Name: Creamy Chicken Francese with Lemon Sauce Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts (about 1 pound); ¼ cup + 1 tablespoon all-purpose flour, divided; ½ teaspoon kosher salt, plus more to taste; ¼ teaspoon ground black pepper, plus more to taste; 2 large eggs; 2 tablespoons extra virgin olive oil; 1 tablespoon salted butter; 1 cup chicken broth; 1 tablespoon lemon juice; ½ lemon, seeded and thinly sliced; Optional garnish: chopped fresh parsley

Jump to Recipe·Print Recipe· 4.3 from 71 reviews

If you’re craving a dish that strikes the perfect balance between tangy brightness and velvety richness, you’re going to adore this Creamy Chicken Francese with Lemon Sauce Recipe. It’s a classic Italian-American favorite where tender chicken cutlets are dipped in a light flour and egg coating, pan-seared to golden perfection, and finished with a luscious, lemon-infused creamy sauce. Every bite bursts with freshness and indulgence, making it an ideal meal for weeknight dinners or impressing guests without a fuss.

Creamy Chicken Francese with Lemon Sauce Recipe - Recipe Image

Ingredients You’ll Need

This Creamy Chicken Francese with Lemon Sauce Recipe uses simple, straightforward ingredients that you likely already have in your pantry and fridge, yet each one plays an important role in developing the dish’s flavor and texture. From the tender chicken breasts to the zesty lemon slices, every component works in harmony to create a memorable meal.

Chicken breasts: Boneless, skinless, and butterflied to ensure quick, even cooking and tender cutlets.
All-purpose flour: Provides a delicate coating to crisp the chicken and helps thicken the sauce.
Kosher salt and ground black pepper: Essential seasonings to enhance flavor throughout the dish.
Large eggs: Create the luscious batter that gives the chicken its signature rich crust.
Extra virgin olive oil: For sautéing the chicken with a hint of fruity depth.
Salted butter: Adds richness and helps build the creamy lemon sauce.
Chicken broth: The savory base for the sauce that melds all the flavors beautifully.
Lemon juice and lemon slices: Bring brightness and that classic tang that makes this dish truly shine.
Chopped fresh parsley (optional): Adds a pop of color and fresh herbal notes when garnishing.

How to Make Creamy Chicken Francese with Lemon Sauce Recipe

Step 1: Prepare and Pound the Chicken Cutlets

Start by butterflying your chicken breasts, slicing each one horizontally to create two thinner pieces for a total of four cutlets. Placing them in a zip-top bag and gently pounding with a meat tenderizer until about ¼ inch thick ensures they cook evenly and stay juicy. This step is where the magic of tender, flavorful chicken begins.

Step 2: Dredge and Sauté to Golden Perfection

Mix the flour, kosher salt, and pepper in a shallow dish to season your coating evenly. In another bowl, whisk your eggs. First dredge each cutlet in the seasoned flour, then dip into the egg, allowing a light, even batter to form. Heat olive oil in a skillet over medium-high heat, then cook each piece for 3 to 4 minutes per side until they turn a gorgeous golden brown and are cooked through. This process creates the signature crispy exterior that contrasts beautifully with the creamy sauce.

Step 3: Make the Velvety Lemon Sauce

Lower the heat to medium and melt the butter in the same skillet—don’t worry about those delicious browned bits left behind; they will add depth to your sauce! Whisk in the remaining tablespoon of flour and cook for about 30 seconds before gradually pouring in the chicken broth and lemon juice. As you whisk, scrape the bottom of the skillet to release all that caramelized goodness. Add thin lemon slices and let the sauce gently simmer until slightly thickened, about five minutes. Taste and adjust seasoning with salt and pepper to let the lemon’s brightness really come through.

Step 4: Bring It All Together

Once your sauce is luscious and thickened, nestle the cooked chicken back into the skillet or plate the cutlets individually. Pour the sauce generously over the chicken and sprinkle with fresh parsley if you want that perfect touch of color and a hint of fresh herb aroma. Your Creamy Chicken Francese with Lemon Sauce Recipe is ready to enjoy!

How to Serve Creamy Chicken Francese with Lemon Sauce Recipe

Garnishes

A sprinkle of freshly chopped parsley is my go-to for lifting the dish visually and adding a mild, fresh note that complements the lemon’s zing. Some thin lemon slices left from cooking can also dress up the plate nicely. A light dusting of freshly cracked black pepper just before serving can add a little pop too.

Side Dishes

This dish pairs beautifully with simple sides that soak up the lemon sauce. Steamed or roasted asparagus, garlicky green beans, or creamy mashed potatoes make excellent companions. For a lighter option, a crisp arugula salad with a lemon vinaigrette echoes the citrus theme perfectly.

Creative Ways to Present

If you want to elevate your presentation, try layering the chicken over a bed of buttered angel hair pasta tossed lightly with fresh herbs. Alternatively, serve the cutlets on individual plates with artfully placed lemon slices and microgreens for a restaurant-style feel that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken Francese with Lemon Sauce tastes great the next day when stored properly. Place the chicken and sauce in an airtight container and refrigerate for up to three days to maintain freshness and flavor.

Freezing

While the sauce may separate slightly after freezing, you can freeze this dish if needed. Store the chicken and sauce together or separately in freezer-safe containers for up to one month. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to keep the sauces creamy and prevent scorching. Adding a splash of chicken broth or water can help restore the sauce’s silky texture if it thickens too much during reheating.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will work too and add a bit more richness. Just be sure to butterfly or pound them thin so they cook evenly and quickly like the breasts.

What if I don’t have lemons? Can I substitute with lemon juice alone?

Fresh lemon slices add both flavor and aesthetics to this Creamy Chicken Francese with Lemon Sauce Recipe, but if you don’t have fresh lemons, using bottled lemon juice will still give you the signature tang. Consider adding a little lemon zest for extra brightness when fresh lemon isn’t available.

Is this dish gluten-free?

Traditional recipes like this use all-purpose flour, so it’s not gluten-free as written. However, you can substitute with a gluten-free flour blend for dredging without sacrificing too much texture or flavor.

Can I make the sauce dairy-free?

Yes! You can replace the butter with dairy-free margarine or olive oil, and the sauce will still be deliciously creamy thanks to the flour and broth. Just be sure to adjust seasoning accordingly.

How do I prevent the chicken from drying out?

Pounding the chicken cutlets thin ensures they cook quickly and stay tender. Also, don’t overcook them during sautéing; golden brown and cooked through is key. Returning them briefly to the sauce at the end helps keep them moist and flavorful.

Final Thoughts

There’s something truly special about the Creamy Chicken Francese with Lemon Sauce Recipe that makes it a go-to for both comfort and elegance. It’s one of those dishes you’ll want to make again and again because it’s straightforward, full of vibrant flavors, and lovingly satisfying. I encourage you to give this recipe a try, gather your friends or family around the table, and enjoy a meal full of sunshine and goodness!