Lemon Chicken Romano is a bright and zesty dish that brings a burst of flavor to your table. It features tender chicken breasts coated in a tasty mix of lemon and Romano cheese.
Every bite feels like a sunny day! I love serving it with pasta or a simple salad, making it a cheerful meal that everyone will enjoy. Plus, it’s quick to whip up for any night! 🌟
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this dish. If you’re looking for alternatives, turkey cutlets or thin chicken thighs could also work. Thighs will add a bit more flavor due to their fat content.
Italian-Style Breadcrumbs: I recommend panko breadcrumbs for extra crunch, but regular Italian-style breadcrumbs will do just fine. You can also use crushed crackers or even gluten-free breadcrumbs if you’re avoiding gluten.
Romano and Parmesan Cheese: These cheeses give a fantastic flavor. If you can’t find Romano, shredded Pecorino Romano is a nice substitute. For a lighter option, nutritional yeast can add a cheesy flavor without dairy.
Heavy Cream: This helps create a rich sauce. If you’d like a lighter version, consider using half-and-half or coconut milk for a dairy-free option, though it will change the flavor a bit.
Lemons: Fresh lemons are best for zest and juice. If you don’t have fresh lemons, bottled lemon juice works in a pinch, but I’d always recommend fresh for the best flavor.
How Do I Properly Dredge the Chicken to Get That Perfect Crunch?
Dredging the chicken properly is essential for a crispy coating. Set up three shallow dishes: one for flour, one for beaten eggs, and one for the breadcrumb-cheese mix. Here’s how to do it:
- First, ensure the chicken cutlets are even; if they’re thick, slice or pound them.
- Coat each cutlet lightly in flour, which helps the egg adhere. Shake off the excess.
- Dip the flour-coated chicken in the egg, letting any extra drip back.
- Finally, press the chicken into the breadcrumb mixture firmly to ensure a good coating.
This multi-step process may take a bit longer but results in a crispy, golden crust that’s hard to resist!
How to Make Lemon Chicken Romano
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup Italian-style breadcrumbs (preferably panko for extra crunch)
- 1/2 cup grated Romano cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 4 tablespoons olive oil or vegetable oil, for frying
For the Lemon Cream Sauce:
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 lemons (1 for juice, 1 thinly sliced for garnish)
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
Optional Side Dishes:
- Roasted potatoes
- Green beans, lightly sautéed or steamed
How Much Time Will You Need?
This delightful Lemon Chicken Romano takes about 15 minutes of prep time and about 20 minutes of cooking time, making a total of approximately 35 minutes from start to finish. It’s a quick and delicious meal that packs a lot of flavor!
Step-by-Step Instructions:
1. Prepare the Chicken:
If your chicken breasts are thick, you’ll want to slice each one horizontally to make two thinner cutlets. Alternatively, you can pound them to an even thickness of about 1/2 inch. This helps them cook evenly and stays juicy!
2. Set Up Dredging Stations:
Prepare three shallow dishes for dredging. In the first dish, add the flour. In the second dish, beat the eggs. In the third dish, mix together the Italian breadcrumbs, grated Romano cheese, grated Parmesan cheese, dried oregano, garlic powder, onion powder, salt, and pepper. This sets you up for an easy coating process!
3. Dredge the Chicken:
Take each chicken cutlet and lightly coat it in the flour, shaking off any excess. Then dip it into the beaten eggs before pressing it into the breadcrumb-cheese mixture. Make sure it’s well-coated by pressing gently to help the crumbs stick!
4. Cook the Chicken:
Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the breaded chicken cutlets in a single layer. Cook until they’re golden brown and cooked through, about 3-4 minutes on each side. Once done, remove them from the skillet and set aside on a plate.
5. Prepare the Lemon Cream Sauce:
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the pan—those add great flavor! Next, stir in the heavy cream and the juice from 1 lemon, and let it cook for 3-4 minutes until slightly thickened.
6. Combine and Finish:
Return the cooked chicken cutlets back to the skillet, and spoon the creamy lemon sauce over them. Let everything simmer together for another 2 minutes to blend the flavors nicely. Top each cutlet with thin lemon slices for that fresh touch!
7. Garnish and Serve:
Sprinkle fresh chopped parsley over the chicken and sauce to add a pop of color and freshness. Serve the Lemon Chicken Romano with your choice of roasted potatoes and lightly sautéed or steamed green beans for a complete meal!
Enjoy your delicious Lemon Chicken Romano with its crispy, cheesy crust and bright, creamy lemon sauce!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs can be used in place of breasts for a juicier, more flavorful result. Just make sure to cook them until they reach an internal temperature of 165°F to ensure they’re safe to eat.
Can I Make This Dish Gluten-Free?
Yes! To make Lemon Chicken Romano gluten-free, simply use gluten-free breadcrumbs and flour. This will keep the dish tasty while accommodating gluten sensitivities.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place in a skillet over low heat, adding a splash of chicken broth or cream to keep it moist.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a non-dairy alternative like coconut milk. Just keep in mind that it may alter the flavor slightly!
