Chicken Francese – Tender, egg-dipped chicken simmered in a silky lemon butter sauce so rich it could solve world peace. This is real-deal comfort food, pan-seared to perfection, no fancy skills required.

There are very few dishes that make my family go completely quiet at the dinner table. This is one of them. One bite of this chicken and it’s just nods, wide eyes, and the occasional “mmm” that says, please don’t talk to me, I’m busy living my best life.

And I get it. This recipe has been on repeat in our house for years. It’s that good. No fancy equipment. No complicated steps. Just a light golden crust that clings to the chicken like it means business, and a sauce that coats everything while you contemplate whether to lick the plate or use bread.

This is how we skip the bistro and still eat like royalty, with warm pasta, extra lemon wedges, and a side of smug satisfaction

Ingredients in Chicken Francese

This ingredient list stays short and practical, which makes the recipe easy to repeat anytime.

How to make Chicken Francese

This recipe cooks smoothly in one pan and stays relaxed from start to finish.

1. Slice the chicken

Cut each chicken breast horizontally to create four thin cutlets. Aim for even thickness so they cook evenly and stay tender. Light seasoning at this stage helps build flavor early.

2. Prepare the coating

Mix flour with salt and pepper on a plate. Coat each cutlet lightly and shake off excess flour. Set the chicken aside while heating olive oil in a wide pan.

3. Dip in egg mixture

Whisk eggs and milk together in a shallow bowl. Dip each floured piece into the egg, coating both sides and letting extra drip away before cooking.

4. Pan fry the chicken

Place the egg coated chicken directly into the hot oil. Cook about three minutes until golden, then flip, lower heat, and cook four minutes more. Transfer to a plate to rest.

5. Cook the lemon slices

Add lemon slices to the same pan and cook until softened or lightly browned. They absorb the flavorful bits left behind from the chicken.

6. Start the sauce

Wipe out dark bits with paper towels. Melt butter in the pan, stir in flour, and cook briefly until smooth and pale.

7. Build and thicken

Slowly pour in chicken stock while stirring, then add wine, salt, and pepper. Simmer several minutes until the sauce thickens to a glossy texture.

8. Finish together

Return chicken and lemon slices to the pan. Spoon sauce over the top and simmer briefly until everything warms through.

How to serve Chicken Francese

This dish pairs best with something that welcomes sauce generously. Mashed potatoes soak it up beautifully and make the meal feel complete. Rice works well for a lighter option, while orzo or couscous catch the sauce in every bite. Bread on the side always feels right when extra sauce remains in the pan.

Leftover sauce rarely goes to waste. It tastes amazing spooned over eggs or vegetables the next day and brings new life to simple leftovers.

Recipe Tips

Fresh lemons matter since the slices soften and mellow as they cook.
Thin chicken pieces help everything cook evenly and quickly.
Keep the oil hot so the egg coating sets fast and stays golden.
Let the sauce simmer calmly to reach the right thickness.
If lumps appear, gentle whisking usually smooths them out.