Chicken Artichoke French or Chicken Francese is easy and delicious! A half a ton of Asiago is what makes this recipe so good! I had no idea that this recipe is also known as Chicken Rochester. Growing up in the Rochester, NY region, I just thought everyone on the planet knew of and enjoyed this amazingly delicious recipe!
We have a local Italian restaurant in Rochester called Pasta Villa. Every time out -of- towners ask me where to go for good Italian food in town, I direct them to Pasta Villa. Apparently, everyone else does the same because there is almost always a wait. On Fridays you can barely get in the door! Whenever I go there I go with the intention of have something else on the menu. The Beans and Greens are fantastic, the Fra Diavolo is to die for, the Marsala is superior, etc, etc. Inevitably, I look at the menu, see the Chicken or Artichoke French and end up ordering it! I just can’t help myself! My friend Dawn gave me this recipe and it is SUPER! And.. Oh sooo easy!
There are several different versions of where this Italian-American dish originated. Some credit immigrants bringing the recipe up to the Rochester region from New York City. Others suggest that it was adapted by Chef James “Vincenzo” Cianciola, in the 1970’s from Veal Francese, due to picketing and calls for a boycott to his restaurant, (due the fact he was using veal) The Brown Derby. No matter it’s origin, it has stuck to Rochester! Thankfully!!
How to Make Chicken Artichoke French
The chicken is usually pounded out breasts, thin, but I like using thighs, as well. It is dipped in milk, then bread crumbs and cheese, then eggs! So that the egg is on the outside layer! The sauce is a lemon-butter wine sauce! To die for!
The Artichoke French is usually served separate from the Chicken French, but we love the combination of the two in the same dish! The artichokes add such a pleasant tang!
This Chicken Capri Parmigiana is another popular, chicken and pasta dish on BCC! I hope you like the recipe for Chicken Artichoke French! Give it a try! Thanks for stopping by! Don’t forget to sign up for the mailing list so that you don’t miss any of my delicious recipes!
Chicken Artichoke French
- 14 oz Artichokes in water canned
- 10 Chicken thighs or other meaty pieces
- 4 c Bread crumbs
- 1 1/2 c Milk
- 1 tsp garlic, granulated
- 1 tsp Onion powder
- 2 tsp oregano, dried
- 1/4 c Pecorino romano
- 1/2 c Asiago
- 7 eggs
- Olive oil for frying (about 1 cup)
- 1 lemon for adding juice at the end of the cooking process
- 4 c chicken broth
- 1 1/2 c dry white wine
- 3 Tbsp Butter
- 1 Tbsp garlic
- 1 c Asiago
- 1/2 c Pecorino romano
- juice of 1 lemon
- Preheat oven to 350. Combine bread crumbs with seasonings and a handful of each cheese.
- Dredge chicken and artichokes in milk, draining off excess
- then bread crumbs, pressing to adhere lots of cheese and crumbs.
- Finally, dip in eggs.
- Saute until brown in olive oil, on first side.
- Be careful not to lose coating when you turn them.
- Place in 2 9x13 inch baking dishes.
- Add chicken broth and wine to the pan you browned chicken in.
- Add butter and minced garlic cloves and simmer about 10 minutes.
- Add lemon juice and simmer 10 minutes.
- Bake covered about 1/2 hour.
- Uncover and top with both cheeses, especially asiago and bake uncovered until melted.
- Squeeze more lemon juice over top.
- Goes well with mashed potatoes or pasta.
Originally Published 1/31/2015
Seriously Beth, this looks so amazingly delicious! Love the photos and the process shots!
Thank you so much, Elaine! High praise coming from you, my friend!
I love thighs but I have never tried dipping them into milk, bread crumbs, cheese and eggs. I can only imagine how tasty that is – thank you for this wonderful recipe!
Thank you Vladi! I appreciate your comment! You have to try this recipe, it is so tasty!
You got me at Asiago….. Till am in Italy with my family I should try this dish but will make a slight change will use fresh artichoke instead of the can. As usual your recipes are so delicious and beautiful to look at.
Oh, well certainly fresh artichoke would be the way to go! Unfortunately, I don’t have an avocado tree in NY. 😂 Thank you so much Loyola!
Katie Crenshaw | A Fork's Tale
I love anything with chicken, lemon, and artichokes. This looks fantastic. I am adding this to my dinner meal lis to make this week.
It really is delicious! I hope that you like it. Let me know! Thanks Katie!
What an intriguing recipe, I have not come across this before at all and it sounds wonderful… Definitely putting this on the list to make real soon!
It really is delicious Brian! Let me know how you like it and thank you for the comment!
What’s not to love into your French Chicken, it looks so crispy and the sauce with the artichokes sounds so delicious! Can’t wait to try it, pinning for later!
Thank you Patty! It really is very tasty!
” a half ton of Asiago” Literally you had me there. I LOVE that cheese. This sounds delicious!
I know, Asiago is of mine too! Thanks so much Cindy!
Heidy L. McCallum
Chicken Francese is my best friends favorite meal, I am totally passing your recipe on to her. I bet you will be in 7th heaven.
Haha! Thank you Heidi! I hope she enjoys it!
A “half a ton of Asiago’? Well, count me in!! I love artichokes too. This sound right up my alley.
I know, right? I love Asiago! Yum! Thanks Lisa!
Such a great way to switch up chicken. I’m a big fan of artichokes and it sounds like they’d pair nicely with the Asiago cheese.
They really do! They give such a nice tang to the dish! Thanks Stephanie!
What an interesting dish, a new one to me but so interesting to hear the background on it too. Sounds tasty!
Thank you Caroline! It is fun to research the origins of dishes!
I love this recipe! I haven’t had chicken french with artichokes!
I am crazy about the tangy-ness of the artichokes in this version! Thanks, Joan!