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Chicken Artichoke French

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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.

Chicken artichoke French in a metal 9"x 13" baking dish.Pin
Chicken Artichoke French

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!!

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How to Make Chicken Artichoke French

Chicken French in a baking dish.Pin

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!

Large piece of meaty chicken and some artichokes on a bed of pasta.Pin

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!


Piece of chicken French on a bed of spaghetti.Pin

Chicken Artichoke French

Simply delicious Chicken French!
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5 from 15 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 10 servings
Calories: 684kcal
Author: Beth Neels
Cost: $4


  • 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

For sauce

  • 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 9×13 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.
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Leftovers can be refrigerated for 3-4 days.
Reheat in microwave until hot.
For longer storage, freeze up to 1 months.
Thaw in refrigerator. Reheat per above instructions.


Calories: 684kcal | Carbohydrates: 38g | Protein: 37g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 256mg | Sodium: 1320mg | Potassium: 529mg | Fiber: 2g | Sugar: 5g | Vitamin A: 965IU | Vitamin C: 15.2mg | Calcium: 427mg | Iron: 4.2mg
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Originally Published 1/31/2015. Updated 9/11/2018.


  1. 5 stars
    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!

  2. 5 stars
    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.

    1. 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!

  3. 5 stars
    I love anything with chicken, lemon, and artichokes. This looks fantastic. I am adding this to my dinner meal lis to make this week.

  4. 5 stars
    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!

  5. 5 stars
    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!

  6. 5 stars
    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.

  7. 5 stars
    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.

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