Fried chicken francese is a simple but tasty dish featuring thin chicken cutlets quickly fried and spooned with a lemony white wine sauce. It’s a nice change when you want something light but still with a bit of crisp and zing.
This recipe solves issues with soggy crusts, uneven chicken cooking, lumpy sauce, and sour lemon flavors, producing tender meat and smooth, well-seasoned lemon wine sauce.
I used to struggle with soggy crusts and unevenly cooked chicken when trying an easy chicken francese recipe. This one avoids those issues (which was a relief on busy weeknights) and keeps the sauce silky without lumps or sharp lemon bites, so I’m happy eating it without fuss.
The key here is how the chicken stays tender and the sauce thickens just right after a few minutes of simmering. You can have dinner ready in under 30 minutes, and the little pan-fried lemon slices with garlic give it a nice aroma that always gets noticed.
Just a heads up: letting the chicken rest briefly before saucing helped me keep that golden crust crisp.
If you enjoy quick Italian-style dinners, you might want to try this alongside my Broccolini Frittata, they go well for an easy weeknight meal.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour used for coating the chicken breasts before cooking.
- The recipe contains eggs, butter, and milk, so it is unsuitable for vegan diets containing no animal products.
- This recipe does not meet dairy-free diets because of butter and whole milk in the sauce and batter.
- The recipe is low-carb and keto-friendly with minimal carbohydrates from lemon and herbs only in the sauce.
- The recipe is nut-free, containing no tree nuts or peanuts in any of the ingredients or preparation steps.
Why You Will Love This Recipe
- Consistently Tender and Crispy Chicken
The chicken breasts are carefully pounded to an even 1/4 inch thickness, which means they cook quickly without drying out. The two-step coating with flour and egg helps create a crust that holds up well under the sauce, keeping each bite crispy yet tender. - Smooth, Well-Seasoned Sauce
This recipe uses a butter-based roux to thicken the white wine and lemon sauce gradually, preventing lumps and giving it a silky texture. The pan-fried lemon slices combined with garlic add subtle savory notes that complement the lemon’s brightness without overwhelming it. - Fresh Herbs Add Natural Depth
Parsley and fresh thyme brighten the sauce and introduce layers of flavor that many recipes miss. Their inclusion gives the dish a lively, aromatic quality that makes the sauce taste more rounded and less one-dimensional. - Easy to Prepare with Clear Tips
Step-by-step advice on coating the chicken, cooking to 165°F for safety, and reheating leftovers helps keep the chicken’s texture intact. This makes the fried chicken francese approachable for busy cooks wanting great results with minimal guesswork.
How To Make Fried Chicken Francese
- Prep Time: 10 minutes
- Cool Time: 0
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: main course
- Method: frying
- Cuisine: Italian
- Diet: gluten-free option available
Description
Fried chicken francese is a simple but tasty dish featuring thin chicken cutlets quickly fried and spooned with a lemony white wine sauce.
Ingredients
- 2 large boneless, skinless chicken breasts (8–10 ounces each)
- 1/3 cup all-purpose flour, divided
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 large eggs
- 2 tablespoons whole milk
- 1/4 cup extra virgin olive oil
- 5 tablespoons unsalted butter, divided
- 1 medium lemon, thinly sliced (about 1/8 inch)
- 2 cloves garlic, thinly sliced
- 2 cups low sodium chicken broth
- 1/2 cup dry white wine (such as Chardonnay or Sauvignon Blanc)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon fresh thyme leaves (removed from the stem)
Instructions
- Slice each chicken breast horizontally to yield four thin cutlets. Sandwich each piece between two sheets of plastic wrap and gently pound with the flat side of a meat mallet until they are evenly about 1/4 inch thick. This will help the chicken cook through evenly and keep it tender rather than drying out.
- In a shallow plate or dish, mix 1/4 cup of the flour with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. This evenly seasons the chicken coating and helps the batter stick for a crispy finish.
- In a separate bowl, whisk the eggs with the milk until smooth. Room temperature eggs help create a cohesive batter that clings better to the chicken, avoiding clumps.
- Coat each chicken cutlet by first dredging it thoroughly in the seasoned flour, shaking off any excess. Then submerge it fully in the egg mixture, tilting the bowl so excess drips off. Set the coated pieces on a plate. Work swiftly but gently to avoid batter clumps and ensure an even crust.
- Heat the olive oil in a large nonstick skillet over medium-high heat until it shimmers. Arrange the chicken in one layer, taking care not to crowd the pan. Cook each piece undisturbed for 3 to 4 minutes until golden brown, then flip once and cook the other side similarly. Use a meat thermometer to check that the internal temperature reaches 165°F for food safety. Remove the chicken to a warm plate and tent with foil. Limiting flips helps the crust form evenly.
- Lower heat to medium and add 2 tablespoons of butter to the pan. Lay in the lemon slices and garlic, cooking them gently for 1 1/2 to 2 minutes until they become soft and develop a light golden color. Turn the lemon once to cook evenly. Remove lemon and garlic to a small plate, leaving the butter and fond behind in the pan. This step imparts subtle savory and citrus layers to the sauce.
- Carefully wipe out any burnt bits with a paper towel, leaving the flavorful browned fond and butter intact. Add the remaining 3 tablespoons of butter to the pan and melt it fully over medium heat. Sprinkle in the remaining 2 tablespoons of flour and whisk constantly for about 1 to 2 minutes, cooking out the raw flour taste without allowing lumps to form.
- Begin adding 1 cup of chicken broth slowly while whisking constantly for a smooth blend. Then add the remaining chicken broth and white wine gradually, continuing to whisk gently. Stir in the lemon juice, remaining 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and fresh thyme leaves.
- Increase heat slightly and let the sauce simmer, stirring occasionally, for 4 to 5 minutes. The sauce should thicken enough to coat the back of a spoon with a consistency similar to maple syrup. If it becomes too thick, thin it with small amounts of additional broth.
- Return the chicken cutlets, lemon slices, and garlic back to the pan. Spoon sauce over the chicken and let everything warm together for about 1 minute. This helps the chicken soak up some sauce while preserving the crisp crust. Just before serving, sprinkle finely chopped fresh parsley on top for a fresh touch.
Notes
- The thin chicken cutlets cook quickly and evenly when pounded to the same thickness. If your breasts are uneven, splitting them horizontally first avoids overcooked edges and undercooked centers.
- Coating the chicken first in flour and then in egg creates a crisp crust that holds the sauce well without becoming soggy. The flour seasoning also layers salt and pepper directly onto the chicken.
- Eggs at room temperature mixed with milk make a batter that clings evenly to the flour-coated chicken pieces. Alternatively, almond milk can be substituted in this step for dairy-free requirements.
- The olive oil used for frying adds a gentle fruity note and handles medium-high heat without burning quickly. Avoid strong-flavored oils that could overshadow the sauce’s delicate flavors.
- Butter divided between frying the lemon and garlic and making the sauce adds richness and aids in sauce thickening without throwing off the salt balance.
- Pan-frying lemon slices with garlic extracts extra savory notes often missed in simpler versions, enriching the sauce flavor. Avoid mincing garlic as thin slices brown nicely without bitterness.
- Gradually whisking in cold liquids into the roux is essential to prevent lumps and produce a silky sauce. Pouring all liquid at once often results in clumps.
- Simmering the sauce until it reaches syrupy thickness helps it cling to the chicken without becoming overwhelmingly thick or thin. Adjust with broth by tablespoons as needed.
- Returning the cooked chicken briefly to the sauce allows some flavor melding while keeping the crispy coating intact.
- Using fresh lemon juice instead of bottled preserves a bright, clean citrus note without harshness.
- Fresh thyme leaves add subtle earthiness to balance the lemon and herb flavors but avoid woody stems or stringy bits.
- Leftovers reheat best gently on the stove over low heat uncovered; microwaving leads to sogginess and loss of texture.
- For those avoiding alcohol, substitute the white wine with additional chicken broth plus 2 tablespoons more lemon juice for acidity.
- This recipe is low in carbohydrates, practical for those managing blood sugar, with citrus and herbs contributing minimal carbs. It’s not gluten-free as all-purpose flour is required for the crisp coating and sauce thickening. For gluten-free diets, a measure-for-measure gluten-free flour blend with xanthan gum can be substituted.
Nutrition
- Serving Size: 1 cutlet
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 200mg
Ingredient Notes
- Boneless, skinless chicken breasts: Choose fresh breasts with even thickness if possible. Pounding them thin helps cook them evenly and keeps them tender. If needed, you can split thicker breasts to get uniform pieces.
- All-purpose flour: Use a plain white flour for coating and thickening the sauce. It’s key for the crispy crust and a smooth sauce base. For gluten-free needs, a measure-for-measure gluten-free flour with xanthan gum works well.
- Kosher salt: Sprinkle this into the flour and sauce for controlled seasoning. Kosher salt dissolves easily and blends better than table salt, letting you avoid salty spots.
- Black pepper: Freshly ground pepper adds subtle heat and depth. Distribute it evenly in the flour and sauce for consistent flavor throughout.
- Large eggs: Use eggs at room temperature for a smooth batter that clings well to the chicken. This helps the flour stick and builds the crisp outer layer that holds the sauce.
- Whole milk: Mixing milk with eggs thins the batter just enough for an even coating without sogginess. You can swap it with almond milk if dairy-free.
- Extra virgin olive oil: A good olive oil gives a mild fruity flavor and holds up well for pan-frying without smoking quickly. Avoid overly strong oils that might overpower the sauce.
- Unsalted butter: Use good-quality butter split between cooking and the sauce. It adds richness and helps thicken the sauce smoothly without extra salt affecting seasoning control.
- Medium lemon: Thin lemon slices add mild citrus notes when browned with garlic. Fresh lemon juice brightens the sauce but should be balanced to avoid too much sourness.
- Garlic cloves: Thin slices gently cooked with lemon release savory depth into the sauce. Avoid mincing to prevent burning and bitterness.
- Low sodium chicken broth: A milder broth lets the lemon and herbs shine without salt overload. Adding it gradually while making the sauce prevents lumps and helps adjust thickness.
- Dry white wine: Choose a dry wine like Chardonnay or Sauvignon Blanc that adds acidity and subtle fruit notes. You can swap for extra broth plus some lemon juice for alcohol-free.
- Freshly squeezed lemon juice: Adds a sharp, fresh tang that brightens the sauce. Using fresh juice rather than bottled will keep the flavor clean and lively.
- Fresh parsley: Chop finely and sprinkle at the end for a fresh, herbaceous lift. It softens the richness and adds a mild color contrast.
- Fresh thyme leaves: These aromatic leaves bring subtle earthiness to the sauce. Strip them from the stem and chop coarsely to avoid stringy bits in the final dish.
Recipe Baking Tips
- If sauce lumps form while simmering, slowly add 1 cup broth in 1/4 cup increments, whisking continuously for 4-5 minutes until smooth and thickened.
- If chicken browns unevenly, pound cutlets to an even 1/4 inch thickness to ensure 3-4 minutes per side cooks through without burning.
- If batter clumps on chicken, dredge cutlets in flour then dip in eggs quickly, letting excess drip off before frying to maintain a crisp crust.
- If sauce feels too thick after simmering 5 minutes, add warm chicken broth by tablespoons until sauce coats the spoon with a syrupy texture.
- If reheating leftovers, warm chicken in a skillet over low heat uncovered for 3-4 minutes to keep crust crisp and avoid sogginess.
Serving Suggestions
Serve fried chicken francese with steamed asparagus or sautéed broccoli rabe to contrast the lemon sauce. A side of garlic mashed cauliflower or herb-roasted fingerling potatoes complements the dish well.
The chicken francese recipe also works with gluten-free pasta like brown rice linguine or spiralized zucchini noodles. Add it to warm grain bowls with quinoa and wilted spinach for a quick chicken francese meal.
Top francese chicken with chopped fresh basil or extra parsley for added herbs. Drizzle reserved pan sauce over grilled vegetables or serve alongside lemon-infused olive oil for dipping.
Recipe variations
- You can use thinly sliced veal cutlets instead of chicken breasts to prepare fried chicken francese, following the same seasoning and cooking steps for a tender texture and flavor.
- Add 1/4 cup of heavy cream to the sauce in step 8 for a richer fried chicken francese, stirring gently while simmering to maintain the smooth lemon and white wine balance.
- Either dry white wine or additional chicken broth combined with 2 tablespoons lemon juice can be used to maintain the sauce’s acidity without alcohol affecting diabetic dietary needs.
- If using this fried chicken francese recipe for larger groups, double ingredient amounts and cook chicken in batches, adjusting pan size accordingly to avoid overcrowding and uneven browning.
Save This Recipe!
How to Store?
To keep your fried chicken francese fresh and delicious, follow these storage tips:
Room Temperature: Store fried chicken francese in an airtight container at room temperature up to 2 days, avoiding moisture buildup.
Refrigeration: Place fried chicken francese in an airtight container in the refrigerator up to 4 days. Reheat gently on the stove to keep crust crisp.
Freezing: Wrap fried chicken francese tightly in plastic wrap and place in a freezer bag up to 2 months. Thaw in the refrigerator before reheating.
Chicken Francese is chicken breasts dredged in flour, dipped in egg, sautéed, then served with a lemon-butter and white wine sauce.
Francese sauce tastes savory with subtle lemon brightness and no strong wine flavor since the wine is reduced to cook out the alcohol.
Yes. Chicken Francese without wine uses a lemony buttery sauce and is a kid-friendly recipe everyone can enjoy.
Rice, pasta, mashed potatoes, or bread are good to serve with chicken Francese topped with its lemon-butter sauce.
One serving has 464 calories, with 27% carbs, 54% fat, 20% protein, plus protein, potassium, and vitamin A.
Toss 3 tablespoons butter cut in cubes with 1 teaspoon flour, then whisk into simmering sauce until creamy in 1½ to 2 minutes.
Yes. Chicken Francese without wine is kid-friendly and suitable for children to eat.
Yes. Use equal amounts of low-sodium chicken broth instead of wine, adding some white vinegar for acidity if desired.
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