Lemon Chicken Romano Recipe

Introduction

Lemon Chicken Romano is a delightful dish that balances crispy, cheesy crust with bright citrus flavors. Tender chicken breasts are coated in a zesty Romano cheese crust and served with a silky lemon sauce, perfect for a fresh and satisfying meal.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup grated Romano cheese
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• Lemon slices, for garnish

Instructions

1. Step 1: Flatten the chicken breasts to about 1/2 inch thickness using a meat mallet for even cooking.
2. Step 2: Season both sides of the chicken with salt and pepper, gently patting the seasoning into the meat.
3. Step 3: Set up your dredging station with flour in one shallow dish, beaten eggs in a second, and a mix of grated Romano cheese and lemon zest in a third.
4. Step 4: Coat each chicken breast by dredging first in flour, shaking off excess, then dipping in eggs, and finally pressing into the cheese and lemon zest mixture to adhere evenly.
5. Step 5: Heat olive oil in a skillet over medium-high heat. Cook the coated chicken for 4–5 minutes per side until golden brown and cooked through. Remove and keep warm.
6. Step 6: Lower heat to medium and add lemon juice, chicken broth, and white wine to the skillet. Scrape browned bits from the pan and simmer for 2–3 minutes until the sauce thickens slightly.
7. Step 7: Return chicken to the skillet, coating it with the sauce. Heat for 1–2 minutes, turning once to evenly cover.
8. Step 8: Serve the chicken on plates, spooning sauce over each piece. Garnish with chopped parsley and lemon slices for color and extra brightness.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier, more flavorful result.
• Substitute Pecorino Romano for a slightly sharper cheese taste.
• Add a pinch of crushed red pepper flakes to the sauce for a subtle spicy kick.
• For a gluten-free option, replace all-purpose flour with almond flour or gluten-free flour blend.

Storage

Store leftover lemon chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the crust crispy, adding a splash of chicken broth if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

You can prep the chicken by flattening and dredging it ahead of time, then refrigerate it for a few hours before cooking. However, cooking just before serving ensures the crispiest crust and freshest sauce.

What can I serve with Lemon Chicken Romano?

This dish pairs well with simple sides like steamed vegetables, garlic mashed potatoes, or a light pasta tossed with olive oil and herbs to complement the zesty flavors.

Lemon Chicken Romano Recipe

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★★★★★

4.8 from 137 reviews

Lemon Chicken Romano is a vibrant and crispy pan-fried chicken dish featuring boneless, skinless chicken breasts coated in a zesty Romano cheese and lemon crust. The chicken is pan-seared to golden perfection, then finished with a bright, savory lemon, white wine, and chicken broth sauce that enhances its rich flavors. Garnished with fresh parsley and lemon slices, this dish balances crispy textures and tangy aromas for a delightful main course perfect for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken and Coating

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup grated Romano cheese
• Zest of 1 lemon
• Salt and pepper, to taste

Sauce

• Juice of 1 lemon (about 3 tablespoons)
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 2 tablespoons olive oil (for frying)

Garnish

• 2 tablespoons fresh parsley, chopped
• Lemon slices, for serving

Instructions

1. Prepare the chicken: Flatten the chicken breasts to an even 1/2 inch thickness using a meat mallet to ensure uniform cooking and tenderness.
2. Season the chicken: Season both sides of the chicken breasts with salt and pepper, and gently pat the seasonings into the meat for enhanced flavor.
3. Set up dredging station: Place flour in one shallow dish, beat the eggs with a fork in a second dish, and mix grated Romano cheese with lemon zest in a third dish.
4. Dredge the chicken: Coat each chicken breast first in flour, shaking off excess, then dip into the beaten eggs allowing excess to drip off, and finally press into the Romano cheese and lemon zest mixture to cover evenly.
5. Pan-fry the chicken: Heat olive oil over medium-high heat in a large skillet. Add coated chicken breasts and cook 4–5 minutes per side until golden brown and cooked through. Transfer chicken to a warm plate.
6. Make the sauce: Reduce heat to medium. Pour lemon juice, chicken broth, and white wine into the skillet. Scrape up browned bits from the pan bottom with a wooden spoon. Simmer for 2–3 minutes until sauce thickens slightly.
7. Coat chicken with sauce: Return chicken breasts to the skillet, coating them with the sauce. Heat through for 1–2 minutes, turning once to ensure even coverage.
8. Serve and garnish: Transfer chicken to serving plates. Spoon remaining sauce over the top and garnish with chopped parsley and lemon slices for a bright, fresh finish.

Notes

• Flattening the chicken breasts helps them cook evenly and stay juicy.
• Press the cheese and lemon zest mixture firmly onto the chicken to achieve a crispy crust.
• Use a wooden spoon to deglaze the pan and keep all the flavorful browned bits in the sauce.
• Adjust lemon juice amount based on your preferred tanginess level.
• Serve alongside steamed vegetables or a light salad for a complete meal.

Keywords: lemon chicken, romano cheese, pan-fried chicken, lemon sauce, Italian chicken recipe, crispy chicken breasts, white wine sauce