Lemon Chicken Romano is a tasty dish where chicken is cooked with a zingy lemon sauce and sprinkled with Romano cheese. It’s bright, tangy, and so easy to love!
This meal is perfect for busy nights since it cooks quickly. I like serving it over pasta for a filling dinner. Trust me, you’ll want seconds once you taste that lemony goodness! 🍋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are easy to work with and cook quickly. If you’re looking for a lighter option, you can use turkey cutlets or even thinly sliced pork chops.
Panko Breadcrumbs: These give the chicken a nice crunch. If you don’t have panko, regular breadcrumbs work fine. You can also make your own by processing stale bread in a food processor.
Romano Cheese: This cheese adds a wonderful tangy flavor. If you can’t find Romano, Parmesan is a great alternative. I often use a mix of both for extra flavor!
Lemon Juice: Fresh lemon juice makes a big difference! If you’re out of fresh lemons, bottled juice can work in a pinch, but the taste won’t be as bright.
How Do You Get Perfectly Battered Chicken?
Breading chicken properly is crucial for that crispy texture. First, ensure your chicken breasts are evenly pounded to promote even cooking. Follow this process:
- Set up your breading station with flour, eggs, and seasoned breadcrumbs.
- Coat the chicken first in flour, making sure to shake off any excess. This helps the egg stick.
- Next, dip the chicken in the egg, allowing any extra to drip off before moving to the breadcrumbs.
- Press the breadcrumbs firmly onto the chicken to ensure a good layer sticks.
Fry in hot oil so the chicken gets golden brown and crispy. Don’t overcrowd the pan, as this can reduce the temperature and lead to soggy breading.
How to Make Lemon Chicken Romano
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded thin)
For the Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Romano cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
For Cooking:
- 3 tablespoons olive oil or vegetable oil (for frying)
- 4 tablespoons unsalted butter
For the Sauce:
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1 tablespoon capers (optional)
- 2 cloves garlic, minced
For Garnish:
- 2 tablespoons chopped fresh parsley
- Thin lemon slices
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. It’s a quick and delicious dish that’s perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by pounding each chicken breast to an even thickness of about 1/2 inch. This helps them cook evenly and quickly. You can place them between plastic wrap or wax paper and gently pound with a meat mallet or rolling pin.
2. Set Up the Breading Station:
Gather three shallow dishes. In the first, add the flour. In the second, beat the eggs until mixed. In the third bowl, mix the panko breadcrumbs, grated Romano cheese, garlic powder, salt, and pepper together.
3. Bread the Chicken:
Dredge each chicken breast in flour, shaking off the excess. Dip it into the beaten eggs, coating it well, and then roll it in the breadcrumb mixture. Press the crumbs on firmly to ensure they stick well.
4. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken breasts. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and place them on a plate, tenting loosely with foil to keep warm.
5. Make the Sauce:
In the same skillet, lower the heat to medium. Add the butter and minced garlic, sautéing until fragrant (just about 30 seconds). Then pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the pan. Let the sauce simmer for about 3-4 minutes, allowing it to reduce slightly. If you love capers, toss them in now!
6. Combine:
Return the cooked chicken breasts to the skillet, spooning the lemon sauce over them. Let them warm in the sauce for another 1-2 minutes.
7. Garnish and Serve:
Sprinkle chopped parsley and any extra grated Romano cheese over the chicken. Garnish with thin lemon slices. Serve your Lemon Chicken Romano hot over pasta, rice, or alongside some sautéed vegetables.
This dish is not only a delight to the eyes with its fresh toppings but also a burst of flavor with its crispy, cheesy chicken drizzled in a tangy sauce. Enjoy your meal!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs can add more flavor and moisture to the dish. Just be sure to adjust the cooking time, as they may take a couple of minutes longer to cook through than chicken breasts.
What Can I Substitute for Romano Cheese?
If you don’t have Romano cheese, Parmesan is a great substitute! For a different flavor, try Pecorino Romano or even a blend of both Parmesan and mozzarella for a creamier texture.
Can I Make This Recipe Gluten-Free?
Yes! Use a gluten-free all-purpose flour for breading, and swap the panko with gluten-free breadcrumbs. You’ll still get that crispy texture without the gluten!
How Should I Store Leftovers?
Leftover Lemon Chicken Romano can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet or microwave. Add a splash of chicken broth or water to keep the chicken moist.