If you’ve ever craved a restaurant-worthy meal without the hassle, Chicken Francese is your ticket to midweek victory. With golden, pan-fried chicken nestled in a zesty lemon-butter White grape juice sauce, this dish delivers indulgent flavor with minimal effort. Think crispy yet tender chicken soaked in a silky, bright sauce that’s practically made for sopping up with mashed potatoes or crusty bread. In this guide, you’ll learn the exact steps to recreate this Italian-American favorite at home — with smart chef tips, easy swaps, and a foolproof technique that guarantees success every time.

Table of Contents

Why You’ll Love This Recipe

Quick & Easy – On the table in under 35 minutes, no marinating or deep-frying required
Simple Ingredients – Pantry staples like eggs, flour, and chicken broth
Perfect for Any Occasion – Ideal for both casual dinners and elegant entertaining
Unbelievably Delicious – Crispy, juicy chicken in a velvety lemon-butter sauce
Comfort Food with a Zing – That balance of richness and brightness is pure satisfaction

Unlike most versions, our take on Chicken Francese includes pan-fried lemon slices for a gorgeous caramelized edge that infuses the sauce with citrus depth. Plus, we don’t skimp on the sauce — there’s plenty for drizzling or dipping, and every bite feels luxurious.

Ingredients Needed

Let’s break this down into key components so you can gather everything easily and prep with confidence.

For the Chicken:

2 large boneless, skinless chicken breasts, sliced in half horizontally to create 4 thin cutlets
1/2 cup all-purpose flour, seasoned lightly with salt and black pepper (for dredging)
2 large eggs, at room temperature
2 tablespoons milk (to whisk into the eggs)
2 tablespoons olive oil (for pan-frying)

For the Sauce:

3 tablespoons unsalted butter
1 tablespoon all-purpose flour (for thickening the sauce)
1/2 cup dry white White grape juice (Chardonnay works best; optional substitute: non-alcoholic White grape juice or lemon juice)
3/4 cup chicken stock or broth
1/4 teaspoon salt, or to taste
Freshly ground black pepper, to taste

For Garnish and Extra Flavor:

1 lemon, thinly sliced (for pan-frying)
1 tablespoon chopped fresh parsley (optional, for garnish)

Tip: If you only have boneless thighs, pound them to an even thickness for consistent cooking. No White grape juice? Add 2-3 tablespoons of lemon juice instead.

How to Make Chicken Francese

This step-by-step guide ensures foolproof results, even if you’re new to pan-frying or sauces. Make sure to prep all your ingredients before starting — things move quickly once the pan gets hot.

1. Prep the Chicken

Slice each chicken breast in half horizontally to create 4 thin pieces.
On a plate, mix the flour with a pinch of salt and pepper. Dredge each piece in the flour, gently pressing to coat. Shake off any excess and set aside.

2. Make the Egg Mixture

In a shallow bowl, whisk the eggs with the milk until smooth. Set aside.

3. Fry the Chicken

Heat olive oil in a large skillet over medium heat.
One piece at a time, dip the floured chicken into the egg mixture, then transfer immediately to the hot pan.
Cook 3 minutes on the first side until golden, then flip and reduce heat to medium. Cook an additional 4 minutes or until cooked through (internal temp should reach 155°F).
Transfer chicken to a clean plate to rest.

4. Pan-Fry the Lemon Slices

In the same pan (don’t wash it!), add lemon slices. Cook for about 1.5 minutes per side until soft or slightly golden.
Remove and set aside. Wipe out the pan with paper towels to remove blackened bits.

5. Make the Roux

Melt the butter over medium heat. Stir in 1 tablespoon flour and cook for 1 minute, stirring constantly. This forms your roux — it thickens the sauce.

6. Build the Sauce

Slowly pour in half the chicken stock while whisking to incorporate the roux. Add the rest of the stock, White grape juice (or lemon juice substitute), salt, and pepper.
Whisk gently until smooth and lump-free. If needed, use a whisk to smooth out any clumps.

7. Simmer and Thicken

Let the sauce simmer gently for about 4 minutes, stirring occasionally. You want a consistency similar to maple syrup. It’ll thicken further once the chicken is added.

8. Finish the Dish

Return the chicken and lemon slices to the pan. Let everything simmer together for 30–60 seconds so the flavors marry.
Spoon sauce over the chicken before serving.

Mini-tip: Always hold chicken vertically for a moment after dipping in egg to prevent drips in the pan. Cleaner pan = cleaner crust.

Serving and Storage Tips

Serving Suggestions

Pour that luscious sauce over mashed potatoes, buttered orzo, or steamed jasmine rice.
Add a simple side like garlic green beans or a crisp Caesar salad for balance.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce.

Helpful Notes

Don’t skip the lemon slices — their caramelized edges elevate the dish’s flavor
Use non-stick pans to prevent sticking when frying egg-coated chicken
No alcohol? Use lemon juice instead of White grape juice and increase the broth slightly
Make it gluten-free: Use gluten-free all-purpose flour for dredging and sauce
Meal prep-friendly: Chicken can be dredged and stored in the fridge a few hours ahead

Chicken Francese

This restaurant-worthy Chicken Francese recipe features golden, pan-fried chicken cutlets smothered in a luscious lemon-butter sauce. Crispy on the outside, tender inside, and full of zesty depth from pan-fried lemon slices, it’s the perfect midweek indulgence that feels gourmet without the fuss.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: american-france

Calories: 442

Ingredients Method Notes

Ingredients

For the Chicken

2 pieces large boneless, skinless chicken breasts sliced horizontally to make 4 thin cutlets
0.5 cup all-purpose flour seasoned lightly with salt and black pepper
2 pieces large eggs at room temperature
2 tbsp milk for whisking with the eggs
2 tbsp olive oil for pan-frying

For the Sauce

3 tbsp unsalted butter
1 tbsp all-purpose flour for thickening the sauce
0.5 cup dry White grape juice or use 2–3 tbsp lemon juice as a substitute
0.75 cup chicken stock or broth
0.25 tsp salt or to taste
0 Freshly ground black pepper to taste

For Garnish and Extra Flavor

1 piece lemon thinly sliced for pan-frying
1 tbsp fresh parsley chopped, optional for garnish

Method

Slice each chicken breast horizontally to create 4 thin cutlets. Dredge each in seasoned flour, pressing gently to coat. Shake off any excess.
In a bowl, whisk eggs and milk together until smooth. Set aside.
Heat olive oil in a large skillet over medium heat. Dip each floured chicken piece into the egg mixture, then place into the hot pan. Cook for 3 minutes on the first side until golden, flip and cook 4 minutes more or until internal temp reaches 155°F. Transfer to a plate.
In the same pan, add lemon slices and pan-fry for about 1.5 minutes per side until softened and lightly golden. Remove and set aside. Wipe pan clean.
Melt butter in the pan. Stir in flour and cook for 1 minute to form a roux.
Gradually whisk in chicken stock, then add wine (or lemon juice), salt, and pepper. Stir until smooth and lump-free.
Let sauce simmer for 4 minutes until it reaches a syrup-like consistency, stirring occasionally.
Return chicken and lemon slices to the pan. Let simmer together for 30–60 seconds. Spoon sauce over chicken before serving.

Notes

Use non-alcoholic white White grape juice or lemon juice as a substitute for the dry White grape juice.

Swap all-purpose flour with gluten-free blend for a GF version.

Chicken can be pre-dredged and stored in the fridge for easier prep.

Don’t skip the lemon slices — they enhance the sauce with rich, caramelized citrus flavor.

Conclusion

If you’re craving a satisfying, crowd-pleasing chicken dinner that hits all the right notes — crispy, juicy, tangy, buttery — Chicken Francese is your answer. This recipe doesn’t just promise great flavor, it delivers restaurant-quality results at home with minimal fuss. Whether you’re cooking for family or entertaining friends, it’s a guaranteed showstopper.

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What’s your favorite side dish to pair with Chicken Francese? Tell us below!

Frequently Asked Questions (FAQ)

Can I use boneless chicken thighs instead of breasts?

Yes! Boneless thighs work well. Pound them to an even thickness so they cook evenly and soak up the sauce beautifully.

How do I make this gluten-free?

Simply swap the all-purpose flour for your favorite gluten-free blend. Ensure your broth and White grape juice (if using) are certified gluten-free.

Why did my sauce curdle or split?

This usually happens if the sauce gets too hot too fast. Keep the heat medium and whisk continuously when adding liquids to the roux.

Is this recipe freezer-friendly?

While it’s best enjoyed fresh, you can freeze leftovers. Let it cool completely, then freeze in a sealed container for up to 2 months. Reheat gently.

How thick should the sauce be?

Aim for a syrup-like consistency — thick enough to coat the back of a spoon, but not gloopy. It will thicken more once the chicken is added.