Best Chicken Francaise Recipe

This tried and true chicken francaise recipe is an all-time family favorite that’s simple to master and always a crowd pleaser. Thin slices of chicken are coated in a delicate egg batter, then pan fried until golden and finished in a luscious lemon butter sauce for a home-cooked dinner that’s better than any restaurant. I’m spilling all of our family secrets along with my expert chef tips to teach you how to make the best chicken francaise you’ll ever have!

Prep time: PT15M

Cook time: PT30M

Total time: PT45M

Rating

5 stars (3 reviews)

Keywords

chicken, chicken parmesan, francaise, lemon sauce, parmesan

Ingredients

1 lb chicken breasts (boneless skinless, thinly sliced or pounded into ½-inch cutlets)
kosher salt and freshly cracked black pepper
½ cup all purpose flour (plus 2 tablespoons, divided)
2 large eggs (3 if the chicken pieces are very thin)
2 tablespoons pecorino romano cheese (grated )
3 tablespoons olive oil
6 tablespoons butter (unsalted, divided, cold, cut into cubes *see note)
1-2 cloves garlic (finely minced)
1 ½ cups chicken stock
¼ cup fresh lemon juice (more or less to taste)
2 teaspoons Italian flat leaf parsley (finely minced, plus more for garnish)
lemons wedges (for serving, optional)

Cuisine

Italian American

Steps

Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper.
Place ½ cup of flour in a shallow dish for dredging. In another shallow dish, beat the eggs with the pecorino Romano.
Heat the olive oil and 3 tablespoons butter in a large skillet over medium heat.
Dredge each chicken cutlet in flour, shaking off excess, then dip into the egg mixture to coat and immediately transfer it to the pan.
Working in batches, sauté the chicken until golden brown and cooked through, about 3 minutes per side depending on thickness.
Transfer the cooked cutlets to a baking sheet or casserole dish and hold in a 200°F oven while you make the sauce.
Lower the heat in the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds. Do not let the garlic brown.
Whisk in 2 tablespoons flour and cook for about 1-2 minutes to make a light roux. Do not let the flour brown.
Slowly pour in the stock while whisking, then turn the heat up to medium and let simmer until slightly thickened, about 5 minutes. It should coat the back of a spoon.
Stir in the lemon juice, then season with salt and pepper to taste.
Turn off the heat, then whisk in the remaining 3 tablespoons of cold butter until the sauce is glossy and emulsified. Stir in the parsley.
Transfer the chicken to a serving platter. Pour the sauce over top, sprinkle with more fresh parsley, and serve immediately with lemon wedges on the side.

Nutitrion

Serving Size: 1 serving
Calories: 1015 kcal
Carbohydrates: 33 g
Protein: 64 g
Fat: 69 g
Saturated Fat: 29 g
Trans Fat: 1 g
Cholesterol: 410 mg
Sodium: 649 mg
Sugar: 4 g
Unsaturated Fat: 35 g

Reviews

Der on 2026-04-02 (5 stars):
I made the Chicken Francaise. DELICIOUS! Probably the latest of at least 20+ recipes of hers that I have made. Coley’s pro-tips, variations, and suggestions are invaluable. Clearly the best food/recipe professional available.
Kathleen Bacon on 2026-03-27 (5 stars):
Easy and absolutely delicious!,!
Maria Woodward on 2026-02-06 (5 stars):
Once again this recipe looks so good. Can't wait to try it. Thank You Coley Maria Woodward Palm Coast Fla.