Recipe

Chicken Francaise

Golden chicken cutlets in a bright lemon butter wine sauce that tastes like a restaurant order, but cooks like a weeknight plan.

By Matt Campbell

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4.8

A plated chicken francaise with golden egg-battered chicken cutlets coated in glossy lemon butter sauce, finished with chopped parsley and lemon slices on a neutral dinner plate under warm kitchen lighting

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Chicken Francaise is one of those dishes that feels fancy in a deeply unserious way. Like, yes, we are using lemon slices and a buttery pan sauce, but we are also doing it in one skillet while wearing sweatpants and pretending we are on a cooking show.

The vibe: tender chicken cutlets, a light egg coating that turns golden with lightly crisp edges, and a sauce that is bright, silky, and ridiculously spoonable. It is the kind of dinner that makes plain pasta feel like a good decision and turns “just chicken” into “okay wow.”

Raw chicken cutlets, eggs, flour, lemons, parsley, butter, and a small bowl of broth arranged on a clean kitchen counter with a skillet nearby

Why It Works

Fast flavor build: You brown the chicken first, then use the same pan for the lemon butter sauce, so every bit of fond pulls its weight.
Light coating, golden edges: A quick flour then egg dip creates that signature Francaise texture without heavy breading.
Bright, balanced sauce: Lemon juice plus broth and a splash of wine (optional but great) keeps the butter from tasting flat.
Low drama finish: Mounting the butter off heat helps the sauce stay glossy instead of breaking.

Lemon butter sauce gently simmering in a stainless steel skillet with visible lemon slices and browned bits from the pan

Pairs Well With

Storage Tips

Francaise is best fresh because the egg coating is at peak texture right after cooking. That said, leftovers can still be very good if you store and reheat them with a little care.

Refrigerator

Store chicken and sauce together in an airtight container for up to 3 days.
If you have time, store the chicken and sauce separately so the coating stays less soggy.

Freezer

I do not love freezing this. The egg coating can turn spongy and the sauce can separate.
If you must, freeze the chicken (without sauce) up to 2 months. Thaw overnight in the fridge and make a fresh lemon butter sauce to serve.

Reheating

Stovetop: Warm in a skillet over low heat with a splash of broth or water, just until hot. Do not hard-boil the sauce.
Oven: 325°F for 10 to 15 minutes, covered, with a spoonful of sauce or a splash of broth.
Microwave: Works in a pinch. Use 50% power in short bursts to reduce sauce breakage.

Leftover chicken francaise in a glass meal prep container with lemon slices and sauce pooled around the chicken

Common Questions

What is Chicken Francaise?

Chicken Francaise (also commonly written as Chicken Francese) is an Italian-American restaurant staple: thin chicken cutlets are lightly floured, dipped in egg, pan-fried until golden, then finished in a lemony butter sauce (often with wine and broth).

Is Chicken Francaise the same as chicken piccata?

Not quite. Piccata is usually flour-dredged (no egg coating) and often includes capers. Francaise is known for the egg-dipped exterior and a similar bright lemon butter sauce.

Can I make it without wine?

Yes. Swap the wine for more chicken broth. You can add an extra teaspoon of lemon juice at the end to keep the sauce bright.

Can I make any of it ahead?

Yes, a little. You can slice the chicken into cutlets (aim for about 1/4 to 1/2 inch thick) and keep them covered in the fridge up to a day ahead. The sauce is best made right before serving, and the coating is at its happiest right after frying.

How do I keep the egg coating from sliding off?

Pat the chicken dry first.
Do not skip the flour. It helps the egg grip.
Let excess egg drip off before it hits the pan.
Make sure the oil is hot enough that you hear a steady sizzle.

My egg coating is browning too fast. Now what?

Turn the heat down. Egg goes from golden to “whoops” pretty quickly. If the pan smells even a little burnt, wipe out any overly dark bits (carefully) before you build the sauce, so the finished flavor stays bright instead of bitter.

Why did my sauce break or look greasy?

Heat that is too high is usually the culprit. Keep the sauce at a gentle simmer, then add the final butter off heat, swirling until glossy. If it breaks anyway, whisk in 1 to 2 teaspoons of warm broth to bring it back together.

What should I serve with Chicken Francaise?

Anything that loves sauce. Angel hair, mashed potatoes, rice, roasted broccoli, sautéed green beans, or a big salad with a sharp vinaigrette.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (stainless steel or nonstick)
Instant-read thermometer (helpful for perfectly cooked chicken)
2 shallow bowls or pie plates (for flour and egg)
Tongs
Whisk
Cutting board and chef’s knife

I have a soft spot for Chicken Francaise because it is one of the first “restaurant style” chicken dishes I learned to make without turning the kitchen into a panic zone. It is basically a choose-your-own-adventure in confidence: get the chicken golden, keep the sauce bright, taste as you go, and suddenly dinner feels like a win even if the sink is full.

Also, the lemon butter sauce has that rare superpower where it makes everyone hover near the stove “just to try a bite.” I respect any recipe that creates that kind of energy.