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Chicken Francese, also known as Chicken Francaise, is a beloved Italian-American dish that’s earned its place on countless restaurant menus. Traditionally made with lightly dredged chicken cutlets simmered in a lemony white wine sauce, it’s bright, comforting, and full of flavor.
By stirring in garlic and a splash of cream, the classic Francese sauce becomes even more irresistible—rich, velvety, and packed with depth. The golden, pan-fried chicken soaks up all that creamy, citrusy goodness for a dish that feels both familiar and new. It’s a comforting meal tha’t easy enough to serve to guests.
What Makes This Chicken Francese Work
This Chicken Francese is a recipe that will keep you wanting more. It starts with tender, pan-fried chicken cutlets that are lightly coated and cooked until golden. That crisp coating holds up beautifully when simmered in luscious lemon-garlic sauce, soaking in just the right amount of flavor without going soggy. A quick dredge and sear give you restaurant-quality results with minimal effort.
The creamy twist takes things to the next level. A splash of cream balances the tangy lemon and white wine, creating a silky, rich sauce that clings to every bite. It’s familiar, comforting, and just indulgent enough to feel a little special.
What Goes Into This Chicken Francese
This Creamy Chicken Francese uses simple, pantry-friendly ingredients to create a rich and flavorful dish. Here are a few key components that bring it all together:
- Chicken Breasts: Sliced into thin fillets, they cook quickly and stay tender with a light dredge and pan-fry.
- Parmesan Cheese: Mixed into the egg coating, it adds a salty, savory kick and helps create that golden crust.
- Garlic: Crushed cloves simmer in the sauce, infusing it with bold, aromatic flavor.
- Half and Half (or Cream): The secret to the velvety sauce—just the right amount of richness without feeling too heavy.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chicken Francese
- Prepare the Chicken
Slice each chicken breast in half horizontally to create four fillets. If needed, pound them to an even 1/2-inch thickness for quicker, more even cooking.
- Make the Egg Coating
In a shallow bowl, whisk together the eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt, and some black pepper until well combined.
- Season the Flour
In a separate shallow bowl, add the flour and season it with salt and pepper. Mix gently with your hands to combine.
- Dredge and Coat
Heat the butter and olive oil in a large skillet over medium-high heat. Dredge each fillet in the flour, then coat in the egg mixture, letting excess drip off.
- Pan-Fry Chicken
Fry the coated fillets in batches (two at a time if needed) for about 4 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain.
- Build the Sauce
In the same pan, sauté the crushed garlic for 1 minute until fragrant. Pour in the wine, broth, and chopped parsley; cook on high for 5 minutes to reduce slightly.
- Add the Cream
Reduce the heat to low, stir in the cream, and let it simmer until the sauce thickens a bit. Season with additional salt and pepper to taste.
- Finish and Serve
Stir in the juice of half a lemon and return the chicken to the pan for 2 minutes to warm through. Serve with rice, pasta, or vegetables, and garnish with extra parsley.
Creamy Chicken Francese pairs beautifully with light, flavorful sides that soak up that rich lemon-garlic sauce. For a satisfying meal, try it with a fluffy bed of mashed potatoes or a simple pasta tossed in olive oil and herbs.
If you’re looking for something green, go for Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans or a crisp Caprese Salad with Avocado to balance the richness. Want a cozy option? Buttery Mashed Cauliflower is a lower-carb favorite that still feels indulgent.
Recipe FAQ’s
Yes, boneless, skinless chicken thighs work well in this recipe. Just make sure to pound them to an even thickness for even cooking.
You can substitute the wine with more chicken broth or a splash of lemon juice for acidity. The flavor will be slightly different but still delicious.
The internal temperature should reach 165°F (74°C). You can also slice into the thickest part to check for doneness—there should be no pink.
WATCH US MAKE THIS Creamy Chicken Francese Recipe RIGHT HERE!
Creamy Lemon Chicken Francese
An ORIGINAL Cafe Delites adaption on a traditional Chicken Francese (Francaise)!
Ingredients
- 2 boneless skinless chicken breasts large, cut in half horizontally to make 4 fillets
- 2 eggs large
- 1/4 cup parmesan cheese finely grated
- 2 tablespoons lemon juice freshly squeezed
- 1/4 cup flour
- 2 tablespoons unsalted butter
- 4 tablespoons olive oil
- 6-8 cloves garlic crushed
- 1/2 cup dry white wine optional
- 3/4 cup chicken broth
- 1 cup half and half or heavy cream or thickened cream
- 1/2 teaspoon cracked pepper
- 1/2 teaspoon salt (add more to suit your tastes)
- 1/4 cup fresh parsley chopped
- 1/2 a lemon juiced
- 2 teaspoons parsley to garnish
Instructions
- Pound each fillet to 1/2-inch thick, if needed.
- Beat eggs, parmesan cheese, 2 tablespoons of lemon juice, a pinch of salt and some black pepper in a shallow bowl.
- To another shallow bowl, add the flour and season with salt and pepper. Mix with your hands.
- Heat the oil and butter in a skillet or nonstick pan over medium-high heat. When the oil/butter is hot enough for frying, dredge the fillets in the flour first, coating completely, then coat in the egg wash. Allow any excess egg mixture to drip off, then fry fillets in batches of two if you need to for about 4 minutes each side until nice and golden brown. Place each cooked fillet on a paper towel lined plate.
- To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.
- Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes.
- Serve the chicken and sauce together over rice or pasta and vegetables, if desired. Garnish with extra parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Every time I make this dish I fall in love with it all over again. It’s truly amazing! The sauce I double each time. Your recipes stand out… I haven’t made anything of yours that my family didn’t love. Thank you so much!!!
Can I tell you?! Best chicken frances recipe I’ve ever tried! Putting parmesan and herbs in the egg mixture? *chef’s kiss*