If you have ever wished for a restaurant-quality meal that combines bright citrus flavors with tender, juicy chicken, then this Lemon Butter Chicken Francese Recipe is about to become your new go-to favorite. Every bite bursts with a buttery lemon sauce that perfectly complements the crispy, golden chicken cutlets, creating an irresistible balance that will have you coming back for seconds. This dish dazzles with its simplicity yet feels incredibly elegant, making it perfect for both a casual weeknight and a special dinner with friends or family.
Ingredients You’ll Need
Ingredients You’ll Need
This Lemon Butter Chicken Francese Recipe relies on a handful of simple, pantry-friendly ingredients that each play a vital role in delivering its unmistakable flavor and texture. From the tender chicken breasts to the zesty lemon juice and the rich buttery sauce, every component works in harmony to create a dish that looks and tastes gourmet but is surprisingly easy to prepare.
- 2 large chicken breasts, halved lengthwise: Pounded thin to ensure quick, even cooking and a tender bite.
- Salt & pepper, to taste: The essential seasoning duo that enhances every element of the dish.
- 1/2 teaspoon garlic powder: Adds a gentle savory note without overpowering the lemon’s brightness.
- 1/4 cup + 1 tablespoon flour, divided use: For dredging the chicken and thickening the luscious sauce.
- 2 eggs, lightly beaten: Helps the flour adhere, giving the chicken that coveted golden crust.
- 2 tablespoons olive oil: Used for frying, adding a subtle richness and perfect crispiness.
- 1 tablespoon butter: Adds creamy depth to the sauce and enhances its luxurious flavor.
- 1 cup chicken broth or a mix of chicken broth and dry white wine: Creates a savory base for the sauce that complements the lemon tang.
- 1 tablespoon lemon juice: The star ingredient that brings refreshing acidity and brightness.
- 1/2 lemon, sliced into thin rings: Adds visual appeal and intensifies lemon flavor in the sauce.
- Optional: chopped parsley and freshly grated parmesan cheese: Both add vibrant color and an extra layer of flavor to finish the dish.
How to Make Lemon Butter Chicken Francese Recipe
Step 1: Prepare the Chicken Cutlets
Start by slicing your chicken breasts in half lengthwise to create thinner cutlets. Place each piece between sheets of plastic wrap and gently pound them to about a quarter-inch thickness. This step is crucial because it ensures the chicken cooks evenly and stays wonderfully tender.
Step 2: Season the Chicken
Season both sides generously with salt, pepper, and garlic powder. These simple seasonings elevate the chicken’s flavor without overshadowing the fresh lemon taste you’ll add later.
Step 3: Dredge and Cook the Chicken
Lightly coat each cutlet first in flour, then dip it into the beaten eggs. This classic technique gives the chicken a beautiful golden crust once fried. Heat olive oil over medium-high heat in a skillet and cook each side of the chicken for about three minutes. The chicken should be golden-brown and cooked through. Once done, transfer the chicken to a plate and set aside.
Step 4: Make the Lemon Butter Sauce
Reduce the skillet heat to medium and add butter. Stir in the remaining tablespoon of flour, which will act as the base for your sauce’s thickening. Keep stirring to make a smooth roux without burning.
Step 5: Add Broth, Lemon, and Simmer
Whisk in the chicken broth (or broth and white wine mix) along with the fresh lemon juice. Be sure to scrape up the flavorful browned bits from the bottom of the pan—that’s where a lot of the magic lives! Add your thin lemon slices and let the sauce simmer until it thickens slightly, around five minutes.
Step 6: Return Chicken and Coat with Sauce
Pop the chicken cutlets back into the skillet to warm up and get coated in that beautiful lemon butter sauce. This final step makes sure every bite is juicy and flavorful. If you like, sprinkle chopped parsley and freshly grated parmesan over the top for an extra burst of color and taste.
How to Serve Lemon Butter Chicken Francese Recipe
Garnishes
Fresh chopped parsley adds a lively green contrast and a hint of herbal freshness that brightens each serving. A dusting of parmesan cheese gives a nutty, salty finish that perfectly complements the buttery lemon sauce.
Side Dishes
This dish pairs beautifully with light, simple sides like garlic mashed potatoes or a crisp arugula salad dressed with a lemon vinaigrette. Steamed asparagus or roasted green beans also make great accompaniments, balancing the richness of the sauce with their natural freshness.
Creative Ways to Present
For a special touch, serve the chicken on a bed of creamy risotto or alongside a pilaf studded with toasted almonds and herbs. You can also layer the sauce over a platter garnished with extra lemon slices and parsley sprigs to make it look as stunning as it tastes.
Make Ahead and Storage
Storing Leftovers
After the meal, allow your chicken and sauce to cool to room temperature, then transfer to an airtight container. Stored in the refrigerator, it will stay fresh for up to three days, making it perfect for next-day lunches or quick dinners.
Freezing
You can freeze cooked chicken with the sauce in a freezer-safe container for up to two months. When freezing, consider keeping sauce and chicken separate if possible to preserve texture, then combining upon reheating.
Reheating
Gently reheat your leftovers over low-medium heat in a skillet or microwave, adding a splash of broth or water if the sauce thickened too much. This helps maintain the creamy lemon butter texture without drying out the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. They tend to be juicier and more forgiving during cooking but may require slightly longer cooking time. Remember to pound them evenly for best results.
What can I substitute for white wine in the sauce?
If you prefer not to use wine, simply use all chicken broth instead. The wine adds a subtle depth, but broth alone keeps the sauce flavorful and delicious.
Is garlic powder necessary?
Garlic powder is optional but highly recommended as it brings a gentle hint of savory warmth that complements the lemon and butter beautifully without overpowering the dish.
How do I get the chicken cutlets evenly thin?
Using a meat mallet or rolling pin between plastic wrap or parchment paper is the easiest and cleanest way to ensure every piece is uniform in thickness, which helps them cook evenly.
Can this recipe be made gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend suitable for dredging and thickening, and ensure your chicken broth is gluten-free as well.
Final Thoughts
This Lemon Butter Chicken Francese Recipe is one of those dishes that manages to feel both comforting and special. It’s quick enough to whip up after a busy day, yet impressive enough to share with guests. The bright lemon, velvety butter, and tender chicken create a combination you’ll want to return to again and again. So, gather your ingredients, grab your skillet, and get ready to enjoy a meal that’s bursting with flavor and made with love.
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Lemon Butter Chicken Francese Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Description
Tender chicken breasts are pounded thin, lightly breaded, and pan-fried to golden perfection, then simmered in a bright, tangy lemon butter sauce enriched with chicken broth and white wine. This classic Chicken Francese is a quick and elegant meal, perfect for weeknights or entertaining.
Ingredients
Chicken
- 2 large chicken breasts, halved lengthwise
- Salt & pepper, to taste
- 1/2 teaspoon garlic powder
- 1/4 cup + 1 tablespoon flour, divided use
- 2 eggs, lightly beaten
For Cooking and Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup chicken broth or a mix of chicken broth and dry white wine
- 1 tablespoon lemon juice
- 1/2 lemon, sliced into thin rings
- Optional for serving: chopped parsley, freshly grated parmesan cheese
Instructions
- Prepare the Chicken: Place chicken cutlets between two sheets of plastic wrap and pound to about 1/4-inch thickness using a meat mallet to ensure even cooking and tenderness.
- Season the Chicken: Season both sides of the chicken with salt, pepper, and garlic powder to infuse flavor throughout.
- Bread and Pan-Fry: Dredge each chicken piece in 1/4 cup flour, then dip into the beaten eggs. Heat olive oil in a skillet over medium-high heat and cook each side for about 3 minutes until golden brown and cooked through.
- Prepare the Sauce Base: Remove the cooked chicken and set aside. Reduce heat to medium, add butter to the same skillet, and stir in the remaining 1 tablespoon of flour to create a roux.
- Add Liquids and Simmer: Whisk in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Add lemon slices and let the sauce simmer for about 5 minutes until it thickens slightly.
- Combine and Serve: Return the chicken to the skillet, coating it with the lemon butter sauce. Garnish with chopped parsley and freshly grated parmesan cheese if desired, and serve immediately.
Notes
- For a richer flavor, use half chicken broth and half dry white wine in the sauce.
- Be careful not to overcook the chicken to keep it moist and tender.
- Optional garnishes like parsley and parmesan add freshness and depth of flavor.
- This dish pairs well with pasta, rice, or steamed vegetables.
