This post may contain affiliate links. Please read our disclosure policy.
This Chicken Francaise (also called Chicken Francese) is a timeless classic that brings the best of Italian and French flavors right to your kitchen. Golden, delicate chicken cutlets are lightly coated in flour and egg, then sautéed to perfection and served in a silky lemon-butter wine sauce that tastes like something straight out of a bistro.
This dish was created sometime around the mid-1900s after world-fairgoers were wowed by the simple, light dishes of traditional French cuisine. The French spelling Chicken Francaise pronunciation is “frahn-SAIZE;” the Italian spelling, Chicken Francese, is pronounced, “fran-CHAY-zay.”
If this is your kind of meal, I hope you’ll try more of my Italian-inspired chicken dishes, like Chicken Milanese, Chicken Scarpariello, Chicken Vesuvio, next. Or, for even more cozy dinner inspiration, browse my Chicken Dinner Recipes collection.
💗 This is one of those dishes that feels fancy but is totally doable on a weeknight — my kind of magic!
The Original Chicken Francaise
While the dish may have originally been prepared with veal, the method would have been the same – a sauteed affair of thin pieces of veal or chicken, pre-dredged in flour and egg wash, then served with a simple lemon sauce. (Note: When you think of lemon sauce, you may hearken to memories of Chicken Piccata, but the difference in this dish is the addition of an egg wash, yielding a slightly heavier crust on the chicken, and the omission of capers in the sauce.)
Whether it’s actually a little more French or a little more Italian, it’s a whole lot of awesome!
Before You Begin
✨ Use thin-cut chicken breasts: They cook quickly and stay juicy.
✨ Dry the chicken well: This helps the coating stick beautifully.
✨ Wipe the skillet before the sauce: Keeps the lemon-butter sauce bright and glossy.
✨ Use fresh lemon juice: It’s the heart of the dish — bottled just can’t compare.
✨ Don’t rush the sauce: Simmer until slightly thickened and glossy enough to coat a spoon.
🥣 Ingredients for Chicken Francaise
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
-
Chicken Breasts: Use thin-cut chicken cutlets (often labeled chicken scallopine) — they save time and cook evenly.
-
All-Purpose Flour + Eggs: Create that signature, delicate coating.
-
Butter: Adds richness and gives the sauce its restaurant-quality finish.
-
Dry White Wine: A crisp Chardonnay or Pinot Grigio pairs perfectly with the lemon.
-
Chicken Broth: Deepens the sauce with savory balance.
-
Lemon Juice: Only fresh — no yellow plastic impostors!
-
Parsley: Adds color and freshness at the end.
Recipe Notes + Pro Tips
Buy thin-cut chicken to save time:
Pounding chicken is fine, but pre-sliced cutlets are your weeknight secret weapon. They’re tender, uniform, and ready for the skillet.
Choose your wine wisely:
I love using a dry Chardonnay — its crisp acidity pairs beautifully with the lemon without adding sweetness. Remember the golden rule: never cook with wine you wouldn’t drink. The flavor carries through the sauce.
Fresh lemon juice is non-negotiable:
The lemon is the star of Chicken Francaise. Using fresh juice gives the sauce that zippy brightness that bottled juice simply can’t.
Wipe or not to wipe:
This is one of the rare dishes where wiping out the skillet is actually a good thing! It keeps your sauce pale and elegant — just like the version you’d find in an Italian-American restaurant. If you leave the browned bits (fond) in, your sauce will be darker and more rustic — still delicious, just less traditional.
Embrace the butter:
This dish isn’t meant to be “light.” The butter brings richness and a silky texture that defines Chicken Francaise. Cutting it back changes the flavor — so go all in and enjoy every luscious bite.
Finishing flourish:
Ladle the warm lemon-butter sauce over the chicken right before serving and garnish with thin lemon slices and fresh parsley. It’s a simple step that makes it dinner-party worthy.
How To Make Chicken Francaise
-
In a shallow bowl, mix together flour, 1 teaspoon salt, and 1/2 pepper. Set aside.
-
Beat the eggs in a second shallow bowl. Set aside.
-
Heat the oil in a 12 inch, high sided skillet, over medium heat. While the oil is heating, dredge 2 chicken breasts in flour mixture, shaking off excess. When oil begins to shimmers, dip the 2 floured breasts in egg mixture and coat both sides, allowing excess to drip off, then add to the skillet.
-
Repeat with 2 remaining breasts. Cook breasts, until golden brown, flipping over once (coating is delicate) until the chicken is cooked through, approximately 4-6 minutes. Remove cooked chicken to a paper towel-lined plate and tent loosely with aluminum foil to keep warm.
-
Pour out and throw away oil from the skillet. Wipe the skillet out with paper towels.
-
Add the butter to the skillet and heat over medium-low, until butter is melted and foam subsides.
-
-
Pour in the wine, broth, and fresh lemon juice and continue to cook, stirring occasionally, until the sauce is reduced to 1 cup, about 7-9 minutes. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and parsley. Ladle sauce over chicken and garnish with lemon slices.
-
*** See Full Instructions Below!
Frequently Asked Questions
Do I need to boil the chicken before frying?
Nope! You’ll pan-fry the chicken directly after dredging in flour and egg. The light coating keeps the meat juicy and golden.
What’s the difference between Chicken Francaise and Chicken Piccata?
Piccata skips the egg wash and adds capers for briny tang. Francaise uses an egg coating for a tender crust and keeps the sauce smooth and buttery.
Can I use something other than chicken?
Yes! The original dish used veal, and fish (like flounder or sole) works beautifully with the same sauce technique.
Can I make this ahead of time?
You can bread the chicken a few hours in advance, but it’s best to cook and sauce it just before serving for the best texture.
What to Serve With Chicken Francaise
Round out your meal with sides that complement this bright, buttery dish.
Fresh + Crisp Sides: Arugula Salad with Manchego and Apples, 1905 Salad, or Sheet Pan Mediterranean Vegetables— a colorful, flavor-packed side that roasts up tender, caramelized, and irresistibly delicious.
Cozy Breads: My super-easy Quick Dinner Rolls, Lion House Rolls, or Practically No Knead Bread.
Sweet Finishes: Strawberry White Chocolate Tart, Tiramisu, or Pignoli Cookies — the perfect ending!
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Refrigerate leftovers in an airtight container for up to 3 days.
Reheating
- Warm gently in a skillet over low heat with a splash of broth or water to loosen the sauce. Avoid microwaving — it can toughen the coating.
Freezing
- The chicken freezes better than the sauce. For best results, freeze the cooked chicken cutlets separately and make a fresh sauce when serving.
Make-Ahead
- Dredge and refrigerate the chicken up to 4 hours ahead. When ready to serve, fry and finish with the sauce.
More Favorite Chicken Recipes
- Italian Chicken
- Chicken Lombardy
- Balsamic Chicken
- Chicken Lazone
- French Onion Chicken
- Chicken Florentine
- Chicken a la King
TRIED THIS RECIPE?
💌 Want more cozy, crave-worthy recipes? Subscribe to my FREE newsletter and never miss a new family favorite!
If you’ve tried this or any other recipe on my website, please leave a review and a ⭐⭐⭐⭐⭐ rating. I love hearing your feedback and it helps our community of cooks!
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Chicken Francaise
Ingredients
- 4 thin-cut chicken breasts
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 1 ¼ teaspoons salt
- 3/4 teaspoon black pepper
- 3 large eggs
- 1/2 cup butter
- 1 cup dry white wine
- 1 cup chicken broth
- 6 tablespoons fresh lemon juice
- 1/4 cup fresh parsley chopped
Garnish
- 1 lemon sliced
Instructions
- In a shallow bowl, mix together flour (1 cup), 1 teaspoon salt, and 1/2 pepper. Set aside.
- Beat the eggs (3) in a second shallow bowl. Set aside.
- Dry the chicken (4) of any moisture with paper towels.
- Heat the oil (1/2 cup) in a 12-inch, high-sided skillet, over medium heat. While the oil is heating, dredge 2 chicken breasts in flour mixture, shaking off excess. When oil begins to shimmer, dip the 2 floured breasts in egg mixture and coat both sides, allowing excess to drip off, then add to the skillet.
- Repeat with 2 remaining breasts. Cook breasts, until golden brown, flipping over once (coating is delicate) until the chicken is cooked through, approximately 4-6 minutes. Remove cooked chicken to a paper towel-lined plate and tent loosely with aluminum foil to keep warm.
- Pour out and throw away oil from the skillet. Wipe the skillet out with paper towels.
- Add the butter (1/2 cup) to the skillet and heat over medium-low, until the butter is melted and the foam subsides.
- Pour in the wine (1 cup), broth (1 cup), and fresh lemon juice (6 tablespoons) and continue to cook, stirring occasionally, until the sauce is reduced to 1 cup, about 7-9 minutes. Stir in the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and parsley (1/4 cup). Ladle sauce over chicken and garnish with lemon slices. Serve
Fans Also Made:
Notes
- Wipe out the pan first or cook the sauce in a separate pan. Removing the fond will make sure the sauce stays the correct color.
Nutrition
“Food is our common ground, a universal experience.” – – – James A. Beard
On your phone? Check out my web story here.
We had a dinner party on Friday night. I made the chicken about one hour ahead of time and then finished the sauce right before service. People loved it! Great, easy recipe.
Thank you so much, Matthew. I’m so happy it worked well for your dinner party. Hope you come back for more recipes 🙂
I love this recipe!
instead of white wine i just used chicken broth, is was just as good! and kid approved! 10/10 would recommend to anybody looking for a delicious and easy recipe!
My Mon used to make this and having learned from her, I’ve been making it for ages (without the wine. Just as good).
I cannot for the life of me figure out how to print this recipe for Chicken Francaise . When I click “print recipe” at the top of the page all I get is the Recipe Notes – no actual recipe.
Hey Robin, so sorry, I have a glitch on the blog. It should be fixed within the hour!
Where is the Recipe for the chicken francese?
Hi Nancy, so sorry, I have a glitch on the blog. It should be fixed within the hour!