18 Delicious Chicken Francese Classic Recipes

Craving a restaurant-worthy meal without the fuss? Chicken Francese is your golden ticket—tender, lemony, and irresistibly buttery. Whether you’re after a quick weeknight dinner or a cozy Sunday feast, these 18 classic recipes prove this Italian-American favorite is as versatile as it is delicious. From crispy pan-fried cutlets to creamy sauce variations, get ready to fall in love with Chicken Francese all over again. Let’s dig in!

Lemon Butter Chicken Francese

This bright, buttery chicken francese is a restaurant-worthy dish that comes together in under 30 minutes—perfect for weeknights when you want something special without the fuss.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 2 large eggs
• 2 tbsp water
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp chopped fresh parsley
• Lemon slices for garnish (optional)

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and black pepper. In another dish, whisk eggs and water.
2. Dredge chicken in flour, shake off excess, then dip in egg mixture, letting excess drip off.
3. Heat 1 tbsp butter and olive oil in a large skillet over medium-high. Cook chicken 3–4 minutes per side until golden. Transfer to a plate.
4. Add broth and lemon juice to skillet, scraping up browned bits. Simmer 2 minutes until slightly reduced. Whisk in remaining 2 tbsp butter and 1/2 tsp salt until melted.
5. Return chicken to skillet, spooning sauce over it. Simmer 1 minute. Sprinkle with parsley and garnish with lemon slices if desired.

The magic here? The silky, lemony pan sauce clings to every tender bite of chicken, thanks to that double-dredge in flour and egg. It’s fancy enough for date night but simple enough for any Tuesday.

Tip: For extra richness, swirl in a splash of heavy cream at the end with the butter.

Garlic Parmesan Chicken Francese

This buttery, lemony chicken Francese gets a savory upgrade with garlic and Parmesan—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 2 tbsp grated Parmesan cheese
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. In another dish, whisk eggs and Parmesan.
2. Dredge chicken in flour, shaking off excess, then dip in egg mixture.
3. Heat 1 tbsp butter and olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
4. Reduce heat to medium. Add remaining 2 tbsp butter and minced garlic; sauté 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up browned bits. Simmer 2 minutes.
5. Return chicken to skillet, spooning sauce over it. Cook 1–2 minutes until heated through. Sprinkle with parsley.

The crispy, cheesy crust soaks up the bright lemon-garlic sauce beautifully—no heavy breading required. Tip: For extra richness, swirl in a pat of butter at the end before serving.

Crispy Chicken Francese with White Wine Sauce

This Crispy Chicken Francese with White Wine Sauce is a restaurant-worthy dish that’s surprisingly simple to make at home—tender chicken in a bright, buttery sauce that’s perfect for weeknights or impressing guests.

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 cup chicken broth
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

1. Pound chicken to 1/2-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. In another dish, whisk eggs and Parmesan.
2. Dredge chicken in flour, shake off excess, then dip in egg mixture, letting excess drip off.
3. Heat 1 tbsp butter and olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden and crispy. Transfer to a plate.
4. Add wine to the skillet, scraping up browned bits, and simmer for 2 minutes. Stir in broth and lemon juice, then cook for 5 minutes until slightly reduced.
5. Off heat, swirl in remaining 2 tbsp butter until melted. Return chicken to the skillet, spooning sauce over it. Sprinkle with parsley.

The magic here? The crispy Parmesan-egg coating soaks up the lemony wine sauce without getting soggy—it’s a texture dream.

Tip: For extra flavor, add a pinch of red pepper flakes to the sauce!

Herb-Crusted Chicken Francese

This Herb-Crusted Chicken Francese is a bright, lemony twist on the classic, with a crispy herb coating that adds irresistible texture.

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 2 tbsp olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp unsalted butter
• Lemon slices and extra parsley for garnish (optional)

1. In a shallow dish, whisk together the flour, parsley, thyme, garlic powder, salt, and black pepper. In another dish, beat the eggs.
2. Dredge each chicken piece first in the flour mixture, shaking off excess, then dip in the beaten eggs, letting excess drip off. Coat again in the flour mixture, pressing gently to adhere.
3. Heat olive oil in a large skillet over medium heat. Cook the chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate.
4. In the same skillet, add chicken broth and lemon juice, scraping up any browned bits. Simmer for 2 minutes, then stir in butter until melted and slightly thickened.
5. Return chicken to the skillet, turning to coat in the sauce. Garnish with lemon slices and parsley if desired.

The double coating creates an extra-crispy crust that holds up beautifully to the tangy lemon sauce—no soggy breading here!

Tip: For even thinner cutlets, place chicken between parchment paper and gently pound to 1/4-inch thickness before coating.

Spicy Chicken Francese with Chili Flakes

This zesty twist on classic Chicken Francese brings heat with chili flakes and a bright lemon-butter sauce—perfect for spicing up weeknight dinners.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp chili flakes (plus extra for garnish)
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, Parmesan, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp chili flakes. Dip chicken in beaten eggs, then coat in flour mixture.
2. Heat 2 tbsp butter and olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden and crispy. Transfer to a plate.
3. Reduce heat to medium. Add broth, lemon juice, and remaining 1 tbsp butter to the skillet. Simmer for 2 minutes, scraping up browned bits.
4. Return chicken to the skillet, spooning sauce over it. Cook for 1 minute to warm through. Garnish with parsley and extra chili flakes.

The magic here? The crispy Parmesan crust locks in juiciness, while the spicy-lemon sauce cuts through richness for a bold yet balanced bite.

Tip: For extra heat, add a pinch of chili flakes to the flour mix and the sauce.

Creamy Mushroom Chicken Francese

This elegant yet easy dish combines tender chicken with a silky lemon-butter sauce and earthy mushrooms—perfect for impressing guests or treating yourself on a weeknight.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 3 tbsp olive oil, divided
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 cup chicken broth
• 2 tbsp fresh lemon juice
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté mushrooms for 5 minutes until browned. Stir in garlic and cook for 30 seconds.
4. Pour in wine, scraping up browned bits. Simmer for 2 minutes until reduced by half. Add chicken broth and lemon juice; bring to a simmer.
5. Return chicken to the skillet. Cook for 5 minutes, flipping once, until sauce thickens slightly. Stir in butter and heavy cream until melted and creamy. Sprinkle with parsley.

The magic here? The bright lemon cuts through the rich cream, while the mushrooms add a savory depth that makes this Francese stand out.

Tip: For extra tang, add a pinch of lemon zest to the sauce just before serving.

Sun-Dried Tomato Chicken Francese

This bright, lemony chicken Francese gets a savory upgrade with sun-dried tomatoes—perfect for impressing guests without fuss.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil, divided
• 3 garlic cloves, minced
• 1/3 cup chopped sun-dried tomatoes (oil-packed)
• 1 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tbsp butter
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/2-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté garlic and sun-dried tomatoes for 1 minute until fragrant. Pour in chicken broth and lemon juice, scraping up browned bits.
4. Simmer sauce for 3–4 minutes until slightly reduced. Stir in butter until melted. Return chicken to the skillet, spooning sauce over it. Cook for 2 minutes to warm through. Sprinkle with parsley.

The sun-dried tomatoes add a rich depth to the classic Francese sauce, balancing the zesty lemon beautifully.

Tip: For extra silkiness, swirl in another tablespoon of butter just before serving.

Artichoke and Spinach Chicken Francese

This creamy, lemony chicken Francese gets a veggie-packed upgrade with tender artichokes and fresh spinach—a restaurant-worthy dish that comes together in one pan!

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup all-purpose flour
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 3 tbsp unsalted butter, divided
• 1 cup chicken broth
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 (14 oz) can artichoke hearts, drained and quartered
• 2 cups fresh baby spinach
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken breasts to 1/2-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and black pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil and 1 tbsp butter to the skillet. Pour in chicken broth, wine, and lemon juice, scraping up browned bits. Simmer for 3 minutes.
4. Stir in artichoke hearts and remaining 1/2 tsp salt. Nestle chicken back into the skillet and cook for 5 minutes, spooning sauce over the top. Add spinach and cook just until wilted, about 1 minute.
5. Garnish with parsley and serve immediately.

The bright lemon sauce balances the richness of the buttery chicken, while the artichokes add a subtle tang and the spinach keeps it fresh—no heavy cream needed!

Tip: For extra silkiness, swirl in 1 tbsp cold butter at the end off-heat.

Classic Italian Chicken Francese

This bright, lemony dish feels fancy but comes together in under 30 minutes—perfect for impressing weeknight guests without the stress.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb), halved horizontally
• 1/2 cup all-purpose flour
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 2 large eggs
• 2 tbsp water
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and pepper. In another dish, whisk eggs and water.
2. Heat 1 tbsp butter and olive oil in a large skillet over medium-high. Dredge chicken in flour, dip in egg, then cook 3–4 minutes per side until golden. Transfer to a plate.
3. Deglaze skillet with wine, scraping up browned bits, and simmer 1 minute. Add broth, lemon juice, and remaining 1/2 tsp salt. Cook 5 minutes until slightly thickened.
4. Reduce heat to low, swirl in remaining 2 tbsp butter until glossy. Return chicken to skillet, spooning sauce over it. Sprinkle with parsley.

The magic here? The silky, tangy sauce clings to the tender egg-coated chicken—no heavy breading required.

Tip: For extra citrusy flavor, add a few thin lemon slices to the sauce while it simmers.

Baked Chicken Francese with Lemon Zest

This bright, lemony take on Chicken Francese skips the fuss of pan-frying and bakes to golden perfection instead—ideal for a weeknight dinner that feels special.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1/2 cup all-purpose flour
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh lemon juice (from 1–2 lemons)
• 2 tbsp unsalted butter, melted
• 1 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 1/2 cup low-sodium chicken broth

Instructions:

1. Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish.
2. In a shallow dish, whisk together flour, 1/2 tsp salt, and black pepper. In another dish, beat eggs with Parmesan cheese.
3. Dredge chicken in flour mixture, shaking off excess, then dip into egg mixture, letting excess drip off. Arrange in the baking dish.
4. In a small bowl, whisk lemon juice, melted butter, parsley, lemon zest, and remaining 1/2 tsp salt. Pour over chicken, then add broth to the dish.
5. Bake for 25–30 minutes, basting halfway, until chicken reaches 165°F and the top is golden.

The magic here? The broth and lemon meld into a light, silky sauce while the Parmesan adds a subtle crispness—no extra stovetop steps required.

Tip: For extra tang, sprinkle extra lemon zest right before serving.

Gluten-Free Chicken Francese

This light yet flavorful Italian-American classic gets a gluten-free makeover without sacrificing its signature lemony tang—perfect for a quick weeknight dinner that feels fancy.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
• ½ cup gluten-free all-purpose flour (plus 2 tbsp for sauce)
• 3 large eggs
• ½ cup chicken broth
• ½ cup dry white wine
• ⅓ cup fresh lemon juice (about 2 lemons)
• ¼ cup unsalted butter, divided
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Season chicken with ½ tsp salt and ¼ tsp black pepper. Dredge in ½ cup gluten-free flour, shaking off excess.
2. Whisk eggs in a shallow bowl. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Dip each floured chicken breast in eggs, then cook for 3–4 minutes per side until golden. Transfer to a plate.
3. Add broth, wine, lemon juice, and remaining 3 tbsp butter to the skillet. Whisk in 2 tbsp gluten-free flour until smooth. Simmer for 3 minutes until slightly thickened.
4. Return chicken to the skillet, spooning sauce over it. Cook for 2 more minutes. Sprinkle with parsley, remaining ½ tsp salt, and ¼ tsp black pepper.

The magic here? The gluten-free flour creates a delicate, crisp crust that soaks up the bright lemon-wine sauce beautifully—no one will guess it’s GF!

Tip: For extra tang, add a pinch of lemon zest to the sauce just before serving.

One-Pan Chicken Francese with Asparagus

This bright, lemony chicken francese comes together in one pan—perfect for a fuss-free weeknight dinner that still feels special.

Ingredients

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp unsalted butter
• 1/2 lb asparagus, trimmed
• 2 tbsp chopped fresh parsley

Instructions

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and pepper. Dredge chicken in the mixture, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3 minutes per side until golden. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Add asparagus and cook for 2 minutes, stirring occasionally. Remove and set aside.
4. Pour wine into the skillet, scraping up browned bits. Simmer 1 minute, then add broth, lemon juice, and remaining 1/2 tsp salt. Bring to a gentle boil.
5. Return chicken to the skillet, reduce heat to low, and simmer for 5 minutes. Add butter, swirling until melted. Stir in asparagus to warm through.
6. Sprinkle with parsley and serve immediately.

The silky lemon-butter sauce clings to every bite, while the asparagus stays crisp-tender—no soggy veggies here!

Tip: For extra richness, finish with a pat of cold butter off-heat and let it melt into the sauce.

Quick and Easy Chicken Francese

This Italian-American classic is a weeknight lifesaver—tender chicken in a bright, lemony sauce that comes together in under 30 minutes.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs
• 2 tbsp water
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound the chicken to an even 1/2-inch thickness. In a shallow dish, mix the flour, 1/2 tsp salt, and 1/4 tsp black pepper. In another dish, whisk the eggs with 2 tbsp water.
2. Heat 1 tbsp butter and 2 tbsp olive oil in a large skillet over medium-high heat. Dredge the chicken in the flour mixture, then dip in the egg mixture, letting excess drip off. Cook for 3–4 minutes per side until golden. Transfer to a plate.
3. Add the chicken broth and 1/4 cup lemon juice to the skillet, scraping up browned bits. Simmer for 2 minutes until slightly reduced. Stir in remaining 2 tbsp butter until melted.
4. Return the chicken to the skillet, spooning sauce over it. Sprinkle with 2 tbsp parsley and serve immediately.

The magic here? The double-dipped chicken stays juicy inside while the silky lemon sauce clings perfectly—no fancy techniques required.

Tip: For extra tang, add a pinch of lemon zest to the sauce just before serving.

Cheesy Chicken Francese Casserole

This Cheesy Chicken Francese Casserole takes the classic Italian-American dish and turns it into a cozy, crowd-pleasing bake—perfect for busy weeknights when you crave comfort without the fuss.

• 1.5 lbs boneless, skinless chicken breasts, thinly sliced
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh lemon juice
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 2 cups shredded mozzarella cheese
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. Dredge chicken in 1 cup all-purpose flour, shaking off excess. Dip into 3 beaten eggs, then press into 1/2 cup grated Parmesan to coat.
3. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high. Cook chicken in batches until golden (2–3 minutes per side). Transfer to the baking dish.
4. In the same skillet, whisk together 1/4 cup lemon juice, 1 cup chicken broth, 1/2 cup heavy cream, 1 tsp garlic powder, 1 tsp parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer 3 minutes until slightly thickened.
5. Pour sauce over chicken, then sprinkle with 2 cups mozzarella. Bake 20 minutes until bubbly and golden.

The magic here? The tangy lemon sauce soaks into the crispy Parmesan crust, while the mozzarella blankets everything in gooey goodness. It’s like Chicken Francese met your favorite lasagna!

Tip: For extra crispiness, broil the casserole for 1–2 minutes at the end—just watch closely to avoid burning.

Low-Carb Chicken Francese with Zoodles

This lightened-up twist on Chicken Francese swaps pasta for zoodles, keeping it low-carb but just as flavorful—perfect for a quick, elegant weeknight meal.

Ingredients:

• 2 boneless, skinless chicken breasts, pounded to ½-inch thickness
• ½ cup almond flour
• 2 large eggs, beaten
• ¼ cup grated Parmesan cheese
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• ½ cup chicken broth
• ¼ cup fresh lemon juice
• 2 tbsp butter
• 2 medium zucchini, spiralized into noodles
• 2 tbsp chopped fresh parsley

Instructions:

1. In a shallow dish, mix almond flour, Parmesan, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Dip chicken in beaten eggs, then coat evenly in the flour mixture.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 4–5 minutes per side until golden and cooked through. Transfer to a plate.
3. In the same skillet, add ½ cup chicken broth, ¼ cup lemon juice, and 2 tbsp butter. Simmer for 2–3 minutes until slightly thickened.
4. Add zoodles and toss for 1–2 minutes until just tender. Return chicken to the skillet, spooning sauce over it. Sprinkle with 2 tbsp parsley.

The lemon-butter sauce soaks into the tender chicken and zoodles, giving this dish a bright, restaurant-worthy finish without the carbs.

Tip: For extra-crispy chicken, let the coated cutlets sit for 5 minutes before frying.

Pesto Chicken Francese with Basil Cream Sauce

This twist on classic chicken Francese swaps lemon for vibrant pesto, then blankets the pan-seared cutlets in a velvety basil cream sauce—elegant enough for company but simple enough for weeknights.

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness
• ½ cup all-purpose flour
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 3 tbsp olive oil, divided
• 3 tbsp butter, divided
• 2 garlic cloves, minced
• ½ cup dry white wine (like Pinot Grigio)
• 1 cup chicken broth
• ¼ cup prepared basil pesto
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions:

1. Dredge chicken: In a shallow dish, mix flour, ½ tsp salt, and pepper. Coat chicken evenly, shaking off excess.
2. Sear chicken: Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high. Cook chicken 3–4 minutes per side until golden. Transfer to a plate.
3. Make sauce: In same skillet, melt remaining 2 tbsp butter with 1 tbsp olive oil. Add garlic; cook 30 seconds until fragrant. Pour in wine, scraping up browned bits, and simmer 2 minutes. Stir in broth, pesto, and remaining ½ tsp salt.
4. Finish: Return chicken to skillet; simmer 5 minutes. Stir in cream and Parmesan; cook 2 more minutes until slightly thickened. Sprinkle with fresh basil.

The pesto’s herbal punch balances the rich cream sauce beautifully, while the Francese technique keeps the chicken irresistibly tender. Tip: For extra flavor, let the chicken rest in the sauce off the heat for 5 minutes before serving.

Mediterranean Chicken Francese with Olives

This Mediterranean twist on Chicken Francese brings bright lemon, briny olives, and fresh herbs together for a dish that feels fancy but comes together in under 30 minutes.

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 cup all-purpose flour
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/3 cup pitted Kalamata olives, halved
• 2 tbsp chopped fresh parsley
• 1 tbsp butter

1. Pound chicken to 1/2-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and pepper. Dredge chicken in flour mixture, shaking off excess.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Cook chicken for 3–4 minutes per side until golden. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to skillet. Sauté garlic for 30 seconds until fragrant. Pour in wine, scraping up browned bits, and simmer for 2 minutes.
4. Stir in broth, lemon juice, olives, and remaining 1/2 tsp salt. Return chicken to skillet and simmer for 5 minutes until sauce thickens slightly.
5. Remove from heat. Swirl in butter and sprinkle with parsley.

The magic here? The pan sauce—tangy from lemon, rich from butter, and studded with salty olives—clings to every bite of the tender chicken.

Tip: For extra flavor, let the chicken rest in the sauce for 5 minutes off the heat before serving.

Roasted Red Pepper Chicken Francese

This twist on classic Chicken Francese adds sweet, smoky roasted red peppers for a vibrant flavor boost—perfect for impressing guests without extra fuss.

Ingredients:

• 2 boneless, skinless chicken breasts, halved horizontally
• 1/2 cup all-purpose flour
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 2 eggs
• 2 tbsp olive oil
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/3 cup jarred roasted red peppers, thinly sliced
• 2 tbsp butter
• 2 tbsp chopped fresh parsley

Instructions:

1. Pound chicken to 1/4-inch thickness. In a shallow dish, mix flour, 1/2 tsp salt, and black pepper. In another dish, beat eggs.
2. Dredge chicken in flour, shake off excess, then dip in eggs. Heat olive oil in a skillet over medium-high. Cook chicken 3–4 minutes per side until golden. Transfer to a plate.
3. Add broth, lemon juice, roasted red peppers, and remaining 1/2 tsp salt to the skillet. Simmer 2 minutes, scraping up browned bits. Stir in butter until melted.
4. Return chicken to skillet, spooning sauce over it. Cook 1–2 minutes until heated through. Sprinkle with parsley.

The silky lemon-pepper sauce clings beautifully to the tender chicken, while the roasted peppers add a pop of color and subtle sweetness. Tip: For extra richness, swap half the broth with dry white wine.

Conclusion

With 18 mouthwatering takes on Chicken Francese, this roundup has something for every home cook! Whether you prefer classic flavors or a creative twist, these recipes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this delicious lineup with fellow foodies on Pinterest—happy cooking!