Chicken Francese
9 December 2024
Chicken Francese
Golden, crispy chicken breast lightly coated in batter, then pan-fried to perfection. It’s served with a rich and creamy white wine lemon sauce that’s smooth and full of flavor. Think of it like Chicken Piccata—but without the capers and with a milder lemon taste and a more generous, velvety sauce. The crispy crust soaks up all that goodness beautifully. It feels like a fancy restaurant meal, but it’s actually simple enough to make at home!
So, if all that sounds good to you, read on!
Move over Chicken Francese, there’s a new, and even creamier, dish in town! I can’t believe I hadn’t made this delectable meal before, but here it is: Pan-Fried Chicken with White Wine Lemon Sauce.
3 Reasons You’ll Love This Recipe:
- EASY – This dish is simple to prepare, yet feels so indulgent!
- ELEGANT – A delicate white wine lemon sauce that adds sophistication without being overwhelming.
- CRISPY & CREAMY – The golden, crispy chicken absorbs the rich, velvety sauce for a bite that’s both crunchy and creamy.
My favorite part? The crispy chicken that holds up perfectly to the thick, creamy sauce. It’s the kind of dish that makes you feel like you’re dining out, but you can easily recreate it in your own kitchen.
So there you have it, an elegant yet approachable meal that’s perfect for both weeknight dinners and special occasions!
More Recipes to Try
Love bold, flavorful chicken recipes? Here are a few more reader favorites you might enjoy:
Teriyaki Chicken Skewers – Juicy, grill-friendly skewers brushed with a sweet-savory glaze.
Easy Asian-Style Chicken Breasts – Quick, delicious, and perfect for busy weeknights.
Caramelized Chicken Wings – Sticky, crispy, and totally addictive!
Ingredients in Chicken Francese
Here’s what you need to make Chicken Francese:
- Chicken Breasts: Start with boneless, skinless chicken breasts, close to room temperature, to ensure even cooking. The tender, lean meat will absorb the seasoning well and cook quickly, resulting in a juicy, flavorful dish.
- Plain Flour: Lightly coat the chicken breasts with plain flour to create a delicate, golden crust when pan-fried. This will help lock in moisture and provide a crisp texture.
- Salt: Use salt to season the chicken, balancing the flavors and enhancing the natural taste of the meat. Adjust the amount to your preference, but avoid over-seasoning.
- Black Pepper & Garlic Powder: A pinch of freshly ground black pepper and garlic powder adds depth and warmth to the chicken, providing a savory base for the dish. Together, they deliver a mild heat and rich flavor profile.
- Eggs: Lightly beaten eggs are used to help the flour and Parmesan adhere to the chicken. This step ensures the crust crisps up beautifully when fried, providing a satisfying crunch.
- Parmesan: Freshly grated Parmesan adds a sharp, nutty flavor to the crust, enriching the overall taste. It melts into the flour and egg coating, giving the chicken an extra layer of flavor.
- Olive Oil: Use a small amount of olive oil for frying the chicken. The oil ensures a crispy, golden exterior while contributing a light, fruity taste that complements the richness of the butter.
- Unsalted Butter: A tablespoon of unsalted butter enhances the flavor and creates a rich, velvety texture when frying the chicken. It also helps develop a beautiful golden-brown crust.
For the Sauce:
- Lemon: Slice four thin rings from the center of the lemon for garnish, and squeeze 1 tablespoon of juice from the ends for a bright, zesty kick in the sauce. The lemon's acidity will balance the richness of the butter and chicken.
- Dry White Wine: The white wine adds a tangy, slightly acidic note to the sauce. It helps deglaze the pan and infuses the sauce with depth and complexity, making the flavors come together.
- Chicken Stock: Chicken stock is the base of the sauce, providing a savory, rich foundation. It enhances the overall flavor, adding moisture and helping to meld the other ingredients.
- Unsalted Butter (Cold): Cold, diced butter is added to the sauce at the end to create a silky, smooth texture. The cold butter emulsifies with the wine and stock, thickening the sauce and adding a luscious finish.
- Fresh Chives: Finely diced fresh chives add a mild, onion-like flavor with a touch of freshness. They provide color and a gentle herbal note, making the dish more vibrant and aromatic.
How to make Chicken Francese
This recipe starts by lightly coating chicken breasts in flour, seasoning them with salt, pepper, and garlic powder, then dipping them in egg and Parmesan for a crispy, flavorful crust. They’re pan-fried until golden, then topped with a silky lemon-butter sauce made with white wine, chicken stock, and fresh chives. It’s a cozy yet elegant dish with a rich, zesty twist.
Recommended Skillet: Amazon Basics 15-Inch Cast Iron
For the perfect golden crust on your Chicken Francese, a good skillet makes all the difference. I love using the Amazon Basics Pre-Seasoned Cast Iron Skillet , it’s heavy-duty, oven-safe, and delivers even heat for a flawless sear.
With over 14,000 5-star reviews, this 15-inch cast iron pan is big enough to cook multiple cutlets at once, saving you time. Plus, it comes pre-seasoned, so it’s ready to use right out of the box.
If you’re looking to invest in a reliable, versatile pan that works for everything from chicken to veggies, this one’s a keeper.
Note: This is an affiliate link. If you make a purchase through it, I may earn a small commission at no extra cost to you. Thank you for supporting the blog!
1. Prepare the Coating Mixtures
Mix the flour with the spices (salt, pepper, and garlic powder). Transfer the flour mixture to a large plate. Beat the two eggs and add the Parmesan cheese, mixing well.
2. Prepare the chicken
Take each chicken breast and coat it on both sides with the flour mixture. Then, dip it into the egg mixture with Parmesan.
3. Fry the Chicken
Heat the oil in a pan and add the chicken breasts for frying. Fry them well on both sides until golden brown.
4. Prepare the sauce
In the remaining flour mixture, add the butter cubes and mix them well so the flour sticks to the butter. In the same pan, add the lemon slices and fry them on both sides until golden brown.
Add the white wine and chicken stock to the pan, mix well, and let the wine cook for a bit. Immediately after, add the butter cubes and let them melt.
5. Finish the sauce
Once the butter has melted, add the lemon juice. Season with salt and pepper to taste, and mix well. Add the finely chopped fresh chives and mix again.
Ready to Serve
Place the chicken breasts in the sauce, add the lemon slices on top, and use a spoon to pour the sauce over the chicken for a few minutes.
Serve the crispy golden chicken with the silky lemon-butter sauce, topped with fresh chives and lemon slices for a bright, elegant touch. It pairs perfectly with roasted veggies, creamy mashed potatoes, or a fresh green salad. This dish brings together crispy texture, rich flavor, and a burst of citrus, perfect for a cozy dinner or a special meal. Enjoy!
I’d love to know what you think if you give this a try! 🙂 – Angi
Watch how to make it
Follow along with this detailed, step-by-step video guide to discover just how simple and enjoyable it is to prepare this Chicken Francese!
The best part? It’s quick and easy, so you can impress your family or guests with a delicious homemade dish in no time! Grab your ingredients, hit play, and let’s get started!
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Chicken Francese
Ingredients
- Chicken Breasts (close to room temp)
- 35 g / 1/4 cup Plain Flour
- 3/4 tsp Salt
- 1/2 tsp EACH: Black Pepper, Garlic Powder
- 2 Eggs (beaten)
- 20 g / 1/4 cup Parmesan
- 1/2 tbsp Olive Oil
- 1 tbsp/15g Unsalted Butter
For the sauce
- 1 large Lemon (slice 4 thin rings from the center then squeeze 1 tbsp juice from the ends)
- 60 ml / 1/4 cup Dry White Wine
- 180 ml / 3/4 cup Chicken Stock
- 4 tbsp/60g Unsalted Butter (diced into small cubes (keep in the fridge until needed)) diced into small cubes (keep in the fridge until needed)
- 2 tbsp finely diced Fresh Chives
Instructions
Prepare the ingredients
- Mix the flour with the spices (salt, pepper, and garlic powder). Transfer the flour mixture to a large plate.
- Beat the two eggs and add the Parmesan cheese, mixing well.
Prepare the chicken
- Take each chicken breast and coat it on both sides with the flour mixture.
- Dip it into the egg mixture with Parmesan.
Fry the chicken
- Heat the oil in a pan and add the chicken breasts for frying. Fry them well on both sides until golden brown.
Prepare the sauce
- In the remaining flour mixture, add the butter cubes and mix them well so the flour sticks to the butter.
- In the same pan, add the lemon slices and fry them on both sides until golden brown.
- Add the white wine and chicken stock to the pan, mix well, and let the wine cook for a bit. Immediately after, add the butter cubes and let them melt.
Finish the sauce
- Once the butter has melted, add the lemon juice. Season with salt and pepper to taste, and mix well. Add the finely chopped fresh chives and mix again.
Serve
- Place the chicken breasts in the sauce, add the lemon slices on top, and use a spoon to pour the sauce over the chicken for a few minutes.
- Enjoy your meal!
Notes
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Hi, I'm Angi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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