With tender chicken breasts in a lemon and white wine sauce, this Chicken Francaise recipe comes together in just 30 minutes. Serve over pasta for an easy weeknight dinner.
Easy Chicken Francaise Recipe
When it comes to chicken dinners, it doesn’t get much easier than chicken francaise – or much tastier! This dish is loaded with bright lemon flavor and every bite of chicken is tender and juicy.
This dish is traditionally served over pasta and I like to add a salad or steamed veggies to turn it into a meal. The best part is that the thin chicken cooks so quickly that you can have this done in just 30 minutes.
Why You’ll Love This Recipe for Chicken Francaise
- Restaurant worthy. Chicken francaise is one of those dishes that looks (and sounds) quite fancy and this recipe is no exception. It looks and tastes like something straight from your favorite Italian restaurant.
- Bright lemon flavor. A good amount of freshly squeezed lemon juice adds that classic pop of citrus flavor that makes this dish so special.
- Quick and easy. This recipe takes under 30 minutes to prepare. Just add some pasta and a side salad or steamed veggies and dinner is ready to go!
What is Chicken Francaise?
Chicken francaise is a popular Italian-American dish said to originate from Rochester, NY. It’s made with thin chicken cutlets dredged in flour and parmesan cheese, then cooked in a simple lemon and white wine sauce. It’s known for it’s bright lemon flavor and is typically served with pasta.
Recipe Ingredients
This classic recipe is made with just a handful of ingredients. See the recipe card below for measurements.
- Chicken breasts – Make sure to use boneless, skinless chicken breasts for this recipe.
- Salt and pepper
- All-purpose flour – To coat the chicken.
- Eggs – Helps the dredge attach to the chicken.
- Parmesan – Freshly grated.
- Olive oil
- Unsalted butter
- Chicken broth – Forms the sauce. I recommend low sodium.
- Lemon – Freshly squeezed from lemons, not from the bottle, for the best flavor.
- White wine – Make sure to use a dry white wine such as Sauvignon Blanc or Pinot Grigio for best results.
How to Make Chicken Francaise
Here’s an overview of how to prepare this dish. Scroll down to the recipe card for more detailed instructions.
- Season the chicken. Pound the chicken breasts until they are 1/4-inch thick. Season with salt and pepper.
- Cook the chicken. Whisk together the flour, salt, and pepper in one bowl. In another, beat the eggs and mix in the Parmesan cheese. Dip the chicken into the flour then into the egg. Cook in the olive oil and butter for 3-4 minutes per side.
- Make the sauce. In that same skillet, add the remaining butter, broth, lemon juice, and wine. Bring to a simmer then cook for 2-3 minutes to thicken slightly.
- Add the chicken. Return the chicken to the skillet, coating them in the sauce. Cook for 2 minutes.
- Enjoy. Serve immediately and enjoy!
Tips & Variations
Here are a few things to keep in mind when preparing this dish.
- Thicken the sauce. If you prefer a thicker sauce, you can dissolve 1 teaspoon of cornstarch in 1 tablespoon of water and add it to the skillet during step 5.
- Adjust the flavor. Feel free to adjust the amount of lemon juice and white wine according to your taste preferences.
- Use chicken cutlets. You can use thin chicken cutlets in place of the chicken breast if you don’t want to pound them.
- Avoid overcooking the chicken. The chicken will cook up quickly since it’s so thin. Take care to not overcook so you don’t end up with a tough or dry dish.
Serving Suggestions
Chicken francaise is traditionally served with pasta. However, you can also serve it over rice or even with a side of mashed potatoes. Steamed veggies, like broccoli and cauliflower, would make the perfect side. A simple side salad would work too.
How to Store & Reheat Leftovers
- Fridge. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.
- Reheat. Reheat leftovers gently on the stovetop or in the microwave.
More Chicken Recipes To Try
- Million Dollar Chicken Casserole
- Air Fryer Orange Chicken
- Chicken Alfredo Lasagna Roll Ups
- Spinach Stuffed Chicken Breast
Chicken Francaise
Ingredients
- 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
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter divided
- 1/2 cup chicken broth
- Juice from 2 lemons about ¼ cup
- 1/4 cup dry white wine
- 2 tablespoons chopped fresh parsley for garnish
- Lemon slices for garnish (optional)
Instructions
- Start by pounding the chicken breasts between two pieces of plastic wrap until they are about 1/4-inch thick. Season both sides with salt and pepper.
- In a shallow dish, whisk together the flour, salt, and pepper. In another shallow dish, beat the eggs and mix in the grated Parmesan cheese.
- Dip each chicken breast into the flour mixture, shaking off any excess. Then dip it into the egg mixture, making sure it’s coated evenly.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter has melted and the skillet is hot, add the chicken breasts. Cook for about 3-4 minutes per side, until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter, chicken broth, lemon juice, and white wine. Stir well and bring to a simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly and the alcohol in the wine to cook off.
- Return the cooked chicken breasts to the skillet, coating them with the sauce. Cook for an additional 2 minutes, allowing the flavors to meld together.
- Serve the Chicken Francese immediately while it’s hot. It pairs well with pasta, rice, or a side of steamed vegetables. Garnish with lemon slices and fresh parsley if desired. Enjoy!
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