Lemon Chicken Romano
Bright, tangy, and perfectly crispy, this Lemon Chicken Romano is a weeknight hero that feels special enough for guests. The combination of zesty lemon and salty Romano delivers big flavor without fuss, and it’s ready in about 30–40 minutes.
Ingredients
Protein
- 4 pieces boneless, skinless chicken breasts Pound to even thickness for even cooking.
- Salt and pepper to taste
Coating
- 1 cup all-purpose flour Can substitute with gluten-free flour blend.
- 3 large eggs, beaten
- 1 cup grated Romano cheese Can substitute with Parmesan, but flavor will be milder.
- 1 crushed Zest of 1 lemon Use fresh for best flavor.
Sauce & Liquid
- 1/4 cup fresh lemon juice Use fresh juice for optimal flavor.
- 1/2 cup chicken broth
Fats & Finish
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley For garnish.
- Lemon slices for garnish
Instructions
Preparation
- Preheat the 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.
Cooking
- 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.
Notes
Serve over buttery mashed potatoes or polenta. Pounding chicken to even thickness ensures even cooking. If your skillet isn’t ovenproof, sear the chicken in a pan, then transfer to a baking dish before adding liquid.