Chicken Francese

Chicken Francese is an easy “gourmet chicken” recipe pan fried in an egg wash with a delicious white wine and butter lemon sauce. 

Easy French recipes like French Onion Soup or Slow Cooker Vegetable Beef Soup served with Crusty French Bread Rolls were some of our favorite French recipes on the blog until this recipe.

Easy Chicken Francese in Pan


Chicken Francese isn’t as well known a recipe as Chicken Madeira or Classic Beef Meatloaf but the flavors are as special as your favorite French restaurant. Chicken Francese is made of chicken breasts rolled in flour and in egg mixture, pan fried and served in a sauce made from white wine, chicken broth and unsalted butter. This is a gourmet dinner without the gourmet wait time; it’s delicious and only takes an hour.

This is a chicken dinner that is easy to make and has an elegant name. What is nice about this Chicken Francese recipe is that you can serve it on its own or dress it up or down a bit with additions like parmesan cheese, leaf parsley, lemon slices and kosher salt. Chicken Francese is an excellent, low-stress weekday meal and can go with all sorts of sides, which is a good excuse to break out the leftovers.

Similar to other chicken recipes that we’ve done, such as Baked Orange Chicken, or our Oven Fried Chicken, Chicken Francese is easy and delicious, and the butter sauce is excellent.


No, you aren’t having chicken déjà vu. Chicken Piccata and Chicken Francese are remarkably similar with some slight variations. Both fry skinless chicken breasts in flour and egg wash and are served in a dry white wine, chicken stock and lemon sauce. The biggest difference is that Chicken Piccata is served with capers on top, which gives the dish a whole different feel. Another great weekday meal, our Chicken Piccata recipe is just as easy as Chicken Francese.

Chicken Francese close up


It means “French style,” or “the French way,” but what it refers to is chicken fried in a flour mixture and egg wash with citrus juice until golden brown. Chefs aren’t entirely sure where the term originated, but cooking chicken “the French way” certainly makes for a tasty meal.


Chicken should have an internal temperature of 165 degrees F (73.9 degrees C) before you eat it, according to the USDA’s website. With breaded chicken, it is always better to use a thermometer to check to make sure it is cooked all the way through, just to be on the safe side.


Refrigerator: If you get interrupted before you can pan fry your chicken, is it alright to store for later? In the fridge, you can keep uncooked, thawed chicken for about a day before you are in danger of it going bad. Floured chicken can keep for about the same amount of time, but any longer and it gets risky. Once Chicken Francese is cooked, the leftovers can be stored in an airtight container for up to four days.

Freezer: If cooked you can store this recipe in the freezer in an airtight container for up to three months. You can also prep the chicken for cooking later by dredging the chicken in the flour mixture and freezing before cooking.

Serving: This recipe can be served and kept at room temperature for up to two hours before food bacteria would start forming making it unsafe to eat.


Chicken Francese in White Wine Sauce

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Chicken Francese

Chicken Francese is an easy "gourmet chicken" recipe pan fried in an egg wash with a delicious white wine and butter lemon sauce.
Yield 4 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine French
Author Sabrina Snyder


  • 2 boneless, skinless chicken breasts cut in half
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 4 large eggs beaten
  • 1/2 cup unsalted butter divided
  • 1/2 cup white wine
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 lemons (1 juiced and 1 sliced)
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  • Season chicken with salt and pepper, then coat with flour.
  • Add to egg then to pan with 4 tablespoons of butter and sear until browned on both sides on medium high heat, about 3-4 minutes on each side then remove the chicken from the pan
  • Whisk in the wine, broth, garlic powder, paprika and remaining butter and lemon juice over medium.
  • Whisk together 1 tablespoon cornstarch with 1 tablespoon water and add to the skillet and let the sauce thicken 3-4 minutes.
  • Add chicken back in, topping with lemon slices and letting it reduce by half, another 8-10 minutes.


Calories: 442kcal | Carbohydrates: 21g | Protein: 20g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 261mg | Sodium: 748mg | Potassium: 453mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1025IU | Vitamin C: 35.5mg | Calcium: 56mg | Iron: 2.3mg
Keyword: Chicken Francese

Chicken Francese in pan

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I doubled the recipe, it came out delicious, both my husband and father commented on how tender the chicken was and how tasty. This is going to be my new go to recipe for Francese!

  2. Wonderful, easy recipe. I changed it up a little because I prepared it ahead of time in the a.m. using larger chicken breasts. After pounding them down, I prepared the recipe as directed. I put it in the refrigerator and took it out in the afternoon about 2 hours before baking it for 35 minutes at 350. It was so tender and delicious. Sabrina has become my favorite chef for her easy, delicious recipes. Can’t wait to try more!

  3. Another excellent recipe! I just love chicken cooked in wine-so much flavor. This is a pretty simple recipe and cooks fairly quickly. I pound the breasts a bit and only use 2 eggs. I also cut the butter in half just to lighten it up a bit and it’s still really good. Thank you Sabrina!

  4. Very delicious and flavorful recipe! Simple ingredients most kitchens have handy. I made it with potatoes the first time and I’m going to try it with pasta next. I’ve recommended this to friends already and I recommend it to anybody considering making Chicken Francese. This I think will be your Chicken Francese recipe from now on. Good luck and enjoy!

  5. When the chicken breast have been sliced in half lengthwise do you pound them to make the breasts thinner before putting them in the flour and eggs and then frying them? Thank you and the receipt sounds delicious.

    1. I like using a crisp white wine but since I’m not a wine drinker, I also don’t want to spend a lot of money on a bottle just to cook with either. I suggest using a Sauvignon Blanc, Pinot Grigio, Pinot Gris or Pinot Blanc. Hope this helps!

      1. Delicious! I made 20 pieces of chicken and doubled the sauce added a pinch of pasta water and it was perfection. Excellent. 2 thumbs up all-around. Made this twice so far. Thank you for such an easy and excellent recipe.

  6. Another gold star for Dad! Although I made these four days ago, I had to comment. My boys unanimously agreed it was a keeper recipe. Very delicious! Thank you for sharing!

  7. I want to make chicken franchise for a crowd, can I make it 2 days ahead of time and then heat up trays in chaffing dish with stereo?

    1. You can definitely make it ahead, it can keep in the fridge for up to 4 days. However, I wouldn’t do Step 5 (adding the chicken to the sauce) until the day of the event so you maintain the most of the crispness of frying the chicken.

  8. This reminds me of a dish I used to get frequently but it had mushrooms in it as well. Do you think you could add mushrooms to this and it would be good?

  9. does this have enough sauce left over to serve this over pasta? once the pasta is cooked can you add it to the pan to mix it with the sauce and then serve with the chicken?

  10. This sounds super easy & delicious! I’m going to increase the recipe, and make it this coming weekend for my in-laws anniversary dinner. This dish definitely is ‘company worthy’. Thanks for the great idea, Sabrina. 🙂

  11. I’m so excited to try this recipe, it looks amazing! Chicken Francese is one of my favorites, thank you!!

  12. Amazingly good. Easy to make yet it looks as if you slaved away in the kitchen all day. I did make this with chicken stock and almond flour because I didn’t have wine or regular flour in the house and needed to cook up the chicken in the fridge. It would be a really nice dish for company, too.

  13. This was not only an easy dish to prepare, but it is full of flavor and has quickly become a family favorite meal in our home; everyone loved it!

  14. Could this be made a couple of hours ahead and kept warm in the oven? I like to be able to spend time with guest during cocktail hour and then have dinner almost ready to serve