Perfect for an elevated weeknight dinner.

This Chicken Francese recipe combines thin sliced chicken cutlets with a buttery, lemon sauce. It doesn’t get better than that! It’s one of those classic dishes that feels just a little elevated without requiring anything too complicated.

Three pieces of chicken francese topped with slices of lemon in a stainless steel skillet.

Love of Chicken Francese

Chicken Francese actually makes me think of my aunts! I can think back to so many family functions like birthdays, baby showers, holidays where chicken francese was served.

It’s such a simple dish but so flavorful at the same time! I could drink the sauce with a spoon. It’s also a household favorite now and I make it at least monthly as a weeknight dinner. It’s a nice switch from traditional breaded chicken cutlets that we also love and they’re equally versatile.

Pickier eaters in my life also tend to enjoy this one! I hope you love it as much as we do.

Ingredients

We’re working with pretty simple ingredients for this one. Lemon, white wine, and butter are the base of the sauce.

boneless skinless chicken breasts – I buy thinly sliced chicken breasts, but you can buy regular chicken breasts, slice them, and pound them thinner as needed
all purpose flour
eggs
kosher salt – I use Diamond Crystal in all my recipes
garlic powder
onion powder
black pepper
olive oil
unsalted butter
white wine – use a dry white wine like pinot grigio or sauvignon blanc
chicken stock – or broth
lemon – I try to find organic when using the skin in a dish
lemon juice
fresh parsley– to finish but optional!

A bowl of flour, a package of chicken breasts, glass bowls of wine and seasoning, a glass measuring cup of chicken stock, 2 eggs, 2 lemons, a stick of butter and two stalks of fresh parsley.

How to Make Chicken Francese

Prep the Chicken: Slice the chicken breasts in half lengthwise to create thin cutlets. Place between parchment paper and gently pound until evenly thin.
Dredge the Chicken: In a shallow bowl, combine the flour with the salt, pepper, garlic and onion powder. Dredge each chicken cutlet in the seasoned flour, then dip into the egg, coating both sides.
Cook the Chicken: Heat olive oil and butter in a large skillet over medium heat. Add the chicken and cook until golden on both sides and cooked through. Transfer to a plate.
Deglaze the Pan: If needed, lightly wipe out any very dark oil or burnt bits. Pour in the white wine and scrape up any browned bits from the bottom of the pan.
Create the Sauce: Add the chicken stock, fresh lemon juice, and lemon slices. Let the sauce simmer briefly to bring the flavors together. Finish with three tablespoons of butter.
Combine: Place the chicken back into the pan and spoon the sauce over the top. Let it simmer for a minute or two so the flavors come together. Garnish with parsley and serve!

Bowls each of flour and scrambled egg, chicken cutlets cooking in a stainless steel pan, lemon slices add to the pan, and lemon slices placed on top of the chicken cutlets.

What to Serve with Chicken Francese

Realistically you can’t go wrong with a side for this one.

My favorites to serve alongside chicken francese are:

pasta! Place the chicken over angel hair or a pasta of your choice with an extra spoonful of sauce
arugula salad
zuchinni coins
pesto green beans
steamed broccoli
rice
crispy oven roasted potatoes

Three pieces of chicken francese topped with slices of lemon in a stainless steel skillet with a white plate of chicken and a blue fork and stainless steel knife.

How to Make Chicken Francese Ahead of Time

This dish is definitely best served fresh. The chicken will soak up all the juice and turn a little too soggy to be enjoyable.

Instead, prep all your ingredients ahead of time since the dish comes together pretty quickly. Slice the chicken, season the flour, and measure out the ingredients in advance.

Equipment I Use to Make Chicken Francese

Stainless Steel Frying Pan – the perfect size
Liquid Measuring Cups – I use these just about every day

Frequently Asked Questions

Can I make this without the white wine?

You can substitute the wine with additional chicken stock. The flavor will be slightly lighter.

What do I do if the sauce is too lemony for me?

Add another splash of chicken stock or tablespoon of butter.

Do I have to use egg for Chicken Francese?

My version does include egg in the coating, while I have seen it done with only flour, that is not the way I grew up eating it. It also helps the sauce cling a bit better to the chicken with the thicker coating.