This Chicken Francese comes together in about 30 minutes and is ready in one pan for a quick and easy weeknight dinner that your family will love! Trust me, you won’t regret trying this recipe on a busy weeknight!
Ingredients You’ll Need for Chicken Francese
Let’s break down the ingredients so you know exactly what to grab at the grocery store. Here’s what you’ll need:
- ½ cup all-purpose flour: This is going to help give the chicken a nice, crispy coating.
- 1 teaspoon salt (or to taste): A couple pinches should be about right for seasoning!
- ½ teaspoon pepper (freshly ground, or to taste): Freshly cracked pepper really elevates the flavor.
- 3 large eggs: These will create a nice golden crust.
- ¼ cup vegetable oil: I prefer vegetable oil for frying, but feel free to use olive oil for a little extra flavor!
- 4 chicken breasts (boneless and skinless, cut in half lengthwise): Cutting them makes cooking quicker and gives more surface area for that crispy coating!
- 1 large lemon (sliced into thin rounds, seeds removed): Fresh lemon slices add tartness and brighten the dish.
- 1 cup chicken broth (low sodium): This is the base for your sauce.
- ½ cup white wine (dry): I use a dry white wine for a nice depth of flavor.
- 1 tablespoon lemon juice (freshly squeezed): More lemon? Yes, please!
- 1 tablespoon all-purpose flour: Helps to thicken the sauce just right.
- 2 tablespoons butter (unsalted): For richness and a beautiful finish.
- 2 tablespoons parsley (chopped, for garnish): Fresh herbs make everything taste better!
These ingredients are all pretty straightforward and you probably have some of them at home already!
Let’s Get Cooking!
Alright, let’s dive into how to make this easy Chicken Francese. First things first:
Step 1: Prepare Your Chicken
In a shallow dish, mix ½ cup of flour with a teaspoon of salt and a half teaspoon of pepper. Then, in another dish, beat 3 large eggs until frothy. Dip each chicken breast in the flour mixture, making sure to coat it well. Then, submerge it in the beaten eggs, letting any excess drip off.
Pro Tip: Don’t rush this step! The coating helps to ensure that the chicken stays moist and has that yummy crunch we all crave.
Step 2: Fry the Chicken
In a large skillet over medium-high heat, add ¼ cup vegetable oil. Once hot (but not smoking, watch carefully!), add the coated chicken breasts. Cook for about 3-4 minutes on each side, or until golden brown and fully cooked through. The aroma here? It’s going to be incredible! Once done, set them aside on a plate lined with paper towels to absorb any excess oil.
Step 3: Make the Sauce
In the same skillet (and this is where the magic happens), add the sliced lemon and sauté for about 1 minute until fragrant. Next, add in 1 cup of low-sodium chicken broth and ½ cup of dry white wine. Bring this mixture to a simmer, yummy smells should be wafting through your kitchen by now!
Now, add the 1 tablespoon of freshly squeezed lemon juice and 1 tablespoon of flour into the sauce. Whisk it together while scraping all those yummy bits off the bottom. This will help it thicken beautifully. Let it simmer for about 5 minutes until it reduces a bit.
Step 4: Finish It Up
Actually, it’s almost there! Add the chicken back to the pan and let it simmer for just a couple of minutes to absorb all those amazing flavors. Finish it up with 2 tablespoons of butter for richness and garnish with chopped parsley.
And there you have it! Serve it hot over pasta, rice, or even a fresh green salad for a complete meal.
If you loved this Chicken Francese, be sure to check out my Green Sauce Chicken or my Fiesta Lime Chicken with Avocado Salsa!
Why This Recipe Works
Quick & Easy
This Chicken Francese comes together in under 30 minutes! Perfect for those busy weeknights when you want something quick but still delicious.
One Pot
Minimal cleanup required, thanks to the fact that you make the sauce in the same skillet after frying the chicken. Seriously, who doesn’t love fewer dishes?
Comfort Food
It’s loaded with tons of flavor that will remind you of eating out at a nice Italian restaurant! The combination of crispy chicken and rich lemon-infused sauce is just the best.
Customizable
You can use whatever ingredients you have! Switch out the chicken for shrimp, or even toss in some veggies for a different twist. It’s all about using what you love.
Budget-Friendly
Using simple, everyday ingredients makes this dish a winner. Easy on the wallet but hard on the waistline, because you’ll probably want to go back for more!
Serving and Storage Tips
What to Serve With This
Chicken Francese is beautifully served over fluffy pasta, but feel free to get creative, rice or a light salad works just as great! You could even make a side of garlic bread for that golden crunch.
Storage
Leftovers can be stored in the refrigerator for up to 3 days. Place it in an airtight container, and you’re good to go!
Reheating Instructions
To reheat, simply place it in a skillet on low heat until warmed through. You can add a splash of chicken broth or water to help revive that saucy goodness.
Freezer-Friendly
While I don’t recommend freezing the finished dish, you can freeze leftover chicken for up to a month. When you’re ready to enjoy it again, just thaw overnight in the fridge and reheat on the stove!
There you go! Making Chicken Francese is truly a delightful experience that elevates a regular weeknight dinner into something special without a mountain of effort. You’ll have your family raving about it long after the plates are cleared! Happy cooking!
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Chicken Francese
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and easy Chicken Francese recipe that combines crispy chicken with a rich lemon-infused sauce, all made in one pan for a delightful weeknight dinner.
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon salt (or to taste)
- ½ teaspoon pepper (freshly ground, or to taste)
- 3 large eggs
- ¼ cup vegetable oil
- 4 chicken breasts (boneless and skinless, cut in half lengthwise)
- 1 large lemon (sliced into thin rounds, seeds removed)
- 1 cup chicken broth (low sodium)
- ½ cup white wine (dry)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon all-purpose flour
- 2 tablespoons butter (unsalted)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
- In a shallow dish, mix ½ cup of flour with a teaspoon of salt and a half teaspoon of pepper. In another dish, beat 3 large eggs until frothy. Dip each chicken breast in the flour mixture, then in the beaten eggs.
- In a large skillet over medium-high heat, add ¼ cup vegetable oil. Add the coated chicken breasts once hot and cook for about 3-4 minutes on each side until golden brown. Set aside on a plate lined with paper towels.
- In the same skillet, add the sliced lemon and sauté for about 1 minute. Add 1 cup of chicken broth and ½ cup of dry white wine, bringing to a simmer.
- Add 1 tablespoon of lemon juice and 1 tablespoon of flour to the sauce, whisking together. Let it simmer for about 5 minutes to reduce.
- Add the chicken back to the pan and simmer for a couple of minutes. Finish with 2 tablespoons of butter and garnish with chopped parsley.
Notes
Serve hot over pasta, rice, or a fresh green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 250mg