Easy and delicious Chicken Francese is the perfect one pan meal for dinner! This chicken recipe is so easy, and comes together, super flavorful in only 30 minutes!
Dinner doesn’t have to be difficult! Chicken Francese is an easy meal that is packed with flavor. This is so simple, fried chicken cutlets are coated with a creamy lemon butter white wine sauce to create a meal that is irresistible. Best of all, this chicken dinner is versatile. It’s great for an easy weeknight meal or serve it at your next dinner party to impress your guests. If you’re looking for more chicken dinner recipes while you are here, try our One Pot Creamy Chicken and Rice!
How to make chicken francese
This easy chicken dinner comes together in only a few steps.
- Prepare the chicken by coating the chicken in flour and egg. If you like extra seasoning, feel free to add a couple of pinches of salt and pepper or even garlic powder to your flour.
- Pan fry the chicken in a skillet until golden brown. Once the chicken is cooked, transfer it to a plate to rest.
- Make the sauce by whisking together the white wine, butter, broth, lemon juice and additional flour.
- Combine the sauce with the chicken by returning the chicken to the skillet. Top with lemon slices and simmer, until the chicken is heated through.
Chicken Francese Recipe Notes:
- We highly recommend making the sauce with the white wine to give it an authentic flavor. However, if you want to omit the white wine, you can substitute it with chicken broth or stock instead. Replace the 1/2 dry white wine with an additional 1/2 cup chicken broth or stock.
- I love serving this over any type of pasta! You can use cooked short or long cut pasta noodles like angel hair, spaghetti, rotini, or even rice or orzo. I really love it served over Mashed Potatoes along with a side of Roasted Green Beans!
- We find that chicken francese is best served fresh the same day, however leftovers are great and you can freeze it if you wish. If freezing, this will last for up to up to 3 months. Thaw it overnight in the refrigerator before heating it back up for the best flavor. You can reheat the thawed leftovers in a large skillet, in a single layer on the stovetop on medium heat.
- 2 Large boneless skinless chicken breasts Sliced horizontally to make four thin pieces
- 2 Large eggs BEATEN
- 2 Tablespoons milk
- 3/4 Cup All Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 4 tablespoons Butter, DIVIDED
- 2 tablespoons Olive Oil
- 1/2 cup Dry White Wine
- 1 1/2 cups Chicken Broth
- 1 lemon Juiced
- 4 lemon Sliced
- 1 Tablespoon Minced Fresh Parsley OPTIONAL FOR GARNISH
- In a shallow bowl, whisk together eggs and milk; set aside. In a second bowl, combine flour, salt, and pepper.
- Heat 2 tablespoons butter and oil in a large skillet set over medium heat. Press chicken into flour mixture, then through beaten egg, allowing excess egg to drip off into bowl.
- Dredge chicken through flour once again, shaking off excess flour. Reserve 1 tablespoon leftover flour.
- Place chicken in hot skillet and cook 3 to 4 minutes on each side until golden brown. Transfer to a plate to rest.
- Pour white wine into skillet and deglaze, scraping brown bits from the bottom with a wooden spoon. Allow wine to reduce slightly for 1 to 2 minutes, then whisk remaining butter, broth, lemon juice, and reserved flour into skillet.
- Reduce heat to medium-low and return chicken to skillet, topping each with a slice of lemon. Simmer 2 to 3 minutes, spooning sauce over chicken frequently, until it is heated through. Season with salt and pepper, if desired, and garnish with parsley before serving alone or with rice or pasta.
- Serve this chicken with your favorite pasta, tossed in olive oil or butter. Or, it's also great over mashed potatoes.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Leftovers can also be frozen for up to 3 months. Thaw and reheat gently in a large skillet, over medium heat before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.