This Lemon Chicken Romano is bright and flavorful, featuring tender chicken coated in a zesty lemon sauce mixed with cheesy Romano. Perfect for a quick weeknight dinner!
Honestly, who doesn’t love a dish that’s fresh and super easy to whip up? I love serving it with pasta—it’s like sunshine on a plate! 🍋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the star of this dish. For a change, you can use chicken tenders or thighs if you want something juicier. Just adjust the cooking time slightly.
Romano Cheese: Romano adds a nice salty and cheesy flavor. If you can’t find it, Parmesan cheese is a great substitute and works just as well for that cheesy goodness.
Fresh Lemon Juice: Freshly squeezed lemon juice is a must for the best flavor. Bottled lemon juice works in a pinch, but the taste won’t be as bright. You can also use lime juice for a twist.
Heavy Cream: Heavy cream makes the sauce rich and creamy. If you want a lighter option, use half-and-half or even a non-dairy milk substitute like coconut cream, but keep in mind it may change the flavor.
How Do I Get the Chicken Perfectly Cooked and Crispy?
Getting the chicken to be both tender and crispy is key. Start by pounding the chicken to even thickness, which helps it cook evenly. When coating, make sure to press the breadcrumbs firmly onto the chicken for a good crunch.
- Heat the oil properly before adding the chicken. If it’s not hot enough, the chicken will absorb too much oil.
- Don’t overcrowd the skillet; cook in batches if needed. This ensures they fry up crispy instead of steaming.
- Monitor the cooking time—about 3-4 minutes per side should do the trick for thin pieces.
With these tips, you’ll have perfectly cooked chicken every time—crispy on the outside and juicy on the inside. Enjoy your cooking! 🍽️
How to Make Lemon Chicken Romano
Ingredients You’ll Need:
- For the Chicken:
- 4 boneless, skinless chicken breasts (pounded thin)
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs
- 3/4 cup Romano cheese, grated
- 3/4 cup Italian seasoned bread crumbs
- For Cooking:
- 4 tablespoons olive oil
- 3 tablespoons unsalted butter
- For the Sauce:
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1/2 cup heavy cream or half-and-half
- 1/4 cup fresh parsley, chopped
- For Serving:
- Lemon slices, for garnish
- Cooked pasta (like linguine or spaghetti), to serve
Time Estimate:
This delicious recipe takes about 20 minutes to prepare and about 15 minutes to cook, totaling around 35 minutes before you’re ready to enjoy this tasty meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts between two pieces of plastic wrap or inside a zip-top bag. Use a meat mallet or rolling pin to gently pound them to about 1/4 inch thickness. This helps them cook evenly. Next, season both sides with salt and black pepper.
2. Set Up Dredging Stations:
Now, it’s time to set up your dredging stations. In a shallow dish, place the flour. In a second dish, beat the eggs until mixed. In a third dish, combine the grated Romano cheese with Italian seasoned bread crumbs for a crispy coating!
3. Coat the Chicken:
Take each chicken breast and first dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it’s well-coated, and finally, press it into the Romano and bread crumb mixture. Make sure to press gently so the coating sticks nicely.
4. Cook the Chicken:
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken breasts and cook until golden brown and cooked through, which takes about 3-4 minutes on each side. Once done, remove the chicken and set aside on a plate, covering with foil to keep warm.
5. Make the Lemon Romano Sauce:
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to burn the garlic!
6. Add Liquids:
Pour in the chicken broth, fresh lemon juice, and lemon zest. Bring this mixture to a gentle simmer and let it cook for about 3 minutes, allowing the sauce to reduce slightly.
7. Add Cream:
Now, stir in the heavy cream and half of the chopped parsley. Let this simmer for another 2-3 minutes until the sauce thickens and can coat the back of a spoon. You can adjust seasoning with a pinch of salt and pepper to taste.
8. Combine and Serve:
Return the cooked chicken breasts back to the skillet, spooning the luscious lemon sauce over them. Allow them to heat through for 1-2 minutes.
9. Plate:
To serve, place the chicken atop a plate of cooked pasta. Spoon extra sauce over the chicken, sprinkle with remaining parsley and freshly grated Romano cheese, and don’t forget to garnish with lemon slices for a beautiful touch!
Enjoy your fresh, tangy, and savory Lemon Chicken Romano! 🍽️
Can I Use Different Types of Chicken?
Absolutely! You can use chicken thighs if you prefer a juicier option, just adjust the cooking time to ensure they are fully cooked through. Chicken tenders are also a great choice and may cook slightly faster!
What Can I Substitute for Romano Cheese?
If you don’t have Romano cheese, Parmesan cheese works well as a substitute. It has a similar flavor profile and will still give you that cheesy, savory element in the dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the chicken and sauce on the stovetop over low heat, adding a splash of chicken broth or cream to revive the sauce.
Can I Make This Dish Gluten-Free?
Yes, you can easily make this dish gluten-free! Use a gluten-free all-purpose flour and gluten-free bread crumbs for the coating. Just make sure that the chicken broth and any other sauces you use are also gluten-free.
