This CHICKEN FRANCESE is a popular Italian-American dish made with egg and flour-coated chicken breast, pan-fried until golden, then simmered in a lemony white wine sauce. A one-pan gourmet dish that comes ready in just 20 minutes!
We’re kicking off this Monday with a classic restaurant dish that will become a new household staple for decades. I’m talking of no other than this scrumptious pan-fried chicken breast, simmered in a savory lemony white wine sauce. This is as good as this Italian Chicken Piccata and Tuscan Chicken.
And the best part? All of them come ready in about 20 minutes and everything is cooked in one pan. A creamy, lemony, dreamy, restaurant-quality dish that makes you want to sing for joy!
What is Chicken Francese?
Chicken Francese, or also known as Chicken Francaise, was originally established by Italian immigrants in the United States, and it became a popular dish in many restaurants in the country. A savory chicken recipe that is coated with flour, egg, and served in a great finger-licking sauce made from white wine, broth, lemon, and butter. This chicken dinner recipe comes ready in 20 minutes!
Difference between Chicken Francese and Chicken Piccata
Chicken Francese and Chicken Piccata are both enjoyable, fuss-free, and delicious chicken dishes. But the difference between the two though is with the breading.
In Chicken Piccata, the meat is only dipped in flour, whereas with Chicken Francese, the chicken here is coated in a well-seasoned flour and then in an egg mixture. Sounds like additional work, right? But trust me, it’s actually worth the extra minute.
Lemony White Wine Sauce
Well, forget the chicken meat. Coz the highlight with this dish is the SAUCE!
The lemony and aromatic flavor of Chicken Francese sauce is actually a showstopper! Here, we are using white wine, so expect nothing but unbelievably delicious chef-style sauce as it hugs every bit of the pan-fried chicken.
But of course, if you don’t have white wine, feel free to swap it with the same amount of chicken broth. Although it’s always nice to have that additional hint of flavor as the wine gets cooked down in the pan.
Can You Use Chicken Thighs?
Yes, you sure can. You can make this recipe using boneless skinless chicken thighs. Pound the chicken thighs just like you would the chicken breast, so it has even thickness and for it to cook evenly.
What Goes Well with Chicken Francese?
Feeling a little fancy for dinner? Make this Chicken Francese recipe for dinner and served it with any of the following below for a restaurant-kind of dinner at home.
- Fettuccine Alfredo
- Homemade Breadsticks
- Parmesan Crusted Baked Asparagus
- Roast Garlic Mashed Potatoes
More Tasty Chicken Recipes
How To Make Chicken Francese
Place the chicken on a chopping board, then cover in a plastic wrap. Using a mallet, pound until all the pieces are of even thickness as possible. About a ¼ inch is best, but the essential thing is making sure the width is as uniform as possible. You need to cover the meat before you beat it to keep the fluids from flying around. Lightly season with salt and pepper. Add flour onto a plate, Italian seasoning, and garlic powder. Mix until combined.
In a small bowl, add eggs, parmesan, and basil. Start by dredging chicken breast in flour mixture and then dip into the egg mixture, making sure the chicken is fully coated.
Heat oil in a cast iron or skillet over medium-high heat; add chicken and cook until golden brown — about 4-5 minutes. Flip and cook chicken on the other side until completely cooked through and nicely browned, about another 3 – 4 minutes. Chicken internal temperature should reach 160 Degrees F. Remove and set aside, repeat with remaining chicken.
Add butter to the same skillet and let it melt, then add flour and garlic and cook for about a minute. Pour in the white wine and chicken stock, then bring to a boil. Reduce the heat. Add the lemon juice. Stir until slightly thickened. Season with salt, pepper flakes, and black pepper to taste. Taste and adjust seasonings, if necessary. Return chicken to the skillet, cook for about a minute. Remove and serve garnished with parsley. Enjoy!
Chicken Francese
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Ingredients
- 2 chicken breasts boneless and skinless
- 1 teaspoon salt to taste
- freshly ground black pepper to taste
- ½ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 2 large eggs
- 2 tablespoons parmesan
- 1-2 large basil leaves , chopped
- ¼ cup vegetable oil
Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 2 teaspoons minced garlic
- ½ cup white wine dry
- 1 cup chicken broth low sodium
- freshly squeezed juice from half a lemon
- salt and black pepper to taste
- 1 teaspoon pepper flakes to taste , optional
- 2 tablespoons parsley chopped , for garnish
Instructions
- Place the chicken on a chopping board, then cover with a plastic wrap. Using a mallet, pound until all the pieces are of even thickness as possible. About a ¼ inch is best, but the essential thing is making sure the width is as uniform as possible. You need to cover the meat before you beat it to keep the fluids from flying around the room. Lightly season with salt and pepper.
- Add flour onto a plate, Italian seasoning, and garlic powder. Mix until combined.
- In a small bowl, add eggs, parmesan, and basil.
- Start by dredging chicken breast in flour mixture and then dip into the egg mixture, making sure the chicken is fully coated.
- Heat oil in a cast iron or skillet over medium-high heat; add chicken and cook until golden brown — about 4-5 minutes. Flip and cook chicken on the other side until completely cooked through and nicely browned, about another 3 - 4 minutes. Chicken internal temperature should reach 160 Degrees F. Remove and set aside and repeat with remaining chicken.
- Add butter to the same skillet and let it melt, then add flour and garlic and cook for about a minute.
- Pour in the white wine and chicken stock, then bring to a boil. Reduce the heat.
- Add the lemon juice. Stir until slightly thickened.
- Season with salt, pepper flakes, and black pepper to taste. Taste and adjust seasonings, if necessary. Return chicken back to the skillet, cook for about a minute.
- Remove and serve garnished with parsley. Enjoy!
Tips & Notes:
- What can I use instead of white wine? If you don't like white wine or don't have one, you can substitute it with the same amount of chicken broth. Although the flavor of wine adds a nice touch as it cooks down.
- What kind of white wine should I use? I suggest using white wines like Sauvignon Blanc, Pinot Grigio, or Pinot Blanc.
- How to thicken the sauce? For a thicker sauce, mix 1 teaspoon of cornstarch and 1 tablespoon of water and add it to the sauce. Stir until you reach your desired thickness.
- Can I use chicken thighs? You may swap chicken breast with boneless skinless chicken thighs. And go through the same process.
- How to store any leftover? Any leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
- Can I make it in advance? You can make it a day in advance and reheat it in the oven on the day of serving. But take note that since it's breaded, there might be a slight difference with the coating's texture. It's best served when fresh.
- Or you can pan fry the chicken in advance and store them in the fridge. And on the day of serving, make the sauce, then add the chicken back to the pan.
- Feel free to double or triple the sauce if you want.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Allison Redhead-Victor says
Definitely trying this
ImmaculateBites says
Great!! Do let me know how it works out for you, Allison!
Alyssa says
This was a hit at my house too – it even got a “this is a keeper” from my usually skeptical husband. The sauce was everything you promised and more. I’m looking forward to making it again – thanks so much for sharing!
ImmaculateBites says
Woohoo!!! I am glad this was a hit at your home, Alyssa. Thank you for the feedback :)!
Rex Hutcheson says
Chicken had a great taste, was nicely moist.
mafikizolo ngeke balunge downloadvvv says
i will try this out
ImmaculateBites says
Great! Do let me know how it works out for you.
frances says
this recipe is so niceeeeeeeeee
ImmaculateBites says
Awwww…Thank you!! And it sounds like your name too lol :).
Justin Gillespie says
Substituted a little sage for thr basil as we have a huge bush of the stuff! Absolutely delicious. Thanks for a straight forward recipe that yields an impressive result. Five stars!
ImmaculateBites says
Woohoo! Thanks so much!!!
Kathleen says
I made this for dinner last night. It was wonderful. Great flavor and the sauce just made the whole dish. Thanks for posting this recipe.
ImmaculateBites says
YAY! Thank you so much for your feedback.
Joy Ezekiel says
How do I get this stuff in my area? Ohh no
ImmaculateBites says
Hi Joy! You could check your supermarkets. Looking forward to you trying this recipe :).
Julia Knaake says
Imma,
You have created another winner for us.
Chicken Francese was perfect!
Thank you so much for being here and sharing.
ImmaculateBites says
Hi Julia,
So glad you quickly tried it out . Happy to hear it was a hit. Thank you so much for the feedback!
Norbert Voss says
Sounds delicious! This has me screaming, “MUST MAKE!”
Maaida Kausar says
Extremely deliciously gorgeous recipe.
ImmaculateBites says
Thank you.
ImmaculateBites says
Do let me know how it works out for you.
Norbert Voss says
I did it and it’s PERFECT!
I mixed it up by deboning a whole chicken, so I had thighs and breasts.
I used the bones to make a solid broth.
I roasted the skin ’cause I love chopped Chicken Skin Crackling as a salad ingredient.
Your suggestion for garlic spuds is wonderful.
In keeping with the almost Mediterranean direction, I did my chicken with classic ratatouille as the vegetable side dish.
Great recipe, Imma!
Norbert
ImmaculateBites says
AWESOME!!! Sounds Delish!! I am so glad this recipe was a hit with you, Norbert. Thanks for sharing.
Wendy says
Hola Imma; Que riiiiiico!.Hago algo parecido pero sin limón. Me parece muy buena idea. Probaré. Cuídate mucho preciosa. Besitos
ImmaculateBites says
Gracias Wendy Gracias por pasar :).