Lemon Chicken Romano is a bright and tasty dish that features juicy chicken with a zesty lemon sauce and a sprinkle of Romano cheese. It’s simple yet full of flavor!
This dish is a quick and easy way to impress dinner guests or just treat yourself. Pair it with some pasta or a fresh salad, and you have a meal that’s both yummy and delightful! 🌟
Key Ingredients & Substitutions
Chicken Breasts: Use boneless, skinless chicken breasts for best results. If you’re looking for a healthier option, chicken thighs are a great substitute; they are juicy and packed with flavor, but might need a bit more cooking time.
Romano Cheese: This cheese gives a sharp, savory flavor. If you can’t find it, Parmesan cheese works well as an alternative. Some people even mix in a bit of Asiago to create a unique taste.
Butter and Olive Oil: The combination helps create a nice, crispy coating on the chicken. If you’re looking for a dairy-free option, try using coconut oil or vegan butter instead for frying.
Lemon Juice: Fresh lemon juice brightens the dish. Bottled lemon juice is okay in a pinch, but fresh really makes a difference! Keep some lemon zest on hand for an extra flavor boost.
How Do You Ensure the Chicken is Perfectly Cooked and Crispy?
Getting that perfect crust on the chicken can be tricky but rewarding! Here’s how to do it:
- Pound the chicken breasts to an even thickness. This helps them cook uniformly and prevents dryness.
- Ensure your oil is hot before adding the chicken. This will help create a crispy exterior.
- Cook the chicken in batches if necessary. Avoid overcrowding the pan, as it can cause the chicken to steam instead of sear.
- Check for doneness using a meat thermometer; the internal temperature should reach 165°F (75°C).
By following these tips, you’ll achieve a golden-brown crispy chicken every time! Enjoy your cooking experience!
How to Make Lemon Chicken Romano
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1 cup grated Romano cheese
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
For Cooking:
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 2 cloves garlic, minced
- Lemon slices, for garnish
- Extra chopped parsley, for garnish
How Much Time Will You Need?
This delicious Lemon Chicken Romano recipe takes about 20 minutes to prepare and an additional 15 minutes to cook. Overall, you’re looking at about 35 minutes from start to finish. Quick, simple, and scrumptious!
Step-by-Step Instructions:
1. Prepare the Chicken:
Begin by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/2 inch. This helps the chicken cook evenly and stay juicy.
2. Set Up the Coating:
In a shallow bowl, mix the flour, grated Romano cheese, grated Parmesan cheese, salt, and black pepper together. In another shallow bowl, beat the eggs. This will create a delicious coating for the chicken.
3. Coat the Chicken:
Take each chicken breast and first dip it into the egg mixture, making sure it’s fully coated. Then, dredge it into the flour and cheese mixture, pressing gently to help the coating stick well.
4. Cook the Chicken:
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Once hot, carefully add the coated chicken breasts. Cook them for about 4-5 minutes per side, or until they are golden brown and cooked through. Use a meat thermometer to check that they reach an internal temperature of 165°F (75°C). Once cooked, transfer the chicken to a plate.
5. Make the Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds, just until fragrant. Pour in the chicken broth and lemon juice, scraping up any tasty browned bits from the bottom of the pan to incorporate those flavors.
6. Simmer the Sauce:
Let the sauce simmer for 2-3 minutes, allowing it to reduce slightly. Next, stir in the remaining 2 tablespoons of butter until it melts and the sauce becomes silky smooth.
7. Combine and Garnish:
Return the chicken breasts to the skillet, spooning the lemon sauce over them so they’re well coated. Warm them in the sauce for 1-2 minutes. Finally, garnish your Lemon Chicken Romano with fresh chopped parsley and lemon slices for a vibrant touch.
8. Serve and Enjoy:
Your Lemon Chicken Romano is ready to be served hot! Enjoy this delightful dish with pasta, steamed vegetables, or rice, and don’t forget to spoon extra sauce over the top for added flavor.
Bon appétit!
Can I Substitute Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a flavorful alternative that can add moisture to the dish. Just adjust the cooking time, as thighs may take slightly longer to cook through. Aim for an internal temperature of 165°F (75°C).
What Should I Do If I Don’t Have Romano Cheese?
No worries! If you can’t find Romano cheese, Parmesan cheese is a great substitute. You can also mix in a bit of Asiago for added depth of flavor if you’d like!
How Do I Store Leftovers?
Store any leftover Lemon Chicken Romano in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water to keep the sauce from getting thick.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the chicken and make the sauce ahead of time. Simply reheat the chicken in the sauce before serving for a quick and easy meal. It’s perfect for busy days!
