This chicken francese recipe is battered chicken breasts that are pan fried to golden brown perfection, then topped with a savory lemon sauce. An easy and unique dinner option that always gets rave reviews!

You can never go wrong with chicken for a simple yet satisfying dinner. Some of my family’s favorite chicken dishes include one pot chicken and rice bake, chicken coated in BBQ chicken marinade, slow cooker chicken breast, Greek chicken and this delicious chicken francese.

Chicken francese in a white wine sauce, garnished with lemon slices.

Whenever I see chicken francese on a restaurant menu, I have to order it. I just love that combination of crispy chicken in a light lemon sauce. I’ve learned to make this dish at home, and I have to say, I think my version is even better than what you’d get at a restaurant!

Chicken Francese Ingredients

To make this recipe, you will need thin cut boneless skinless chicken breasts, flour, salt, black pepper, large eggs, milk, extra virgin olive oil, butter, fresh lemons, dry white wine, chicken broth and parsley.

How Do You Make Chicken Francese?

This dish starts with chicken breasts, which are dredged in seasoned flour and coated in egg. The chicken breasts are seared in a large skillet in olive oil until golden brown. Remove the chicken breasts from the pan, then cook some lemon slices until they’re browned. Remove the lemon slices from the pan, then add wine, chicken broth, fresh lemon juice and butter. Bring the sauce to a simmer and cook until thickened. Garnish the chicken with the cooked lemon slices and fresh parsley, then serve and enjoy.

Thin cut chicken breasts on a plate.

Tips For The Perfect Dish

Quick Tip

Be sure to use freshly squeezed lemon juice, it has a much better flavor than the bottled stuff.

Chicken breasts, seasoned flour and egg batter.

Recipe FAQs

What is chicken francese?

Chicken francese is a derivation of a traditional Italian dish that was originally made with veal. It is an Italian-American creation popular in the New York region. It consists of battered chicken cutlets in a lemon, butter and white wine sauce.

Can you freeze chicken francese?

I do not recommend freezing chicken francese as the coating will be soft when thawed. If you need to freeze the dish, you could try thawing the chicken in the frigde then sauteeing it in olive oil over medium high heat to re-crisp the crust and heat it through.


Battered and pan fried chicken cutlets in a pan.

Chicken Francese Flavor Variations

While this chicken is delicious as-is, sometimes I add other ingredients depending on what I have on hand.

  • Herbs: Instead of parsley, try an herb with a bolder flavor such as fresh rosemary, thyme, basil or tarragon.
  • Sauce: Add 1/4 cup of heavy cream to the sauce for a different flavor. Some other great additions include garlic, capers, or olives.
  • Vegetables: Feel free to add some veggies to this dish such as sauteed mushrooms, asparagus, onions or zucchini.
  • Cheese: Top your chicken with some shaved parmesan cheese, or add finely grated parmesan to the seasoned flour mixture.
Chicken francese served over mashed potatoes with green beans.

Chicken francese is a great way to turn ordinary chicken breasts into something extraordinary!

More Chicken Recipes To Try

Chicken Francese Video

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

4.99 from 88 votes

Chicken Francese

AuthorSara Welch
Chicken francese in a white wine sauce, garnished with lemon slices.
This chicken francese recipe is battered chicken breasts that are pan fried to golden brown perfection, then topped with a savory lemon sauce. An easy and unique dinner option that always gets rave reviews!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course Main Course
Cuisine Italian
Serves 4


For the chicken

  • 4 boneless skinless chicken breasts thin cut
  • 1/3 cup all purpose flour
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 2 tablespoons milk
  • 1/4 cup olive oil

For the sauce

  • 4 tablespoons butter divided use
  • 1 lemon thinly sliced
  • 1 tablespoon all purpose flour
  • 1/2 cup white wine
  • 3/4 cup chicken broth
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 2 tablespoons chopped parsley


For the chicken

  • Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
  • Place the flour, salt and pepper in a bowl. Mix until combined.
  • Place the eggs and milk in a small bowl and whisk until smooth.
  • Heat the olive oil in a large pan over medium high heat.
  • Dredge each chicken cutlet in the flour mixture, then dip in the egg.
  • Place the chicken breasts in a single layer in the pan.
  • Cook for 4 minutes per side, or until golden brown and cooked through.
  • Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.

For the sauce

  • Heat 1 tablespoon of butter in the pan over medium heat. Add the lemon slices. Cook for 2-3 minutes or until lemon slices have browned. Remove the lemon slices from the pan.
  • Add the rest of the butter to the pan, and cook until melted. Add the flour and cook for one minute, stirring constantly.
  • Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened.
  • Stir in the lemon juice and season with salt and pepper to taste.
  • Return the chicken to the pan. Spoon the sauce over the chicken, then top with cooked lemon slices. Sprinkle with parsley, then serve immediately.


  1. This dish works best with either chicken cutlets or thin sliced chicken breasts. You can buy chicken breasts that are already cut thin, or you can make your own by slicing thicker chicken breasts in half lengthwise. You can also make this dish with chicken tenders.
  2. Be sure to use freshly squeezed lemon juice, it has a much better flavor than the bottled stuff.
  3. Use a white wine that you wouldn’t mind drinking, such as a Chardonnay or Sauvignon Blanc.


Calories: 406kcal | Carbohydrates: 14g | Protein: 29g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 185mg | Sodium: 1210mg | Potassium: 575mg | Fiber: 1g | Sugar: 2g | Vitamin A: 503IU | Vitamin C: 21mg | Calcium: 43mg | Iron: 2mg

Hello! I’m Sara!

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Recipe Rating


  1. 5 stars
    Fabulous recipe. My husband liked it better than the restaurant we had it in. That was in NY and it was great there. I cut off the pointy ends of the breast and saved it for a stir fry. That left me with even pieces which I sliced in half and gently pounded. I bought 4 large boneless breasts. Served with Orzo.

  2. 5 stars
    One of my son’s favorite chicken dishes. I’ve tried several recipes yours is so easy to follow and quite delicious. Something I never tried but looking at the leftover egg in the bowl I thought why not temper it and add to sauce. It turned out great nice consistency and no difference in taste just a bit more protein I suspect. Thanks for this recipe.

  3. 5 stars
    Pan fried to golden brown perfection is correct! This was such amazing chicken and we all loved it. Thank you!

  4. 5 stars
    Best chicken Francese ever! So delicious, tender & moist. The lemon wine sauce is great! Will make often; thanks Sara!


  5. 5 stars
    Wonderful recipes. Definitely a keeper. Made this for friends and family and it was a hit. I added mushrooms and sundried tomatoes extra veggies. Thank you for the great recipe.

  6. Hi Sara, my son is allergic to egg, is there something you would recommend I substitute?

    1. Unfortunately the egg is a necessary part of this recipe so it may not be a good choice if you have an allergy in the family.

  7. 5 stars
    Your recipe is delicious! I make it often and always enjoy it. I add some capers but otherwise adhere to your recipe. Thank you!

  8. Can all chicken broth be substituted, and use no wine? Don’t get me wrong, I LOVE wine but my sons don’t, they said they can taste it

  9. Hi Sara I was curious if there was a culinary reason you use flour then egg since the flour is usually what crisps and egg washes usually help hold things on? Also have you experimented with adding a little cornstarch to the flour to elevate crispiness?

    1. It creates a different type of crust which is how this dish is traditionally prepared! I think it should be ok to add some cornstarch.

  10. 5 stars
    This recipe for chicken francese IS better than many Italian restaurants I’ve been to. It’s not too difficult, and the taste is amazing! There are times when I’ve been out and said, ohmygosh I make better chicken francese than this, and of course people are disbelieving because c’mon, it’s a restaurant! But it’s true. I’m so happy I found this recipe, and I’ll continue to use it, because why change perfection?

  11. 5 stars
    My family loves this meal it was restaurant quality and quantity and it’s very easy to make with a few simple ingredients I love this meal and I hope you will too