Introduction

This Lemon Chicken Romano recipe is a flavorful and crispy dish that combines the tang of fresh lemons with the sharpness of Romano cheese. It’s a simple, delicious meal perfect for a weeknight dinner or casual gathering.

Two pieces of golden brown breaded fish fillets, each topped with a glossy light sauce and a thin, bright yellow lemon slice. The fish has a crispy texture with scattered green herb bits sprinkled on top, adding contrast. Below the fillets, a pool of shiny sauce spreads on the surface of a white plate. The plate sits on a white marbled background, with the close-up view emphasizing the crispiness and freshness of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup all-purpose flour
2 large eggs
1 cup freshly grated Romano cheese
3 cloves fresh garlic, minced
1/4 cup extra virgin olive oil
Juice and zest of 2 lemons
Salt and pepper to taste

Instructions

Step 1: Pat dry the chicken breasts and season both sides with salt and pepper.
Step 2: Set up three shallow dishes: one with flour, one with beaten eggs mixed with a splash of water, and one with grated Romano cheese.
Step 3: Dredge each chicken breast in flour, dip in the egg mixture, then coat thoroughly in Romano cheese.
Step 4: Heat olive oil in a skillet over medium heat until shimmering. Add the chicken pieces without overcrowding the pan and cook for about 5-7 minutes per side, until golden brown and cooked through.
Step 5: Remove chicken to a paper towel-lined plate to absorb excess oil. In the same pan, sauté minced garlic until fragrant, then stir in lemon juice and zest to create a quick sauce.
Step 6: Serve the crispy chicken with greens or roasted vegetables, drizzling any remaining lemon sauce on top.

Tips & Variations

For extra flavor, marinate the chicken in lemon juice and garlic for 30 minutes before coating.
Use grated Parmesan if Romano cheese is unavailable, though Romano gives a sharper taste.
Serve over pasta or alongside mashed potatoes for a heartier meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve crispiness, or warm in the oven at 350°F (175°C) until heated through.

How to Serve

The dish shows three pieces of golden brown grilled chicken, each covered with a smooth, light yellow lemon sauce that pools slightly around the edges. Each piece of chicken is topped with a thin, translucent lemon slice and sprinkled with small bright green chopped herbs, creating a fresh contrast. The chicken has a slightly crispy texture with visible grill marks and a juicy glaze that reflects the light. The dish is set on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Boneless chicken breasts work best for even cooking and easy breading, but you can use boneless thighs as a flavorful alternative. Avoid bone-in cuts as they require longer cooking times.

How do I prevent the breading from falling off?

Make sure to pat the chicken dry and follow the dredging steps in order—flour, egg, then cheese—pressing the cheese gently onto the chicken to help it adhere well during cooking.

Lemon Chicken Romano Recipe

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Lemon Chicken Romano is a flavorful and crispy skillet-cooked dish featuring tender boneless chicken breasts coated in a crunchy Romano cheese crust, enhanced with fresh garlic and bright lemon juice for a zesty finish. Perfect for a quick yet elegant weeknight meal or casual dinner party.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Italian-American

Ingredients

Scale

Chicken and Coating

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup all-purpose flour
2 large eggs
1 cup freshly grated Romano cheese
Salt and pepper to taste

Flavoring and Sauce

3 cloves fresh garlic, minced
1/4 cup extra virgin olive oil
Juice and zest of 2 lemons

Instructions

Season the Chicken: Pat dry the chicken breasts using paper towels to remove excess moisture, then evenly season both sides with salt and pepper to enhance the flavor.
Set Up Dredging Stations: Arrange three shallow dishes—one with all-purpose flour, the second with beaten eggs mixed with a splash of water to loosen the eggs, and the third with freshly grated Romano cheese for coating.
Coat the Chicken: Dredge each chicken breast first in flour, shaking off any excess, then dip into the egg mixture, and finally press into the Romano cheese ensuring a thorough, even coating for a crisp crust.
Cook the Chicken: Heat the extra virgin olive oil in a large skillet over medium heat until it shimmers. Carefully add the coated chicken breasts without overcrowding the pan, cooking each side for about 5-7 minutes until the coating is golden brown and the chicken is cooked through.
Drain Excess Oil: Transfer the cooked chicken to a paper towel-lined plate to absorb excess oil and keep the crust crispy.
Prepare Lemon Garlic Sauce: In the same skillet, reduce heat to medium-low and sauté the minced garlic until fragrant, approximately 30 seconds to 1 minute. Stir in the lemon juice and zest, allowing the flavors to meld into a bright sauce.
Serve: Plate the crispy chicken breasts alongside greens or roasted vegetables, and drizzle the lemon garlic sauce over the top to enhance the citrusy flavor.

Notes

To ensure even cooking, pound the chicken breasts to an even thickness before dredging.
Use freshly grated Romano cheese for the best flavor and texture.
Do not overcrowd the skillet to maintain the oil temperature and achieve a crispy crust.
Adjust seasoning according to taste, especially the salt, since Romano cheese is naturally salty.
Leftovers can be refrigerated for up to 2 days and reheated gently to preserve crispness.

Keywords: Lemon Chicken, Romano Cheese Chicken, Crispy Chicken Breast, Skillet Chicken, Garlic Lemon Chicken