Lemon Chicken Romano

Posted on February 23, 2026

introduction

Bright, tangy, and perfectly crispy, this Lemon Chicken Romano is a weeknight hero that feels special enough for guests. The combo of zesty lemon and salty Romano delivers big flavor without fuss, and it’s ready in about 30–40 minutes.

For more weeknight chicken inspiration, see this chicken Philly cheesesteak recipe.

Why You’ll Love This Lemon Chicken Romano:

Bright lemon flavor balances the salty, nutty Romano cheese.
Quick skillet-to-oven method — minimal hands-on time.
Great for meal prep and leftovers that reheat beautifully.
Family-friendly and easy to pair with simple sides.
Elegant enough for dinner parties but simple enough for busy nights.

Ingredients Needed

Protein

4 boneless, skinless chicken breasts
Salt and pepper to taste

Coating

1 cup all-purpose flour
3 large eggs, beaten
1 cup grated Romano cheese
Zest of 1 lemon

Sauce & Liquid

1/4 cup fresh lemon juice
1/2 cup chicken broth

Fats & Finish

1/4 cup olive oil
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Lemon slices for garnish

If you like serving soup or a starter alongside, try a comforting chicken velvet soup to keep the meal cozy.

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Season chicken breasts with salt and pepper.
Dredge each chicken breast in flour, shaking off excess.
Dip floured chicken in beaten eggs, then coat thoroughly with Romano cheese and lemon zest.
In an ovenproof skillet, heat olive oil and melt butter over medium-high heat.
Add breaded chicken, cooking 2–3 minutes per side until golden brown.
Pour chicken broth and lemon juice over chicken, then transfer skillet to the oven and bake for 20–25 minutes until cooked through.
Let rest a few minutes, garnish with parsley and lemon slices, and serve hot.

Serving Suggestions Lemon Chicken Romano

Serve over buttery mashed potatoes or creamy polenta to soak up the lemony pan sauce.
Pair with roasted asparagus or a simple green salad with vinaigrette for a bright contrast.
For a cozier dinner, serve with a bowl of spicy chicken noodle soup and warm bread.

Tips for Success Lemon Chicken Romano

Pound chicken to even thickness so it cooks evenly — ½ inch is ideal.
Pat the chicken dry before dredging to help the coating stick and crisp.
Use fresh lemon zest and juice for the brightest flavor; bottled juice won’t be as vibrant.
If your skillet isn’t ovenproof, sear the chicken in a pan, then transfer to a baking dish before adding the liquid.
Want a different protein texture? Try ground chicken in other dishes like Salisbury steak with ground chicken as an alternative weeknight option.

variation (if any)

Gluten-free: swap all-purpose flour for a 1:1 gluten-free flour blend.
Crunchier crust: mix ½ cup panko with the Romano for extra crisp.
Lemon-caper twist: stir 1–2 tablespoons capers into the pan sauce before baking.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless, skinless thighs work great. Reduce baking time slightly and check for doneness (165°F).

Q: How do I reheat leftovers without drying them out?
A: Reheat gently in a 325°F oven covered with foil for 10–12 minutes, or warm in a skillet with a splash of chicken broth.

Q: Can I make this ahead?
A: You can bread the chicken and refrigerate up to 24 hours before cooking. For best texture, cook just before serving.

Q: Is Romano the same as Parmesan?
A: They’re similar but Romano is tangier and saltier. You can substitute Parmesan in a pinch, but the flavor will be milder.