Incredible Chicken Francaise recipe took the world by storm. See recipe - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30
The best Chicken Francaise or Francese recipe

Incredible Chicken Francaise recipe took the world by storm. See recipe

For those who don’t know it yet, and there’s probably very few of you, my chicken Francaise (Francese) recipe has reached over 150 million people. Wow! That’s a lot of chicken breasts! So I asked you guys, what do you think made this particular chicken recipe so successful?

I even made a quirky little video about it.

The main answers were as follows:

a) Easy to prepare
b) Simple staple ingredients
c) Quick to cook
d) As good as at a top restaurant

Please leave me comments below, I’d love to know your thoughts.



The best chicken Francaise recipeClick for full recipe and quantities

Adela Huete

October 29, 2016 @ 11:28 am

I can’t wait to try and do this, it looks so delicious and pretty easy.
Thank You for sharing.

joanna fisk

March 29, 2017 @ 10:05 pm

i made this, it was fantastic

i just wish i could print the recipe

Joel Mielle

March 31, 2017 @ 3:16 am

Hi Joanna, you can print it, there’s a printer icon on each recipe page, just hit that ūüôā


October 30, 2016 @ 11:04 pm

Cannot wait to try this!


October 31, 2016 @ 8:05 pm

Sorry but what are the exact ingredients? Measurements?


November 1, 2016 @ 6:22 pm

Good Afternoon Mr. Mielle,

I’m very excited to try to cook this dish tonight for my boyfriend and I. I only have 1 question about this recipe. How much Chardonnay should I put in the frying pan? Could you please give me an estimated measurement on that? Thank you in advance for answering my question. I really appreciate it.

Joel Mielle

November 4, 2016 @ 10:26 am

You will find all the measurements here:

Sharon Gardner

January 6, 2017 @ 1:00 pm

Going to try this sounds really delicious, will let you know how it comes out! Thank you for sharing the recipe


November 1, 2016 @ 6:39 pm

Hi again Mr. Mielle,

Could you also give me the measurements for the chicken stock? Thanks again.

Joel Mielle

November 4, 2016 @ 10:27 am

All measurement are on the actual recipe page, you will find them here:

Julie Flannery. – NYC

December 27, 2016 @ 9:33 pm


Linda Laue

December 29, 2016 @ 4:51 am

Just wanted to say the Perfect Steak was easy and AWSOME! Couldn’t wait to tell everyone.

Thank you


January 9, 2017 @ 1:03 pm

What do you suggest serving along side of Francais chicken?

Joel Mielle

January 10, 2017 @ 8:36 pm

Hey Karen, I like angel hair pasta or thin spaghetti with a little olive oil and Parmesan. For veges, steamed greens such as asparagus, broccoli or green beans. Keep them plain not to conflict with the amazing sauce. Enjoy!

Elizabeth Meaney

January 23, 2017 @ 6:25 pm


Just made this last night. Paired with buttered egg noodles and carrots and green beans. Steamed the veggies and then put them in the sauce as it reduced. Yummy!


January 13, 2017 @ 2:28 am

I tried this recipe and I loved it but …. I guess my breasts were too big for this recipe. At the end, I was out of sauce and my chicken was not entirely cooked. Had to finish cooking in the micro wave. But the taste was amazing! Still very tender and not dry. Will try it again but with only one big breast of chicken.


January 16, 2017 @ 3:17 pm

When cooking with white wine is any white wine that I have in my fridge ok? I am not a sophisticated cook. Thanks

Joel Mielle

January 17, 2017 @ 7:51 am

In most cases, yes it will do the job, however better wines will enhance the flavour. Go for dry wines such as Sauvignon Blanc, Pinot Grigo or dry riesling.


February 13, 2017 @ 11:09 pm

I use a really cool wine, Schmitsohnedibly Trialing for everything calling for wine (unless the recipe specifically calls for certain vintage). Everyone loves it without exception. It has undertones of much more expensive vintages. Miraculously, it’s available at Meijer’s,! Off course some years or varieties are better. In which case I buy a number of bottles to make sure I have them on hand they’re so reasonably priced.


February 13, 2017 @ 11:16 pm

Oh, no! I forgot to mention merci beaucoup toujour Monsieur ! Vous etc un artist! Your recipes are simple and bso creatively delicious plus you are such a nice person, easily available for quick assistance. Vous etc “tres tres” !! in my book!

Elizabeth Meaney

January 23, 2017 @ 6:26 pm

Made this last night and loved it, but we have leftovers and I’m not sure how it will reheat. I was wondering if I could make it into potpie or something else for dinner tonight. Any suggestions?

Michael Hatala

January 27, 2017 @ 8:47 pm

Chef Mielle,
Thanks so very much for sharing you recipes and how-to videos. I made your Chicken Francaise last night and both my wife and I absolutely loved it, We’ve had Chicken Francese at various restaurants over the years and your recipe is the best.
Looking forward to trying your other recipes.



Rill Wright

March 24, 2017 @ 5:02 pm

At the risk of exposing what a dope I am, it appears only one butterflied breast will fit in the pan. Do I cook each separately and also simmer each in sauce one at a time? I’m guessing not since total cook time is only 12 minutes. I’m looking forward to cooking this and I’d sure like to do it right. : )

Joel Mielle

March 31, 2017 @ 3:52 am

I can do two at a time in one frying pan, but it will depend on both the pan and chicken breast sizes.


July 4, 2017 @ 3:16 pm

Chef Joel, your thoughts please, I have made this recipe several times and can’t figure out what is going on. When I add the fresh grated parmesan cheese, the egg wash gets very thick. the coating on the chicken when I fry it comes out very thick. It doesn’t look as delicate and luscious as yours. Do you have any thoughts why this is happening?

Joel Mielle

July 6, 2017 @ 12:36 am

Hi Karen, could it be that your Parmesan too fresh, it should be a very dry cheese.

Chef Woods

September 11, 2017 @ 8:06 pm

Chef, this looks like a simple, delicious recipe for my high school culinary students to try. I will have to get special permission to use the wine, though, if possible. Any suggestions for a substitution?

Also, this looks like a perfect “center of the plate” for our upcoming culinary competition. Do you have any suggestions for an appetizer, accompaniment and dessert to coordinate the meal. The team of students (3-4) compete with 2 butane burners, 2 8 foot tables and no running water, battery operated or electric equipment or smallwares. They have 60 minutes to produce 3 courses with 2 identical plates of each course. Thank you for your suggestions.

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