I love this recipe because it strikes the perfect balance between simple and impressive. The chicken develops a beautiful golden crust that soaks up the luscious lemon-butter sauce. The flavors are bright yet smooth, with just enough tang from the lemon to keep it light. It’s perfect for family dinners or when I want to make something that feels special without being complicated.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Chicken & Coating 2 large chicken breasts, skinless and boneless (250–300g each) 1/4 cup plain flour 1 tsp salt 1 tsp black pepper 2 large eggs 1 tbsp milk (any kind)
Cooking & Sauce 3 tbsp extra virgin olive oil 1 lemon, thinly sliced (about 0.3cm thick) 50g / 3 tbsp unsalted butter 2 tbsp plain flour 2 cups low-sodium chicken stock 1/3 cup lemon juice 1/2 tsp salt 1 tbsp finely chopped parsley, for garnish (optional)
Directions
I start by cutting each chicken breast in half horizontally to make four thin fillets. I whisk the eggs and milk together in a small bowl and set it aside. On a separate plate, I mix the flour, salt, and pepper, then coat the chicken pieces lightly in the flour, shaking off the excess.
I heat the olive oil in a large non-stick pan over medium-high heat. I dip each piece of chicken in the egg mixture, let the excess drip off, and place it in the pan. I cook the chicken for about 3 minutes on the first side until it’s golden, then lower the heat to medium and cook for another 4 minutes on the other side until golden and cooked through. I transfer the chicken to a plate and set it aside.
In the same pan, I add the lemon slices and cook for about a minute on each side until they soften and brown slightly. I remove them and wipe the pan clean with paper towels.
To make the sauce, I melt the butter in the pan over medium heat. I stir in the flour and cook it for 1 minute to form a smooth paste. Gradually, I pour in half the chicken stock while stirring to dissolve the flour. Once smooth, I add the remaining stock, lemon juice, and salt. I bring the sauce to a gentle simmer and cook for 3–4 minutes until it thickens to a glossy, syrupy consistency.
I return the chicken and lemon slices to the pan, spooning the sauce generously over the top. Once the chicken is heated through and coated, I sprinkle with chopped parsley and serve immediately.
Servings and Timing
This recipe serves 4 people and takes just 25 minutes from start to finish — about 10 minutes of prep time and 15 minutes of cooking. It’s a quick and elegant dinner that feels like dining out.
Variations
Sometimes I add a splash of extra lemon juice at the end for a tangier sauce. For a creamy version, I stir in a spoonful of cream or crème fraîche just before serving. When I want a little more depth, I add a pinch of garlic powder or fresh minced garlic to the sauce. I’ve also made this with turkey or fish fillets instead of chicken, and it turns out beautifully every time.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat with a splash of water or stock to loosen the sauce. I avoid microwaving for too long to keep the crust from getting soggy. It’s just as delicious the next day, especially served over rice or mashed potatoes.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work perfectly and stay extra juicy.
Can I make this dairy-free?
Yes, I use dairy-free butter or olive oil instead of butter, and plant-based milk for the egg wash.
Why do I dip the chicken in both flour and egg?
The flour helps the egg stick and gives the chicken a delicate crust that soaks up the sauce.
How do I thicken the sauce more?
I simmer it a bit longer until it reduces to a glossy, syrupy texture.
Can I add capers like in Chicken Piccata?
Yes, a spoonful of capers adds a lovely briny note if I want extra flavor.
What can I serve this with?
It’s delicious with mashed potatoes, rice, pasta, or a side of steamed vegetables.
Can I prepare it ahead?
I can cook the chicken in advance, then reheat it gently in the sauce just before serving.
Why do I cook the lemon slices?
Pan-frying them enhances their flavor and releases their juices into the sauce.
Can I make the sauce creamier?
Yes, I stir in a tablespoon of cream or butter at the end for a richer, velvety finish.
How do I prevent the crust from softening?
I serve the chicken right after adding the sauce so it stays crisp underneath.
Conclusion
This Chicken Francese is one of my go-to dishes for when I want something quick yet sophisticated. I love the golden, lightly crisp chicken coated in that smooth lemony sauce — it’s simple, comforting, and full of flavor. Whether I’m cooking for guests or just a weeknight meal, it always feels special and never fails to impress.
This Chicken Francese is a quick and elegant dish featuring golden, lightly battered chicken fillets in a luscious lemon-butter sauce. With its bright, tangy flavor and tender texture, it’s a restaurant-quality meal you can make in under 30 minutes.
Ingredients
2 large chicken breasts, skinless and boneless (250–300 g each)
1/4 cup plain flour
1 tsp salt
1 tsp black pepper
2 large eggs
1 tbsp milk
3 tbsp extra virgin olive oil
1 lemon, thinly sliced (about 0.3 cm thick)
50 g (3 tbsp) unsalted butter
2 tbsp plain flour
2 cups low-sodium chicken stock
1/3 cup lemon juice
1/2 tsp salt
1 tbsp finely chopped parsley (optional, for garnish)
Instructions
Cut each chicken breast in half horizontally to make four thin fillets. Whisk eggs and milk together in a small bowl. On a plate, combine flour, salt, and pepper.
Lightly coat chicken in the flour mixture, shaking off excess. Heat olive oil in a large non-stick pan over medium-high heat.
Dip chicken in the egg mixture, let excess drip off, and place in the pan. Cook for 3 minutes on one side until golden, then 4 minutes on the other side. Transfer to a plate and set aside.
Add lemon slices to the same pan and cook 1 minute per side until softened and lightly browned. Remove and wipe the pan clean.
Melt butter in the pan over medium heat. Stir in flour and cook for 1 minute to form a paste. Gradually whisk in half the chicken stock until smooth, then add the remaining stock, lemon juice, and salt.
Simmer for 3–4 minutes until sauce thickens slightly. Return chicken and lemon slices to the pan, spooning sauce over the top. Heat through for 1–2 minutes.
Garnish with chopped parsley and serve immediately with mashed potatoes, rice, or vegetables.
Notes
Add extra lemon juice at the end for a tangier flavor.
Stir in a spoonful of cream for a richer sauce.
Boneless chicken thighs or white fish fillets also work well.
Add capers for a briny twist similar to Chicken Piccata.
Store leftovers in the fridge for up to 3 days and reheat gently in a skillet with a splash of water or stock.
