If you’ve ever been to a cozy Italian restaurant and ordered Chicken Francese, you know it’s one of those dishes that makes you feel like you’re being treated to something extra special. Golden, crispy chicken breasts, simmered in a buttery lemon sauce with just a touch of white wine—it’s comfort food with a touch of elegance. And the best part? It’s actually pretty easy to make at home!
Why You’ll Love This Recipe
Chicken Francese is a dish that’s both simple and sophisticated, which makes it perfect for everything from a weeknight dinner to a special occasion. The chicken is coated in flour and egg, giving it that perfect crispy texture, and the sauce is a beautiful balance of buttery richness and bright, zesty lemon. It’s everything you want in a dinner: flavorful, comforting, and just a little bit fancy.
Plus, the whole dish comes together in less than 30 minutes—what’s not to love about that?
Ingredients (Full list of ingredients below!)
You don’t need a ton of ingredients for Chicken Francese—just a few pantry staples will do. Here’s a quick look at the key items:
- Boneless, skinless chicken breasts
- Flour (for dredging)
- Eggs
- Chicken broth
- White wine (optional, but delicious!)
- Fresh lemon juice
- Butter
- Fresh parsley
I’ll share the full list of ingredients below, but these are the basics that bring all the magic together!
Directions
Step 1: Prepare the Chicken
Start by seasoning both sides of the chicken breasts with salt and pepper. Then, set up a dredging station: one plate with flour, one with beaten eggs, and one with a bit more flour. Dip each chicken breast first into the flour, then into the egg, making sure it’s well-coated. This creates that beautiful crispy exterior when it hits the pan.
Step 2: Brown the Chicken
In a large skillet, heat up some olive oil over medium-high heat. Once the oil is hot, carefully add the chicken breasts to the skillet. Cook for about 4-5 minutes on each side, until the chicken is golden brown and cooked through. You might need to do this in batches, depending on the size of your skillet. Once the chicken is cooked, remove it from the skillet and set it aside.
Step 3: Make the Lemon Sauce
In the same skillet, reduce the heat to medium and add the butter. Once it melts, pour in the chicken broth and white wine (if you’re using it). Stir and scrape up any flavorful bits stuck to the pan from the chicken. Let this simmer for about 3-4 minutes, allowing the sauce to reduce and thicken slightly. Add the fresh lemon juice, stirring well, and then taste the sauce. You can adjust it with more lemon juice or a pinch of salt if needed.
Step 4: Return the Chicken to the Pan
Place the browned chicken breasts back into the skillet with the sauce, spooning the sauce over the chicken. Let everything simmer together for another 2-3 minutes, just to allow the chicken to absorb some of that delicious lemony goodness.
Step 5: Serve and Garnish
Once the chicken is fully coated in the sauce, transfer it to a serving platter. Pour the remaining sauce over the top and sprinkle with freshly chopped parsley. You can serve it with a side of pasta, rice, or roasted vegetables to complete the meal.
Expert Tips and Tricks
- Pounding the Chicken: If your chicken breasts are on the thick side, you can gently pound them to an even thickness before dredging. This ensures that they cook quickly and evenly. Use a meat mallet or rolling pin and place the chicken between two pieces of plastic wrap to avoid any mess.
- Use Fresh Lemon: For the best flavor, always use fresh lemon juice. The bottled stuff just doesn’t have the same zing.
- Wine Substitute: If you don’t want to use white wine, you can easily substitute it with extra chicken broth. The wine adds a depth of flavor, but the dish will still be delicious without it.
- Make it Extra Creamy: If you’re craving a creamier sauce, you can stir in a little heavy cream at the end of cooking. It’ll give the sauce a rich, velvety texture that pairs beautifully with the chicken.
Recipe Variations and Possible Substitutions
- Chicken Thighs: If you prefer dark meat, boneless, skinless chicken thighs work great in this recipe. Just cook them the same way as the breasts.
- Add Capers: For an extra pop of flavor, add a tablespoon of capers to the sauce along with the lemon juice. They give the dish a lovely briny bite that complements the lemony richness.
- Gluten-Free Option: You can easily make Chicken Francese gluten-free by substituting the flour with a gluten-free flour blend or even almond flour. Just make sure to use gluten-free breadcrumbs for dredging if you prefer a crunchier coating.
Serving and Pairing Suggestions
Chicken Francese is delicious on its own, but it’s even better when paired with the right sides. Try serving it over a bed of pasta—linguine or spaghetti work beautifully—or pair it with some creamy mashed potatoes. You could also serve it alongside a simple green salad with lemon vinaigrette or roasted vegetables like asparagus or green beans. And of course, a glass of chilled white wine is a perfect match!
Storage and Reheating Tips
If you have leftovers (lucky you!), store the chicken and sauce separately in airtight containers. It’ll keep in the fridge for up to 3 days. To reheat, gently warm the chicken in a skillet over low heat, adding a splash of chicken broth to keep the sauce nice and saucy. You can also reheat it in the microwave, though the stovetop method will help preserve the texture of the sauce.
4 FAQs
1. Can I use frozen chicken breasts for Chicken Francese?
Yes! Just make sure to thaw the chicken thoroughly before dredging and cooking. You can thaw it in the fridge overnight or use the quick-thaw setting on your microwave.
2. How can I make the sauce thicker?
If you prefer a thicker sauce, you can create a slurry by mixing equal parts flour and water, then whisk it into the simmering sauce. Let it cook for another 2-3 minutes to thicken up.
3. Can I make Chicken Francese ahead of time?
While this dish is best served fresh, you can prepare the chicken and sauce ahead of time and reheat it when you’re ready to serve. Just be sure to reheat it gently so the chicken stays tender.
4. What if I don’t like white wine?
No worries! You can simply leave the white wine out and substitute with a little extra chicken broth. The dish will still be full of flavor without the wine.
Conclusion
Chicken Francese is the kind of dish that makes you feel like you’ve gone out to a fancy restaurant, but you can easily whip it up at home. The combination of crispy chicken and that lemony, buttery sauce is absolutely irresistible, and it’s the perfect meal for any occasion. Whether it’s a weeknight or a special family dinner, this recipe is sure to impress. Give it a try—you won’t regret it!
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Chicken Francese: A Classic Italian Dish That Feels Fancy (But Is So Easy to Make)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Fried, Simmered
- Cuisine: Italian
- Diet: Gluten Free
Description
Chicken Francese is a simple yet elegant Italian dish featuring crispy chicken breasts simmered in a buttery, lemony sauce with a touch of white wine. It’s perfect for everything from a weeknight dinner to a special occasion, and it only takes about 30 minutes to prepare. Serve it over pasta, rice, or roasted vegetables for a comforting, flavorful meal that feels fancy!
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup flour (for dredging)
- 2 eggs, beaten
- 1/2 cup chicken broth
- 1/4 cup white wine (optional)
- 2 tbsp fresh lemon juice
- 3 tbsp butter
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Olive oil (for frying)
Instructions
- Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper. Set up a dredging station with one plate of flour, one of beaten eggs, and another plate with a bit more flour. Dip each chicken breast into the flour, then into the egg, coating evenly.
- Brown the Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through. Set the chicken aside.
- Make the Lemon Sauce: In the same skillet, reduce the heat to medium and melt the butter. Add the chicken broth and white wine (if using), scraping up any browned bits. Let the sauce simmer for 3-4 minutes, then add the lemon juice. Stir well and taste, adjusting seasoning as needed.
- Return the Chicken to the Pan: Return the chicken to the skillet, spooning sauce over it. Let simmer for another 2-3 minutes, allowing the chicken to absorb the flavors.
- Serve and Garnish: Transfer the chicken to a platter, pour the sauce over it, and garnish with fresh parsley. Serve with pasta, rice, or roasted vegetables.
Notes
- Pounding the Chicken: If the chicken breasts are thick, pound them to an even thickness before dredging to ensure they cook evenly.
- Creamy Sauce: For a creamier sauce, stir in a bit of heavy cream at the end of cooking.
- Wine Substitute: If you don’t want to use white wine, substitute with extra chicken broth for a delicious sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 155mg