Chicken Francese is a classic Italian-American dish featuring thinly sliced chicken breast dredged in flour and eggs, then pan-seared and simmered in a buttery lemon sauce. This version goes one step further by adding cream, creating a luxuriously rich sauce that clings to every bite.
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The key to this dish is the velvety sauce—a balance of tangy lemon, savory chicken broth, and heavy cream. It's elegant enough for a date night but simple enough for a weeknight family dinner. With just a handful of ingredients and 30 minutes of your time, you can bring this restaurant favorite to your own kitchen.
I'll walk you through each step, including how to get that perfect golden crust and how to build a silky, lump-free sauce. Whether you're a seasoned cook or a beginner, you'll find this recipe approachable and rewarding.
Why You'll Love This Recipe
About the Ingredients
1 ½ lbs (680g) boneless, skinless chicken breasts
Thinly sliced into cutlets. If using thick breasts, slice them horizontally. For a substitute, you can use chicken thighs, but adjust cooking time.
½ cup (60g) all-purpose flour
For dredging. You can use gluten-free all-purpose flour if needed.
2 large eggs
For the egg wash. For a richer flavor, use pasture-raised eggs.
¼ cup (60ml) chicken broth
Use low-sodium to control salt. No broth? Use white wine or water with a bouillon cube.
¼ cup (60ml) fresh lemon juice (about 2 lemons)
Freshly squeezed is essential for bright flavor. Bottled lemon juice can be used in a pinch but is less vibrant.
¼ cup (60ml) heavy cream
Adds richness. For a lighter version, use half-and-half, but the sauce will be thinner.
3 tablespoons (42g) unsalted butter
For cooking and finishing the sauce. Use salted butter if that's what you have, but reduce added salt.
2 tablespoons olive oil
For searing. Use a neutral oil like canola if needed.
3 cloves garlic, minced
Fresh garlic is best; substitute with ½ teaspoon garlic powder if in a pinch.
Salt and freshly ground black pepper
To taste. Kosher salt preferred.
2 tablespoons chopped fresh parsley
For garnish. Dried parsley can be used, but fresh adds color and flavor.
Tips & Tricks
Pound the chicken to even thickness
This ensures even cooking. Place the chicken between plastic wrap and use a meat mallet to ¼-inch thickness.
Don't overcrowd the pan
Sear the chicken in batches if needed. Overcrowding lowers the pan temperature, causing the coating to steam instead of brown.
Keep the sauce smooth
Whisk constantly when adding the broth and cream to prevent lumps. If the sauce curdles, it's often from overheating—keep the heat low.
Pro Tips
Step-by-Step Instructions
1. Prep the Chicken
Slice the chicken breasts horizontally to create thin cutlets. Place each between plastic wrap and pound to ¼-inch thickness. Season both sides with salt and pepper.
2. Set Up Dredging Stations
Place the flour in a shallow dish. In another dish, whisk the eggs with 1 tablespoon of water. Working with one piece at a time, dredge the chicken in flour, shaking off excess, then dip in the egg mixture to coat completely.
3. Sear the Chicken
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat (350°F / 175°C). Add the chicken in a single layer (cook in batches if needed) and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F / 74°C). Transfer to a plate and cover to keep warm.
4. Make the Sauce
Reduce heat to medium (300°F / 150°C). Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits. Bring to a simmer and cook for 2 minutes.
5. Add the Cream
Stir in the heavy cream and simmer for 2-3 minutes until the sauce slightly thickens. Season with salt and pepper to taste.
6. Combine and Serve
Return the chicken to the skillet, spooning the sauce over the top. Simmer for 1-2 minutes to heat through. Garnish with fresh parsley and serve immediately.
Delicious Variations
Lemon Garlic Butter
Add an extra clove of garlic and a pinch of red pepper flakes for a spicy kick.
Mushroom Francese
Sauté 8 oz (225g) sliced mushrooms with the garlic for an earthy twist.
Capers and White Wine
Replace half the broth with dry white wine and add 2 tablespoons of capers for a briny flavor.
How to Store Creamy Chicken Francese
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Avoid microwaving as it can make the chicken rubbery.
Frequently Asked Questions
Q: What is Chicken Francese?
Chicken Francese is an Italian-American dish of chicken cutlets dredged in flour and egg, pan-fried, and served in a lemon-butter sauce. This version adds cream for extra richness.
Q: Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well but may need a few extra minutes of cooking. Pound them to even thickness for best results.
Q: How do I prevent the sauce from curdling?
Keep the heat low when adding the cream and whisk constantly. Avoid boiling the sauce after adding cream, as high heat can cause separation.
Q: Can I make this dairy-free?
You can substitute the butter with olive oil or a dairy-free butter, and use coconut cream or a dairy-free heavy cream alternative, but the flavor will change slightly.
Q: What can I serve with Chicken Francese?
It pairs well with pasta, rice, or crusty bread to soak up the sauce. A simple green salad or steamed asparagus also works.
Ready to impress? Try this Creamy Chicken Francese tonight and let me know how it turns out. Share your creation in the comments below or tag me on social media—I'd love to see your golden, creamy masterpiece!
Creamy Chicken Francese
Creamy Chicken Francese: tender chicken in a lemony butter sauce, ready in 30 minutes. A restaurant favorite made easy at home.
🧂 Ingredients
- 1 ½ lbs (680g) boneless, skinless chicken breasts
- ½ cup (60g) all-purpose flour
- 2 large eggs
- ¼ cup (60ml) chicken broth
- ¼ cup (60ml) fresh lemon juice (about 2 lemons)
- ¼ cup (60ml) heavy cream
- 3 tablespoons (42g) unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
📋 Instructions
- 1Prep the Chicken — Slice the chicken breasts horizontally to create thin cutlets. Place each between plastic wrap and pound to ¼-inch thickness. Season both sides with salt and pepper.
- 2Set Up Dredging Stations — Place the flour in a shallow dish. In another dish, whisk the eggs with 1 tablespoon of water. Working with one piece at a time, dredge the chicken in flour, shaking off excess, then dip in the egg mixture to coat completely.
- 3Sear the Chicken — Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat (350°F / 175°C). Add the chicken in a single layer (cook in batches if needed) and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F / 74°C). Transfer to a plate and cover to keep warm.
- 4Make the Sauce — Reduce heat to medium (300°F / 150°C). Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits. Bring to a simmer and cook for 2 minutes.
- 5Add the Cream — Stir in the heavy cream and simmer for 2-3 minutes until the sauce slightly thickens. Season with salt and pepper to taste.
- 6Combine and Serve — Return the chicken to the skillet, spooning the sauce over the top. Simmer for 1-2 minutes to heat through. Garnish with fresh parsley and serve immediately.
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