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Craving a restaurant-quality dinner that comes together in just 30 minutes? This chicken francese recipe delivers tender chicken cutlets lightly coated, pan-fried to golden perfection, and bathed in a bright, buttery lemon-wine sauce. Known for its vibrant flavors and elegant presentation, Chicken Francese (sometimes spelled Chicken Francaise) is a beloved Italian-American classic that feels fancy but is incredibly easy to make at home.
This easy chicken francese is perfect for busy weeknights when you want something special without hours in the kitchen. The thin chicken cutlets cook quickly, and the silky sauce—made with fresh lemon juice, white wine, and butter—comes together in the same pan for minimal cleanup. Serve it with pasta, rice, or crusty bread to soak up every drop of that irresistible sauce.
Why Chicken Francese Is a Weeknight Winner
Unlike heavier breaded dishes like chicken parmesan, Chicken Francese features a light egg-and-flour coating that creates a delicate crust while keeping the chicken juicy. The name “Francese” means “French style,” referring to the egg-dipping technique similar to French preparations, even though the dish originated in Italian-American communities in the United States during the mid-20th century.
The star of the show is the pan sauce: tangy lemon brightens everything, dry white wine adds depth, and butter creates that glossy, restaurant-style finish. Best of all, this 30 minute chicken francese goes from pantry to plate faster than you can order takeout.
The History Behind This Italian-American Gem
Chicken Francese was created by Italian immigrants in New York and Rochester in the 1950s-1960s, adapting French cooking techniques (like the egg batter) to readily available American ingredients. It quickly became a staple in red-sauce Italian-American restaurants across the Northeast. Today, it’s loved nationwide for its perfect balance of rich and refreshing flavors—proof that Italian-American cuisine creates some of the most comforting dishes around.
Ingredients
- 4 thin-sliced chicken cutlets (about 1–1.25 lbs total; or pound 2 boneless breasts to ¼-inch thickness)
- ½ cup all-purpose flour
- 2 large eggs
- ¼ cup grated Parmesan cheese (optional, for extra flavor)
- Salt and black pepper, to taste
- 3 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 2 cloves garlic, minced
- ¾ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- ¾ cup low-sodium chicken broth
- Juice of 1 large lemon (about ¼ cup)
- Zest of ½ lemon (optional, for brighter flavor)
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- Lemon slices, for serving
Instructions
- Prepare the chicken: If your cutlets aren’t thin, place chicken breasts between plastic wrap and pound to an even ¼-inch thickness using a meat mallet. Season both sides generously with salt and pepper.
- Set up dredging station: Place flour in a shallow dish and season with salt and pepper. In another shallow dish, beat the eggs with the grated Parmesan (if using) and a pinch of black pepper.
- Dredge the chicken: Dip each cutlet first in flour, shaking off excess, then into the egg mixture, letting excess drip off.
- Cook the chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. When butter foams, add chicken cutlets in a single layer (work in batches if needed). Cook 2-3 minutes per side until golden brown and just cooked through (internal temperature 165°F). Transfer to a plate and tent loosely with foil.
- Make the sauce: In the same skillet, add remaining 2 tablespoons butter and minced garlic. Sauté 30 seconds until fragrant. Pour in white wine and scrape up browned bits from the pan. Simmer 2 minutes to reduce slightly.
- Finish the sauce: Add chicken broth and lemon juice. Bring to a simmer and cook 3-4 minutes until sauce reduces by about half and thickens slightly. Stir in lemon zest (if using) and chopped parsley. Taste and adjust seasoning with salt and pepper.
- Combine: Return chicken cutlets to the pan, spooning sauce over them. Simmer 1-2 minutes to warm through and coat the chicken.
- Serve immediately: Plate the chicken with plenty of sauce, garnish with fresh parsley and lemon slices. Pair with angel hair pasta, roasted potatoes, or steamed vegetables.
Pro Tips for Perfect Chicken Francese Every Time
- Thin is key: Uniform thickness ensures even cooking and prevents dry chicken. Ask your butcher for “cutlets” or “thin-sliced” chicken breasts.
- Don’t overcrowd the pan: Cook in batches if necessary to maintain high heat and achieve a golden crust.
- Wine substitute: If avoiding alcohol, replace wine with additional chicken broth plus 1 tablespoon white wine vinegar or more lemon juice.
- Make it richer: Swirl in an extra tablespoon of cold butter at the end for an ultra-glossy sauce (the French technique called “monter au beurre”).
- Parmesan boost: Adding cheese to the egg wash creates an even crispier, more flavorful coating—highly recommended!
- Fresh lemon only: Bottled lemon juice lacks the bright, fresh flavor that makes this dish shine.
- Double the sauce: The sauce is irresistible—many readers make 1½ times the amount for extra drizzling.
Delicious Variations
This lemon chicken francese is endlessly adaptable:
- Chicken Francese Piccata Style: Add 2 tablespoons capers to the sauce for briny punch.
- Creamy Version: Stir in ¼ cup heavy cream at the end for a richer sauce.
- Herb-Infused: Add fresh thyme or rosemary sprigs while reducing the sauce.
- Lighter Option: Use only olive oil instead of butter for a dairy-free version.
- Veal Francese: Swap chicken for thin veal cutlets for the most traditional preparation.
- Shrimp Francese: Use peeled large shrimp instead of chicken—cook time drops to just 1-2 minutes per side.
Serving Suggestions
Chicken Francese pairs beautifully with:
- Angel hair or linguine pasta tossed with olive oil and parsley
- Garlic mashed potatoes or roasted fingerling potatoes
- Steamed asparagus, broccoli, or green beans
- Simple arugula salad with lemon vinaigrette
- Crusty Italian bread for soaking up sauce
A crisp white wine like the one used in cooking completes the meal perfectly.
Why This Recipe Works So Well
The combination of a light egg batter (instead of heavy breadcrumbs) and quick pan-frying keeps the chicken tender while creating flavor-building fond in the pan. That fond becomes the base for the sauce, ensuring every drop is packed with taste. In just 30 minutes, you get a dish that looks and tastes like it came from your favorite Italian restaurant.
Whether you’re cooking for family, date night, or entertaining friends, this Italian American chicken classic never fails to impress. The bright lemon sauce cuts through the richness, making it satisfying yet light—perfect any time of year.
Ready to make this your new go-to chicken dinner? Pin this 30-minute chicken francese recipe and enjoy restaurant flavor at home tonight!
30-Minute Chicken Francese
Tender chicken cutlets in a bright lemon-butter-white wine sauce – a quick and elegant Italian-American classic ready in just 30 minutes.
Ingredients
Equipment
Method
- Pound chicken cutlets to even ¼-inch thickness if needed. Season with salt and pepper.
- Set up dredging: flour in one dish, beaten eggs with Parmesan in another.
- Dip chicken in flour, then egg mixture.
- Heat olive oil and 2 tbsp butter in skillet. Cook chicken 2-3 minutes per side until golden. Remove to plate.
- Add remaining butter and garlic to pan; sauté 30 seconds.
- Pour in wine, scrape browned bits, simmer 2 minutes.
- Add broth and lemon juice; simmer 3-4 minutes until reduced.
- Return chicken to pan, spoon sauce over, warm 1-2 minutes. Garnish with parsley and lemon slices.
Notes
Use thin cutlets for fastest cooking. Non-alcoholic substitute: replace wine with more broth + 1 tbsp vinegar.
