Chicken Francese is one of my favorite Giada De Laurentiis recipes that I love and enjoy making. It takes around 1 hour to prepare using chicken breasts, eggs, flour, lemon, and butter.

To prepare Giada Chicken Francese, coat the chicken with flour and eggs, brown it in butter, and place it in the cooker with lemon and broth. Let it cook on low for 2-3 hours.

Cooking this recipe is super easy and loads of fun! Give it a try and don’t hesitate to comment below. Whether it turns out perfect or not, we love to hear about your kitchen adventures!

What is chicken francese?

Chicken Francese, also known as “Chicken Francaise,” is a delightful Italian-American dish featuring chicken cutlets dipped in flour and egg, then pan-fried to a golden perfection.

It’s famously paired with a tangy lemon-butter sauce, made by deglazing the pan with lemon juice and white wine, then enriched with butter.

This dish balances the creamy richness of the sauce with the bright zestiness of lemon, often garnished with parsley for freshness.

Giada Chicken Francese Ingredients

• 4 boneless skinless chicken breasts, thinly cut
• 1/3 cup of all-purpose flour
• 1 1/4 teaspoons of salt
• 1/2 teaspoon of pepper
• 2 eggs
• 2 tablespoons of milk
• 1/4 cup of olive oil

For the sauce:

• 4 tablespoons of butter, divided
• 1 lemon, thinly sliced
• 1 tablespoon of all-purpose flour
• 1/2 cup of white wine
• 3/4 cup of chicken broth
• 1 tablespoon of lemon juice
• Salt and pepper, to taste
• 2 tablespoons of chopped parsley

How To Make Giada Chicken Francese

1. Prep Your Chicken: Start by placing each chicken breast between two pieces of plastic wrap. Use the flat end of a meat mallet to pound them into thin cutlets.
2. Mix Dry Ingredients: In a bowl, combine 1/3 cup of flour, 1 1/4 teaspoons of salt, and 1/2 teaspoon of pepper.
3. Whisk Wet Ingredients: In another bowl, whisk together two eggs and two tablespoons of milk until smooth.
4. Heat the Oil: Pour a quarter cup of olive oil into a large pan and heat it over medium-high.
5. Dredge and Dip: First, coat each chicken cutlet in the flour mixture, then dip it in the egg mix.
6. Cook the Chicken: Lay the chicken flat in the pan. Fry each side for 4 minutes until golden and cooked through.
7. Set Chicken Aside: Remove your chicken, cover it to keep warm, and wipe the pan clean with a paper towel.
8. Brown the Lemon: Add a tablespoon of butter to the pan. Toss in the lemon slices and cook for 2-3 minutes until they’re nicely browned. Take the lemon out and set it aside.
9. Make the Sauce: Drop the remaining butter into the pan. Once melted, stir in a tablespoon of flour and cook for a minute. Pour in half a cup of white wine, let it simmer for 2 minutes, then add the chicken broth and let it all simmer for another 4-5 minutes until the sauce thickens slightly.
10. Finish with Flair: Stir in a tablespoon of lemon juice, and season with salt and pepper. Return the chicken to the pan, spoon the sauce over, and garnish with the browned lemon slices and chopped parsley.

Recipe Tips

• Flatten those fillets: To ensure even cooking and a tender bite, use a meat mallet to flatten your chicken breasts to an even thickness, just don’t go so thin they could double as paper!
• Don’t skimp on the dredge: Coat the chicken generously in flour before dipping in egg for a crust that truly sings—crispy on the outside, juicy on the inside.
• Mind your heat: Keep your skillet at medium-high heat to get that perfect golden sear without turning your chicken into charcoal. It’s a fine line between delicious and disaster!
• Fresh is best: Squeeze fresh lemon juice for the sauce to give your dish a zesty punch that bottled juice just can’t match.

Recipe Variations

• Gluten-Free Goodness: Swap out the all-purpose flour for your favorite gluten-free flour blend to accommodate those with dietary restrictions—no need for anyone to miss out on this deliciousness.
• Wine Swap: If white wine isn’t your thing or you’re serving kids, use chicken broth in its place to still enjoy a rich, flavorful sauce that keeps everyone happy.
• Herb it up: Add chopped fresh herbs like tarragon or thyme to the sauce for an aromatic twist that’ll make your kitchen smell like you’ve got your own cooking show.
• Spice it up: Introduce a pinch of red pepper flakes into the flour mix for a subtle kick that says ‘surprise’ with every bite, just enough to keep things interesting without a fire extinguisher on standby!

What To Serve With Chicken Francese

Serve your Chicken Francese with truffle risotto, steamed artichokes, quinoa and cranberry salad, caramelized Brussels sprouts, and a wild mushroom sauté.

You can also pair it with grilled polenta cakes or a refreshing cucumber and dill salad for a unique twist on the sides.

How To Store Leftover Chicken Francese

In The Fridge:

Place your leftover Chicken Francese in an airtight container or wrap it tightly with aluminum foil. Store it in the refrigerator for up to 3 days, ensuring it remains fresh and tasty.

In The Freezer:

Chicken Francese should not be stored in the freezer as the breading will become soggy and the sauce may separate when reheated. It’s best enjoyed fresh or from the refrigerator.

How To Reheat Leftover Chicken Francese

Reheat your leftover Chicken Francese by placing it in a skillet over medium heat. Add a splash of chicken broth to keep the chicken moist and cover the skillet to heat evenly.

Alternatively, gently warm it in the microwave with a cover to avoid drying out.

Check out More Giada Recipes:

• Giada Chicken Enchiladas Recipe
• Giada De Laurentiis Chicken Adobo
• Giada De Laurentiis Beef Bourguignon