Easy Creamy Chicken Francese – 35-Minute Dinner

I still remember the first time I ordered Chicken Francese at a little Italian spot. That silky, lemony sauce had me scraping the plate. I knew I had to recreate it at home—minus the fuss.

This version keeps all the elegance but simplifies the steps. We're talking golden chicken, a quick pan sauce, and dinner on the table in about 35 minutes. Perfect for a weeknight that deserves a little something special.

You'll love how the bright lemon and creamy butter come together—it's comfort food that feels fancy. Let's get started!

About the Ingredients

1 1/2 lbs (680g) boneless, skinless chicken breasts, pounded to 1/4-inch thick

Thin cutlets cook fast and evenly. If short on time, buy pre-pounded cutlets or butterflied breasts.

1/2 cup (65g) all-purpose flour

For dredging. You can use gluten-free all-purpose blend for a GF version.

1 tsp garlic powder

Adds savory depth. Swap with onion powder if you prefer.

1/2 tsp salt

Enhances all the flavors. Use kosher salt if you have it.

1/4 tsp black pepper

Freshly ground is best. Adjust to taste.

2 large eggs

For the egg wash. You can use 1 whole egg + 2 egg whites to lighten up.

2 tbsp olive oil

For pan-searing. Use a light olive oil or vegetable oil to avoid burning.

3 tbsp unsalted butter

Divided: 1 tbsp for sauce, 2 tbsp for the pan. Salted butter works too—just reduce added salt.

1/2 cup (120ml) dry white wine

Chicken broth works if you prefer no alcohol. Use a crisp Sauvignon Blanc if you have it.

1 cup (240ml) chicken broth, low sodium

Adds body. Low-sodium lets you control the salt.

1 lemon, juiced (about 3 tbsp)

Fresh lemon is key—bottled won't give the same brightness. Add zest for extra punch.

1/2 cup (120ml) heavy cream

For richness. Substitute half-and-half or coconut cream for a lighter option.

2 tbsp fresh parsley, chopped

For garnish. Dried parsley is okay in a pinch, but fresh is best.

Tips & Tricks

• Pound the chicken to even thickness so it cooks evenly and quickly—no dry spots.
• Don't overcrowd the pan; sear in batches so the chicken gets golden, not steamed.
• Let the sauce simmer gently after adding cream to avoid curdling—keep the heat low.

Step-by-Step Instructions

1. Prep the chicken

Place the chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness. Season both sides with salt and pepper.

2. Set up dredging stations

In a shallow dish, mix flour, garlic powder, salt, and pepper. In another dish, beat the eggs. Working one at a time, dredge the chicken in flour, then dip in egg, letting excess drip off.

3. Sear the chicken

Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat (350°F / 175°C). Cook the chicken in batches for 3-4 minutes per side, until golden brown and internal temp reaches 165°F (74°C). Transfer to a plate and cover loosely with foil.

4. Deglaze the pan

Reduce heat to medium (300°F / 150°C). Pour in the wine and scrape up the browned bits with a wooden spoon. Let it reduce by half, about 2 minutes.

5. Make the sauce

Add the chicken broth, lemon juice, and remaining 1 tbsp butter. Bring to a simmer and cook for 3-4 minutes until slightly thickened.

6. Add the cream

Lower the heat to low (250°F / 120°C) and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce coats the back of a spoon. Taste and adjust seasoning.

7. Return chicken to pan

Nestle the chicken breasts into the sauce, spooning some over the top. Let them warm through for 2 minutes.

8. Garnish and serve

Sprinkle with fresh parsley and serve immediately with pasta, rice, or crusty bread to soak up the sauce.

Delicious Variations

Lemon-Pepper

Add 1 tsp cracked black pepper to the flour mixture for a spicy kick.

Herb-Infused

Stir in 1 tsp dried thyme or rosemary with the broth for earthy notes.

Garlic Lover's

Sauté 2 minced garlic cloves after deglazing for 30 seconds before adding broth.

How to Store Creamy Chicken Francese

Frequently Asked Questions

I hope this Creamy Chicken Francese brings a little restaurant magic to your table. Try it tonight and let me know how it goes—I'd love to hear your twist!

Creamy Chicken Francese

Tender chicken cutlets in a rich, lemony cream sauce—a restaurant-worthy dinner ready in 35 minutes.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 1/2 lbs (680g) boneless, skinless chicken breasts, pounded to 1/4-inch thick
• 1/2 cup (65g) all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1/2 cup (120ml) dry white wine
• 1 cup (240ml) chicken broth, low sodium
• 1 lemon, juiced (about 3 tbsp)
• 1/2 cup (120ml) heavy cream
• 2 tbsp fresh parsley, chopped

📋 Instructions

1. 1Prep the chicken — Place the chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness. Season both sides with salt and pepper.
2. 2Set up dredging stations — In a shallow dish, mix flour, garlic powder, salt, and pepper. In another dish, beat the eggs. Working one at a time, dredge the chicken in flour, then dip in egg, letting excess drip off.
3. 3Sear the chicken — Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat (350°F / 175°C). Cook the chicken in batches for 3-4 minutes per side, until golden brown and internal temp reaches 165°F (74°C). Transfer to a plate and cover loosely with foil.
4. 4Deglaze the pan — Reduce heat to medium (300°F / 150°C). Pour in the wine and scrape up the browned bits with a wooden spoon. Let it reduce by half, about 2 minutes.
5. 5Make the sauce — Add the chicken broth, lemon juice, and remaining 1 tbsp butter. Bring to a simmer and cook for 3-4 minutes until slightly thickened.
6. 6Add the cream — Lower the heat to low (250°F / 120°C) and stir in the heavy cream. Simmer gently for 2-3 minutes until the sauce coats the back of a spoon. Taste and adjust seasoning.
7. 7Return chicken to pan — Nestle the chicken breasts into the sauce, spooning some over the top. Let them warm through for 2 minutes.
8. 8Garnish and serve — Sprinkle with fresh parsley and serve immediately with pasta, rice, or crusty bread to soak up the sauce.

👨‍🍳 Chef's Note: For an extra indulgent touch, add a sprinkle of grated Parmesan over the top before serving.

Servings: 6

Cuisine: Italian-American

Course: Dinner

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat