lemon, white wine, and butter. It’s a one-pan wonder for the sauce part, which means less cleanup – another huge win! The whole process is designed for maximum flavor with minimum fuss, making it a foolproof recipe for cooks of all levels.
Ingredients
For the Chicken Cutlets:
2 large boneless, skinless chicken breasts (about 1.5 lbs total) or 4-6 boneless, skinless chicken thighs
1/2 cup all-purpose flour (plus more if needed for dredging)
2 large eggs
1 tablespoon water or milk
Salt and freshly ground black pepper, to taste
2-3 tablespoons olive oil, for frying
2 tablespoons unsalted butter, for frying
For the Luscious Lemon Sauce:
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc) or chicken broth
1/4 cup fresh lemon juice (from about 1-2 lemons)
2 tablespoons unsalted butter, cold and cut into cubes
2 tablespoons chopped fresh parsley, for garnish (optional)
Optional Additions for Extra Zing:
1-2 tablespoons capers, drained (adds a lovely briny flavor)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Get your pan ready. You’ll want a large skillet, preferably non-stick or well-seasoned cast iron. Place it over medium-high heat and add the olive oil and 2 tablespoons of butter. Let it heat up until the butter is melted and starts to foam slightly. You’re looking for a nice, hot surface so the chicken gets a good sear. While the pan heats, make sure your chicken cutlets are pounded to an even thickness. I usually place them between two sheets of plastic wrap and gently pound them with a rolling pin or the flat side of a meat mallet until they are about 1/4-inch thick. This ensures they cook quickly and evenly.
Step 2: Mix Dry Ingredients
In a shallow dish or a plate, whisk together the 1/2 cup of flour with a generous pinch of salt and pepper. This is your dredging station for the chicken. Make sure the flour is seasoned well; it makes a difference in the final taste. If you find your chicken is a bit wet, you might need a tiny bit more flour, but don’t go overboard – you just want a light coating.
Step 3: Mix Wet Ingredients
In another shallow dish, whisk the eggs with the tablespoon of water or milk until well combined. This is your egg wash. You want it smooth and free of any stringy bits of egg white. The water or milk helps to thin it out just slightly, allowing it to coat the chicken beautifully.
Step 4: Combine
Now it’s time to bread the chicken. Take each pounded chicken cutlet and dredge it first in the seasoned flour, shaking off any excess. Then, dip it into the egg mixture, letting any excess drip off. Ensure both sides are well coated. Don’t crowd the pan when you start frying; cook the chicken in batches if necessary to maintain a good sear. Overcrowding will steam the chicken instead of browning it, and you want that lovely crisp exterior.
Step 5: Prepare Filling (for Chicken)
This step is actually about preparing the chicken itself for frying! Once breaded, place the chicken cutlets into the hot skillet. You should hear a satisfying sizzle. Cook for about 3-4 minutes per side, until golden brown and cooked through. The exact time will depend on the thickness of your cutlets. Remove the cooked chicken from the skillet and place it on a plate. You can tent it loosely with foil to keep it warm while you make the sauce. Don’t wipe out the pan – all those browned bits (fond) are flavor gold!
Step 6: Layer & Swirl (for Sauce Base)
Reduce the heat to medium. Pour the white wine (or chicken broth) into the hot skillet. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Let the wine simmer for about 1-2 minutes to reduce slightly and cook off the alcohol. This is where the flavor base of your sauce really starts to build. If you’re using capers, toss them in now!
Step 7: Bake (Not applicable for this recipe, but keep reading for sauce creation!)
We’re not baking this dish, but the sauce is where the “baking” of flavor happens! Add the fresh lemon juice to the skillet with the wine. Let it bubble for another minute.
Step 8: Cool & Glaze (Sauce Creation)
Now for the magic that makes it a glaze! Remove the skillet from the heat. Whisk in the cold butter cubes, one or two at a time, until each cube is melted and incorporated. This process, called “mounting” with butter, creates a beautiful, glossy, and slightly thickened sauce. It’s what gives the sauce that luxurious texture. Keep whisking until all the butter is incorporated and the sauce is smooth and emulsified. Don’t let it boil once the butter is in, or it might break. You want a beautiful, shimmering sauce.
Step 9: Slice & Serve
Return the cooked chicken cutlets to the pan and spoon the sauce generously over them. Garnish with fresh chopped parsley if you like, for a pop of color and freshness. You can serve it right from the skillet or plate it up individually. I usually just arrange the chicken on a plate and spoon the sauce and any capers over the top. It’s a beautiful presentation without much effort.
What to Serve It With
This Chicken Francaise is so wonderfully versatile, it truly shines with a variety of accompaniments, depending on the occasion and your mood. For a quick and satisfying breakfast (yes, I’ve done it!), a small, perfectly cooked cutlet alongside a slice of toast and a dollop of plain Greek yogurt can be surprisingly delightful. It’s a protein-packed start to the day.
When it comes to brunch, this dish elevates the meal beautifully. Serve it over a bed of creamy polenta or a mound of fluffy couscous. A side of sautéed spinach or a light, crisp green salad with a lemon vinaigrette complements the richness of the chicken and sauce perfectly. For beverages, a crisp white wine or even a sparkling mimosa would be divine.
As a more elegant dessert, you might not think of chicken, but this dish can bridge the gap. Serve smaller portions over delicate angel hair pasta or zucchini noodles, allowing the sauce to be the star. It’s a light yet flavorful option for those who prefer savory endings. Pair it with a sophisticated dessert wine or a delicate herbal tea.
And of course, for those cozy nights in, this is pure comfort. My family loves it served simply with mashed potatoes or a side of roasted root vegetables. The sauce is divine for soaking up with some crusty Italian bread. It’s hearty, satisfying, and feels like a warm hug. I’ve even made a big batch and served it over a big bowl of spaghetti for a “family style” meal, and it was a huge hit. It’s the kind of meal that brings everyone to the table with smiles.
Top Tips for Perfecting Your Chicken Francaise
Over the years, I’ve learned a few tricks that make this Chicken Francaise recipe consistently spectacular. First, when it comes to the chicken, pounding it to an even thickness is non-negotiable. If you have thick parts and thin parts, the thin parts will dry out before the thick parts are cooked. Aim for about a quarter-inch all the way through. Don’t be shy with the salt and pepper on the chicken before you dredge it in the flour; seasoning at every stage is key.
For the dredging process, make sure you don’t pack on too much flour. You want a light coating that will adhere to the egg wash. Too much flour can make the coating heavy and greasy. When you’re frying, make sure your pan is hot enough before you add the chicken. That initial sizzle is what gives you that perfect golden-brown crust. And please, for the love of all that is delicious, don’t crowd the pan. Cook in batches if you have to. It makes all the difference in achieving that beautiful crispness.
When making the sauce, those browned bits left in the pan after frying the chicken are pure gold! Don’t wipe the pan clean. Deglazing with the white wine or broth is essential for infusing that depth of flavor into your sauce. And the butter – use cold butter and whisk it in off the heat, one cube at a time. This technique, called “mounting,” creates that silky, emulsified sauce without it separating. If the sauce gets too thick, you can always whisk in a tiny splash more broth or lemon juice. Don’t let it boil vigorously once the butter is added, or it might break and become oily. A gentle simmer is all you need.
I’ve experimented with ingredient swaps, too. If you’re not a fan of white wine, a good quality chicken broth works beautifully. You might need to add a touch more lemon juice to compensate for the acidity wine brings. For a dairy-free version, I’ve tried using olive oil instead of butter for frying, and a plant-based butter substitute or a swirl of good quality olive oil in the sauce. It’s not quite the same richness, but it’s still delicious! For those who love a bit of zing, adding capers is a game-changer. They add a delightful brininess that cuts through the richness of the sauce. I’ve also added a pinch of red pepper flakes to the flour mixture for a subtle hint of heat.
Finally, when it comes to serving, fresh parsley makes everything look more vibrant and adds a lovely fresh note. It’s optional, but I highly recommend it. Taste the sauce before you serve and adjust seasoning if needed – a little more salt, pepper, or lemon juice can really make it sing.
Storing and Reheating Tips
This Chicken Francaise is so good, you might have leftovers, and thankfully, it stores and reheats wonderfully. If you have any deliciousness remaining, let it cool completely before storing. At room temperature, I’d say it’s best consumed within 2 hours, mostly for food safety reasons and to maintain the texture of the chicken coating.
For refrigerator storage, which is my preferred method for leftovers, transfer the chicken and any remaining sauce into an airtight container. It should keep well in the fridge for about 2-3 days. The coating might soften a bit overnight, but the flavor is still absolutely fantastic. Just make sure it’s sealed tightly to prevent it from drying out.
Freezing this dish is also an option, though I find it best enjoyed fresh. If you do plan to freeze, I’d recommend freezing the chicken cutlets separately from the sauce. Wrap the cooled chicken tightly in plastic wrap, then in foil, and place in a freezer-safe bag. It should last for about 1-2 months. Thaw overnight in the refrigerator before reheating.
When it comes to reheating, I like to gently reheat the chicken in a skillet over medium-low heat with a splash of chicken broth or water. This helps to revive the coating and keep the chicken moist. You can also reheat it in a toaster oven or even carefully in a microwave, though the coating won’t be as crisp. For the sauce, reheat it gently in a small saucepan, whisking until smooth. If it seems too thick, add a tiny bit of broth or water. It’s generally best to add the glaze to the reheated chicken just before serving to maintain its lovely texture.
Frequently Asked Questions
- Drizzle the chicken with a high-quality olive oil and sprinkle with fresh herbs and sea salt.
- Dust lightly with smoked paprika for color and a hint of smoky flavor.
- Serve with a simple pan sauce made from chicken broth reduced with a touch of garlic and herbs.
- For a touch of richness without the lemon, a simple herb butter melted over the top would be lovely.
However, I highly recommend sticking with the classic lemon-butter sauce – it’s what makes Chicken Francaise so special!
Final Thoughts
There you have it, my friends! A Chicken Francaise recipe that’s elegant enough for company but simple enough for a Tuesday night. This dish is proof that you don’t need a lot of fancy ingredients or complicated techniques to create something truly memorable. It’s the kind of meal that brings people together, sparking conversation and creating happy memories around the dinner table. The combination of tender, golden chicken and that bright, buttery lemon sauce is just irresistible, and I promise, once you try it, it will become a staple in your kitchen too.
If you love this recipe, you might also enjoy my Lemon Herb Roasted Chicken or my quick and easy Chicken Piccata. They share that bright, zesty flavor profile that’s just so satisfying. I can’t wait to hear what you think of this Chicken Francaise. Please, if you make it, let me know in the comments how it turned out! I’d love to see your photos and hear about any fun variations you try. Happy cooking!
Creamy Chicken Francaise
Ingredients
Main Ingredients
- 2 pieces (8-ounces each) boneless, skinless chicken breasts (cut in half, lengthwise, to make four ¾-inch thick filets)
- 4 tablespoons olive oil
- 2 tablespoons butter
- 2 large eggs
- 0.25 cup grated Parmesan cheese
- 0.25 cup all-purpose flour
- to taste salt and freshly ground black pepper
- 4 cloves garlic (minced)
- 1 cup low sodium chicken broth
- 1 cup heavy cream (you can also use half & half)
- 3 tablespoons fresh chopped parsley (divided)
- 1 lemon (juiced)
Instructions
Preparation Steps
- Set a large skillet over medium-high heat and add in olive oil and butter.
- Add the eggs and Parmesan cheese to a shallow bowl and beat/mix until well combined.
- Add the flour, salt, and pepper to a separate shallow plate and stir to combine.
- Working with one chicken cutlet at a time, coat both sides of the chicken with flour, then dip it in the egg mixture to coat on all sides. Allow excess egg mixture to drip off.
- Add the chicken to the heated oil and cook for about 4 to 5 minutes per side or until cooked through and golden brown. Lower the heat if the chicken is browning too quickly but not cooking through on the inside.
- Remove the cooked chicken cutlets from the skillet and transfer them to a paper towel-lined plate. Cover with a towel or paper towel and set aside.
- Set the skillet back over medium-high heat. Add garlic to the skillet and cook for 15 seconds or until fragrant. Stir so it doesn't burn. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Continue to cook for 4 minutes or until liquid is reduced.
- Lower heat to medium-low and whisk in the heavy cream and 2 tablespoons parsley. Continue to cook for 2 minutes or until thickened.
- Whisk in lemon juice; whisk until completely incorporated and continue to cook for 2 minutes. It's important to whisk continuously so the cream does not curdle when you add in the lemon juice.
- Remove from heat and add the chicken pieces back into the pan; spoon sauce over the chicken, garnish with parsley and serve.
