Chicken Francese (Classic Lemon White Wine Chicken)

Chicken Francese is one of those elegant dishes that looks fancy but is surprisingly simple to make at home. Lightly breaded chicken breasts are pan-fried until golden, then finished in a bright lemon and white wine sauce that feels restaurant-worthy.

This is a comforting Italian-American classic — perfect for dinner parties, Sunday family meals, or a romantic evening at home. The delicate citrus flavor, tender chicken, and silky sauce make every bite unforgettable.

Let’s make this beautiful dish step by step.

Why You’ll Love This Chicken Francese

• Golden, crispy breaded chicken
• Fresh lemon flavor without being overpowering
• Rich white wine sauce with depth
• Perfect for entertaining
• Simple ingredients, elegant results

Ingredients

For the Chicken

4 large skinless, boneless chicken breast halves

These will be sliced and pounded thin for even cooking and tenderness.

1 cup milk (or as needed)

Milk helps tenderize the chicken and allows the breading to stick better.

1 cup bread crumbs

Creates a light, crisp coating.

1 cup grated Pecorino Romano cheese

Adds sharp, salty flavor to the breading.

2 tablespoons freshly chopped parsley

Adds freshness and color.

1 cup olive oil

Used for pan-frying the chicken.

Salt and ground black pepper

For seasoning.

1 medium lemon, thinly sliced

Placed on top before baking for fresh citrus flavor.

For the Lemon White Wine Sauce

1 cup white wine

Use a dry white wine like Pinot Grigio or Sauvignon Blanc.

1 cup chicken broth

Adds richness and balances the acidity.

¼ cup fresh lemon juice

Gives the sauce its bright flavor.

1 ounce brandy-based orange liqueur (such as Grand Marnier)

Optional but highly recommended for subtle sweetness and depth.

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Remove the tenderloin from each chicken breast.
2. Slice each breast horizontally into two thinner pieces.
3. Pound all pieces to about ¼-inch thickness.
4. Place chicken in a bowl and cover completely with milk.
5. Let soak for 30 minutes.

This makes the chicken tender and helps the coating stick.

Step 2: Prepare the Breading

In a bowl, mix:

• Bread crumbs
• Pecorino Romano cheese
• Chopped parsley

Remove chicken from milk and coat each piece evenly in the breadcrumb mixture.

Step 3: Brown the Chicken

1. Preheat oven to 350°F (175°C).
2. Lightly grease a 9×13-inch baking dish.
3. Heat olive oil in a large skillet over medium heat.
4. Fry chicken 2–3 minutes per side until lightly golden.
5. Transfer chicken to the baking dish.
6. Season with salt and pepper.
7. Place lemon slices over each piece.

Do not fully cook the chicken here — it will finish in the oven.

Step 4: Make the Sauce

In the same skillet:

1. Pour in white wine.
2. Bring to a boil while scraping up browned bits from the pan.
3. Add chicken broth and lemon juice.
4. Boil 5–10 minutes until reduced by half.
5. Pour sauce over chicken in the baking dish.
6. Drizzle orange liqueur over the top.

Step 5: Bake

Bake for 20–25 minutes, until:

• Sauce is bubbling
• Chicken is fully cooked
• Internal temperature reaches 165°F
• Juices run clear

Serve hot with extra sauce spooned over the top.

Tips for Perfect Chicken Francese

• Pound chicken evenly for uniform cooking.
• Use freshly grated Pecorino for best flavor.
• Don’t overcrowd the pan while browning.
• Use fresh lemon juice — bottled juice changes the flavor.
• If sauce reduces too much, add a splash of broth.

Variations

No Alcohol Version

Replace wine with extra chicken broth and a splash of white wine vinegar.

Extra Creamy Version

Add 2 tablespoons butter to the sauce before pouring over chicken.

Light Version

Pan-fry with less oil and finish fully on stovetop instead of baking.

What to Serve with Chicken Francese

• Angel hair pasta
• Garlic mashed potatoes
• Steamed asparagus
• Roasted green beans
• Crusty Italian bread

Storage & Reheating

Refrigerator

Store in airtight container for up to 3 days.

Freezer

Freeze for up to 2 months. Thaw overnight in fridge.

Reheating

Reheat in oven at 325°F until warmed through. Add a splash of broth to keep it moist. Avoid microwaving too long to prevent drying out.

Chicken Francese

Classic Italian-American Chicken Francese made with lightly breaded chicken breasts, pan-fried and finished in a bright lemon white wine sauce. Elegant, flavorful, and perfect for special dinners.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 6

Course: Dinner, Family Dinner, Holiday Dinner, Main Course

Cuisine: American, Italian, Italian-American

Calories: 634

Ingredients Method Notes

Ingredients

  

• 4 large skinless boneless chicken breast halves
• 1 cup milk or as needed
• 1 cup bread crumbs
• 1 cup grated Pecorino Romano cheese
• 2 tablespoons freshly chopped parsley
• 1 cup olive oil
• Salt to taste
• Black pepper to taste
• 1 medium lemon thinly sliced
• 1 cup dry white wine
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 ounce brandy-based orange liqueur optional

Method

 

1. Remove tenderloins from chicken breasts and slice each breast into two thin pieces. Pound to 1/4-inch thickness.
2. Place chicken in a bowl, cover with milk, and soak for 30 minutes.
3. Mix bread crumbs, Pecorino Romano, and parsley in a bowl. Remove chicken from milk and coat evenly in breadcrumb mixture.
4. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
5. Heat olive oil in a skillet over medium heat. Brown chicken 2–3 minutes per side. Transfer to baking dish. Season with salt and pepper. Top with lemon slices.
6. In the same skillet, add white wine and bring to a boil while scraping browned bits. Add chicken broth and lemon juice. Simmer 5–10 minutes until reduced by half.
7. Pour sauce over chicken and drizzle orange liqueur on top.
8. Bake 20–25 minutes until chicken reaches 165°F and sauce is bubbling.

Notes

• Use freshly squeezed lemon juice for best flavor.
• Do not overcook while frying; chicken will finish in the oven.
• Add a splash of broth if sauce reduces too much.
• Can be made ahead and baked before serving.

FAQs

Is Chicken Francese the same as Chicken Piccata?

No. Piccata includes capers and is not breaded. Francese is breaded and often baked.

Can I make this ahead of time?

Yes. Brown the chicken and prepare sauce ahead. Bake just before serving.

What wine works best?

Dry white wines like Pinot Grigio or Sauvignon Blanc are ideal.

Nutrition (Per Serving)

• Calories: 634
• Fat: 44g
• Carbohydrates: 22g
• Protein: 33g