30-Minute Chicken Francese – Classic Italian Flavor Made Fast
If you’re craving a restaurant-quality Italian dish but only have half an hour, 30-Minute Chicken Francese is the answer. Lightly battered chicken cutlets, pan-fried until golden, then simmered in a silky lemon-butter sauce—this dish is elegant, comforting, and surprisingly easy.
Chicken Francese is a classic Italian-American recipe known for its bright citrus flavor and tender texture. Traditionally served in Italian restaurants, this streamlined version keeps all the flavor while fitting perfectly into busy weeknights.
What Is Chicken Francese?
Chicken Francese (sometimes called Chicken French) features chicken cutlets dipped in flour and egg, then sautéed and finished in a lemon-forward sauce. Unlike breaded chicken dishes, Francese uses a delicate egg coating that creates a light crust without heaviness.
The sauce is the real star: buttery, savory, and balanced with fresh lemon juice.
Why This 30-Minute Version Works
This recipe is designed for speed without shortcuts that sacrifice flavor.
- Thin chicken cutlets cook quickly
- One pan from start to finish
- Simple pantry ingredients
- No heavy breading or deep frying
- Bright, balanced sauce ready in minutes
The result is a dish that feels special but is totally weeknight-friendly.
Ingredients
- 2 large chicken breasts, sliced into cutlets
- ½ cup all-purpose flour
- 2 large eggs
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- ¾ cup chicken broth
- ¼ cup fresh lemon juice
- 1 lemon, thinly sliced
- 2 tbsp chopped fresh parsley
- ¾ tsp salt
- ½ tsp black pepper
Instructions
- Season chicken cutlets with salt and pepper.
- Place flour in one shallow bowl and whisk eggs in another.
- Dredge chicken in flour, shaking off excess, then dip into egg.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Cook chicken for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add chicken broth and lemon juice, scraping up browned bits.
- Simmer sauce for 2–3 minutes until slightly reduced.
- Add remaining butter and lemon slices, stirring until glossy.
- Return chicken to the pan and simmer 2 minutes to coat.
- Garnish with parsley and serve immediately.
30-Minute Chicken Francese
Ingredients
Equipment
Method
- Season chicken with salt and pepper.
- Dredge chicken in flour then egg.
- Pan-fry chicken until golden.
- Remove chicken and deglaze pan with broth and lemon juice.
- Reduce sauce slightly.
- Stir in butter and lemon slices.
- Return chicken to sauce.
- Garnish with parsley and serve.
Notes
Tips for the Best Chicken Francese
- Slice chicken evenly for fast, even cooking
- Use fresh lemon juice only
- Don’t overcrowd the pan
- Let sauce reduce slightly before adding butter
- Serve immediately for best texture
Flavor Variations
Garlic Francese
Add 2 cloves minced garlic to the sauce.
White Wine Francese
Replace half the broth with dry white wine.
Extra Lemon
Add lemon zest for a brighter finish.
Creamy Francese
Stir in 2 tablespoons cream for richness.
Serving Suggestions
Chicken Francese pairs beautifully with:
- Angel hair or linguine
- Mashed or roasted potatoes
- Steamed asparagus or green beans
- Simple arugula salad
The sauce is perfect for spooning over sides.
Storage & Reheating
- Store leftovers up to 3 days refrigerated
- Reheat gently on the stove
- Add a splash of broth if sauce thickens
- Best enjoyed fresh
Why This Dish Is Always a Hit
- Bright, fresh flavor
- Light yet satisfying
- Fast enough for weeknights
- Elegant enough for guests
- Loved by kids and adults
It’s a timeless recipe that never disappoints.
Final Thoughts
This 30-Minute Chicken Francese proves that classic Italian dishes don’t have to take hours. With its tender chicken, glossy lemon-butter sauce, and simple technique, it delivers comfort, elegance, and bold flavor in record time.
Fast, flavorful, and foolproof—this recipe deserves a spot in your regular rotation.
