Chicken breasts, flour, eggs, butter, lemon, white wine, chicken stock, cream.

I don’t make this Chicken Francese Recipe when I’m trying to be impressive. I make it when I want dinner to feel like something. Like effort, but not exhaustion. Like comfort, but not sweatpants-level comfort. You know what I mean?

This is the kind of dish that sneaks up on you. You start cooking it thinking, oh, this is simple, and then suddenly the kitchen smells like lemon and butter and wine, and you’re standing there with a spoon tasting the sauce thinking, okay, wow… this is actually happening. Sound familiar?

The first time I ever had Chicken Francese wasn’t at home. It was at a small Italian restaurant — the kind that hasn’t changed its menu in years and probably never will. Low lights. Big plates. Lemon slices floating in sauce like they belonged there. I remember dragging bread through the pan at the table and thinking, this feels fancy… but also comforting?

When I finally tried making this Chicken Francese Recipe at home, I was honestly a little nervous. Restaurant dishes can be weird like that. But then I realized something: it doesn’t need to be perfect. A little extra lemon one night. A heavier hand with the cream another. It always turns out good in that forgiving, cozy way that makes you relax while cooking instead of stressing out.

Now it’s one of those meals I come back to when I want dinner to feel intentional — not rushed, not overthought. Just right.

Why This Chicken Francese Recipe Works (Even on a Random Tuesday)

There’s a balance in this Chicken Francese Recipe that I really love. It’s rich, but not heavy. Bright, but not sharp. The egg-coated chicken stays tender, the sauce stays silky, and everything comes together in a way that feels… calm. I don’t know how else to describe it.

It’s also fast. Like, actually fast. Thirty minutes from start to finish, assuming you’re not scrolling your phone too much between steps (no judgment). That makes it perfect for nights when you want something special but don’t want to feel trapped in the kitchen all evening.

Ingredient Notes (Things I’ve Learned the Hard Way)

Let’s talk ingredients without pretending we all measure perfectly every time.

• Chicken Breasts: Thin cutlets matter. Thick chicken here just feels wrong. Slice them carefully and you’re already halfway there.
• Flour + Egg: This isn’t crunchy breading. It’s a soft, delicate coating — more “pillowy” than crispy.
• Lemon: Fresh lemon is non-negotiable in a Chicken Francese Recipe. Bottled juice just doesn’t have the same brightness.
• White Wine: Dry is best. And yes, use something drinkable. Cooking with bad wine feels… sad.
• Cream: It softens the lemon and rounds everything out. You can skip it, but I usually don’t. Depends on the mood.

How to Make Chicken Francese (Without Overthinking It)

This Chicken Francese Recipe moves quickly once the pan is hot, so it helps to have everything ready. But don’t panic — it’s not fussy.

1. Start by slicing the chicken into thin cutlets. Go slow. Nobody’s timing you. Coat them in seasoned flour, then dip them into beaten eggs. Your fingers will get sticky. That’s normal. That’s cooking.
2. Fry the chicken in batches until it’s lightly golden on both sides. Not dark. Not crunchy. Just golden. Set it aside and try not to snack on it. (I fail at this more than I’d like to admit.)
3. In the same pan, melt butter and fry lemon slices until they’re soft and lightly caramelized. Pour in the wine and scrape up all the good bits — that’s flavor, don’t waste it. Add stock and lemon juice, let it simmer, then pour in the cream. This is the moment the sauce changes. It gets smoother. Quieter. More confident.
4. Add the chicken back in and let everything finish together. A little parsley at the end, and that’s it.

Storing & Reheating Chicken Francese

If you end up with leftovers (rare, but possible), this Chicken Francese Recipe keeps well in the fridge for about three days. Keep the chicken in the sauce so it doesn’t dry out.

Reheat it gently on the stove if you can. Low heat, patience. Add a splash of stock or cream if the sauce tightens up. It’s forgiving, thankfully.

Variations & Substitutions (Because Life Isn’t Exact)

I’ve made this Chicken Francese Recipe a little differently almost every time.

• Swap chicken for veal cutlets if you want to go classic.
• Skip the cream for a brighter, more traditional sauce.
• Use extra stock instead of wine if that’s what you’ve got.
• Add capers if you like a briny bite (not traditional, but tasty).

None of these are wrong. Just different versions of the same comfort.

What to Serve with Chicken Francese

This dish loves anything that soaks up sauce. Pasta, mashed potatoes, rice — all good choices. Add a green vegetable if you want balance.

And bread. Always bread. Even if you swear you won’t use it. You will.

FAQ:

Is this the same as chicken piccata?
Not quite. They’re related, but this one uses an egg coating and has a softer, creamier sauce. Different vibe.

Can I make this ahead of time?
It’s best fresh, but you can prep the chicken cutlets ahead to save time.

Can I skip the wine?
Yes. Extra stock and a little more lemon juice work just fine.

This Chicken Francese Recipe isn’t flashy. It doesn’t shout. It just shows up and makes dinner feel good — like you did something kind for yourself without overdoing it.

So tell me… do you mop up the sauce with bread first, or save it for the end?

Chicken Francese Recipe

Chicken Francese made with thin chicken cutlets lightly coated in flour and egg, pan-fried until golden, then simmered in a lemon, butter, white wine, and cream sauce until tender and flavorful.

Print Pin Rate

Course: Main dish

Cuisine: Italian-American

Keyword: Chicken Francese Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Ingredients

Chicken

• 4 boneless skinless chicken breasts
• ½ cup all-purpose flour
• 1½ teaspoons salt
• 1 teaspoon ground black pepper
• ½ teaspoon garlic powder
• 3 ip h3 eggs beaten
• ¼ cup vegetable oil for frying

Sauce

• 4 tablespoons unsalted butter
• 1 lemon thinly sliced
• ½ cup dry white wine
• 1½ cups chicken stock
• 1 tablespoon fresh lemon juice
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley chopped, for garnish

Instructions

• Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create two thin cutlets. Set aside.
• In a shallow bowl, combine the flour, salt, pepper, and garlic powder. Mix thoroughly. In a separate bowl, beat the eggs until well combined.
• Dredge each chicken cutlet in the flour mixture, shaking off excess, then dip into the beaten eggs to coat evenly.
• Heat the vegetable oil in a large skillet over medium heat. Working in batches, fry the chicken cutlets until golden brown on both sides, approximately 3 to 4 minutes per side. Remove from the skillet and set aside.
• In the same skillet, melt the butter over medium heat. Add the lemon slices and cook until lightly golden on both sides. Remove the lemon slices and reserve.
• Pour the white wine into the skillet and allow it to simmer for several minutes, scraping the bottom of the pan to release any browned bits.
• Add the chicken stock and lemon juice. Bring to a gentle simmer and allow the sauce to reduce for approximately 5 minutes.
• Stir in the heavy cream and return the chicken cutlets to the skillet. Simmer for an additional 5 minutes, or until the chicken is cooked through and the sauce has thickened to a velvety consistency.
• Season the sauce with salt and pepper to taste. Garnish with reserved lemon slices and fresh parsley before serving.

Notes

To make this recipe gluten free, substitute the all-purpose flour with a certified gluten-free flour blend suitable for dredging. Ensure that the chicken stock and all other ingredients are labeled gluten free to avoid cross-contamination.