Lemon Chicken Romano brings restaurant-quality flavors straight to your dinner table without the fuss. This crispy, golden dish combines tender chicken with tangy lemon and savory Romano cheese for a meal that feels special but comes together in under 30 minutes. I stumbled upon this recipe during a particularly busy week when I needed something impressive yet simple.
Table of Contents
Ingredients for Lemon Chicken Romano
I always keep Romano cheese in my fridge because it adds such incredible depth to dishes like this one. Fresh ingredients make all the difference here, so I recommend shopping for your lemons and garlic the day you plan to cook. The beauty of this recipe lies in its simplicity with just a handful of quality ingredients, you’ll create something truly memorable.
- 3-4 boneless, skinless chicken breasts (about 6-8 oz each)
- 4-5 fresh garlic cloves (minced) – I usually mince mine finely for even distribution
- 1 cup Romano cheese (freshly grated) – My preference is always freshly grated over pre-shredded for better melting and flavor
- 1 cup all-purpose flour
- 2 large eggs
- 3-4 tablespoons extra virgin olive oil (for cooking)
- 2 fresh lemons (juice and zest) – Pro tip: zest before juicing for easier handling
- Salt and black pepper to taste
Step-by-Step Instructions
In my experience, the key to perfectly crispy chicken is starting with completely dry surfaces. This simple step ensures your coating adheres beautifully and creates that golden crust we’re after.
Step 1: Pat your chicken breasts thoroughly dry with paper towels, removing all moisture. Season both sides generously with salt and black pepper. If your chicken breasts are particularly thick (over 1 inch), I recommend gently pounding them to even thickness for consistent cooking.
Step 2: Set up your coating station with three shallow dishes. Place flour in the first, beat eggs with 1 tablespoon water in the second, and spread grated Romano cheese in the third. This assembly line method keeps the process smooth and your hands less messy.
Step 3: Coat each chicken breast by dredging first in flour, shaking off excess, then dipping in egg wash, and finally pressing firmly into Romano cheese until completely covered. The cheese should stick well to the egg-coated surface.
Step 4: Heat 3 tablespoons olive oil in a large skillet over medium heat until it shimmers but doesn’t smoke (about 2-3 minutes). Carefully place chicken breasts in the pan without overcrowding (work in batches if needed). Cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F on a meat thermometer. The cheese coating should be crispy and deeply golden.
Step 5: Transfer cooked chicken to a paper towel-lined plate. In the same skillet, add minced garlic and sauté for 30-45 seconds until fragrant but not browned. Add lemon juice and zest, stirring to create a simple pan sauce. Let it bubble for about 1 minute to concentrate the flavors.
Step 6: Plate your chicken and drizzle the lemony garlic sauce over top. The contrast between the crispy exterior and tender interior is perfection.
Perfect Pairings for Lemon Chicken Romano
The bright, savory flavors of this chicken pair beautifully with sides that offer complementary textures and fresh tastes.
Garlic Roasted Asparagus: The earthy, slightly sweet flavor of roasted asparagus balances the richness of the Romano cheese while adding a nutritious green vegetable to your plate. Roast at 400°F for 12-15 minutes with olive oil and garlic. If you love garlic-forward dishes, try pairing this with Protein-Packed Garlic Cream Chicken Skillet for another weeknight winner.
Creamy Parmesan Risotto: This luxurious side echoes the cheese notes in the chicken while providing a comforting, creamy contrast to the crispy coating. The risotto’s smooth texture complements the chicken’s crunch perfectly.
Simple Arugula Salad: Peppery arugula dressed with lemon vinaigrette cuts through the richness of the dish and adds a fresh, light element. The citrus dressing ties everything together beautifully.
Garlic Herb Roasted Potatoes: Crispy on the outside, fluffy inside, these potatoes provide satisfying heartiness that makes the meal more filling for hungry families. Season with rosemary and thyme for extra flavor.
Sautéed Green Beans with Almonds: The crisp-tender beans and toasted almonds add textural variety and a nutty flavor that pairs wonderfully with the lemony notes of the chicken.
Keeping It Fresh
Store leftover Lemon Chicken Romano in an airtight container in the refrigerator for up to 3 days. The chicken stays moist and flavorful, though the coating may soften slightly during storage.
For reheating, I recommend using your oven rather than the microwave to help restore some of that crispy texture. Place chicken on a baking sheet and reheat at 350°F for 10-12 minutes until warmed through and internal temperature reaches 165°F. You can also reheat in a skillet over medium heat with a small drizzle of olive oil to re-crisp the coating (about 3-4 minutes per side).
This dish is wonderfully versatile and tastes delicious served at room temperature, making it perfect for meal prep. The lemony brightness holds up well, and the flavors actually deepen after a day in the fridge.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully and stay even more tender. Adjust cooking time to 5-6 minutes per side since thighs are typically smaller and thinner than breasts.
What can I substitute for Romano cheese?
Parmesan cheese is the closest substitute and works wonderfully. You could also try Asiago for a slightly different but equally delicious flavor profile. Both create that same crispy, golden crust.
How do I prevent the cheese coating from burning?
Keep your heat at medium, not high. The cheese should turn golden brown gradually over 6-7 minutes. If it’s browning too quickly, reduce heat to medium-low immediately. Using a heavier skillet also helps distribute heat more evenly.
Lemon Chicken Romano
Ingredients
Equipment
Method
- Pat chicken breasts thoroughly dry with paper towels and season both sides generously with salt and black pepper. If breasts are thicker than 1 inch, gently pound to even thickness.
- Set up three shallow dishes: flour in the first, beaten eggs with 1 tablespoon water in the second, and grated Romano cheese in the third.
- Coat each chicken breast by dredging in flour and shaking off excess, then dipping in egg wash, and finally pressing firmly into Romano cheese until completely covered.
- Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering (about 2-3 minutes). Add chicken breasts without overcrowding and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a paper towel-lined plate. In the same skillet, add minced garlic and sauté for 30-45 seconds until fragrant. Add lemon juice and zest, stirring to create pan sauce. Let bubble for 1 minute.
- Plate chicken and drizzle lemony garlic sauce over top. Serve immediately.
Notes
