Want a restaurant-quality meal but at home? Let me introduce you to one classic Italian dish that is going to bring the warm flavors of Italy right onto your plate: Chicken Francese.
This recipe means tender chicken that is lightly coated in savory egg batter and served in a zesty lemon-butter sauce. Everything about it looks and feels true Italian form the moment. And the best part; you don’t have to be a master chef to make it at home.
I will walk you through this guaranteed-to-work recipe that came to me through my nonna. We will make one of Italy’s favorites with just a few basic ingredients.
Origins of Chicken Francese
Though the name suggests French roots, Chicken Francese is actually an Italian-American creation. It was developed by Italian immigrants in the U.S., blending Italian flavors with French cooking techniques. I love making it in my own style but the concept remains the same of course. The dish combines tender chicken with a lemon-butter sauce, creating a beautiful harmony of bright and rich flavors that has become a favorite in Italian-American cuisine.
Ingredients and Substitutions
Chicken Breasts – I always go for high-quality, boneless chicken breasts from my local butcher—they cook evenly and stay juicy. If you’re looking for a lighter twist, turkey breast fillets are a fantastic option, offering a leaner bite without losing any of that tender texture we love.
All-Purpose Flour – This ingredient is the unsung hero for creating that perfectly crispy coating. If you’re avoiding gluten, don’t worry! A good gluten-free flour blend will still give you that crunch while keeping the dish light.
Parmesan Cheese – Freshly grated Parmesan is my go-to for adding that rich, nutty flavor to the egg mixture. But if you want a slightly bolder taste, Pecorino Romano is another excellent option. It gives a saltier punch, which can make the sauce even more flavorful.
Lemon Juice – Fresh lemons are non-negotiable for this dish! They provide that bright, tangy note that ties everything together. If you’re feeling adventurous, try Meyer lemons when they’re in season—their natural sweetness can add a beautiful balance to the sharpness of the sauce.
Check the recipe book at the end for the complete list of ingredients.
Step-by-Step Directions
Before we start preparing this authentic Italian Chicken Francese, remember that the key to this dish is balance. Tender chicken with a crisp coating and a tangy, buttery sauce. Don’t rush, take your time with each step to achieve that perfect harmony.
Step 1: Prepare the Chicken
Start by placing each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the chicken until it’s about 1/2 inch thick. This step ensures the chicken cooks evenly and quickly.
Step 2: Season the Chicken
Season both sides of the chicken with a pinch of salt and pepper. This simple seasoning adds flavor right from the start.
Step 3: Set Up the Flour Dredge
In a shallow dish, add the all-purpose flour. Lightly season it with salt and pepper. This is where we’ll dredge the chicken to give it that crispy coating.
Step 4: Beat the Eggs
In another shallow bowl, crack two eggs and whisk them well. Stir in the freshly grated Parmesan cheese. This egg mixture will create a delicious golden crust on the chicken.
Step 5: Dredge the Chicken
Take each chicken breast and first dip it into the flour, making sure it’s fully coated. Shake off any excess flour. Then, dip the floured chicken into the egg mixture, ensuring it’s completely covered.
Step 6: Sauté the Chicken
Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and slightly bubbly, add the chicken breasts. Cook each side for about 4 minutes, or until the chicken is golden and cooked through. If I can’t get a big enough skillet, I cook in batches to avoid overcrowding. Once done, transfer the chicken to a plate and cover it loosely with foil to keep warm.
Step 7: Make the Lemon-Butter Sauce
In the same skillet, pour in 1/2 cup of white wine (or chicken broth if you’re skipping the wine). Let it simmer for about 2 minutes, scraping up any browned bits from the bottom of the pan—that’s where all the flavor is! Then, add the juice of one lemon and 1 cup of chicken broth. Bring the sauce to a gentle boil, then lower the heat and let it simmer for about 3 minutes.
Step 9: Return the Chicken to the Pan
Place the cooked chicken back into the skillet with the sauce. Spoon the sauce over the chicken to coat it, then let it simmer together for another 2-3 minutes. This allows the chicken to soak up all the delicious flavors.
Step 8: Finish the Sauce
Stir in the remaining 2 tablespoons of butter, letting it melt into the sauce. Taste the sauce and adjust with more lemon juice or seasoning if needed. The sauce should be bright and buttery with a good balance of tanginess.
Step 10: Garnish and Serve:
Turn off the heat and sprinkle fresh parsley over the chicken for a burst of color and freshness. Serve immediately, spooning extra sauce over the chicken when plating.
Feel free to experiment with the sauce—try adding capers or a splash of cream for your own twist on this Italian classic Chicken Francese!
Pro-Tips
- Before dredging the chicken in flour, use a paper towel to pat it dry. This helps the flour stick better, giving you a crispier coating.
- Let your eggs sit out for a bit before mixing them with the Parmesan. Room temperature eggs whisk more easily and help the coating adhere better to the chicken.
- After removing the chicken, make sure to scrape up the browned bits when adding the wine or broth. These bits, known as fond, add extra depth and flavor to your sauce.
- When cooking the chicken and making the sauce, keep an eye on your heat. Too high, and the chicken may burn or the sauce might reduce too quickly. A medium heat gives you more control and results in better flavors and textures.
You might also like Sizzling Chicken Bacon Ranch
Reheating and Storage
Okay now since you have prepared and probably feasted on this Chicken Francaise recipe, you should know the following:
To refrigerate, store any leftovers in an airtight container in the refrigerator. The dish will stay fresh for up to 3 days without losing its flavor or texture.
To prevent the chicken from drying out, reheat it gently in a skillet over low heat. Add a splash of chicken broth to the sauce while warming to keep it moist and ensure the flavors stay vibrant.
If you’d like to freeze the chicken, do so without the sauce. The chicken will last up to 2 months in the freezer. When ready to serve, thaw it overnight in the refrigerator and then reheat the chicken in the sauce for best results.
Serving Tips
When I serve Chicken Francese, I love to keep the sides simple yet flavorful. Lightly sautéed spinach or roasted potatoes are perfect choices to balance the rich sauce. If you’re in the mood for pasta, a bowl of linguine or fettuccine tossed with olive oil and garlic adds just the right touch. And trust me, a slice of crusty bread is a must to soak up every drop of the lemon-butter sauce!
A refreshing option is a chilled sparkling lemonade or a crisp iced tea with a hint of lemon. These beverages bring out the bright citrus notes of the dish and offer a refreshing contrast to the richness of the sauce.
Can I make this dish ahead of time?
Yes! Cook the chicken and make the sauce separately. When you’re ready to serve, reheat the chicken in the sauce for a few minutes.
Can I make Chicken Francese without wine?
Absolutely. Simply substitute white wine with additional chicken broth for a non-alcoholic version.
Why is my sauce separating?
If the butter melts too quickly or the heat is too high, the sauce can break. Reduce the heat and gently whisk in the butter for a smooth consistency.
Chicken Francese Recipe
Equipment
- Meat mallet or rolling pin
- Shallow bowls for flour and egg dredge
- Large skillet
- Tongs
- Whisk
- Citrus juicer for fresh lemon juice
Ingredients
- 4 chicken breasts skinless and boneless
- 1 cup all-purpose flour for dredging
- 2 large eggs
- 1/4 cup Parmesan cheese freshly grated
- 1 lemon fresh, juiced
- 1/2 cup dry white wine optional, can substitute with chicken broth
- 1 cup chicken broth
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place each chicken breast between two sheets of plastic wrap and gently pound to about 1/2 inch thickness.
- Season the chicken with salt and pepper. Dredge each breast in flour, shake off excess, and then dip into the egg mixture (whisked with Parmesan).
- Heat 2 tablespoons of butter in a skillet over medium heat. Sauté the chicken breasts for 3-4 minutes on each side until golden and cooked through. Set aside and cover with foil.
- In the same skillet, pour in the white wine (or chicken broth) and lemon juice. Let it simmer for 2 minutes, scraping up the flavorful bits. Add the chicken broth and bring to a simmer for another 3 minutes.
- Stir in the remaining butter, letting it melt completely. Return the chicken to the skillet, spoon the sauce over, and let it simmer for 2-3 minutes.
- Garnish with fresh parsley and serve immediately, spooning the sauce generously over the chicken.
Notes
- For a smoother sauce, whisk the butter in slowly to avoid separation.
- To enhance flavor, let the chicken rest for a few minutes after cooking before adding it back to the sauce.
- If you prefer a thicker sauce, let it simmer a bit longer until it reduces to your desired consistency.
