Easy Chicken Francaise
This easy Chicken Francaise recipe is a delicious, elegant dinner—without the stress.
Learn how to make a restaurant-quality meal at home using simple ingredients and quick steps.
With golden pan-fried chicken and a bright, buttery lemon sauce, this chicken recipe feels fancy but comes together fast.
Whether you’re cooking for guests or just want something special on a weeknight, this easy recipe brings bold flavor and comfort to the table.
Chicken Francaise ingredients
- Boneless chicken breasts: sliced thin for quicker cooking and tender results.
- All-purpose flour: Helps create a light coating on the chicken that crisps up when pan-fried. As well as creates a roux to thicken the sauce.
- Butter: Adds richness and is used to create the base of the sauce.
- Dry white wine: Provides acidity and depth of flavor — key to the classic taste this dish.
- Chicken broth: Adds savory body to the sauce and balances the tartness from the lemon and wine.
- Lemon juice: Gives the sauce its signature brightness and tang.
How to Make Chicken Francaise
- Pound the chicken thin gently to ensure even cooking and tenderness. Then season with salt and pepper.
- Dredge each piece in flour, then dip in whisked eggs.
- Pan-fry in olive oil until golden, about 3–4 minutes per side. Don’t overcrowd the pan. Fry the chicken in batches if needed. This helps it brown evenly instead of steaming.
Set chicken aside. - In the same skillet, char lemon slices, then melt butter and whisk in flour to create a roux.
- Add white wine, broth, lemon juice, salt, and pepper.
- Simmer until slightly thickened.
- Return the chicken to the pan and cook until heated through and internal temp reaches 165°F.
- Serve with sauce, parsley, and charred lemon on top.
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best. Avoid sweet wines.
If you prefer not to use wine, you can substitute with extra chicken broth and a splash of white wine vinegar or lemon juice for acidity.
Chicken Francaise is delicious with pasta, mashed potatoes, or rice to soak up the lemony sauce, plus a green veggie like asparagus or broccoli on the side.
Up to 3–4 days in the fridge when stored in an airtight container. To keep the chicken tender and flavorful, store it with the sauce so it doesn’t dry out. When reheating, warm it gently on the stovetop over low heat or in the microwave in short intervals, adding a splash of broth if needed to loosen the sauce.
Chicken Francese is dipped in flour and egg before being pan-fried, then topped with a lemon-butter white wine sauce. Chicken Piccata skips the egg dip and includes capers in the lemony sauce for a brinier flavor.
Yes, you can. Let it cool completely, then store the chicken and sauce in an airtight, freezer-safe container for up to 2 months. For best results, freeze the chicken and sauce separately to maintain texture. Thaw in the fridge overnight and reheat gently on the stove or in the oven.
Farberware Classic Stainless Steel Frying Pan Set / Fry Pan Set / Stainless Steel Skillet Set – 8.25 Inch and 10 Inch, Silver
OXO Good Grips Die Cast Meat Tenderizer Black 1.85 x 2.45 x 9.75
If you’re loving this recipe, be sure to check out these other delicious dinner ideas to round out your meal or inspire your next dinner plan:
- Italian Sunday dinner recipes are perfect for gathering the family around the table with comforting, flavorful classics.
- Not sure what herbs go with chicken? Discover the best combinations to boost flavor without overpowering your dish.
Chicken Francaise Recipe
Ingredients
- 4 chicken breasts boneless cut in halves lengthwise
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup all-purpose flour
- 2 large eggs
- 3 tablespoons of olive oil
- 1 large lemon sliced into rounds
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup dry white wine
- ¾ cup low sodium chicken stock
- 1 ½ tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon chopped parsley for garnish
Instructions
- Season thin chicken cutlets with salt and pepper.
- In one bowl, add all-purpose flour and season with salt and pepper. Whisk eggs in a separate shallow bowl.
- Coat the chicken in egg mixture then dredge in the seasoned flour. Let any excess drip off.
- In a large skillet over medium heat, add 3 tablespoons of oil. Add the chicken pieces to the hot oil without overcrowding the pan. Cook for 3-4 minutes on each side until the chicken turns a golden brown perfection. Remove and transfer to a plate.
- Now make the white wine sauce. Clean the skillet of excess oil with a paper towel, add lemon slices, and cook in the hot skillet until a little charred. Remove and transfer to a plate.
- Add the butter to a pan and let it melt over medium heat, whisk in all-purpose flour and cook for 30 seconds, next add wine, chicken broth, lemon juice, salt, and black pepper.
- Simmer and cook for 2-3 minutes or until slightly thickened.
- Return the cooked chicken pieces to the skillet in a single layer and cook for 3-4 minutes on low heat. Chicken should be cooked until it reaches 165 degrees with a meat thermometer.
- Serve on a large platter. Spoon sauce on top of the chicken and garnish with chopped fresh parsley and the charred lemon.
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