Gluten-free chicken francese is everything you crave, miss, and love about the classic Italian-American restaurant dish – just without the gluten. Tender egg-battered chicken scallopini is pan-fried until golden, then finished in a bright lemon, butter, and white wine sauce that’s simple to make but tastes like it came straight from your favorite Italian restaurant. It’s elegant, comforting, and proof that gluten-free Italian food can be just as delicious (if not better) at home.
The Lemony Italian Chicken You Don’t Have to Miss
Is there any better aroma than chicken cutlets simmering in a lemon, wine, and butter sauce? I’m going to confidently say no – and that’s exactly what you get with this gluten-free chicken francese recipe.
Chicken Francese was one of those Italian-American dishes I only ever ordered at restaurants. It was a staple on menus throughout the Northeast, and honestly, I never even considered making it at home. Once I went gluten free, though, enjoying a restaurant-style chicken francese wasn’t exactly in the cards anymore – so I did what I always do and figured out how to make it myself.
The good news? Making chicken francese gluten free is incredibly simple. The only swap you need is replacing regular flour with a reliable gluten-free flour blend. The traditional egg-battered scallopini stays exactly the same – dipped in flour, then egg, pan-fried until golden, and finished in that silky lemon-butter sauce. You can also use this gluten-free chicken cutlet method but I love the egg-battered classic version. Oh mama!
If you’ve been around here for a while, you know how much I love garlic – and this recipe uses none. I was skeptical the first time I made it, but trust me: the wine, butter, and lemon do all the work. It’s bright, rich, and perfectly balanced without needing anything extra.
One thing to know going in: chicken francese is meant to be brothy, not thick and gravy-like. That’s part of its charm. It’s perfect for spooning over chicken, tossing lightly with pasta, or soaking up with gluten-free garlic bread. If you prefer a thicker sauce, I’ll show you how to do that too – but the classic version is simple, light, and absolutely restaurant-worthy.
If you’ve been missing your favorite lemony chicken dish from Italian restaurants, make this one this weekend. Add a side of lemon garlic pasta, a GF Caesar salad, and some gluten-free garlic bread – and you’ll feel like you’re right back at your favorite spot. Need another restaurant-inspired italian recipe recommendation? Try this gluten-free chicken parmesan. gluten free chicken marsala, or these delicious gluten-free breaded chicken cutlets.
Ingredients
Below is a breakdown of the ingredients you’ll need for gluten-free chicken francese and how each one plays an important role in the recipe. I’ve tested this dish many times, and these small details are what make the final result taste truly restaurant-worthy.
Egg Batter
- Eggs – The signature coating for classic chicken francese
- Cream or milk – Adds richness and helps the egg batter cling evenly to the chicken.
- Freshly grated Parmesan cheese – Boosts flavor and helps the coating brown slightly as it cooks. I like purchasing big blocks from Costco or BJs Wholesale store.
- Italian seasoning – Adds another layer of flavor. You can use store-bought, but if you’ve made my homemade Italian seasoning, I highly recommend using it here.
- Salt & black pepper – Seasoning matters at every layer, and this is no exception.
I didn’t always add seasoning to the egg batter, but over the years I’ve learned that layering flavor makes a noticeable difference – especially when working with chicken cutlets. It’s a small step that adds a lot of payoff.
Chicken
- Chicken scallopini (thin cutlets) – About ¼-inch thick for even cooking.I usually purchase two thick, boneless, skinless chicken breasts and, using a sharp knife, slice them in half horizontally to create cutlets. You can also buy pre-sliced chicken cutlets from the grocery store, or purchase four smaller chicken breasts and pound them between wax paper or plastic wrap using a meat mallet until they reach ¼-inch thickness. No matter which method you choose, you’ll need 4 chicken cutlets for this recipe.
- Gluten-free flour – The only swap needed to make this dish gluten free. I’ve tested this recipe using both King Arthur Measure for Measure and Bob’s Red Mill 1:1 Gluten-Free Flour, and both work beautifully. I typically keep King Arthur on hand because I can find large bags at wholesale stores for a great price.
- Extra-virgin olive oil – My preferred oil for frying chicken cutlets. It adds flavor and cooks beautifully. Some recipes call for a mix of vegetable oil and olive oil, which I’ve tried, but I much prefer using olive oil on its own for both taste and consistency.
Lemon Butter Wine Sauce
- One lemon – Half sliced and half juiced. This amount provides the perfect balance of lemon flavor without overpowering the dish. Some recipes call for two lemons, but in my experience, that can make the sauce too sharp. Start with one – you can always add more lemon at the end if needed.
- Dry white wine – Chardonnay is my favorite for cooking Italian dishes, but Pinot Grigio or Sauvignon Blanc also work well. Always double-check labels to ensure the wine is gluten free.
- Salted butter – Don’t skip it. This is a restaurant-inspired dish, and butter is what gives the sauce that rich, silky finish.
- Chicken stock – This is another place where gluten can sneak in, whether through fillers, additives, or flour. I always recommend using a high-quality chicken stock that is clearly labeled gluten free.
Step-by-Step: How to Make Gluten-Free Chicken Francese
Step 1: Prep everything first (trust me on this). Measure the flour, whisk the egg batter, slice and juice the lemon, cut the butter into pieces, and measure the wine and chicken stock. Once you start cooking, this recipe moves fast – and having everything prepped makes it so much easier.
Step 2: Prepare the chicken cutlets. You’ll need 4 thin chicken cutlets, about ¼-inch thick. Slice thick chicken breasts in half horizontally, use pre-sliced cutlets, or pound smaller breasts between plastic wrap until thin. Season both sides generously with salt and black pepper.
Step 3: Make the egg batter and set up the dredging station. In a shallow bowl, whisk together the eggs, cream or milk, Parmesan cheese, Italian seasoning, salt, and pepper until smooth and slightly frothy. Place the gluten-free flour in a separate shallow bowl or plate — this is a light coating, just enough flour to help the egg batter cling to the chicken.
Step 4: Heat the oil properly. Add olive oil to a large skillet over medium-high heat and allow it to get hot. A small piece of gluten-free bread should sizzle immediately when added.
If the oil isn’t hot enough (shown in the photo below): the egg batter can stick to the pan and slide off the chicken, leaving bare spots and a messy skillet. This is the most common issue when making chicken francese.
Step 5. Dredge and dip the chicken. Working one cutlet at a time, lightly dredge the chicken in gluten-free flour, shake off the excess, then dip into the egg batter. Immediately place the chicken into the hot oil.
Step 6. Pan-fry until golden. Cook the chicken in batches, about 4–5 minutes per side, until golden brown and cooked through. Transfer to a plate and repeat with the remaining cutlets.
Step 7. Wipe out the pan. Carefully discard the oil and wipe the skillet clean with paper towels. While you can continue cooking without wiping the pan, I recommend starting fresh. Overcooked oil and browned batter bits can make the lemon butter sauce taste bitter.
Step 8. Start the lemon butter sauce. Melt 2 tablespoons of butter in the skillet over medium heat. Add the lemon slices and cook briefly until lightly browned and fragrant, then remove and set aside.
Step 9. Add wine and lemon juice. Add the rest of the butter and along with the white wine and fresh lemon juice. Let the mixture simmer for about 5 minutes so the alcohol cooks off and the flavors begin to concentrate.
Step 10. Add stock and reduce. Add the chicken stock and simmer until reduced by about half, about 5–8 minutes. The sauce should be brothy but flavorful and bright.
Step 11. Finish the dish. Return the chicken to the pan for 3–4 minutes, just until warmed through.
Step 12: Transfer the chicken to a platter and spoon the sauce over the top to prevent the coating from softening. Finish with the lemon slices and serve immediately.
Expert Cooking Tips (Read This Before You Start)
- Prep everything before you start cooking. Once the chicken hits the pan, this recipe moves quickly. Having your ingredients measured, sliced, and ready makes the process smoother and stress-free.
- Your oil must be hot before adding the chicken. If the oil isn’t sizzling, the egg batter will stick and slide right off. My old-school test? Drop in a tiny piece of gluten-free bread – if it sizzles immediately, you’re ready. I learned this from my Great Grandma.
- Season the chicken before dredging. Even though the batter is seasoned, seasoning the chicken itself makes a big difference.
- Be patient when reducing the sauce. Chicken francese is meant to be brothy, but you still want the flavors concentrated. Let the sauce reduce by about half before adding the chicken back in.
- This coating is delicate – and that’s okay. Egg-battered cutlets won’t stay super crispy like breadcrumb-coated chicken. That’s traditional and exactly how it should be.
- Don’t let the chicken sit in the sauce too long. Warm it through, then transfer to a platter and spoon sauce over the top. This prevents the gluten-free coating from becoming gummy.
- Want a thicker sauce? Whisk in 1 teaspoon cornstarch or gluten-free flour mixed with a little cold water. Totally optional.
- Season after adding the chicken back to the pan. The flavor from the chicken cutlets blends into the sauce as everything warms through, creating that classic chicken francese taste we all love.
- Adjust the lemon to taste. I’ve made this recipe many times and find that one lemon provides plenty of bright, lemony flavor. If you prefer more, add it at the end — it’s always easier to add more lemon than to take it away.
Serving Suggestions
This Gluten-free chicken francese recipe pairs beautifully with:
- Gluten-free pasta (if want to keep the lemon theme then make this gluten-free lemon garlic pasta)
- Mashed potatoes
- Gluten-free Risotto or simple rice
- Roasted Italian vegetables
- Steamed broccoli
- Gluten-free garlic bread (highly recommended for soaking up the sauce)
Storage & Leftovers
While you can store leftover gluten-free chicken francese and enjoy it the next day, this is one of those dishes that truly shines the day it’s made.
If you do have leftovers, store the chicken and sauce in an airtight container in the refrigerator for up to 3 days. The chicken is delicious sliced cold over a salad or gently warmed on the stovetop with a splash of chicken stock to loosen the sauce.
That said, because this recipe uses an egg-battered chicken cutlet, the texture is always best when served fresh. The coating softens as it sits in the sauce, so if you’re making this for guests or a special dinner, I highly recommend enjoying it right away for that classic restaurant-style experience.
More Gluten-Free Italian Dinner Recipes
Gluten-Free Chicken Francese
Equipment
- 1 Large skillet or sauté pan Wide enough to cook chicken cutlets without overcrowding
- 2 Shallow bowls or plates For the flour and egg
- 1 Whisk To mix the egg batter
- 1 Tongs To flip chicken cutlets
- 1 Meat mallet Optional for pounding out the chicken
- 1 Cutting board
- 1 Sharp knife
Ingredients
Egg Batter
- 2 Large Eggs
- 1 tablespoon Heavy cream or milk
- 2 tablespoons Freshly grated parmesan cheese
- 1/4 teaspoon Italian seasoning
- Salt and pepper to taste
Chicken
- 4 thin chicken cutlets (scallopini) Please see ingredient notes below or in the blog post.
- salt and pepper to taste this is to season the chicken prior to add to the flour and egg batter.
- 1/2 cup gluten-free flour Please see ingredients below or in the blog post for my flour reccomendations.
- 1/3 cup extra-virgin olive oil
Lemon Butter Sauce
- 1 lemon divided (half sliced, half juiced)
- 1/2 cup dry white wine I like chardonnay
- 6 tablespoons salted butter divided
- 1.5 cups chicken stock
Instructions
- Prep all ingredients first. Set up flour and egg batter, slice and juice the lemon, cut butter into pieces, and measure wine and stock.
- Prepare the chicken. Butterfly thick chicken breasts if needed and pound to ¼-inch thickness. Season both sides with salt and pepper.
- Make the egg batter. Whisk eggs, cream, Parmesan, Italian seasoning, salt, and pepper until smooth and creamy.
- Set up dredging station. Place gluten-free flour in a shallow dish or bowl.
- Heat the oil. Heat olive oil in a large skillet over medium-high heat until hot and sizzling.
- Cook the chicken. Dredge chicken lightly in flour, then dip into egg batter. Fry 2 cutlets at a time for 4–5 minutes per side until golden and cooked through. Transfer to a plate.
- Wipe out the pan. Discard oil and carefully wipe skillet clean. Please note: While you can continue the recipe using the remaining oil, I strongly recommend starting with a clean pan. The dark browned bits and cooked oil from frying the chicken can make the sauce taste bitter and muddy. Starting fresh ensures a clean, bright lemon butter sauce.
- Start the sauce. Melt 2 tablespoons butter over medium heat. Add lemon slices and lightly brown. Remove and set aside.
- Build the sauce. Add remaining butter, wine, and lemon juice. Simmer 5 minutes or until wine is cooked down by half.
- Reduce the sauce. Add chicken stock and simmer 5–8 minutes until reduced by about half. Be patient, this could take up o 10 minutes.
- Finish the dish. Return chicken to pan and simmer 3–4 minutes until warmed through. Place chicken on a platter or plates. Spoon sauce over chicken to serve.
Notes
- Use thin chicken cutlets for best results. Chicken scallopini should be about ¼-inch thick so they cook evenly and stay tender. Thicker pieces won’t cook through before the coating browns.
- Use a reliable gluten-free flour blend. I recommend King Arthur Measure for Measure or Bob’s Red Mill 1:1 Gluten-Free Flour for this recipe. I’ve tested both and they perform well in the egg batter without turning gummy or heavy.
- Make sure the oil is hot before frying. If the oil isn’t sizzling, the egg batter can stick to the pan and slide off the chicken. A small piece of gluten-free bread should sizzle immediately when the oil is ready.
- Start the sauce in a clean pan. While you can continue using the same pan after frying the chicken, I recommend discarding the oil and wiping the skillet clean. Overcooked oil and browned batter bits can make the lemon butter sauce taste bitter. Starting fresh keeps the sauce bright and silky.
- This sauce is meant to be brothy, not thick. Chicken francese traditionally has a light, lemony sauce. If you prefer it thicker, whisk together 1 teaspoon cornstarch or gluten-free flour with a little cold water and add it to the simmering sauce.
- Don’t let the chicken sit in the sauce too long. Return the chicken to the pan just long enough to warm through, then transfer it to a platter and spoon the sauce over the top. This helps prevent the gluten-free coating from becoming soft or gummy.
- Adjust the lemon at the end. One lemon provides plenty of flavor, but if you prefer a brighter sauce, add more lemon juice after the sauce has reduced. It’s always easier to add lemon than to fix an overly acidic sauce.
Nutrition
If You Make This Recipe
If you make this gluten-free chicken francese, I’d love to hear how it turned out for you. Leave a comment and 5-star rating below — it helps other readers feel confident making the recipe and lets me know what you’re loving most.
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