Restaurant-style chicken francese is a bright, lemon-forward chicken dish that’s perfect over rice. This classic Italian-inspired meal yields tender cutlets and a flavorful sauce, and can be ready in under an hour.
Looking for more restaurant-style Italian meals? Try Chicken Saltimbocca, Chicken Scarpariello, or Eggplant Parmigiana for other family-friendly favorites.
A Quick Look at The Recipe
- ✅Recipe Name: Chicken Francese
- ⏲️Ready in: 45 minutes
- 👪Makes: 8 servings
- 📋Main ingredients: Chicken breast, lemon, white wine, garlic
- ⭐Why you’ll love it: Restaurant-style flavor that scales easily for family dinners or gatherings
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Why this Recipe
This dish was a family favorite growing up — my mom called it simply “Lemon Chicken.” It’s a straightforward, cutting-board-to-table recipe that delivers bright lemon, savory garlic, and tender chicken without a lot of fuss. While it takes a bit more time than a quick pasta, the result is worth it. Chicken Francese is Italian-inspired and became popular in the United States through Italian-American kitchens; it pairs beautifully with rice, polenta, or pasta.
Ingredient Notes and Substitutions
- Parmigiano: Use Parmigiano-Reggiano if possible — it’s aged longer and has a more complex flavor than domestic Parmesan.
- Olive oil: Choose a good-quality extra virgin olive oil since its flavor comes through in the finished dish.
- White wine: A dry white such as Sauvignon Blanc or Pinot Grigio works well. If you prefer not to use wine, replace it with additional chicken broth.
- Fresh herbs: Basil and parsley added at the end brighten the sauce and finish the dish nicely.
See the recipe card below for exact ingredient amounts.
How to make Chicken Francese
This version makes about 8 servings and is simple to scale for larger groups.
Step 1: Mix flour and garlic powder on a plate for dredging. Pat each thin-sliced chicken breast in the flour to coat.
Step 2: In a bowl, whisk eggs with grated Parmigiano and a teaspoon of salt. Dip each floured cutlet into the egg-cheese mixture just before frying.
Step 3: Heat enough olive oil in a large skillet over medium heat to coat the bottom. Add cutlets without overcrowding the pan.
Step 4: Fry in batches until golden, about 2–3 minutes per side. The cutlets will finish cooking in the sauce, so you only need a golden crust at this stage. Add oil between batches if needed.
Step 5: In the same pan, add 1 tablespoon olive oil if needed and sauté shallots until soft, 2–3 minutes. Add garlic and cook 1 more minute.
Step 6: Add juice from one lemon and the white wine. Bring to a simmer and reduce by half, then add chicken broth and simmer briefly.
Step 7: Return the cutlets to the pan and simmer until the internal temperature reaches 165°F. Remove the chicken to a plate.
Step 8: Off the heat, stir in 3 tablespoons butter, chopped basil, and parsley to finish the sauce. Spoon it over the chicken and garnish with lemon slices.
Serve over jasmine rice, creamy polenta, or alongside roasted vegetables such as carrots and fennel or garlic Parmesan green beans.
Pro-Tips
- Don’t dredge the chicken too far in advance — flour will soak in and the coating will lose its crispness. Dredge and fry immediately for the best crust.
- Fry in batches to avoid overcrowding the pan; otherwise the cutlets will steam and become rubbery.
- Make sure the olive oil is shimmering before adding cutlets so they fry evenly and develop a golden crust.
Serving Suggestions
- Vegetables: Roasted Brussels sprouts, braised kale, or sautéed rapini pair well.
- Starch: Try zucchini risotto or lemon spinach orzo.
- Pasta: Serve alongside simple spaghetti with garlic and oil, lemon pasta with spinach, or artichoke pesto pasta.
- Drinks: A glass of the same dry white wine used in cooking complements the dish.
- Dessert: Finish the meal with a light Italian-inspired dessert such as a layered cookie cake or tiramisu.
Chicken Francese for a Party
To scale up: estimate one chicken breast per two guests. Follow the recipe through frying, then place cutlets in a 350°F oven in a single layer in a tray with sauce for about 15 minutes, or until each piece reaches 165°F.
FAQs about Chicken Francese
It’s an Italian-inspired dish that became popular in the United States through Italian-American cooks. Its exact origins are debated, but the flavors are rooted in Italian cooking traditions.
It’s known by several names including chicken French, chicken française, Rochester chicken, and wedding chicken in various regions.
Store chicken and sauce separately if possible. Reheat gently in a saucepan with some reserved sauce or chicken broth to keep the cutlets moist; microwaving is fine in a pinch but may make the chicken firmer.
Yes — substitute additional chicken broth for the wine.
A heavy-bottomed stainless steel pan is preferred for frying and reducing the sauce, since non-stick pans typically can’t be heated as hot without risking damage.
More Classic Italian Recipes
-
Easy Chicken Cacciatore
-
Restaurant-Style Chicken Marsala
-
Linguine with Red Clam Sauce
-
Chicken Pizzaiola
Please leave a comment and rating in the recipe card if you try this — feedback is always appreciated.
Restaurant-Style Chicken Francese
Vincent DelGiudice
Equipment
-
Large saucepan or skillet
-
Medium bowl
Ingredients
- 3 chicken breasts, sliced thin
- 2 lemons
- 3 cloves garlic, minced
- 1 shallot, chopped
- 2 tbsp parsley, chopped
- ½ cup white wine
- 1 cup chicken broth
- ¼ cup olive oil
- 1 cup flour
- 2 tbsp garlic powder
- 2 eggs
- ½ cup Parmesan cheese
- 2 tsp salt
- Handful basil
- 3 tbsp butter
Instructions
- Start by combining flour and garlic powder on a large plate. In a separate bowl whisk eggs, Parmesan, and 1 teaspoon salt. Dredge the chicken in the flour, then dip into the egg mixture immediately before frying.
- Heat olive oil in a large skillet over medium. Fry cutlets without overcrowding, working in batches, about 2–3 minutes per side until golden. Add oil between batches if needed.
- If oil remains, add shallot and sauté 2–4 minutes until soft. If not, add 1 tablespoon oil. Add garlic and cook 1–2 minutes more. Squeeze in lemon juice and add wine; simmer until reduced by half.
- Add chicken broth and bring to a simmer. Return cutlets to the pan and finish cooking until internal temperature reaches 165°F. Remove the chicken and off the heat stir butter, basil, and parsley into the sauce. Pour sauce over the chicken and garnish with lemon.
Video
Notes
- Do not dredge the chicken far in advance — dredge immediately before frying for the crispiest results.
- Fry in batches to avoid overcrowding and steaming the cutlets.
Nutrition
Carbohydrates: 18 g
Protein: 23 g
Fat: 16 g