Name: Chicken Francese Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 large boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 cup all purpose flour; 2 large eggs; 2 tablespoons milk or half and half; 2 tablespoons grated Parmesan cheese; 1 pinch salt; 1 pinch black pepper; 3 tablespoons olive oil; 4 tablespoons unsalted butter, divided; 3 cloves garlic, minced; 1 cup low sodium chicken broth; 1/3 cup fresh lemon juice; 1 teaspoon lemon zest; 1/4 cup pasta cooking water or extra chicken broth; 1 tablespoon cornstarch; 2 tablespoons cold water; 2 tablespoons chopped fresh parsley; extra lemon slices, for garnish

Chicken Francese Recipe tastes bright, buttery, and lemony with a crispy edge and a silky sauce that feels like restaurant food on a weeknight clock. It works perfectly for busy home cooks who want a 35–40 minute dinner that still feels special enough for guests. I first made this on a Tuesday in a tiny apartment kitchen and my smoke alarm cheered me on the entire time.

Why Chicken Francese Recipe Is Worth It

Chicken Francese gives you juicy chicken with a thin, crisp coating and a tangy lemon butter sauce that feels fancy without any fuss. You pan fry once, simmer once, and suddenly you have something that looks like it came from a white-tablecloth place.

The recipe uses simple ingredients that you probably already keep in your pantry and fridge. You only need one main pan, so cleanup stays easy and you keep your sanity on a weeknight.

Tastes like a restaurant classic, cooks like a weeknight hero, and disappears from plates in minutes. ★★★★★

Ingredients You Need

You can scale this Chicken Francese Recipe up or down easily. The amounts below serve 4.

Chicken

2 large boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional, but adds nice flavor)

Dredging and egg coating

1/2 cup all purpose flour
- Use gluten free 1:1 flour if you avoid gluten.
2 large eggs
2 tablespoons milk or half and half
2 tablespoons grated Parmesan cheese
- Use pre-grated from a good brand if you want a shortcut.
Pinch of salt and pepper

Pan frying and sauce

3 tablespoons olive oil
- Use light or regular olive oil, not extra virgin, so it handles the heat better.
2 tablespoons unsalted butter, plus 2 more tablespoons for finishing
3 cloves garlic, minced
1 cup low sodium chicken broth
- Boxed broth works fine; choose low sodium so you control the salt.
1/3 cup fresh lemon juice (about 2 large lemons)
1 teaspoon lemon zest
1/4 cup dry pasta cooking water or extra broth if you do not cook pasta
1 tablespoon cornstarch mixed with 2 tablespoons cold water
- This slurry thickens the sauce quickly.
2 tablespoons chopped fresh parsley
Extra lemon slices for garnish

Optional sides to cook with it

Cooked pasta, rice, or mashed potatoes
Steamed green beans, broccoli, or a simple salad mix

Equipment list

Large cutting board
Sharp chef’s knife
Meat mallet or rolling pin (to pound chicken if needed)
Shallow bowl or plate for flour
Shallow bowl for egg mixture
Large skillet (10 to 12 inch, stainless or nonstick)
Tongs or a thin spatula
Small whisk or fork for the slurry
Microplane or small grater for lemon zest
Measuring cups and spoons

Quick Tips & substitutions

Pound chicken to an even thickness so it cooks evenly and stays juicy.
Pat chicken dry before seasoning so the coating sticks better.
Use gluten free flour for dredging if you avoid gluten.
Swap chicken broth with vegetable broth if you want a lighter flavor.
Use ghee instead of butter if you want a richer, nutty flavor that handles heat well.
Use bottled lemon juice only in a pinch; fresh lemon gives much better flavor.
Keep the pan at medium heat so the coating turns golden without burning.
Do not crowd the pan; cook chicken in batches so it stays crisp.
Taste the sauce at the end and adjust with extra lemon, salt, or a pinch of sugar if it tastes too sharp.
Add a splash of pasta cooking water to loosen the sauce if it thickens too much.

How to Make Chicken Francese Recipe

Prep the chicken

Slice each chicken breast horizontally into 2 thin cutlets.
Place the cutlets between two sheets of parchment or plastic wrap.
Pound gently with a meat mallet or rolling pin until they reach about 1/4 inch thickness.
Season both sides with salt, pepper, and garlic powder.

Set up the dredging station

Add flour to a shallow bowl or plate.
In another shallow bowl, whisk eggs, milk, Parmesan, and a pinch of salt and pepper until smooth.
Keep the bowls close to the stove so you move quickly and keep the coating neat.

Dredge and coat the chicken

Lightly coat each chicken cutlet in flour and shake off the excess.
Dip the floured cutlet into the egg mixture and let the extra drip back into the bowl.
Place the coated cutlets on a plate and repeat with the rest.
Let them sit a couple of minutes so the coating sets slightly.

Pan fry the cutlets

Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.
When the butter foams and sizzles, lay in 2 cutlets without crowding.
Cook each side for about 3 to 4 minutes until golden and cooked through.
Move cooked cutlets to a plate and cover loosely with foil, then repeat with the remaining chicken.

Build the lemon butter sauce

Lower the heat slightly and add garlic to the same skillet.
Stir for about 30 seconds until it smells fragrant and lightly golden.
Pour in chicken broth and lemon juice and scrape up the browned bits from the bottom of the pan.
Stir in lemon zest and bring the mixture to a gentle simmer.

Thicken and finish the sauce

Whisk the cornstarch slurry again and pour it into the simmering sauce while you stir.
Add pasta water or extra broth to reach your preferred sauce thickness.
Simmer for 2 to 3 minutes until the sauce turns glossy and lightly coats a spoon.
Turn off the heat and swirl in the remaining 2 tablespoons butter and the chopped parsley.

Coat the chicken and serve

Return the chicken cutlets and any juices from the plate to the skillet.
Spoon sauce over the top and let the chicken sit in the sauce for 1 to 2 minutes.
Taste a bit of sauce and adjust seasoning with more salt, pepper, or lemon if needed.
Serve Chicken Francese over pasta, rice, or potatoes with extra lemon slices on the side.

Recipe Variations

Gluten free: Use gluten free 1:1 flour blend for dredging and check that your broth and Parmesan label list gluten free.
Dairy free: Use olive oil only or a dairy free butter substitute and skip the Parmesan in the egg mixture.
Low carb: Use almond flour or finely ground pork rinds for dredging and serve with cauliflower mash or zucchini noodles.
Extra creamy: Stir 2 tablespoons heavy cream into the sauce at the end for a richer texture.
Herb twist: Add fresh basil or thyme with the parsley for a different flavor profile.
Spicy version: Add red pepper flakes to the sauce while it simmers for a gentle kick.

Ways to Serve Chicken Francese Recipe

Over angel hair or thin spaghetti with extra lemon sauce spooned on top.
With fluffy white rice or buttery mashed potatoes to soak up the sauce.
Alongside roasted or steamed vegetables like broccoli, green beans, or asparagus.
Over a simple arugula or mixed greens salad for a lighter plate.
In a warm sandwich roll with a little sauce and crisp lettuce for a fun leftover lunch.

Storage Success

Store leftover Chicken Francese in an airtight container in the fridge and use it within 3 days. Keep the chicken and sauce together so the meat stays moist and flavorful. Reheat gently in a skillet over low heat with a splash of broth or water until it warms through and the sauce loosens again. Freeze cooked chicken and sauce for up to 2 months, then thaw in the fridge overnight and warm it slowly so the texture stays tender.