I love Chicken Francese because it combines rich and bright flavors in every bite. The chicken turns out tender and juicy thanks to the egg coating, while the sauce brings a fresh citrusy note that keeps it from feeling heavy. I also enjoy how versatile it is—it pairs beautifully with pasta, roasted vegetables, or even mashed potatoes. It feels like restaurant-quality food that I can easily make at home in under an hour.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 boneless, skinless chicken breasts (about 6 ounces each) 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon black pepper 3 large eggs 1/4 cup milk 1/4 cup grated Parmesan cheese 1/2 cup olive oil 1/2 cup butter 1 cup chicken broth 1/2 cup chicken broth 1/4 cup fresh lemon juice 2 tablespoons chopped fresh parsley, for garnish Lemon wedges, for serving
Directions
I start by placing each chicken breast between two sheets of plastic wrap and pounding them to an even 1/4-inch thickness. I prepare two shallow dishes—one with flour, salt, and pepper, and another with eggs, milk, and Parmesan whisked together.
I dredge each chicken breast in the flour mixture, shake off the excess, then dip it into the egg mixture until fully coated.
In a large skillet, I heat olive oil and butter over medium-high heat. I cook the chicken for about 3–4 minutes per side until golden brown and cooked through, working in batches if needed. Once done, I set the chicken aside on a plate and cover it loosely with foil.
To make the sauce, I pour broth into the skillet, scraping up the browned bits. I let it reduce slightly, then add more broth and lemon juice. I simmer the sauce for 3–5 minutes until slightly thickened, then taste and adjust the seasoning.
I return the chicken to the skillet, spoon the sauce over it, and let it simmer for a couple of minutes to soak up the flavor. To serve, I plate the chicken, drizzle generously with sauce, and garnish with parsley and lemon wedges.
Servings and Timing
This recipe serves 4 people. It takes about 20 minutes of prep time and 25 minutes of cooking, for a total of 45 minutes.
Variations
Sometimes I enrich the sauce with a splash of heavy cream for extra richness. I also like adding capers for a briny kick that pairs perfectly with the lemon. For a slightly lighter dish, I skip the butter in the pan-frying step and just use olive oil.
Storage/Reheating
I keep leftovers in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet with a splash of broth or water so it doesn’t dry out. I don’t recommend freezing it, as the egg coating doesn’t hold up well after thawing.
FAQs
Why is my chicken not crispy?
If the pan is overcrowded or the oil isn’t hot enough, the chicken can steam instead of crisp. I always fry in batches.
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and stay juicy, though they take a little longer to cook.
What’s the difference between Chicken Francese and Chicken Piccata?
Francese uses an egg batter coating and lemon sauce, while Piccata skips the egg batter and usually includes capers.
Can I make this without broth?
I can substitute water, though broth gives the sauce more flavor.
How do I know the chicken is fully cooked?
I check with a meat thermometer—165°F (74°C) is the safe internal temperature.
Can I prepare this ahead of time?
Yes, I can dredge the chicken earlier in the day and even make the sauce ahead. I just combine everything before serving.
Can I double this recipe?
Yes, but I use a large skillet or cook in batches to avoid overcrowding.
How can I thicken the sauce more?
I let it simmer longer or whisk in a little cornstarch slurry if I want a thicker consistency.
What sides go best with Chicken Francese?
I like serving it with spaghetti, roasted asparagus, green beans, or mashed potatoes.
Can I add cream to the sauce?
Yes, a tablespoon or two of cream at the end makes it richer and velvety.
Conclusion
Chicken Francese is a classic Italian-American dish that I love making when I want something both comforting and elegant. The tender chicken, golden coating, and zesty lemon sauce make every bite irresistible. It’s a dish that feels fancy but comes together quickly, making it one of my favorite go-to recipes for both weeknight meals and special occasions.
Chicken Francese is an Italian-American classic made with tender chicken breasts coated in a light Parmesan egg batter, pan-fried until golden, and simmered in a zesty lemon-butter sauce. It’s elegant, flavorful, and surprisingly easy to make at home.
