Indulge in the delicate flavors of a classic Italian-American dish with this incredibly Easy Chicken Francese recipe. Featuring lightly floured chicken cutlets pan-fried to a golden perfection and smothered in a velvety, rich lemon-butter sauce, this dish is a surprisingly simple yet elegant meal that's perfect for a weeknight dinner or to impress guests. Get ready to master this timeless classic that's a perfect balance of tangy, savory, and slightly sweet.
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Why You'll Want to Make Easy Chicken Francese
- Weeknight-Friendly: This recipe comes together in under 30 minutes, making it a perfect choice for a busy weeknight when you still want a gourmet meal.
- Simple Ingredients, Big Flavor: The magic of Chicken Francese lies in its simple, pantry-staple ingredients that combine to create a deeply flavorful sauce.
- A Crowd-Pleaser: Its classic flavors and elegant presentation make this dish a guaranteed hit with family and friends.
- Customizable: You can easily swap out ingredients or add your favorite vegetables to make it your own.
Ingredients- Here's What You'll Need
Steps to Make Easy Chicken Francese
- Preheat the oven to 350°F. Line two half-sheet pans with wax paper. Line the third half-sheet pan with parchment paper and place a half-sheet rack inside that pan. Place the boneless skinless chicken breasts on a cutting board and slice in half horizontally. Place the sliced breasts on one of the wax paper-lined sheet pans.
- Place one of the sliced chicken breasts in between a piece of wax paper and use the flat end of a meat mallet to pound the chicken to a thickness of about ¼ inch.
- Then, cut each pounded breast piece in half and place it back on the sheet pan. Repeat pounding the rest of the breasts, slicing them in half, and putting them on the sheet pan.
- Prepare the flour for dredging the chicken breasts by placing it in a shallow dish and adding one teaspoon of freshly ground black pepper and one teaspoon of Kosher salt. Then, use a fork to combine everything.
- In another shallow dish, add three eggs along with half a tablespoon of cold water. Use a small whisk to combine.
- Place the two dishes next to each other and the other wax paper lined sheet pan close by. Then, begin by using a pair of silicone tongs to dredge one of the chicken breast pieces in the flour.
- Transfer the flour-coated chicken breast to the dish with the egg mixture and coat it completely.
- Then, dredge it in the flour one more time.
- Place the coated chicken breast on the other wax paper-lined sheet pan. Repeat coating the remaining chicken breast pieces in flour, egg, and then flour again, and placing them on the sheet pan.
- Pour the olive oil in a large, non-stick skillet and heat over medium-high heat. When the oil begins to sizzle, add two or three breast pieces.
- Cook the chicken for 2-3 minutes, until golden. Then flip the pieces over and cook for an additional 2-3 minutes on the other side.
- Remove the chicken from the pan and place on the wire rack set in the sheet pan. Repeat cooking the remaining pieces of chicken. Then, place the pan in a 350°F oven for 10-12 minutes.
To Make the Sauce for the Easy Chicken Francese
- While the chicken is in the oven, prepare the sauce. Start by adding the chicken broth, lemon juice, lemon zest, ½ teaspoon of freshly ground pepper, and ½ teaspoon Kosher salt to the same skillet the chicken was cooked in. Then, bring to boil over medium-high heat.
- Quickly whisk in one tablespoon of flour.
- Add three tablespoons of unsalted butter and whisk until the butter has melted. Turn the heat down to low and simmer until the sauce has reduced by half.
- Remove the sauce from the heat and whisk in minced parsley.
To Serve the Easy Chicken Francese
- Remove the chicken from the oven and place on top of a bed of spaghetti. Then, spoon the sauce over the top of each piece of chicken and the spaghetti.
- Garnish the chicken with lemon slices and some freshly grated parmesan cheese. Serve immediately with a salad and some garlic bread.
This Easy Chicken Francese recipe is a perfect example of how simple ingredients can come together to create an extraordinary meal. Whether you're a seasoned chef or a beginner in the kitchen, this classic dish is sure to become a regular in your rotation. So go ahead, plate up this masterpiece, and prepare to be asked for the recipe. Enjoy!
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, you can. Chicken thighs will result in a richer, more tender dish, but they will need a little more time to cook through.
How do I properly pound the chicken breasts?
Place the chicken breast between two pieces of plastic wrap. Using a flat meat mallet or a heavy rolling pin, gently and evenly pound the chicken until it's about a ¼ inch thick. This ensures even cooking.
What should I serve with Chicken Francese?
It is traditionally served over pasta, but it also pairs wonderfully with roasted potatoes, a side of sautéed spinach or asparagus, or crusty bread to soak up all that delicious sauce.
Can I prepare this in advance?
This dish is best served immediately after cooking to ensure the sauce doesn't break. However, you can prep the chicken by slicing and pounding it a day in advance.
Recipe Tips and Tricks
- Don't Overcrowd the Pan: For perfectly golden and evenly cooked chicken, pan-fry the cutlets in batches if necessary. Overcrowding will steam the chicken instead of browning it.
- The Key to a Great Sauce: Make sure the pan is deglazed properly. Scrape up all the brown bits (the "fond") from the bottom of the pan after cooking the chicken-this is where all the flavor is!
- Thickening the Sauce: If your sauce is too thin, you can create a quick slurry with a little cornstarch and cold water and whisk it into the sauce as it simmers to thicken it.
- For a Lighter Taste: If you find the sauce too rich, you can substitute half of the butter with olive oil.
Other Great Lemon Recipes
- Pasta al Limone (Lemon Pasta)
- Luscious Lemon Curd Cheesecake
- Easy One-Pan Lemon Pork Tenderloin and Potatoes
- Easy No-Bake Meyer Lemon Tiramisu
- Copycat Chick-Fil-A Frosted Lemonade
- Easy One-Pan Lemon Parmesan Chicken & Orzo
- Easy Strawberry Sparkling Lemonade: A Refreshing Homemade Delight
- Quick and Easy Shrimp Scampi Over Linguine
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Easy Chicken Francese
Easy Chicken Francese is an elegant recipe that features lightly floured chicken breasts pan-fried to golden perfection, then drenched in a rich lemon-butter sauce.
Equipment
- 3 half sheet pans
- wax paper
- half-sheet wire rack
- Parchment paper
- Meat Mallet
- 2 Shallow Dishes
- Silicone Tongs
- cutting board
- large kitchen knife
- large non-stick frying pan
- Silicone Whisk
Ingredients
- 1 lb Boneless Skinless Chicken Breasts1
- 1 c All-Purpose Flour
- 1 ½ teaspoon Kosher Salt divided
- 1 ½ teaspoon Freshly Ground Black Pepper divided
- 3 Large Eggs
- ¼ c Olive Oil
- 2 c Low-Sodium Chicken Broth
- 3 Lemons zested and juiced
- 3 tbs Unsalted Butter
- 2 tbs Flat-Leaf Parsley minced
Instructions
- Preheat oven to 350°F. Line two half sheet pans with wax paper. Line the third with parchment paper and place a half sheet rack inside the pan. Set aside until ready to use.
- Place the boneless skinless chicken breasts on a cutting board and slice in half horizontally. Place the sliced breasts on one of the wax paper-lined sheet pans. Place one of the sliced chicken breasts between a piece of wax paper and use the flat end of a meat mallet to pound the chicken to a thickness of about ¼ inch. Then, cut each pounded breast piece in half and place it back on the sheet pan. Repeat pounding the rest of the breasts, slicing them in half, and placing them on the sheet pan.
- Prepare the flour for dredging the chicken breasts by placing it in a shallow dish and adding one teaspoon of freshly ground black pepper and one teaspoon of Kosher salt. Then, use a fork to combine everything. In another shallow dish, add three eggs along with half a tablespoon of cold water and use a small whisk to combine.
- Place the two dishes next to each other and the other wax paper lined sheet pan close by. Then, begin by using a pair of silicone tongs to dredge one of the chicken breast pieces in the flour. Then, transfer the flour-coated chicken breast to the dish with the egg mixture and coat it completely. Then, dredge it in the flour one more time. Place the coated chicken breast on the other wax paper-lined sheet pan. Repeat coating the remaining chicken breast pieces in flour, egg, and flour again, and placing them on the sheet pan.2
- Pour the olive oil in a large non-stick skillet and heat over medium-high heat. When the oil begins to sizzle, add two or three breast pieces. Cook the chicken for 2-3 minutes, until golden. Then, flip the pieces over and cook for an additional 2-3 minutes on the other side. Remove the chicken from the pan and place it on the wire rack set in the sheet pan lined with parchment paper.. Repeat cooking the remaining pieces of chicken.3
- Place the sheet pan with the chicken in a 350°F oven for 10-12 minutes.
To Make the Sauce
- While the chicken is in the oven prepare the sauce. Start by adding the chicken broth, lemon juice, lemon zest, ½ teaspoon of freshly ground pepper, and ½ teaspoon Kosher salt to the same skillet the chicken was cooked in. Then, bring to boil over medium-high heat. Quickly whisk in one tablespoon of flour. Add three tablespoons of unsalted butter and whisk until the butter has melted. Turn the heat down to low and simmer until the sauce has reduced by half. Remove the sauce from the heat and whisk in minced parsley.
To Serve the Chicken Francese
- Remove the chicken from the oven and place on top of a bed of spaghetti. Then, spoon the sauce over the top of each piece of chicken and the spaghetti. Garnish the chicken with lemon slices and some freshly grated parmesan cheese. Serve immediately with a salad and some garlic bread.4
- Yield 4-6 servings.5
Tips/Notes
- Chicken breasts are traditional in this recipe. However, you can substitute boneless, skinless chicken thighs trimmed of fat for the chicken breasts. It's not necessary to slice the chicken thighs in half., but they should be pounded to a thickness of ¼ inch.
- It's best to cook the chicken immediately after it's been coated in flour. The coating will become gummy the longer it sits out.
- The chicken is placed on a wire rack before and during baking to ensure it stays crispy and doesn't get soggy.
- Spaghetti is traditionally served with the Chicken Francese. However, you can substitute your favorite pasta or even rice.
- Leftovers, if any, should be stored in an airtight container in the refrigerator for 3 to 4 days and reheated in the microwave.
Nutrition
Calories: 353kcalCarbohydrates: 22gProtein: 23gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 145mgSodium: 727mgPotassium: 490mgFiber: 2gSugar: 2gVitamin A: 443IUVitamin C: 31mgCalcium: 43mgIron: 2mg
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