Chicken Francese

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Chicken Francese is a family favorite Italian-American dish. With its crispy crust and creamy lemon butter sauce, you’ll come back seconds and triples! This mouthwatering meal is ready in just 45 minutes!

There were very few meals out there where we found ourselves literally licking our plates clean. Bad table manners? really. But we’re not sorry about that.This is That OK It’s all in that creamy lemon and butter sauce. It simmers, reduces and concentrates all the goodness into one of the best sauces we’ve ever had. The best part is all the deliciousness is ready in 45 minutes! Move over the piccata chicken and have a new favorite Italian-American dish at home!

Or, if you prefer dark meat, you can always use boneless skinless chicken thighs. Boneless, skinless chicken thighs are usually very thin, and you don’t need to be.

  • Doubling Recipe Instructions:

    If doubling the recipe, be sure to add extra butter and olive oil between batches. You can put all the cooked chicken pieces in a 9×13 pan, then pour the sauce over the chicken, then heat in the oven at 350°F for 10 minutes for the final step.

  • Sauce Consistency:

    This sauce is relatively thin. If you want a thicker sauce, sprinkle 1-2 teaspoons of flour into the sauce and stir well.

  • Liquor:

    Some home cooks like to add white wine to their Chicken Francese. If you’re adding white wine, we highly recommend a good quality white wine. The cooking wine didn’t taste like standard drinking wine and unfortunately only had a ton of salt. We do not recommend it. In a white wine butter sauce, you want to use quality ingredients.

    Add 1/2 cup white wine when adding chicken stock. You’ll also want to reduce the amount of chicken broth to 1 1/2 cups to compensate for the extra liquid.

  • Service suggestion:

    We believe that nothing goes better with French fried chicken than a hunk of mashed potatoes or pasta to soak up all the leftover sauce.

  • Fresh and bottled lemon juice

    When lemons are the star in French sauces, you really need to use fresh-squeezed lemon juice.

  • Storage and Reheating Instructions:

    Chicken French is best served immediately. However, you can store any leftovers in an airtight container for up to 5 days. Reheat in skillet over medium-low heat until heated through.

If you liked this recipe, you might be interested in these other delicious chicken dinner recipes:

Chicken French with pasta on a dinner plate.
A dinner plate full of chicken french and spaghetti.

A bright, light chicken dish. Lemony, delicious, quick and easy!

Preparation time 20 minute

cooking time 25 minute

total time 45 minute

raw material


  • 1/2 cup all purpose flour
  • 2 teaspoon salt
  • 2 teaspoon Black pepper
  • 1/4 cup lemon juice
  • 1/4 cup grated Parmesan cheese
  • 4 big Egg tap
  • 4 Boneless Skinless Chicken Breasts Cut in half horizontally to make 8 thin slices
  • 1/4 cup olive oil
  • 4 tablespoon salted butter


  • 3 tablespoon minced garlic (6 cloves)
  • 2 tablespoon salted butter
  • 1/2 lemon thin slices
  • 2 cup chicken soup
  • 1 1/2 cup heavy cream
  • 1/2 cup lemon juice
  • 1 tablespoon lemon peel (about 2 lemons)
  • 1/2 cup fresh chopped parsley decoration (optional)


  • In a shallow bowl, whisk together flour, salt, and pepper.

  • In a separate shallow bowl, whisk together eggs, 1/4 cup freshly squeezed lemon juice, and Parmesan cheese.

  • Dip chicken breasts into flour mixture to coat, then dip into egg mixture.

  • Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook about 3-4 minutes per side. Cook to an internal temperature of 165 degrees, then place in an oven-safe dish.


  • In the same pan you cooked the chicken in – add the butter, minced garlic, and thinly sliced ​​lemon wedges to the skillet. Saute the garlic until it turns a deeper golden brown and the lemon slices are slightly browned.about 3-4 minutes

  • Add chicken broth, 1/2 cup lemon juice, lemon zest, heavy cream, and 2 tablespoons flour and pulse until smooth. Simmer together over medium heat for 15 minutes, or until the sauce thickens and thickens slightly.

  • Pour the sauce over the chicken, then bake in the oven at 350 degrees for 10 minutes. Garnish with parsley (optional) and salt and pepper.


Just be sure to add extra butter and olive oil between batches.
If there are leftovers, remove the lemon slices and discard.
Depending on how big your pan is, you may need to do this in batches, which adds to the time it takes to finish this dish, about 1 hour total.

Calories: 536kcal | carbohydrate: 12G | protein: 31G | fat: 41G | Saturated fat: 18G | Trans fat: 1G | cholesterol: 554mg | sodium: 881mg | Potassium: 535mg | fiber: 1G | sugar: 1G | Vitamin A: 1722unit | Vitamin C: 25mg | calcium: 150mg | iron: 3mg

French Chicken