This Lemon Chicken Romano is a tasty dish that’s both bright and comforting. With tender chicken coated in a zesty lemon sauce and sprinkled with Romano cheese, it’s sure to please!
I love how quick this meal comes together. Perfect for busy nights when you still want to enjoy a flavorful homemade dinner. Plus, the lemony kick is simply refreshing! 🍋
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts are great for this recipe. If you prefer dark meat, you can use boneless thighs instead for a richer flavor and juicier texture.
Romano Cheese: Romano adds a sharp and salty flavor that enhances the dish. If you can’t find it, Parmesan or Grana Padano make excellent substitutes. Just use grated versions for a smoother melt.
Chicken Broth: Using broth adds depth to the sauce. If you’re looking for a lighter option, low-sodium chicken broth works well. For a vegetarian version, vegetable broth can be used.
Heavy Cream: This gives the sauce its creamy texture. If you’re watching calories, light cream or even coconut cream can replace it, though it may alter the flavor a bit.
Lemon Juice and Zest: Fresh lemon juice is key for a bright taste. If you don’t have fresh lemons, bottled lemon juice can work, but fresh zest is still preferred for the best fragrance and flavor.
How Do I Achieve Perfectly Crispy Chicken?
A perfectly crispy chicken is all about the breading and cooking. Make sure to follow these steps:
- Pound chicken to an even thickness. This helps it cook evenly.
- Don’t rush the coating process. Dip in flour, then eggs, and finally the bread crumb mixture for an even coating.
- Heat the oil and butter well before adding the chicken. This ensures a good sear that locks in moisture.
- Only flip the chicken once to allow a nice crust to form. Cooking on medium heat is perfect to ensure the inside cooks through without burning the outside.
With these tips, you’ll have deliciously tender chicken with a satisfying crunch!
How to Make Lemon Chicken Romano
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded thin)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup Italian-style seasoned bread crumbs
- 1 cup grated Romano cheese, divided
For the Sauce:
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tsp lemon zest
- Salt and black pepper to taste
For Garnish and Serving:
- Fresh parsley, chopped for garnish
- 8 oz cooked spaghetti or other pasta (optional, for serving)
- Lemon slices for garnish
How Much Time Will You Need?
This delicious Lemon Chicken Romano will take about 30 minutes to prepare and cook. It’s quick enough for a weeknight dinner, and the zesty flavors make every bite worth it!
Step-by-Step Instructions:
1. Prepare the Breading Stations:
Set up three shallow dishes on your counter. In the first, place the flour. In the second, beat the eggs until combined. In the third dish, mix the bread crumbs with 1/2 cup of the grated Romano cheese. This will help create that crispy coating you want!
2. Coat the Chicken:
Season the pounded chicken breasts with a pinch of salt and black pepper. First, dredge each piece in the flour, shaking off any excess. Next, dip the chicken in the beaten eggs to coat it evenly. Finally, press the chicken into the bread crumb and cheese mixture, coating it thoroughly. This multi-step process will give you that crunchy crust!
3. Cook the Chicken:
In a large skillet over medium heat, add the olive oil and butter. Once hot, add the coated chicken breasts. Cook for about 4-5 minutes on each side or until golden brown and fully cooked through. Once done, remove the chicken from the skillet and keep it warm.
4. Make the Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until it’s fragrant. Then, pour in the chicken broth, using a wooden spoon to scrape up any delicious browned bits from the bottom of the pan. This flavor is essential!
5. Add Cream and Lemon:
Stir in the heavy cream, fresh lemon juice, and lemon zest. Bring the mixture to a simmer and let it cook for about 3-5 minutes, or until the sauce thickens slightly. Don’t forget to taste and adjust seasoning with salt and black pepper.
6. Finish the Sauce:
Stir in the remaining 1/2 cup of grated Romano cheese, allowing it to melt into the creamy sauce. This will give your sauce that cheesy goodness!
7. Combine with Pasta (Optional):
If you’re using pasta, add the cooked spaghetti or other pasta to the sauce and gently toss to coat. This makes for a lovely base to serve your chicken on.
8. Serve and Enjoy:
On a plate, serve the pasta (if using) and top it with the crispy chicken. Spoon extra lemony sauce over the chicken for added flavor. Finish with a sprinkle of chopped parsley, more grated Romano cheese, and a couple of lemon slices for that fresh touch!
Now, dig in and enjoy your Lemon Chicken Romano—a dish that’s sure to brighten your day!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Boneless, skinless chicken thighs will work just fine and can even add a bit more flavor and juiciness to the dish. Just adjust the cooking time slightly, as thighs may need a minute or two longer than breasts.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish With Gluten-Free Ingredients?
Yes! You can use gluten-free all-purpose flour and gluten-free breadcrumbs for the coating. Make sure the chicken broth is also gluten-free, so everyone can enjoy this tasty dish!
What Can I Serve With Lemon Chicken Romano?
This dish pairs wonderfully with cooked spaghetti, rice, or a side of roasted vegetables. A fresh salad is also a great option for a lighter balance!
