If you’ve ever looked at chicken recipes and thought, ‘I want something easy, bright, and just a little fancy without breaking a sweat,’ Chicken Francese is your answer. This recipe chicken is basically a golden-fried chicken cutlet bathed in a lemony butter sauce that feels way more elegant than the effort it takes. I like to think of it as the cousin to chicken fried chicken recipe, only lighter and brighter. You’ll dredge the chicken, fry it quickly, then whisk together a sauce that makes you wonder if you’ve suddenly turned into the chef at a trattoria. If you’re chasing chicken easy recipes that still impress, this one checks all the boxes. It’s quick enough for a weeknight but lovely enough to serve to friends without warning them it’s straight out of my Nancy Cooks kitchen. Whether you’re daydreaming of a k f c chicken recipe upgrade or just need something more exciting than plain pan-seared chicken, this Francese gives you crisp texture, a sauce worth mopping up with bread, and that instant gratification that only good recipes chicken can offer.

1) Key Takeaways
2) Easy Chicken Francese Recipe
3) Ingredients for Chicken Francese
4) How to Make Chicken Francese
5) Tips for Making Chicken Francese
6) Making Chicken Francese Ahead of Time
7) Storing Leftover Chicken Francese
8) Try these Main Course next!
9) Chicken Francese
10) Nutrition

1) Key Takeaways

This recipe brings crisp chicken cutlets in a lemon butter sauce.
You need simple pantry ingredients and about 40 minutes.
Perfect for weeknight dinners or special meals without stress.
Pairs well with pasta, rice, or crusty bread.

2) Easy Chicken Francese Recipe

I have a soft spot for chicken recipes that make me feel like I spent hours in the kitchen when I actually didn’t. Chicken Francese checks that box with ease. The golden chicken gets dipped, fried, and dressed in a lemon butter sauce that makes you wonder why you didn’t try this sooner.

Sometimes I crave a dish that is quick but feels special. This recipe chicken brings me that balance. It’s the kind of plate that lets me serve dinner with confidence, without fussing over complicated steps.

Cooking doesn’t always need to be a marathon. With this dish, I get the crisp bite of chicken fried chicken recipe but paired with a lighter, brighter sauce. And yes, when my family asks for chicken easy recipes, this is often the one that gets them smiling around the table.

3) Ingredients for Chicken Francese

Chicken Breasts: I use boneless, skinless breasts, pounded thin so they cook quickly and evenly. Thin chicken also means more crispy coating in every bite, and that’s a win in my book.

Flour: Plain all-purpose flour gives the chicken its first coat. It creates a dry base so the egg wash sticks, and it helps form that crisp golden crust we all want.

Eggs and Milk: This mix adds a light batter effect. The milk softens the egg’s texture, giving the chicken a smooth layer before it hits the skillet.

Parmesan Cheese: Freshly grated Parmesan folds into the coating, bringing a nutty flavor that clings to the chicken and melts into the sauce.

Butter and Olive Oil: This pair works together for frying. Butter gives flavor while oil keeps the butter from burning, and the mix creates a golden surface.

Lemon Juice and White Wine: The tang of lemon with a splash of wine builds the sauce. It cuts through the richness of the fried chicken and keeps the dish light.

Chicken Broth: This stretches the sauce and brings depth. It’s the backbone of the pan liquid that pulls the whole dish together.

Parsley: Fresh chopped parsley sprinkled on top gives the plate color and a bright bite to finish.

4) How to Make Chicken Francese

Step 1. Season the chicken with salt and pepper. I always season both sides. A little attention here pays off in flavor later.

Step 2. Dredge the chicken in flour. Shake off extra. You want a light coat, not clumps that burn in the pan.

Step 3. Dip the chicken into the egg and milk mix. Let excess drip off before laying it in flour again for the final coat.

Step 4. Heat butter and oil in a large skillet. Place chicken in and fry until golden. Flip once. About three to four minutes per side usually does it.

Step 5. Remove chicken and set aside. Pour in wine, broth, and lemon juice. Let it bubble and scrape the skillet for all the good bits.

Step 6. Whisk in butter until the sauce looks smooth. Return chicken to the skillet and spoon the sauce over. Simmer gently for two minutes.

Step 7. Sprinkle parsley over the top, and serve hot. Bread or pasta is perfect for catching every drop of sauce.

5) Tips for Making Chicken Francese

Start with even pieces of chicken. If one breast is thick and another is thin, they won’t cook the same. Pound them flat so they match. I often place them between two sheets of parchment and tap them out gently with a rolling pin.

Don’t crowd the pan. Chicken needs space to crisp. Fry in batches if your skillet is small. Crowding traps steam and makes soggy chicken. Better to cook two pieces at a time and keep them warm than risk a full skillet that steams instead of fries.

Work with fresh lemon. Bottled juice just doesn’t carry the same brightness. Squeeze a lemon right before you add it in. That citrus tang is the heart of the sauce and it makes the dish shine.

6) Making Chicken Francese Ahead of Time

I’ve made this dish a few hours before dinner, and it holds well. Cook the chicken and set it aside. Make the sauce but stop before adding the final butter. When ready to serve, reheat the sauce, whisk in the butter, and slide the chicken back in. It tastes just as fresh.

If you’re planning for the next day, store the fried chicken and sauce separately. The coating stays crisper this way. Combine them only when you reheat. That small step keeps the dish from turning soggy.

Sometimes I double the recipe so I have a ready-made meal for later in the week. A quick warm-up on the stove, and dinner feels like it came together from scratch again.

7) Storing Leftover Chicken Francese

Leftovers go in an airtight container in the fridge. They last up to three days. I like to store sauce and chicken in different containers when I can. It keeps the chicken’s coating from softening too much.

When reheating, I skip the microwave. A skillet on the stove works better. Low heat with a splash of broth or water keeps the chicken moist and the sauce silky. Microwaves tend to make the coating rubbery, and that’s not the experience I want.

If you want to stretch it further, this dish freezes too. Wrap chicken portions tightly and store in freezer bags. Thaw in the fridge overnight before reheating. It won’t be as crisp as fresh, but the flavor holds up well.

8) Try these Main Course next!

9) Chicken Francese