Easy Lemon Chicken Francaise
- TwoUnder2Mom
- Feb 5
- 3 min read
This Lemon Chicken Francaise feels fancy enough for company but is simple enough for a busy weeknight. Lightly egg-dipped chicken, a buttery lemon-wine sauce, and just enough brightness to keep everyone happy -even the kids. Family Favorite!
Ingredients
Chicken
1½ lbs chicken breast or tenderloins
Salt and pepper, to taste
¼ teaspoon paprika
½ cup all-purpose flour
3 large eggs
¼ cup milk or cream
3 tablespoons olive oil
2 tablespoons butter
Lemon Wine Sauce
¼ cup dry white wine (Pinot Grigio or Sauvignon Blanc work well)
½ cup chicken broth
⅓ cup fresh lemon juice (about 2 lemons)
3 cloves garlic, minced
3 tablespoons butter
1–2 tablespoons cornstarch (optional, for thicker sauce)
Zest of 1 lemon (optional)
Chopped parsley (optional)
grated parmesan cheese (optional)
Instructions
1. Prep the Chicken
If using chicken breasts, slice them in half lengthwise to create thin cutlets. I Llike to pound them think with a mallet. Season both sides with salt, pepper, and paprika.
Set up two shallow bowls:
One with flour
One with eggs whisked with milk or cream
2. Dredge
Lightly coat each piece of chicken in flour, then dip into the egg mixture, letting excess drip off.
3. Pan Fry
Heat olive oil and butter in a large skillet over medium heat.
Cook chicken for 3–4 minutes per side until golden and cooked through. Work in batches if needed. Transfer chicken to a plate.
4. Make the Lemon Wine Sauce
In the same skillet, add the garlic and butter. Cook 1 min then add the white wine. Let it simmer for 1–2 minutes to cook off the alcohol.
Add chicken broth and lemon juice, scraping up any browned bits from the pan.
Simmer 2–3 minutes. Whisk in butter until smooth. For a thicker sauce, whisk cornstarch with 1 tablespoon water and stir it in.
Add sliced lemons and juice and let simmer
5. Bring It Together
Return the chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes until glossy and coated.
Finish with parsley if desired.
Serve With
Angel hair or linguine
Rice or orzo
Mashed potatoes
Steamed green beans or broccoli
Mom Tips
If your kids are sensitive to lemon, start with ¼ cup lemon juice and add more to taste.
This reheats well and makes great leftovers.
Chicken tenderloins cook even faster for weeknights.
Shop My Kitchen: Lemon Chicken Francaise
Large Non-Stick Skillet
👉 A good skillet makes all the difference here. Even browning, no sticking, and perfect for creating that lemon-wine pan sauce.
Handheld Lemon Juicer
👉 Saves your hands and keeps seeds out of the sauce. Fresh lemon juice is what makes this dish shine.
Sharp Chef’s Knife Set
👉 Makes slicing chicken cutlets quick and safe. Less hacking, more clean cuts.
Stainless Steel Prep Bowls
👉 Perfect for flour and egg dipping without mess. Also great for getting kids to “help.”
Silicone Spatula and Tong Set
👉 Gentle on pans and ideal for flipping egg-dipped chicken. A must for one-pan meals.
Liquid Measuring Cup
👉 For the white wine, broth, and lemon juice-accurate and easy to pour.
Microplane Zester (Optional)
👉 Adds bright lemon flavor without overpowering the kids. Totally optional, but a nice upgrade.
This post contains affiliate links. If you purchase through them, I may earn a small commission at no extra cost to you.
If you love easy chicken dinners, try my Chicken Divan or browse my Shop My Kitchen dinner favorites.
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