This Lemon Chicken Romano is bright and tasty, featuring tender chicken coated in a zesty lemon sauce. The Romano cheese adds a wonderful twist that you’ll love!
Cooking this dish feels like a celebration! I love serving it with a side of pasta or a fresh salad for a lovely meal. It’s a simple yet delightful dinner that brings smiles.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is ideal for this recipe, but you can also use chicken thighs for a juicier option. Just remember to adjust the cooking time slightly!
Romano Cheese: This cheese adds a delightful nutty flavor. If you can’t find Romano, Parmesan is a great substitute. It will still pair wonderfully with the dish!
Breadcrumbs: Plain breadcrumbs help create a nice crust. If you’re looking for a gluten-free option, feel free to use crushed gluten-free crackers or almond flour instead.
Lemon Juice: Fresh is best for a bright flavor, but bottled lemon juice works if you’re in a pinch. I often keep some on hand for convenience!
How Do I Ensure Perfectly Cooked Chicken?
To get that deliciously cooked chicken, it’s important to pound them to an even thickness. This helps them cook uniformly. If they’re too thick, the outside may brown too much while the inside remains raw.
- Use a meat mallet or rolling pin, placing the chicken between two pieces of plastic wrap to avoid mess.
- Cook in hot oil so that they crisp up nicely—about 4-5 minutes on each side until golden brown.
- Always check with a meat thermometer; chicken should reach 165°F (75°C) in the center for safety.
With these tips, you’ll have perfectly cooked chicken every time! Enjoy your cooking process!
Lemon Chicken Romano
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 3 large eggs
- 3/4 cup grated Romano cheese
- 1/2 cup plain breadcrumbs
- 2 tablespoons chopped fresh parsley
- 3 tablespoons olive oil or vegetable oil (for frying)
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- Lemon slices (for garnish)
- Additional chopped parsley and Romano cheese (for garnish)
How Much Time Will You Need?
This dish takes about 20 minutes to prepare and 15-20 minutes to cook, making it a perfect choice for a quick weeknight dinner! Including prep and cooking time, you’re looking at about 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by trimming any excess fat from the chicken breasts to keep them lean. Next, place each breast in a plastic bag or between two sheets of plastic wrap and pound it to about 1/2 inch thickness. This ensures even cooking and tenderizes the meat.
2. Set Up Your Breading Station:
In a shallow bowl, mix together the flour, salt, black pepper, garlic powder, and paprika. In another bowl, whisk the eggs until they’re well combined. Lastly, in a third bowl, combine the grated Romano cheese, plain breadcrumbs, and chopped parsley.
3. Coat the Chicken:
Take each chicken breast and dip it first into the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess egg to drip back into the bowl. Finally, coat it with the cheese and breadcrumb mixture, pressing gently to make sure it sticks well.
4. Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken breasts to the pan. Cook them for about 4-5 minutes on each side or until they’re golden brown and cooked through. If you’re unsure, use a meat thermometer; the internal temperature should reach 165°F (75°C). After cooking, remove the chicken and keep it warm on a plate.
5. Make the Lemon Sauce:
In the same skillet, reduce the heat to medium-low. Add the minced garlic and sauté it for about 30 seconds until fragrant — be careful not to burn it! Pour in the chicken broth and fresh lemon juice, scraping up any browned bits stuck to the pan. This is where all the flavor is! Allow it to simmer gently for 2-3 minutes.
6. Finish the Sauce:
Stir in the butter and let it melt, stirring to create a glossy sauce. It should smell heavenly!
7. Combine and Serve:
Return the chicken to the skillet and spoon the luscious lemon Romano sauce over each piece. Let it simmer together for another minute to meld the flavors.
8. Garnish and Enjoy:
To serve, garnish with fresh lemon slices, additional chopped parsley, and a sprinkle of Romano cheese. This dish pairs beautifully with angel hair pasta, steamed vegetables, or a fresh green salad. Enjoy your delightful Lemon Chicken Romano!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will keep the dish juicy and flavorful. Just adjust the cooking time slightly, as thighs may take a few extra minutes to cook through compared to breasts.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of chicken broth or a bit of water to prevent the chicken from drying out.
Can I Make This Recipe Gluten-Free?
Yes! To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. You’ll achieve a similarly delicious result!
What Can I Use Instead of Romano Cheese?
If you can’t find Romano cheese, Parmesan is an excellent substitute! It provides a similar flavor, so you won’t miss out on that tasty cheesy goodness.
