Name: Lemon Butter Chicken Francese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts (pounded thin or halved lengthwise); Salt and black pepper, to taste; 1/2 cup all-purpose flour (for dredging); 2 large eggs; 2 tbsp grated Parmesan cheese; 2 tbsp olive oil; 4 tbsp butter (divided); 2 cloves garlic, minced; 1 cup chicken broth; 1/4 cup dry white wine (optional); 1/4 cup freshly squeezed lemon juice; Lemon slices, for garnish; Chopped fresh parsley, for garnish

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Lemon Butter Chicken Francese is one of those classic dishes that always feels elegant yet surprisingly simple to make. It features tender chicken cutlets lightly coated in flour and egg, pan-fried to golden perfection, and then bathed in a luscious lemon-butter sauce. I love how the bright lemon flavor balances the rich buttery sauce — every bite tastes fresh, tangy, and comforting all at once.

Why You’ll Love This Recipe

I love this recipe because it makes me feel like I’m eating at a fancy restaurant without the effort. The chicken turns out incredibly tender, and the sauce is irresistibly silky with just the right amount of zing from the lemon. It’s a dish that feels special enough for guests but easy enough for a weeknight dinner. Plus, it pairs beautifully with pasta, rice, or mashed potatoes, making it as versatile as it is delicious. Lemon Butter Chicken Francese

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts (pounded thin or sliced in half lengthwise)
salt and black pepper
all-purpose flour (for dredging)
eggs
grated Parmesan cheese
olive oil
butter
garlic, minced
chicken broth
dry white wine (optional, but it adds great depth)
lemon juice (freshly squeezed)
lemon slices (for garnish)
chopped fresh parsley (for garnish)

Directions

I start by seasoning the chicken with salt and pepper on both sides.
I set up two shallow dishes — one with flour and one with beaten eggs mixed with a little grated Parmesan.
I dredge each piece of chicken in flour, then dip it into the egg mixture, letting any excess drip off.
I heat olive oil and a tablespoon of butter in a large skillet over medium heat. Once it’s hot, I add the chicken and cook until golden on both sides, about 3–4 minutes per side. I remove the chicken and set it aside.
In the same skillet, I add the minced garlic and sauté it briefly until fragrant.
I pour in the chicken broth, white wine (if using), and lemon juice, scraping up any browned bits from the bottom of the pan.
I let the sauce simmer for about 3–5 minutes, then whisk in the remaining butter until the sauce becomes smooth and glossy.
I return the chicken to the skillet, spooning the sauce over the top, and let it simmer for a few minutes until the chicken is fully cooked and infused with flavor.
I garnish with lemon slices and fresh parsley before serving.

Servings and Timing

This recipe makes about 4 servings. It usually takes me around 10 minutes to prep and about 25 minutes to cook, so dinner is ready in roughly 35 minutes.

Variations

Sometimes I like to add capers for a little briny pop, similar to Chicken Piccata. If I want it creamier, I stir in a splash of heavy cream or half-and-half to the sauce at the end. For extra flavor, I’ve also made it with a mix of chicken broth and white wine — it gives the sauce an even richer taste. And when I’m craving something heartier, I serve it over linguine or with roasted potatoes to soak up that gorgeous lemon-butter sauce.

Storage/Reheating

I let the chicken cool completely before storing it in an airtight container. It keeps in the fridge for up to 3 days. When I reheat it, I do so gently in a skillet over low heat, adding a splash of broth or water to keep the sauce smooth. I avoid the microwave when possible since it can make the chicken dry. The leftovers taste even better the next day as the flavors continue to develop. Lemon Butter Chicken Francese

FAQs

Can I make this recipe without wine?

Yes, I often skip the wine and use extra chicken broth instead. The sauce still tastes bright and flavorful thanks to the lemon juice.

How do I keep the chicken tender?

I make sure not to overcook it — pounding the chicken thin and cooking it quickly over medium heat helps it stay juicy.

What’s the difference between Chicken Francese and Chicken Piccata?

They’re similar, but Chicken Francese uses a flour and egg coating, while Piccata skips the egg and usually includes capers. The flavor of Francese is more buttery and lemon-forward.

Can I make this gluten-free?

Yes, I can use a gluten-free flour blend for dredging, and it works beautifully. The coating still turns out crisp and golden.

What should I serve with Lemon Butter Chicken Francese?

I love serving it with angel hair pasta, mashed potatoes, or steamed vegetables. The sauce is so good that I always want something to soak it up!

Conclusion

Lemon Butter Chicken Francese is one of those timeless recipes that never fails to impress me. The combination of crispy, tender chicken and a silky lemon-butter sauce is pure perfection. It’s simple enough for a quick dinner but elegant enough for a special occasion. I always feel proud serving it — and even prouder when everyone asks for seconds.