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Lemon Chicken Romano

A quick and delicious weeknight dinner featuring chicken breasts coated in a crispy Romano cheese crust, served with a tangy lemon sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 4 servings
Calories 400 kcal

Ingredients
  

For the chicken

  • 4 pieces boneless, skinless chicken breasts Lean and protein-packed.
  • 1 cup all-purpose flour Can substitute with whole wheat for a nuttier flavor.
  • 2 large eggs Binding agent for the coating.
  • 1/3 cup grated Romano cheese Adds a salty, tangy kick.
  • 1 tablespoon lemon zest Enhances the lemony flavor.
  • 1/4 cup fresh lemon juice Bright and tangy.
  • 1/2 cup chicken broth For depth and moisture.
  • 1/4 cup dry white wine Optional; replaces with more broth if desired.
  • 1/4 cup olive oil Ensures golden, crispy chicken.
  • to taste salt and pepper Essential for seasoning.
  • 1/4 cup fresh parsley, chopped For garnish.
  • 4 slices lemon For garnish.

Instructions
 

Preparation

  • Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap or parchment paper.
  • Season the chicken breasts with salt and pepper on both sides.
  • Set up your dredging stations: one with flour, one with beaten eggs, and one with a mixture of Romano cheese and lemon zest.

Cooking

  • Dredge each chicken breast in flour, shaking off excess.
  • Dip in beaten eggs, then press into the cheese and lemon zest mixture.
  • Heat olive oil in a large skillet over medium-high heat.
  • Cook chicken for about 4-5 minutes on each side, until golden brown and juices run clear.
  • Transfer chicken to a plate and keep warm under foil.
  • In the same skillet, lower heat to medium and add lemon juice, chicken broth, and dry white wine. Scrape the browned bits from the bottom.
  • Simmer the sauce for 2-3 minutes to reduce slightly.
  • Return chicken to the skillet, coating in the sauce for 1-2 more minutes until warmed through.
  • Serve the chicken with sauce, garnished with parsley and lemon slices.

Notes

Store leftovers in airtight containers in the fridge for 3-4 days. Reheat gently on the stovetop with a splash of broth or water.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 4gSodium: 600mgSugar: 1g
Keyword Chicken Romano, Comfort Food, Easy Recipe, Lemon Chicken, Quick Dinner
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