When I first tried this Chicken Francaise Recipe, I wasn’t expecting it to become a staple in my kitchen—but wow, it totally did. It’s one of those dishes that looks fancy but is actually super simple. The golden chicken soaked in lemony butter sauce tastes like something straight from a restaurant.
If you’re hunting for a new favorite, this is it. You can also pair it with sides like pasta, salad, or even mashed potatoes—it works every time! Oh, and if you’re exploring flavorful dishes, this one gives the same joy you get from a Chicken Enchilada Recipe, but with a fresh, citrus twist!
Additional Tips for Making This Recipe Better
Here are a few tricks I’ve learned after making Chicken Francaise a few times. These simple tweaks can really make a big difference.
- Use fresh lemon zest and juice – I tried bottled lemon juice once, and it just wasn’t the same. Fresh citrus makes the flavor pop!
- Grate cheese fresh – Trust me, the pre-shredded Parmigiano doesn’t melt into the egg wash the same way.
- Pound the chicken evenly – It helps cook the meat faster and prevents dry spots.
- Let the wine cook down well – Don’t rush this step. It helps remove the sharpness and leaves only rich flavor.
- Don’t overcrowd the pan – The pieces won’t brown properly, and you’ll miss out on that golden crust.
Fun Variations to Try with Chicken Francaise
There’s no one way to make this dish—so feel free to get creative! Whether you’re switching up the ingredients or adjusting for dietary needs, here are a few fun variations I’ve tried:
- Dairy-free option: Skip the parmesan and butter. Use a dairy-free cheese alternative and olive oil only. The taste is still amazing!
- Low-sodium: Use low-sodium chicken stock and unsalted butter. You can always add salt later.
- Add herbs: Toss in fresh thyme or rosemary to the sauce for extra depth.
- Lemon-lovers: Add extra lemon zest to the sauce if you like it extra zesty like I do.
- Crispy coating: Add a tablespoon of panko to the egg wash for a slightly crunchier exterior.
You can also explore more chicken recipes like this if you’re into experimenting with new flavors and textures!
Essential Equipment You’ll Need
You don’t need anything fancy to make Chicken Francaise, but here’s a quick list of what I always use:
- Meat mallet – To pound chicken evenly for tender results
- Shallow bowls – For flour and egg mixtures
- Large sauté pan – For frying chicken and making the sauce
- Tongs – Makes flipping and handling the chicken cleaner
- Zester or microplane – For getting fresh lemon zest
- Whisk – To blend egg wash smoothly and evenly
How to Serve Chicken Francaise for the Perfect Finish
When it’s time to plate, I always try to give this dish a little glow-up. Here’s how I serve it beautifully:
Plate the chicken over pasta, mashed potatoes, or even lemon rice. Pour the rich lemon-butter sauce on top, making sure every piece is coated. Add a sprinkle of fresh chopped parsley and place thin lemon slices on each chicken piece for that restaurant-style look. You can even drizzle a little olive oil for a glossy finish.
Pair it with roasted veggies or a crisp salad. It’s a presentation that rivals a fancy White Chili Chicken Recipe, but so much easier to make at home!
How to Store Chicken Francaise Properly
Want to save some for later? Here’s how I do it:
- Refrigerate: Let it cool, then store in an airtight container for up to 3 days. Reheat in a pan over low heat so the sauce stays silky.
- Freeze: Wrap chicken pieces separately and store in a zip-lock bag for up to 2 months. Freeze sauce separately in small portions.
- Reheat: Warm the chicken in a covered pan over medium-low heat. Add a splash of stock or water if the sauce thickens too much.
Why You’ll Love This Chicken Francaise Recipe
This recipe has something for everyone. Here’s why I keep making it:
- Quick to make
You can prep and cook everything in under 40 minutes—even on a busy weeknight. - Restaurant-quality at home
The buttery lemon sauce tastes like fine dining but with pantry ingredients. - Versatile serving options
Serve with pasta, rice, or even a side salad. Works for dinner parties or casual family meals. - Customizable to your diet
Easily adaptable to dairy-free or low-carb lifestyles with just a few swaps. - Crowd-pleasing flavor
Everyone from picky eaters to foodies loves the tangy, savory bite of this dish.
More Details You Should Know Before Cooking
Before you dive in, here are a few extra nuggets of wisdom that help perfect this dish:
- Chicken breasts work best when halved horizontally. It gives a thinner cut and helps you get that crisp outer layer.
- Use dry white wine like Sauvignon Blanc. It gives the sauce a mild acidity and complexity.
- Don’t skip the roux step. That little bit of flour and butter in the pan adds smoothness and helps the sauce cling to the chicken.
- If your sauce is too thin, let it simmer longer. Don’t rush—it thickens beautifully in a few minutes.
- Add parsley at the end. It keeps the herb flavor fresh and the color vibrant.
Chicken Francaise Recipe
Ingredients
Method
- Start by slicing the chicken breast lengthwise into thinner pieces. Use a meat mallet to gently pound each piece until it’s even in thickness. In a shallow dish, mix flour with the zest of half a lemon. Lightly dredge the chicken in this seasoned flour, making sure to coat both sides, then shake off the excess.
- In another shallow bowl, beat the eggs well. Add freshly grated Parmigiano Reggiano, a pinch of salt, pepper, and the chopped parsley. This mix adds flavor and helps form the crispy coating. Drench each floured chicken piece into the egg mixture and set aside on a plate.
- Heat olive oil in a large sauté pan over medium heat. When hot, add the chicken pieces but don’t overcrowd the pan. Cook each side until golden brown – about 2-3 minutes per side. Transfer them to a plate once browned, and repeat until all pieces are cooked.
- In the same pan, lower the heat and add butter along with the reserved tablespoon of flour and garlic cloves. Stir and let it form a light roux. Pour in the white wine and allow it to simmer for a minute or two to cook off the alcohol. Then, add the chicken stock and lemon juice. Stir well until slightly thickened.
- Return the browned chicken to the pan, layering the pieces in the sauce. Let them cook for 5–6 more minutes, allowing the sauce to reduce and coat the chicken well. The chicken will finish cooking and become infused with lemony, garlicky goodness.
- Top with extra chopped parsley and a few lemon slices for a fresh finish. Serve immediately while warm with your favorite side.
