Chicken Francese

Crispy and bright, it’s a perfect skillet recipe.

By
Sheela Prakash
Sheela Prakash
Sheela Prakash
Food and wine writer, recipe developer, and the author of Mediterranean Every Day. Her work can be found in numerous online and print publications.
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Updated January 30, 2025
Sheela Prakash
Chicken Francese in a skillet with a wooden spatula

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

With subtle hints of lemon, nice acidic undertones from wine, and crispy chicken cutlets, there is a reason chicken Francese has been so popular for so long. The Italian American creation with origins in Rochester, New York, is rich and crunchy and bright without being tart or sour. And in this version, the caramelized lemons are the star!

Though chicken Francese (also known as chicken Française) can be made in many different ways, the key ingredients always remain the same: Crispy pan-fried chicken cutlets that are bathed in a sauce made of butter, white wine, chicken broth, and lemons. 

I like to finish things off with chopped fresh parsley for color and added freshness, though it’s optional. Regardless, this dish will transport you straight to your favorite Italian American restaurant.

What To Serve with Chicken Francese

This recipe is a satisfying main dish that can be rounded out with just about anything. A few of our favorites include buttered pasta, mashed or roasted potatoes, rice, steamed broccoli or asparagus, or even just a crisp arugula salad. 

Chicken Francese on a bed of pasta on a plate with a fork

Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

More Italian American Classics

Chicken Francese

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 4 servings

This recipe was developed by Renu Dhar.

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Ingredients

  • 2 medium lemons, divided

  • 3 tablespoons unsalted butter, divided

  • 4 chicken breast cutlets (1 pound total)

  • 1 teaspoon kosher salt

  • 2 large eggs

  • 1/3 cup plus 1 tablespoon all-purpose flour, divided

  • 1/4 cup canola oil

  • 1/2 cup dry white wine

  • 1 cup chicken stock

  • Chopped fresh flat-leaf parsley, optional

Method

  1. Prepare the lemons:

    Thinly slice 1 of the lemons and zest the remaining lemon; set both aside separately. 

    Melt 1 tablespoon of the butter in a large skillet over medium heat. Arrange the lemon slices in a single layer on the bottom of the skillet. Cook, undisturbed, until the slices are caramelized around the edges, 3 to 5 minutes. 

    Transfer the lemon slices to a plate; set aside. Wipe the skillet clean and remove from the heat.

    sliced lemons in skillet with melted butter for Chicken Francese recipe

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
  2. Season the chicken and prepare for dredging:

    Sprinkle the chicken cutlets evenly with salt. Add the eggs to a shallow bowl and beat. Place 1/3 cup of the flour in another shallow bowl.

  3. Dredge and pan-fry the chicken:

    Heat the oil in the same large skillet over medium heat until shimmering. While the oil heats, line a large plate with paper towels. 

    Working with two chicken cutlets at a time, lightly dredge the chicken in flour and shake off excess. Dip in the egg mixture, letting excess drip off. Place the chicken in the hot oil and fry until golden brown, and a thermometer inserted in the thickest portion registers 165°F, 3 to 4 minutes per side. 

    Transfer to a paper-towel-lined plate and repeat with the remaining two chicken cutlets; set aside until ready to use.

    pan fried chicken drying on a plate of paper towels for Chicken Francese recipe

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
  4. Make the sauce:

    Carefully discard the hot oil and wipe the skillet clean. Allow the skillet to cool slightly for 5 minutes. 

    Melt the remaining 2 tablespoons of butter in the skillet over medium heat. Stir in the remaining 1 tablespoon of flour and cook, stirring constantly, until the flour is fragrant and no longer raw, about 1 minute. Add the wine and cook, stirring constantly, until thickened, about 1 minute. Stir in the chicken stock and cook, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 10 minutes. Turn off the heat. 

    Stir in the lemon zest and parsley, if desired. Return the chicken to the pan, and top with the caramelized lemon slices. Serve immediately.

    Love the recipe? Leave us stars and a comment below!

    sauce thickening on a skillet, wooden spatula stirring it for Chicken Francese recipe

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
    chicken francese recipe in a cast iron skillet with a wooden spatula on a table with a stack of plates with forks and a small bowl of minced herbs

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower
Nutrition Facts (per serving)
441 Calories
18g Fat
37g Carbs
35g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 441
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 37%
Cholesterol 164mg 55%
Sodium 498mg 22%
Total Carbohydrate 37g 14%
Dietary Fiber 7g 23%
Total Sugars 14g
Protein 35g
Vitamin C 125mg 626%
Calcium 87mg 7%
Iron 3mg 17%
Potassium 755mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.