Lemon Chicken Romano — Bright, Crispy, Easy Weeknight Dinner

introduction

Since I was very young, cooking has always held a special place in my life. My name is Adam, and it was alongside my mother that I discovered the magic of flavors and homemade dishes. Lemon Chicken Romano is a crisp, tangy pan-baked chicken dish that blends zesty lemon with salty Romano cheese.

Many people search for Lemon Chicken Romano because they want a fast, impressive weeknight meal that tastes like a restaurant dish. In this article I will show the simple steps, the key techniques, and smart serving ideas so you can make Lemon Chicken Romano at home. If you enjoy bright chicken recipes, you might also like this Greek chicken flatbread for another quick dinner idea.

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Lemon Chicken Romano

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• Author: issam-blogger
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: None

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Description

A crisp, tangy pan-baked chicken dish that blends zesty lemon with salty Romano cheese, perfect for a quick weeknight meal.

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Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup all-purpose flour
• 3 large eggs
• 1 cup grated Romano cheese
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1/2 cup chicken broth
• 1/4 cup olive oil
• 2 tablespoons unsalted butter
• Lemon slices, for garnish

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Season the chicken breasts with salt and pepper.
3. Place the flour in a shallow dish. In another shallow dish, beat the eggs, and in a third shallow dish, combine the Romano cheese and lemon zest.
4. Dredge each chicken breast in flour, shaking off the excess, then dip it in the beaten eggs, and finally coat it with the cheese and lemon zest mixture.
5. In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the butter and let it melt.
6. Add the breaded chicken to the skillet and cook for 2-3 minutes on each side, until golden brown.
7. Pour the chicken broth and lemon juice over the chicken in the skillet.
8. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
9. Remove the chicken from the oven and let it rest for a few minutes. Garnish with chopped parsley and lemon slices.
10. Serve hot with your choice of sides.

Notes

For best results, ensure the coating is dry before searing and allow the chicken to rest after baking to keep it juicy.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

why make this recipe

Lemon Chicken Romano offers big flavor with minimal work. The lemon cuts the richness of the cheese and butter. The Romano creates a crisp, savory crust that stays moist inside. This recipe uses pantry staples: flour, eggs, cheese, lemon, and a bit of broth. You can make it on a busy weeknight or for guests.

It scales easily and pairs with many sides. People often worry about overcooking chicken or ending up with a soggy crust. This method gives a golden crust and tender meat. Use a skillet that can go in the oven for the best results. If you need a contrasting dish, try this Jamaican curry chicken to explore different spices on another night.

how to make Lemon Chicken Romano

Start by preparing your dredging stations and your skillet. Pat the chicken dry so the flour and egg stick well. Dredge each breast in flour, then egg, then the Romano-lemon mixture. The key is a light but even coating for a crisp crust on Lemon Chicken Romano. Heat olive oil and butter until the butter melts and begins to foam. Sear the chicken 2 to 3 minutes per side until golden. Don’t crowd the pan. Crowding lowers the oil temperature and makes the crust oily.After searing, pour the chicken broth and lemon juice into the skillet.

This liquid keeps the chicken moist and creates a subtle pan sauce. Transfer the skillet to a preheated oven and bake 20 to 25 minutes. Use a meat thermometer to check for 165°F in the thickest part of the breast. Let the chicken rest a few minutes before serving so juices redistribute. If you prefer a lighter crust, use half the oil and finish with a quick broil for color. Avoid over-baking or the chicken will dry out. For more ideas on cheesy baked chicken, see this baked cream cheese chicken taquitos recipe to inspire other crowd-pleasing meals.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 cup all-purpose flour
• 3 large eggs
• 1 cup grated Romano cheese
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1/2 cup chicken broth
• 1/4 cup olive oil
• 2 tablespoons unsalted butter
• Lemon slices, for garnish

Each ingredient plays a clear role. Flour helps the egg and cheese stick and creates structure for the crust. Eggs bind the coating. Romano gives salty, tangy flavor and a crunchy exterior. Lemon zest and juice provide brightness. Butter and olive oil add fat for browning and flavor. Chicken broth creates a light pan sauce and prevents dryness. Use fresh lemon for the best citrus note. For a milder cheese flavor, swap half the Romano for grated Parmesan. If you prefer gluten-free, use a 1:1 gluten-free flour blend. Choose high-quality extra-virgin olive oil and fresh parsley for the cleanest finish.

Directions

• Preheat your oven to 350°F (175°C).
• Season the chicken breasts with salt and pepper.
• Place the flour in a shallow dish. In another shallow dish, beat the eggs, and in a third shallow dish, combine the Romano cheese and lemon zest.
• Dredge each chicken breast in the flour, shaking off the excess, then dip it in the beaten eggs, and finally coat it with the cheese and lemon zest mixture.
• In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the butter and let it melt.
• Add the breaded chicken to the skillet and cook for 2-3 minutes on each side, until golden brown.
• Pour the chicken broth and lemon juice over the chicken in the skillet.
• Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
• Remove the chicken from the oven and let it rest for a few minutes. Garnish with chopped parsley and lemon slices.
• Serve hot with your choice of sides.

For perfect results, keep the coating dry before searing and do not skip the rest after baking. Use a thermometer to avoid overcooking and let the pan sauce reduce slightly before serving if you like a thicker finish.

how to serve Lemon Chicken Romano

Serve Lemon Chicken Romano hot to enjoy the crisp crust and warm pan sauce. It pairs well with steamed green beans, roasted asparagus, or a simple arugula salad. For starchy sides, try garlic mashed potatoes, rice pilaf, or buttered pasta. The lemon and cheese balance nicely with a creamy side or a bright salad. Add extra lemon slices or a drizzle of warmed pan juices for fresh acidity. For a light dinner, serve the chicken over mixed greens with shaved Parmesan. For a heartier meal, serve with roasted root vegetables and crusty bread to soak up the sauce.

how to store Lemon Chicken Romano

Refrigerate leftovers within two hours of cooking. Place the chicken in an airtight container. Stored properly, Lemon Chicken Romano will keep 3 to 4 days in the fridge. Reheat gently in a 325°F oven until warmed through to preserve texture. Avoid the microwave if you want to keep the crust crisp. To freeze, wrap each breast tightly in foil and place in a freezer bag. Freeze up to three months. Thaw in the refrigerator overnight before reheating. Always reheat to 165°F for safety.

tips to make Lemon Chicken Romano

Choose even-thickness chicken breasts or pound them to uniform thickness for even cooking. Use fresh Romano for the best flavor; pre-grated cheese can contain anti-caking agents that change the crust texture. Pat the chicken fully dry before dredging. Shake off excess flour to avoid clumps. Heat the oil until it shimmers before adding chicken to get an immediate sear. If the crust browns too quickly in the oven, tent with foil to finish cooking without burning. Let the chicken rest at least five minutes; this keeps it juicy. For extra lemon flavor, add a teaspoon of lemon zest to the flour stage.

variation (if any)

• Lemon Herb Romano: Add chopped thyme and oregano to the Romano mixture for a fragrant, Mediterranean twist.
• Spicy Lemon Romano: Mix a half teaspoon of cayenne or smoked paprika into the flour for heat and color.
• Caprese Style: Top baked Lemon Chicken Romano with sliced tomatoes, fresh basil, and a small slice of mozzarella; return to the oven until the cheese melts.
• Lighter Version: Use panko mixed with grated Romano and bake on a wire rack to reduce oil while keeping crunch.
• Sheet-Pan Family Meal: Place breaded chicken and vegetables on a sheet pan and roast together for an easy one-pan dinner.

FAQs

Conclusion

Lemon Chicken Romano is an accessible, flavorful dish that brightens any dinner table. For a reliable recipe reference and a slightly different take, see Cooking Classy’s Lemon Chicken Romano. If you want another tested version with user reviews, try Allrecipes’ Lemon Chicken Romano Recipe. For a creative alternate preparation, read the notes at Closet Cooking’s Lemon Chicken Romano. These links offer helpful tips and variations to adapt this dish to your taste.