Ina Garten Chicken Francese Recipe

Ina Garten’s chicken francese has that golden, pan-fried finish with a buttery lemon sauce. Ah, it’s SO delish!

That first forkful, with the crisp coating and warm lemon-wine sauce, always stops me mid-bite—it’s that kind of recipe.

Start by seasoning the flour generously before dredging the chicken—it matters more than you think for the end result.

I use a stainless steel pan instead of nonstick because it gives the best browning and lets the sauce reduce better.

Once the chicken goes back into the pan, let it sit a few minutes so it soaks up the sauce while staying crisp on the outside.

Fresh lemon slices right in the sauce add a little bitterness that rounds out the richness without needing extra salt!

How to Make Ina Garten’s Chicken Francese

Ingredients

• 4 Chicken breasts (skinless, boneless)
• 4 Eggs (large)
• 1 cup All-purpose flour
• 1 Lemon (juiced)
• 1/4 cup Flat-leaf Parsley (chopped)
• 1/2 cup Chicken stock
• 1/2 cup White wine
• Salt and Pepper (to taste)
• 1/4 cup Olive oil
• 2 tbsp Butter
• 1 tsp Garlic powder

Step-by-Step Instructions

Step 1:

Pound the chicken breasts to an even thickness using a meat mallet.

Season both sides with salt and pepper.

Step 2:

In a shallow bowl, whisk the eggs together with a dash of salt.

Place flour on a separate plate.

Dredge each chicken breast in the flour, then in the egg mixture.

Step 3:

Heat olive oil in a skillet over medium heat.

Cook the chicken on each side until golden brown.

Remove the chicken from the pan and set aside.

Step 4:

Add butter to the same skillet, followed by garlic powder, white wine, and chicken stock.

Stir in lemon juice and chopped parsley.

Allow the sauce to simmer until slightly thickened.

​Step 5:

Return the chicken to the skillet and spoon the sauce over each piece.

Continue to cook for a few more minutes to allow the flavors to meld.

Tips and Tricks for Making This Recipe

Choose Quality Ingredients

Always select fresh chicken breasts and a good-quality white wine for the best flavor in your Chicken Francese.

You’ll notice the difference in taste!

Control the Heat

Using medium heat ensures that the chicken cooks through without burning, leaving it tender and juicy.

Keep an eye on the frying!

Don’t Skimp on the Lemon

The lemon juice is what gives this dish its zesty flavor, so be generous with it to balance out the richness.

Adjust to your taste preference!

Flour and Egg in Balance

Make sure you don’t over-drench the chicken in the flour or egg to keep the coating light and delicate.

This will help maintain the perfect texture.

Let It Rest

Allowing the chicken to rest for a few minutes before serving helps the juices settle, keeping it moist and delicious.

Patience pays off with this dish!

What to Serve with Ina Garten Chicken Francese

Pasta

You can’t go wrong with serving chicken Francese over a bed of pasta, such as angel hair or linguine.

These types of pasta soak up the lemony sauce beautifully, enhancing each bite.

Mashed Potatoes

Another classic accompaniment is creamy mashed potatoes.

The rich and buttery texture of the potatoes complements the dish well, balancing out the zesty lemon flavor.

Grilled Asparagus

For a touch of green, try pairing your dish with grilled asparagus.

It adds a slight crunch and a bit of earthy flavor that tastes so good alongside the chicken and sauce.

Roasted Garlic Cauliflower

Roasted garlic cauliflower is a fantastic choice for something a bit different.

The nutty taste of the cauliflower pairs nicely with the bright citrus notes from the chicken Francese.

Plus, it’s a great way to add a touch of extra nutrition to your plate.

Polenta

Consider serving creamy polenta as an unexpected side dish!

Its soft texture and slightly sweet flavor go wonderfully with the savory, lemony chicken and the sauce.

Trust me, you’re going to love the combination.

Variations and Substitutions

Ingredient Swaps

You can swap all-purpose flour with almond or chickpea flour for a gluten-free variation without a problem.

It adds a nutty taste and maintains the dish’s texture quite well!

If you prefer a different note, try replacing parsley with fresh cilantro.

It adds a zing and works especially well for those who love herbaceous flavors!

Wine Choices

When selecting wine, always choose one you’d happily drink yourself.

A dry white wine complements the lemon and chicken beautifully.

I often use Sauvignon Blanc or Chardonnay, and both pair perfectly with the dish!

Make it Vegetarian

For a vegetarian twist, why not replace chicken with firm tofu?

You’d follow the same batter and cooking method, achieving a similar flavor profile with a vegetarian protein.

Dairy-Free Options

You can use dairy-free substitutes, like almond milk, instead of whole milk in the batter, for a dairy-free version.

It still gives that rich coating without any dairy.

Spice It Up

If you’re in the mood for some heat, adding a pinch of cayenne to the flour mixture works wonders.

It brings just a little kick without overpowering the other flavors!

How to Store Leftover Ina Garten Chicken Francese

Use Airtight Containers

When you’ve enjoyed a delicious meal, you might have some leftovers.

Store the leftover chicken in airtight containers to maintain freshness.

This method helps prevent the chicken from drying out while storing.

Separate the Sauce

Did you know it’s a good idea to store the sauce separately from the chicken?

This way, the breading on the chicken stays intact and doesn’t become soggy.

Combine them again only when you’re ready to enjoy your leftovers.

Refrigeration Guidelines

After placing the chicken in its storage, refrigerate it promptly.

Keeping it in the fridge ensures the chicken remains safe to consume for up to three days.

Always make sure the refrigerator is set to a safe temperature.

Common Mistakes to Avoid

Overcrowding the Pan

When cooking the chicken, be sure not to overcrowd your pan.

This is a common mistake that leads to steamed rather than crispy chicken.

Cook in batches if necessary to keep the coating nice and crisp!

Skipping the Mallet

It’s crucial that you pound your chicken thin before cooking to ensure it cooks evenly.

Skipping this step might result in unevenly cooked chicken, which could lead to dry or raw pieces.

Take that extra minute with the mallet to get great results!

Not Serving Immediately

After your chicken Francese is cooked, serve it right away for the best texture and flavor.

Letting it sit too long might cause the coating to lose its wonderful crispness.

Trust me, it’s worth serving immediately to enjoy it at its best!