French Chicken: A Juicy and Delicious Recipe to Make Right Now

This is a crisp-edged chicken breasts that swim in a glossy lemon-butter sauce that’s bright, slightly tangy, and utterly moreish. This dinner tastes like a French bistro but lands on your table in under 30 minutes. This recipe takes ordinary boneless chicken breasts, flattens them for even cooking, and gives them a floury crust. It is then finished in a buttery garlic-lemon and white-wine pan sauce spiked with fresh parsley.

You can serve this during date nights or for weekend guests who expect something delicious. This dish also pairs wonderfully with mashed potatoes, steamed green beans, or a simple arugula salad.

What is French Chicken?

French chicken here is a friendly name for the classic pan-fried chicken finished in a lemon butter sauce. It is like a simplified poulet au citron. It borrows the French affinity for butter, fresh herbs, and bright citrus to elevate humble poultry.

Historically, French cuisine prized quick pan-sautés finished with a sauce made by deglazing the pan, and this recipe follows that tradition but keeps it approachable. The trick to a restaurant-style pan sauce is using the same pan you cooked the chicken in, as those brown bits in the pan are pure flavor.

Pro Tips for the Best French Chicken

• Pound evenly because flattening the breasts ensures they cook through without drying out.
• Don’t crowd the pan: cook in batches if needed so each piece browns properly.
• Use room-temperature chicken for even cooking.
• Zest the lemon before juicing it, as zest adds bright aromatic oils you don’t want to lose.

Frequently Asked Questions

What if my chicken is too thick or too thin?

If too thick, pound it thinner so it cooks evenly, and if too thin, reduce frying time and watch closely because it will brown faster.

Is dry white wine necessary?

No, white wine adds depth and acidity, but low-salt chicken stock, or water with 1 teaspoon white wine vinegar, works in a pinch.

How do I know the chicken is cooked?

The safest check is an internal temperature of 75°C (165°F). Another cue is that juices run clear, and the meat is opaque through the center.

Can I Freeze French Chicken?

You can freeze cooked chicken in the sauce, but the texture may change slightly. Cool completely, transfer to freezer-safe containers or heavy-duty bags, remove excess air, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on low heat so the butter sauce doesn’t break.

How to Store French Chicken

This dish can be kept fresh in the fridge for a couple of days. Reheat in a low skillet over medium-low heat until warmed through, spooning the sauce over the chicken to revive the gloss.

How to Make French Lemon-Butter Chicken

Step 1

Step 1

Pat the chicken breasts dry with paper towels and gently pound them to an even thickness. Season both sides lightly with salt and pepper.

Pat the chicken breasts dry with paper towels and gently pound them to an even thickness. Season both sides lightly with salt and pepper.

Step 2

Step 2

In a bowl, whisk together eggs, milk, salt, and parsley.

In a bowl, whisk together eggs, milk, salt, and parsley.

Step 3

Step 3

Pour the egg mixture over the breast, then press each chicken breast into the flour to coat them.

Pour the egg mixture over the breast, then press each chicken breast into the flour to coat them.

Step 4

Step 4

Heat a large skillet over medium-high heat, add a tablespoon of vegetable oil, and swirl to coat. Add the chicken breasts and fry for 4–5 minutes per side until golden brown and cooked through.

Heat a large skillet over medium-high heat, add a tablespoon of vegetable oil, and swirl to coat. Add the chicken breasts and fry for 4–5 minutes per side until golden brown and cooked through.

Step 5

Step 5

Put butter in the same skillet, add the minced garlic and lemon zest.

Put butter in the same skillet, add the minced garlic and lemon zest.

Pour in the lemon juice and white wine and let the sauce simmer until it thickens, and season with salt and pepper. Nestle the fried chicken into the sauce and cook for a couple of minutes.

Step 6

Step 6

Pour in the lemon juice and white wine and let the sauce simmer until it thickens, and season with salt and pepper. Nestle the fried chicken into the sauce and cook for a couple of minutes.

Remove the chicken, give one last spoonful of sauce, and serve immediately with salad.