Chicken Francaise made with boneless chicken that's lightly floured and sauteéd in butter; then topped with a light, lemony sauce.
Originally, I shared this recipe for Chicken Francaise five years ago. And like I mentioned a few posts back, I've been trying to make some of our old favorite recipes again and give them a photo makeover.
I made this chicken recipe in February when my niece and her boyfriend came over for dinner.
Can you prepare Chicken Francaise ahead of time?
Chicken Francaise is a great meal to make ahead of time; especially when you are having guests. Almost the entire meal can be prepared up until you bake it.
Simply prepare the recipe as instructed below in the recipe card; then refrigerate overnight before baking. You can also freeze for up to one month prior to defrosting and baking.
What type of chicken do you use to make chicken francaise?
You can choose one of two types of chicken when making this dish. You can use whole boneless chicken breasts if you are comfortable cutting them down to three or four ¼-inch pieces by cutting them lengthwise.
Or you can opt for chicken tenderloins; which is what I prefer using so the pieces of chicken are more uniform in size.
Which ever option you choose, you must then pound them down slightly with a meat mallet to make them uniform in size and thickness.
How do you make Chicken Francaise?
For this recipe, you will need two separate bowls to coat the chicken. One for all purpose flour and the second for an egg wash. The egg was is a combination of eggs, lemon juice, milk and parsley.
Dip each piece of chicken first into the flour; then into the egg mixture until all pieces are coated. In a large nonstick skillet, melt some butter and add oil.
I like to use a light oil like Canola. I like to use a combination of both oil and butter so the butter doesn't burn at the higher heat during the cooking process.
Cook the chicken 2-3 minutes per side over medium heat until chicken is lightly browned. Place cooked chicken directly into a large oven safe baking dish and repeat until all of the chicken is cooked through.
How do you make Lemon White Wine Sauce?
In a medium saucepan, melt butter over medium heat; then add flour to form a roux. Add lemon juice, white wine, chicken broth and parsley and bring the mixture to a boil and stir for approximately 5 minutes until the sauce thickens.
Pour the lemon sauce over your cooked chicken, slice fresh lemons into ¼-inch slices and place on top. Bake at 350°F for 30 minutes until hot and bubbly.
My family LOVES this recipe for Chicken Francaise and we make it quite often for gatherings and holidays. There's just something about lemon and chicken that makes us want to devour this dish in seconds!
They enjoy it so much, that I made a recipe based off of this one for Chicken Francaise Lasagna! All of the flavors you love combined with Ricotta and Mozzarella cheeses layered between lasagna noodles with the same lemony white wine sauce. YUM!
This recipe for Chicken Francaise may seem like it's a little labor intensive as it does contain a few more ingredients than I usually prepare my meals with, but believe it or not, this entire dish can be ready in 1 hour from start to finish.
I've even made this during the week by preparing everything the night before; then placing it in the oven after I got home for the 30 minutes. I also like to make extra sauce as my family likes to pour it over cooked rice. ~Enjoy!
Visit the recipe index to search for more recipes by category.
More Lemon Chicken Recipes
- Skillet Lemon Chicken
- Lemon Chicken Ricotta Pizza
- Chicken Piccata
- Lemon Yogurt & Basil Grilled Chicken Kebobs
- Chicken in a Lemon Butter Sauce
- Lemon Pepper Whole Roasted Chicken
- Lemon Chicken Stir Fry
- Lemon Chicken Parmesan
- Lebanese Lemon Chicken
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Chicken Francaise
Ingredients
- 30- 2(ounce) Chicken Tenderloins (or boneless chicken breasts trimmed into 30 thin slices)
- 4 tbsp. Butter
- ½ c. Canola Oil
- 3 Large Eggs
- 2 tbsp. Lemon Juice
- 2 tbsp. Milk
- 1 tbsp. Parsley
- 1 c. All-Purpose Flour
For the Lemon Sauce
- ½ cup Butter
- ¼ cup All Purpose Flour
- ¼ cup Lemon Juice
- ¾ cup White Wine
- 3 cup Chicken Broth
- 1 tsp. Parsley
- 1 Lemon
- ½ tsp. Kosher Salt
- ⅛ tsp. Black Pepper
Instructions
For the Chicken Francaise
- Preheat oven to 350 degrees F.
- You will need two separate bowls to coat the chicken; one for the flour and one for the egg wash-eggs, lemon juice, milk and parsley; whisk all together
- Dip each piece of chicken first into the flour and then into the egg mixture until all pieces are coated.
- In a large frying pan, melt butter and oil. Cook chicken 2-3 minutes per side over medium heat until chicken is lightly browned.
- Place cooked chicken directly in your baking dish and repeat until all of the chicken is cooked through. (If you need to, you can add 2 Tbsp. butter and ¼ Cup Canola oil if the oil mixture in the pan has been depleted by cooking).
- Pour the lemon sauce over your cooked chicken. Slice lemons in ¼" slices and put on top. Bake for 30 minutes.
For the Lemon Sauce
- In a medium saucepan, melt the butter over medium heat; then whisk in the flour to form a roux.
- Add lemon juice, white wine, chicken broth and parsley. Bring to a boil and stir for approximately 5 minutes until the sauce thickens.
Jeanne Coulombe says
This looks like a great recipe going to try this . Thanks
seem b says
Looks so delicious ..
I can't wait to try this out
Dayra Velasco says
So I found your recipe on pinterest and I made it tonight. It was AMAZING!!! Thank you so much for the recipe definitely a keeper 🙂
Carrie's Experimental Kitchen says
I'm so glad you enjoyed it Dayra, it's one of my favorites as well. 🙂
Ashley says
This sounds amazing! If I made it the night before do you let it sit over night in the fridge with the sauce poured over? Or do you wait to combine sauce before baking? Thank you so much!!
Carrie's Experimental Kitchen says
Hi Ashley, you can make it the night before with the sauce poured over it. I've even made it then put it in the freezer if I was making it for a large party. Enjoy!
Jessica says
What kind of white wine did you use?
Carrie's Experimental Kitchen says
I used a Chardonnay, but any white wine would be fine.
Mary says
I am excited to make this for dinner!
Carrie's Experimental Kitchen says
I hope you enjoy it Mary!
Shraddha says
Hi, did you serve this with pasta? Which type? Thanks.
Carrie's Experimental Kitchen says
I actually serve this with rice, but any type of pasta would be good too~personal preference! Enjoy!
Christine says
I am wondering if you have ever tried freezing this recipe? Particularly the cooked tenders - then perhaps adding the sauce once thawed?
Carrie's Experimental Kitchen says
You can do that and I've even made the entire recipe including the sauce and froze that too. It helps when making a lot for a party. I just defrosted in the refrigerator and cooked when I was ready to serve.
stephanie says
Do you cook it before freezing or just prepare it up to cooking? smells and looks really good!
Carrie's Experimental Kitchen says
I usually prepare it; then freeze it before cooking. Enjoy!
Natalie says
If preparing the day before, do you have to freeze it or can you leave it prepared in the fridge overnight?
Carrie's Experimental Kitchen says
You can leave it in the refrigerator overnight.
Natalie says
Thank you! I did a trial run the other day for my family and it turned out fabulous!!! So tasty! I can't wait to make this for Christmas! Thank you!!!
Carrie's Experimental Kitchen says
You're welcome Natalie I'm so glad everyone enjoyed it! I think this is the first time in years that I'm actually not making this dish for Christmas eve. Merry Christmas to you and your family!
Mary says
I have a question, I want to make this for Christmas and intend on prepping the day before. I will need to have the oven on 400 (for another dish) instead of 350. Would the cook (warming) time be the same at the higher temp? I need to double the recipe. Do you think double the sauce is enough (I don't want it to dry out at the higher temp) or should I triple the sauce? Thanks in advance!
Carrie's Experimental Kitchen says
If you double the sauce you should be fine. In essence, the chicken is probably going to be cooked most of the way if not all the way done during the frying process. You can heat up the chicken in the 400 degree oven, but it will take a shorter amount of time. Enjoy!
Denise says
This looks so yummy!!! Just wondering how you divided the 6 chicken breasts. I'll be serving 10 people and I really don't like using chicken tenders because of the tendons.
Carrie's Experimental Kitchen says
If you cut the chicken breasts horizontally you should be able to get 3-4 pieces out of it. I then pound it so that they're uniform in thickness. Enjoy!
Donna says
I have making this but using white cooking wine which I find is why I probably dont like my sauce. I was told Pinot Grigio or an unoaked Chardonnay?? Also I always make the entire foil pan for a party par cook it and then defrost the day before a party. When you freeze do you par cook or cook first or just fry the cutlets pour the sauce in the pan and freeze. I was told not to freeze but I am having a huge party and cant do it all that the day before. I am sure it is better fresh cooked which I will do for personal dinners. Also some say fry garlic in the pan then strain some dont suggestions for a nice sauce, some also add cornstarch or roll the butter in flour to thicken
Carrie's Experimental Kitchen says
I generally use Chardonnay since that's what I have in the house. The cooking wines tend to be very acidic. When I'm freezing (which I've done numerous times), I just fry the cutlets and add the sauce before freezing. Then I defrost and cook and it's been fine. I wouldn't use corn starch to thicken the sauce if you're going to freeze it because it congeals and doesn't hold the smooth consistency you get with flour and butter. Everyone has their own way of making a recipe, that's what makes them great by adding your own ideas. I like the actual pieces of garlic in the sauce, but if you don't, you can certainly cook it; then strain it out.
Amanda k Gunthorp says
Just wanted to thank you for this recipe! I am in charge of funeral dinners at our church. I was blessed with enough donated money to purchase chicken breasts instead of "whatever was on sale". I got them home and then panicked slightly because I didn't know how I would keep 30 servings of breast moist! I searched "chicken breast for a crowd" and found your recipe! I did not take the time to pound the pieces into even thickness but fried the thick pieces first and then placed them in my electric roaster while I prepared the rest and the sauce. The chicken and sauce was in that roaster for a couple hours before the dinner was served and it still received many compliments and thanks! So, I thank you on behalf of the dinner guests! Our church now has a new recipe to add to the arsenal!!
Carrie's Experimental Kitchen says
I'm so glad you found and enjoyed the recipe Amanda. It's one of my favorites as well because it holds up really well (and even taste great as leftovers!). 🙂
Melissa says
If I'm making the night before for a party- can I cook it all the night before and then just heat up the day of the party? What do you suggest is the easiest when having a party?
Carrie's Experimental Kitchen says
I recommend preparing it with the sauce and all then refrigerate it overnight. Cook it right before you are ready to serve. Enjoy!
Melissa says
Thanks! In preparing do you mean breaking and frying it and then just cooking it fully the next day?
Carrie's Experimental Kitchen says
Yes and you can add the sauce to it too; then bake the next day.
Michelle says
(1) Can I make extra sauce on the side day before and refrigerate with pan prepared chicken and just microwave it ( extra sauce only) to warm it up to pour over the chicken after chicken cooked in oven right before guests start arriving?
(2 )Also, if I use tenders and pound them thin and prepare the day before serving to crowd (12 women arriving different times) will I lessen my cooking time of 30 minutes? Not sure if pan fried tenders are pretty much cooked and don't want to dry them out and have mini rubber chickens.
(3) Will this stay if women are arriving at different times if I put out in a foil tin over a sturno ? I noticed I only have pinot grigio and flour- should I buy chardonnay and cornstarch? Taking a chance as I am serving this in 24 hours- any help is appreciated. Thank you.
Carrie's Experimental Kitchen says
Hi Michelle!
1. Yes, you can make extra sauce to put on top. The more sauce the better (tastes great on top of rice too!)
2. Thirty minutes is fine. I've made them both ways (using chicken tenderloins and thin chicken breasts and the 30 minutes is just to get the sauce hot and finish off any part of the chicken that didn't get completely cooked in the pan. If you feel it's done ahead of time, you can take it out of the oven.
3. I guess my answer would depend on the time frame the women are arriving. The chicken should be fine over a sterno for 1-2 hours. If it's longer than that, I recommend cooking them in separate pans and spreading out the cooking time. Pinot is fine, I usually use whichever white wine I have opened. you can also use flour instead of cornstarch, but just make sure you get all of the lumps out before adding it to the sauce and only add it a little bit at a time to make sure it doesn't get too thick. I hope you and your friends enjoy the recipe!
Hartigan Bill says
Outstanding signature recipe! Thank you.
Carrie's Experimental Kitchen says
Thank you!
Julie says
Add capers and you have chicken piccata. 🙂 This recipe sounds delish. I’d probably add a little Dijon to it, also. Going to make it tomorrow for Sunday dinner.
Carrie's Experimental Kitchen says
Yes you would, I have a recipe for that here too https://www.carriesexperimentalkitchen.com/chicken-piccata/. 🙂 I hope you enjoy the recipe!
Janice says
This meal looks wonderful. It is exactly what I am looking for to make for Christmas. The only problem is I can't use wine. Can I make the sauce without wine? If so, would I have to add more lemon juice or chicken broth? Thank you.
Carrie's Experimental Kitchen says
Thanks Janice, it's one of our favorites around the holidays as well. Yes, you can substitute chicken broth for the wine. I think the lemon juice amount will be fine, but once you taste the sauce, you can always squeeze in a bit more if you like more of a lemony flavor. Enjoy and Merry Christmas!
Eric says
"your preference" not "you're preference"
Carrie's Experimental Kitchen says
Thank you so much for pointing out my error Eric, I truly appreciate that and it's been corrected. With over 1000 posts on my site, I'm glad I don't make that mistake often! (It's a little bit of a pet peeve of mine!). Happy Holidays!
Camille says
Have made this without adding flour or cornstarch to sauce and liked it. Would like to cook the day before serving but wondered how best to reheat without coating getting soggy? Thanks so much.
Carrie's Experimental Kitchen says
I've made this as is, frozen, defrosted and cooked it without the chicken tasting soggy; however, if you prefer you can fry the chicken and make the sauce separate; then just add the sauce when you're ready to reheat. The chicken is basically done so cooking the dish isn't necessarily to make sure it's cooked through; but rather to infuse the flavor of the lemon sauce with the chicken. I hope this helps. Enjoy!
Katie says
Hi! Hoping to make this for a large party. How long does it take to defrost if it has been frozen for a few days? Don't want to serve cold chicken. Thanks so much!
Carrie's Experimental Kitchen says
I'd take it out at least 24-36 hours before; then cook it for about 1 hour to make sure it's good and hot. Enjoy!
Kristin says
Hi! Do you heat/reheat covered or uncovered? Also this may be a stupid question I am new to cooking but how do you know when the sauce is thick enough??
Carrie's Experimental Kitchen says
Hi Kristin, First, no questions are ever stupid! In fact, the first time I tried to thicken a stew, I just dumped flour and water into the ingredients without mixing them together and had a huge, pasty mess! 🙂 If I'm cooking it right away, it's uncovered, but when reheating from being refrigerated, I cover with foil for the first 15 minutes or so; then uncover so the steam allows everything to get really hot. When the sauce is thick enough it should coat/stick to the back of a spoon; similar to a gravy consistency. If it's too thick, you can always thin it out again by adding a bit more chicken broth. I hope this helps!
Betty says
I made this last night it was delicious. My only problem was the coating came off of a lot of the chicken. Any thoughts of how to prevent this? Should I try egg wash then flour? Or flour, egg then flour again? Thanks.
Carrie's Experimental Kitchen says
Hi Betty, I'm sorry you had a problem with the coating. I usually do egg wash; then flour and the coating stays on. I have tried it the other way and though that's popular with a lot of chefs, I found the coating didn't stick as well that way. You could also try double dipping it in both to make the coating a bit thicker which should help also. I'm glad you liked the recipe!
marguerite kubik says
Last minute question: does it matter if you use lemon juice from a bottle? or is it all from fresh squeezed? I'm hoping you look at this now. lol
Jen says
This recipe saved my life for Christmas when I found out I was in charge of making this! I doubled the recipe and doubled the sauce. The only changes I made were adding a little more lemon juice(love the lemon tang), a little more corn starch slurry to get desired thickness, and stirred in some heavy cream to make it a little creamier. But it was so delicious!
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe Jen and love the addition of heavy cream. Hope you had a nice holiday, Happy New Year!
marguerite kubik says
Thank you for your quick response via e-mail! Just to let your followers know: The minute i sent a question, you responded within minutes on Christmas Eve! I thought that was so nice of you to take out the time to respond so quickly on a holiday! I have to say your recipe for the Chicken Francaise came out perfect! Tender and delicious! Thank you! Christmas without Turkey for the first time ever. Thank you again! Wishing you a Happy New Year!
Carrie's Experimental Kitchen says
You're welcome Marguerite and happy to help out! I'm so glad you enjoyed the recipe. Happy New Year to you as well!
Melissa says
If I plan to make the night before, do I cry the chicken and bake entirely before refrigerating it? Or do I bake it the next day? Thank you!
Carrie's Experimental Kitchen says
Yes, you can fry the chicken and add the sauce the night before; then refrigerate. The next day, you can bake it when you're ready to serve. I hope you like it!
Vikki Shofstahl says
Your recipe says flour then egg wash. But you say here egg wash then flour. Which do you recommend?
Carrie's Experimental Kitchen says
I'm sorry for the confusion. Either way is fine, but I personally recommend egg wash; then flour. It's less messy.
Lin says
I’m wondering if I can baked the chicken in oven instead of frying and then make sauce and put over the cooked chicken
Carrie's Experimental Kitchen says
I've never tried it because the chicken is dipped in egg and flour and do not believe it will cook properly.
Eve Marsan says
I was hosting a brunch and decided to make something new. I picked this receipe because it had my mouth watering just reading it. I was surprised at the reaction that I got from everyone. The entire entree was gone by the end of the afternoon. I have added this in my receipe rotation and will be making it again.
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe, thanks for letting me know I really appreciate that.
Lin says
I’m looking to make this for a large crowd and I would like to freeze it.
My question is 1.can I cook the chicken and freeze it and then couple days before defrost it and then add the sauce to it when ready to heat?
2. Or should I freeze the chicken with the sauce together and if I do it that way will the chicken n sauce together be soggy as it defrosts and heat up.
3. Can I freeze the sauce separate then defrost and add it to the chicken that’s also been defrosted.
Sorry fir all the questions.
Carrie's Experimental Kitchen says
You can prepare the chicken as directed including adding the sauce, allow to cool, wrap tightly; then freeze for up to 3 months. Defrost the pan in the refrigerator 1-2 days before; then bake as directed. When cooking this for large gatherings I like to use aluminum half trays, cover with plastic wrap; then add the lid. It's easier to stack in the freezer. Just remember to remove the plastic wrap before baking.
Lin says
Thank you fir getting back to me but will the chicken be soggy when I defrost the tray
Carrie's Experimental Kitchen says
It will be "soggy" because it's in a sauce. You'll have to bake it once defrosted.
Lin says
I know you said it will be soggy because it’s in sauce but once I defrost it and bake it will it still be soggy? Also bake with cover on or off and what temperature thank you again and sorry fir so many questions .
Carrie's Experimental Kitchen says
No it won't be soggy. I'd bake it with the cover on just to make sure it heats up enough; especially since it had been frozen. Then you can remove the cover the last 10 minutes or so.
Lin says
At what temp to bake it ?
Thank you
Lin
Carrie's Experimental Kitchen says
The same temperature as is stated in the recipe card, 350 degrees F.
Lin says
Do you use fresh lemons and also what wine to use?
Thank you
Lin
Carrie's Experimental Kitchen says
Yes, I use fresh lemons and you can use any white wine that you would normally drink like a Sauvignon Blanc or Chardonnay.
Lin says
I’m little confused sorry
1. but is the fresh lemon just to place on top of the chicken ?
2. In recipe says 2 tablespoons of lemon juice and in sauce 1/4 cup of lemon juice would that be lemon juice in bottle or fresh?
3 can I use lemon juice in bottle in place of the fresh lemons?
Thank you
Lin
Lin says
Last minute question: does it matter if you use lemon juice from a bottle? or is it all from fresh squeezed? Im hope you can look at this now
Carrie's Experimental Kitchen says
You can use lemon juice from a bottle.