Dinner

Chicken Francaise Recipe

Name: Chicken Francaise Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 4 pieces boneless, skinless chicken breasts (pounded to 1/2 inch thickness); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup all-purpose flour (for dredging); 2 large eggs (beaten); 1/4 cup grated Parmesan cheese (optional); 1/2 cup chicken broth; 1/4 cup fresh lemon juice (about 2 lemons); 1/4 cup unsalted butter (cut into pieces); 2 tablespoons fresh parsley (chopped)

Byanna orden April 16, 2026April 16, 2026

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Introduction

Chicken Francaise is a classic Italian-American dish featuring tender chicken breasts in a bright, buttery lemon sauce. It’s simple to make yet impressive enough for both family dinners and special occasions. With just a few ingredients, you can create a flavorful meal in about 35 minutes.

The dish shows three golden-brown grilled chicken breasts layered irregularly on a white plate, glistening with a shiny, thick orange-brown sauce spread evenly underneath and over the chicken, giving a moist look. On top, two thinly sliced, lightly charred lemon rounds are placed, garnished with fresh, finely chopped green herbs scattered all over the chicken and sauce. The plate rests on a white marbled surface, with part of a lemon half visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless, skinless chicken breasts (pounded to 1/2 inch thickness)
2 large eggs (beaten)
1/2 cup all-purpose flour (for dredging)
1/4 cup grated Parmesan cheese (optional)
1/2 cup chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup unsalted butter (cut into pieces)
2 tablespoons fresh parsley (chopped)
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: Season the chicken breasts evenly with salt and pepper. Dredge each piece in flour, shaking off any excess.
Step 2: Dip the floured chicken into the beaten eggs, making sure each piece is fully coated.
Step 3: Heat a skillet over medium heat and add one tablespoon of butter. Once the butter has melted, add the chicken breasts.
Step 4: Cook the chicken for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 5: In the same skillet, add the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom. Bring the mixture to a simmer.
Step 6: Whisk in the remaining butter pieces until melted and the sauce thickens slightly. Stir in the chopped parsley.
Step 7: Return the cooked chicken to the skillet, spoon the sauce over the top, and let it heat through for about one minute.
Step 8: Serve immediately, spooning extra sauce over the chicken for a bright, buttery finish.

Tips & Variations

For added flavor, sprinkle the flour mixture with grated Parmesan cheese before dredging the chicken.
Serve with a side of pasta or steamed vegetables to soak up the delicious sauce.
If you prefer a thicker sauce, add a teaspoon of cornstarch mixed with water before simmering.
Try adding a splash of white wine to the sauce for a more complex flavor.

Storage

Store leftover Chicken Francaise in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat to preserve the sauce’s texture and keep the chicken moist. Avoid reheating in the microwave to prevent drying out.

How to Serve

A white plate holds three pieces of golden-brown grilled chicken stacked slightly overlapping each other in the center. The chicken is covered in a shiny orange glaze sauce, pooling around the base, and sprinkled with small bits of blackened herbs and finely chopped green parsley. Two thin, slightly translucent lemon slices with visible seeds are placed on the top chicken piece, also touching the sauce and parsley. The plate sits on a white marbled surface, with a half lemon and a small bunch of parsley blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They may require a slightly longer cooking time and will offer a juicier, more flavorful result.

Is it necessary to pound the chicken breasts?

Pounding the chicken to an even thickness ensures it cooks evenly and stays tender. If your chicken breasts are already uniform in thickness, you can skip this step.