Name: Lemon Butter Chicken Francese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 4 boneless, skinless chicken breasts (thinly sliced or pounded); 1/2 cup all-purpose flour; 2 large eggs; 2 tbsp grated Parmesan cheese; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil or vegetable oil (for frying); 3 tbsp unsalted butter; 3 cloves garlic, minced; 1 cup chicken broth or stock; 1/4 cup fresh lemon juice (about 1–2 lemons); Lemon slices (for garnish, optional); 2 tbsp chopped fresh parsley (for garnish)

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Lemon Butter Chicken Francese is one of those classic dishes that always feels restaurant-worthy, but I love making it right at home. The chicken is lightly battered and pan-fried until golden, then simmered in a bright, buttery lemon sauce that’s rich without being heavy. It’s simple, elegant, and packed with flavor—the kind of meal I reach for when I want something that feels special without too much fuss.

Why You’ll Love This Recipe

I love this dish because it strikes the perfect balance between crispy and tender, rich and tangy. The lemon butter sauce is light but luxurious, coating the chicken without overwhelming it. It’s a great weeknight option, but it also shines as a dinner party centerpiece. I can pair it with pasta, mashed potatoes, or vegetables, and it always steals the show. 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 (thinly sliced or pounded)
All-purpose flour
Eggs
Parmesan cheese (grated)
Salt
Black pepper
Olive oil or vegetable oil (for frying)
Unsalted butter
Garlic (minced)
Chicken broth or stock
Fresh lemon juice
Lemon slices (optional, for garnish)
Fresh parsley (chopped, for garnish)

Directions

I slice the chicken breasts in half horizontally or pound them to an even thickness.
I season the chicken with salt and pepper.
I set up two shallow bowls: one with flour, and one with beaten eggs mixed with a bit of grated Parmesan.
I dredge each piece of chicken in flour, then dip it into the egg mixture, coating both sides.
In a large skillet, I heat oil over medium heat and pan-fry the chicken until golden on both sides and fully cooked through—about 4 minutes per side. I transfer them to a plate.
In the same pan, I melt butter and sauté the garlic briefly.
I add the chicken broth and lemon juice, scraping up any bits from the bottom of the pan.
I let the sauce simmer for a few minutes, then return the chicken to the pan and spoon the sauce over the top.
I simmer for a few more minutes until everything is heated through and the sauce slightly thickens.
I garnish with lemon slices and fresh parsley before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I use chicken thighs instead of breasts for a juicier option.
I sometimes add white wine to the sauce for extra depth.
For a creamier version, I stir in a splash of heavy cream just before finishing the sauce.
I’ve added capers for a briny kick, and it works beautifully.
If I want to skip frying, I bake the coated chicken and pour the sauce over before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet with a splash of broth or water to keep the sauce smooth. The microwave works too, but I heat it in short intervals to avoid drying out the chicken. Lemon Butter Chicken Francese

FAQs

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

Chicken Francese is dipped in flour and egg before frying and has a lemon-butter sauce. Piccata usually includes capers and skips the egg coating.

Can I make this ahead of time?

Yes, I cook the chicken and make the sauce separately, then combine and reheat just before serving for best results.

What sides go well with Chicken Francese?

I love serving it with angel hair pasta, roasted potatoes, or steamed vegetables like asparagus or green beans.

Can I use bottled lemon juice?

Fresh lemon juice really makes a difference in the flavor, but in a pinch, I’ve used bottled and adjusted the quantity to taste.

How do I keep the coating from falling off the chicken?

I make sure the chicken is patted dry before dredging, and I let the oil heat properly so it sears quickly and holds the coating in place.

Conclusion

Lemon Butter Chicken Francese is a timeless, comforting dish that’s easy enough for a weeknight but elegant enough for guests. I love how the crispy chicken soaks up that bright, buttery sauce—it’s the kind of meal that makes everyone at the table happy. Simple, satisfying, and full of flavor, it’s a staple I always come back to.