Looking for a dish that wows your guests without stressing you out? This Lemon Butter Chicken Francese is the answer to your dinner prayers. It feels like a fancy restaurant meal but comes together so quickly.
As the weather warms up, I crave bright and citrusy flavors. This dish delivers a fresh burst of lemon in every single bite. It is light enough for a spring evening yet incredibly satisfying.
What Makes This Recipe Special
This recipe is a winner because it uses simple pantry staples. You likely have the eggs, flour, and butter in your kitchen right now. It is perfect for busy weeknights when you want something special.
The Parmesan in the egg wash adds a lovely savory depth. The sauce is velvety and clings to the tender chicken perfectly. You will love how impressive and elegant this looks on the plate.
Simple Cooking Steps
Making this dish is much easier than it sounds. You simply dredge the chicken and give it a quick pan-fry. The magic happens right in the same skillet with a fast pan sauce.
Even if you are a beginner, you can master this technique. The steps are straightforward and move very quickly. You will have a gorgeous dinner ready in about 35 minutes.
What You Need
We use fresh ingredients to make those bright spring flavors really shine.
- 2 large boneless skinless chicken breasts, halved and pounded thin
- 0.5 cup all-purpose flour
- 3 large eggs, beaten
- 0.25 cup grated Parmesan cheese
- 0.25 cup fresh Italian parsley, finely chopped
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 0.5 cup dry white wine
- 1 cup low-sodium chicken stock
- 1 large lemon, juiced
- 1 lemon, thinly sliced into rounds
Step-by-Step Directions
- Season the chicken cutlets on both sides with salt and black pepper.
- Place flour in a bowl. Whisk eggs, Parmesan, and 2 tablespoons parsley in another.
- Dredge chicken in flour, then dip into the egg mixture to coat.
- Heat olive oil and 2 tablespoons butter in a large skillet.
- Cook chicken until golden brown, about 3 to 4 minutes per side.
- Remove chicken. Add white wine to the skillet to deglaze the pan.
- Pour in chicken stock and lemon juice. Simmer for 5 minutes.
- Whisk in remaining butter and add the fresh lemon slices.
- Return chicken to the skillet. Simmer for 2 minutes to heat through.
- Garnish with remaining parsley and serve your masterpiece immediately.
Best Ways to Enjoy It
Serve this chicken warm over a bed of buttery angel hair pasta. The pasta soaks up that glorious lemon sauce beautifully. You can also pair it with roasted asparagus for a light meal.
For a romantic date night, add a glass of chilled white wine. Set the table and enjoy the fresh, bright aroma of lemon. It is a meal that feels like a celebration.
How to Store Leftovers
If you have leftovers, they store quite well in the fridge. Place them in an airtight container for up to three days. The flavors often deepen and taste even better the next day.
To reheat, use a skillet over low heat with a splash of broth. This keeps the chicken tender and the sauce nice and creamy. Avoid the microwave if you want to keep the coating crisp.
Tips for Best Results
- Pound the chicken to an even thickness for uniform cooking.
- Don’t skip the Parmesan in the egg wash for extra flavor.
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc.
- Avoid crowding the pan so the chicken browns instead of steams.
- Add a handful of fresh spring peas for extra color.
- Always use fresh lemon juice rather than the bottled kind.
- Whisk the cold butter in at the end for a glossy finish.
Ways to Switch It Up
- Swap the chicken for thin veal cutlets for a classic twist.
- Use gluten-free flour to make this dish allergy-friendly.
- Add a tablespoon of capers for a salty, briny pop of flavor.
- Try chicken thighs if you prefer a juicier, darker meat.
Common Questions
Can I make this without wine?
Yes, you can absolutely skip the wine if you prefer. Just replace it with extra chicken stock and a tiny splash of vinegar. The dish will still be delicious and bright.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F. Since the cutlets are thin, they cook very quickly. Look for a beautiful golden-brown crust on both sides.
Will my kids like this recipe?
Most children love this because it is mild and buttery. The lemon flavor is bright but not overwhelming or spicy. It is a very kid-approved dinner in my house.
I hope this bright recipe brings a little sunshine to your table. It is the perfect way to celebrate the fresh flavors of spring. Happy cooking!
— Lidia
Lemon Butter Chicken Francese
Ingredients
- 2 large boneless skinless chicken breasts, halved horizontally and pounded to 1/4-inch thickness
- 0.5 cup all -purpose flour
- 3 large eggs , beaten
- 0.25 cup grated Parmesan cheese
- 0.25 cup fresh Italian parsley, finely chopped
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 0.5 cup dry white wine
- 1 cup low -sodium chicken stock
- 1 large lemon , juiced
- 1 lemon , thinly sliced into rounds
Instructions
- Season the chicken cutlets on both sides with salt and black pepper.
- Place the flour in a shallow bowl. In a second shallow bowl, whisk together the eggs, Parmesan cheese, and 2 tablespoons of the chopped parsley.
- Dredge each chicken cutlet in the flour, shaking off the excess, then dip into the egg mixture, ensuring the cutlet is completely coated.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and foaming.
- Place the chicken cutlets in the skillet (in batches if necessary) and cook until golden brown, approximately 3 to 4 minutes per side. Remove chicken to a plate and set aside.
- Add the white wine to the skillet to deglaze, scraping the bottom of the pan with a wooden spoon to release any browned bits. Simmer for 2 minutes until reduced by half.
- Pour in the chicken stock and lemon juice. Bring the liquid to a simmer and cook for 5 minutes until the sauce begins to thicken slightly.
- Whisk in the remaining 2 tablespoons of butter and add the lemon slices to the sauce.
- Return the chicken cutlets and any accumulated juices to the skillet. Simmer for 1 to 2 minutes until the chicken is heated through and the sauce is glossy.
- Garnish with the remaining fresh parsley and serve immediately.
