Why You’ll Love this Butter Chicken Francese
If you’re looking for a dish that transforms the ordinary into extraordinary, this Butter Chicken Francese will become your new favorite weeknight indulgence.
The combination of thin chicken cutlets dipped in a parmesan-egg batter, pan-fried to golden perfection, then smothered in a rich buttery lemon sauce is simply irresistible.
I’m obsessed with how the tangy lemon brightens up the silky butter sauce, while the white wine adds depth without overpowering.
Served over linguine? Heaven on a plate. The best part? It looks and tastes like a restaurant specialty but comes together quickly at home.
Restaurant-quality Italian without the reservation.
What Ingredients are in Butter Chicken Francese?
The beauty of Butter Chicken Francese lies in its simple yet luxurious ingredients. This Italian-American classic transforms everyday chicken into something special with just a handful of quality components. The star of the show is obviously the butter—and yes, it must be real butter, not margarine—which creates that silky, rich sauce that has made this dish a restaurant favorite for generations.
When these ingredients come together, they create a magical symphony of flavors that’s somehow both comforting and sophisticated.
- 2 boneless skinless chicken breasts, thinly fileted into 2-3 servings
- 3 eggs
- Grated Parmesan cheese
- All-purpose flour (for dusting)
- 1 cup condensed chicken broth
- 1/4 cup white wine
- Juice of 1 lemon
- 1/2 cup unsalted butter
- 1 garlic clove, crushed
- Fresh parsley, chopped
- Olive oil (for cooking)
- Linguine pasta
- Lemon wedges (for garnish)
When shopping for these ingredients, quality really makes a difference in this dish. Opt for free-range chicken if possible, and definitely use real unsalted butter—this isn’t the place for substitutes.
The white wine doesn’t need to be expensive, but choose something you’d actually drink (cooking with wine you wouldn’t sip is a culinary myth worth busting).
And while pre-bottled lemon juice might be convenient, nothing beats the bright flavor of freshly squeezed lemons in this sauce. Trust me, your taste buds will thank you for these small but significant choices.
How to Make this Butter Chicken Francese
Making Butter Chicken Francese is like conducting a deliciously simple symphony—each step builds toward a creamy, lemony finale that’ll make you wonder why you don’t cook this more often.
Start by preparing your 2 boneless skinless chicken breasts, fileting them thinly to create 2 to 3 servings. This step is essential because thinner cutlets cook more evenly and soak up more of that amazing sauce. Dust each piece lightly with flour, creating a foundation for the egg coating to adhere to.
In a separate flat container, whisk 3 eggs together with enough grated Parmesan cheese to create a thick, pancake-like batter. This egg mixture is what gives Chicken Francese its distinctive golden exterior and rich flavor.
Heat a drizzle of olive oil in a skillet over medium to medium-high heat. Dip each floured chicken breast into the egg-Parmesan batter, allowing any excess to drip off before adding to the hot pan. Let the chicken brown lightly on both sides—we’re looking for that gorgeous golden color, not full cooking, as they’ll finish in the sauce later. Once all pieces are browned, transfer them to a platter and keep warm.
Now for the magic: in that same skillet (don’t you dare clean it—those browned bits are flavor gold), increase the heat slightly and quickly brown 1 crushed garlic clove, being careful not to burn it. Deglaze the pan with 1/4 cup white wine, letting it bubble away for a few minutes to burn off the alcohol.
For a more efficient preparation process, consider using a premium food processor to finely mince your garlic and herbs in seconds.
The finale is what makes this dish truly special. Add 1 cup of condensed chicken broth to the skillet along with 1/2 cup of unsalted butter—remember, real butter only, no margarine allowed here. Let this mixture simmer until the butter has completely melted, creating a velvety base for your sauce.
Whisk in some fresh chopped parsley and add the juice of 1 lemon, about a quarter at a time, tasting as you go until you achieve that perfect balance of buttery richness and citrus brightness. If you prefer a thicker sauce, you can always add a touch more flour at this point.
Return the chicken to the pan, letting it warm through and soak up some of that divine sauce. For serving guests, consider investing in a cocktail set to prepare elegant drink pairings that complement this rich dish. Serve your Butter Chicken Francese over cooked linguine, making sure to ladle plenty of sauce over both the chicken and pasta. A final garnish of lemon wedges and additional Parmesan cheese completes this restaurant-worthy dish that, honestly, takes minimal effort but delivers maximum flavor.
Butter Chicken Francese Substitutions and Variations
While classic Butter Chicken Francese delivers incredible flavors, you don’t need to feel locked into the original recipe when making this dish at home.
I’ve found chicken thighs work beautifully as a juicier alternative to breasts, and gluten-free flour creates a perfectly crisp coating for those with dietary restrictions.
Can’t have alcohol? Simply substitute more chicken broth for the white wine.
Lemon lovers might double the juice, while others may prefer adding capers or mushrooms to the sauce.
For a lighter version, reduce the butter by half and increase the broth.
Think of this recipe as a template—your perfect Francese awaits.
What to Serve with Butter Chicken Francese
When choosing perfect accompaniments for Butter Chicken Francese, I consider both complementary flavors and practical serving options. The linguine mentioned in the recipe creates a wonderful base, catching all that buttery lemon sauce.
For a more impressive spread, I’d add a bright arugula salad with shaved parmesan and a light vinaigrette.
Roasted asparagus or sautéed green beans make excellent vegetable sides, too.
Want to round out the meal? Some warm, crusty Italian bread is essential for sopping up extra sauce.
Can you imagine letting that golden, lemony goodness go to waste? Not in my kitchen!
Final Thoughts
After discovering Butter Chicken Francese, I’ve added this incredible dish to my permanent recipe collection.
The combination of that silky lemon-butter sauce and tender chicken creates magic on a plate that rivals any restaurant version.
What makes this recipe special is its versatility. Serve it for a weeknight family dinner or impress guests at your next gathering—it works beautifully for both.
The technique might seem fancy, but it’s actually quite approachable for home cooks of any level.
For another comforting chicken option that’s completely different in flavor profile, try preparing chicken fried steak with a crispy seasoned coating and homemade gravy.
Trust me, once you master this classic Italian-American dish, you’ll wonder why you waited so long.
If you enjoy hearty homemade meals, try making a classic meatloaf with ground beef, breadcrumbs and savory vegetables for another family-friendly option.
