Dinner

Creamy Chicken Francese Recipe

Name: Creamy Chicken Francese Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 4 chicken breasts; ½ cup flour; 1½ tsp salt; 1 tsp pepper; ½ tsp garlic powder; 3 eggs (beaten); ¼ cup oil (for frying); 4 tbsp butter; 1 lemon (sliced); ½ cup white wine; 1½ cups chicken stock; 1 tbsp lemon juice; 1 cup cream; salt and pepper (to serve); parsley (to serve)

ByLana Polati January 13, 2026January 13, 2026

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Introduction

Creamy Chicken Francese is a delightful Italian-American dish featuring tender chicken cutlets in a luscious lemon cream sauce. Ready in just 30 minutes, it’s perfect for a comforting weeknight dinner or a special occasion.

The image shows browned chicken breasts covered with a creamy light yellow sauce. There are several golden brown lemon slices scattered on top of the chicken and sauce, with small green herbs sprinkled over the dish. A silver spoon is pouring more sauce over the chicken. The dish is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken breasts
½ cup flour
1½ tsp salt
1 tsp pepper
½ tsp garlic powder
3 eggs (beaten)
¼ cup oil (for frying)
4 tbsp butter
1 lemon (sliced)
½ cup white wine
1½ cups chicken stock
1 tbsp lemon juice
1 cup cream
Salt and pepper (to serve)
Parsley (to serve)

Instructions

Step 1: Place chicken breasts on a board and carefully slice each one in half horizontally to create thin chicken cutlets.
Step 2: Combine the flour, salt, pepper, and garlic powder in a bowl and mix well. Beat the eggs in a separate bowl.
Step 3: Coat each chicken cutlet first in the flour mixture, then dip into the beaten eggs.
Step 4: Heat the oil in a large frying pan over medium heat. Fry the chicken in batches until golden brown on both sides, then remove from the pan and set aside.
Step 5: In the same pan, melt the butter and fry the lemon slices until golden on both sides. Remove and set aside.
Step 6: Pour the white wine into the pan and let it reduce for a few minutes. Then add the chicken stock and lemon juice.
Step 7: Bring the sauce to a simmer and let it reduce for 5 minutes before stirring in the cream.
Step 8: Return the chicken to the pan and cook for another 5 minutes, until the sauce is velvety and the chicken is cooked through.
Step 9: Sprinkle with parsley, season with salt and pepper to taste, and serve immediately.

Tips & Variations

For extra flavor, marinate the chicken cutlets in lemon juice and garlic for 30 minutes before coating.
Swap white wine for chicken broth if you prefer a non-alcoholic version.
Add capers to the sauce for a tangy twist.
Serve over pasta or with crusty bread to soak up the creamy sauce.

Storage

Store leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave to prevent the cream sauce from curdling.

How to Serve

A close-up of several golden-brown pan-fried chicken breasts layered with creamy light yellow lemon sauce that has a smooth, rich texture. On top of the chicken and sauce are slices of slightly browned, cooked lemon halves with a vibrant yellow color and caramelized edges. The dish is garnished with finely chopped fresh green herbs scattered evenly. A silver spoon held by a woman's hand is pouring the creamy sauce over the chicken. The dish is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra juiciness. Adjust the cooking time slightly to ensure they’re fully cooked.

What can I substitute for cream in the sauce?

You can use half-and-half or whole milk as a lighter option, but the sauce will be less rich. For a dairy-free alternative, coconut cream can be used, keeping in mind it will alter the flavor slightly.