If you’re looking for a dish that’s easy and impressive, this Chicken French Recipe is a must-try! With its tender chicken cutlets and buttery wine sauce, it’s ready in under 30 minutes, making it ideal for busy weeknights.
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Why You’ll Love Chicken French
If you’re anything like me, you love a good, no-fuss meal that feels a little fancy but doesn’t take much effort. That’s exactly why this recipe is always a winner in my house. It starts with thin, tender chicken cutlets, coated in a light egg batter and pan-fried to golden perfection.
Then comes the real magic — the rich buttery sauce with garlic, lemon, and a splash of dry sherry that gives it just the right balance of tangy, sweet, and savory. The flavors are next-level delicious, and the best part is that it all comes together in under 30 minutes! Here are a few more reasons to love this recipe:
- Incredibly tasty lemon garlic sauce
- The whole family will love it, picky eaters included
- Impressive presentation but is really simple to make
- Easy to tweak ingredients based on what you have
Ingredient Information And Substitutions
- Chicken- Boneless, skinless chicken breast works best. If cutlets are available, that will save you a step!
- Flour- All-purpose is ideal for dredging the chicken. For a gluten-free option, a gluten-free 1:1 flour blend.
- Kosher salt & black pepper- Essential for seasoning and bringing out the flavors. If using table salt instead, reduce the amount slightly.
- Olive oil- To fry the chicken and get that crispy, golden crust. You can substitute avocado oil if you don’t have olive oil.
- Salted butter- Adds richness to the sauce. If using unsalted, adjust the salt in the recipe to taste.
- Eggs- Used to coat the chicken.
- Sherry wine- Dry sherry is used in the sauce for depth of flavor. If you don’t have it, you can substitute it with white wine or even chicken broth for a non-alcoholic version.
- Better Than Bouillon- This chicken broth concentrate adds richness to our chicken French recipe. Bouillon cubes are a good swap.
- Lemon juice- Adds just the right tang!
How To Make Chicken Francese
Step 1- Prepare the chicken.
Heat oil in a large skillet over medium high heat.
Cut each chicken breast through the center to make two thinner cutlets. Then, pound them to about ⅛ inch thick and season both sides with salt and pepper.
Step 2- Dredge the chicken.
Place flour and eggs in separate shallow bowls. Coat each chicken piece first in the flour, tapping off any excess, and then in the beaten eggs, shaking off any extra.
Add the chicken pieces in a single layer (work in batches if needed).
Step 3- Cook the chicken.
Cook the chicken for about 2 minutes on each side, until golden brown. Remove from the pan and set aside. In the same pan, melt the butter butter.
Step 4- Make the sauce.
Add minced garlic and sauté for 1 minute. Then, pour in the dry sherry to deglaze the pan and cook for about 2 minutes to reduce slightly.
Add the chicken base and water to the pan, then stir to dissolve and mix everything. Bring the mixture to a boil and reduce to a simmer for 10 minutes.
Step 5- Add the chicken back to the pan.
Add the chicken back to the pan and simmer for 5 more minutes. Then, serve immediately and enjoy!
Frequently Asked Questions
Also known as Chicken French, it’s a classic Italian-American dish that originated in New York, inspired by a traditional Italian veal recipe. It features tender, lightly battered chicken cutlets sautéed until golden brown and served in a rich, tangy sauce made with lemon, butter, and wine.
Yes- make it a day in advance and slowly reheat covered in a moderate oven.
Yes, you can swap out chicken breasts for thighs. Chicken thighs will add a richer, juicier flavor to the dish. I recommend using boneless, skinless chicken thighs, or even veal or pork cutlets.
Tips For Making This Chicken Francese Recipe
- Top with a little Romano or Parmesan cheese just before serving.
- Pound the chicken for quick, even cooking to help keep the meat tender and juicy inside.
- If you prefer a thicker chicken francese sauce, whisk in cornstarch slurry (cornstarch mixed with water in equal parts) or let the sauce simmer longer to reduce.
- For a burst of flavor, you can add fresh herbs like chopped parsley or basil. They complement the buttery, tangy sauce perfectly.
- Ingredients to prep ahead- Pound the chicken breasts and chop the garlic, then store them in the fridge until you’re ready to make this chicken French recipe.
- Leftovers and storage- Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the pan to get back the crispy texture. To freeze, store the sauce and the chicken separately in airtight containers for up to 2 months.
What To Serve With Chicken French Recipe
A comforting, well-rounded dinner that includes a bit of everything: something hearty, something fresh, and of course, a little something sweet to finish off. This chicken French recipe goes well with sides that balance the richness of the dish. Here’s what I suggest to make your dinner feel complete:
- Savory Spiced Butternut Squash Soup
- Crispy Fried Potatoes
- Roasted Fall Vegetables
- Lemon Pistachio Cake
Other Delicious Chicken Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Chicken French Recipe
Equipment
- 1 Skillet
Ingredients
- 3 boneless skinless chicken breasts filet each into 2 pieces
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ½ cup flour
- 3 large eggs beaten
- 2 Tablespoons olive oil
- ½ cup salted butter 1 stick cut into chunks
- 4 cloves garlic minced
- ¼ cup dry sherry wine
- 2 teaspoons Better Than Bouillon roast chicken concentrate
- 2 cups water
- 2 Tablespoons lemon juice
Instructions
- Place the chicken pieces in a single layer on a cutting board. Pound thin to ⅛ inch thickness. Season both sides with salt and pepper.
- Heat a large skillet over medium high heat and add the olive oil. While the oil heat, place flour and eggs into separate shallow bowls.
- Dredge each chicken piece in the flour until fully covered and gently tap off the excess and then in the beaten eggs until fully covered and gently shake off the excess.
- Place each chicken piece directly into the pan in a single layer (work in batches if necessary). Brown 2 minutes per side until golden and remove to a side plate covered in foil.
- Once all the chicken is out of the pan add the butter to the pan. Once melted, add the garlic and sauté for 1 minute until aromatic.
- Add sherry wine and deglaze the pan. Cook to reduce slightly, about 2 minutes.
- Add the bouillon concentrate, water and lemon juice and stir well until the concentrate is dissolved. Bring to a boil and reduce heat to medium low. Simmer 10 minutes.
- Add chicken back to the pan and simmer 5 more minutes and serve immediately.
Video
Notes
- Top with a little Romano or Parmesan cheese just before serving.
- Pound the chicken for quick, even cooking to help keep the meat tender and juicy inside.
- If you prefer a thicker chicken francese sauce, whisk in cornstarch slurry (cornstarch mixed with water in equal parts) or let the sauce simmer longer to reduce.
- For a burst of flavor, you can add fresh herbs like chopped parsley or basil. They complement the buttery, tangy sauce perfectly.
- Ingredients to prep ahead- Pound the chicken breasts and chop the garlic, then store them in the fridge until you’re ready to make this chicken French recipe.
- Leftovers and storage- Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the pan to get back the crispy texture. To freeze, store the sauce and the chicken separately in airtight containers for up to 2 months.
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