Lemon Chicken Romano turns an ordinary weeknight into something special. This Italian-inspired dish features crispy, golden chicken cutlets topped with melted cheese and finished with a creamy lemon sauce that brings everything together.
I first made this recipe on a Friday night when I wanted something impressive but didn’t have hours to spend in the kitchen. The combination of crunchy panko coating mixed with Romano cheese and the bright, tangy lemon sauce won over my entire family. My kids actually asked for seconds, which rarely happens with chicken. Now it’s our go-to when we want restaurant-quality dinner at home. The best part? It comes together in just 30 minutes, making it ideal for busy weeknights when you still want something memorable.
Table of Contents
Ingredients for Lemon Chicken Romano
When making this dish, fresh ingredients deliver the best results. I always use freshly grated Romano cheese from a block instead of pre-shredded for superior flavor and melt quality. The panko breadcrumbs create that signature crispy coating that regular breadcrumbs simply can’t match.
- 2 large boneless, skinless chicken breasts (halved through thickness and pounded to ½-inch thick)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- ½ cup grated Pecorino Romano cheese (I recommend buying a block and grating it yourself for better adhesion)
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 teaspoon garlic powder
- ¾ teaspoon black pepper
- Salt to taste
- ¼ cup olive oil for frying
- ½ cup shredded mozzarella cheese
- ½ cup shredded provolone cheese (my preference is fresh deli provolone for better melting)
- 2 tablespoons butter
- 2 tablespoons minced garlic
- ¾ cup chicken broth (I usually use low-sodium to control salt levels)
- ¼ cup fresh lemon juice
- 1 tablespoon cornstarch
- ½ cup heavy cream
- ¼ cup grated Romano cheese (for the sauce)
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Step-by-Step Instructions
I recommend prepping all your ingredients before you start cooking. This makes the process smooth and prevents scrambling mid-recipe.
Step 1: Preheat your oven to 350°F. Season chicken cutlets lightly with salt on both sides and let them rest at room temperature for 10 minutes. This helps the chicken cook evenly and stay juicy instead of drying out.
Step 2: Set up your three-station breading line. Place flour in the first shallow dish. Beat the 2 eggs in the second shallow dish. In the third dish, combine panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and black pepper. Pat chicken completely dry with paper towels for better breading adhesion.
Step 3: Work with one chicken cutlet at a time. Dredge it in flour, coating both sides and shaking off excess. Dip into beaten eggs, letting extra drip back into the dish. Finally, press firmly into the panko-Romano mixture, coating both sides generously. The pressing motion is key for creating that extra crispy crust.
Step 4: Heat olive oil in a 12-inch skillet over medium heat until shimmering but not smoking. Cook chicken cutlets two at a time to avoid overcrowding, which creates steam instead of crispiness. Cook until deep golden brown, about 3-4 minutes per side. Transfer to a baking sheet.
Step 5: While chicken is still warm, toss mozzarella and provolone cheeses together in a small bowl, then sprinkle the mixture generously over each cutlet, creating a mound in the center.
Step 6: Transfer the baking sheet to your preheated oven and bake for 8-10 minutes, until the internal temperature reaches 165°F on an instant-read thermometer and the cheese is fully melted and bubbly.
Step 7: While chicken bakes, make the sauce using the same skillet. Add butter and minced garlic over medium heat, stirring constantly until fragrant and light golden, about 30 seconds. Watch carefully so the garlic doesn’t burn. Pour in chicken broth and lemon juice, letting it simmer until reduced by about half, roughly 2 minutes.
Step 8: Mix cornstarch with 1 tablespoon of the chicken broth in a small bowl until completely smooth. Pour this slurry into the simmering sauce and cook, stirring constantly, until slightly thickened, about 30 seconds.
Step 9: Reduce heat to low and pour in the cream. Add the Romano cheese and stir gently until the cheese melts completely and the sauce becomes smooth and creamy. Don’t let it boil or the sauce may break.
Step 10: Remove chicken from the oven, sprinkle with fresh chopped parsley, and serve immediately with lemon wedges and the warm cream sauce drizzled over top.
Best Side Dishes for Lemon Chicken Romano
The bright, tangy flavors of this chicken pair wonderfully with sides that balance richness and provide textural contrast.
Garlic Butter Green Beans: The crisp-tender vegetables cut through the creamy sauce while the garlic complements the Italian flavors. Try this Garlic Green Beans recipe for a quick side that cooks in under 10 minutes.
Creamy Parmesan Risotto: This creates an elegant presentation and soaks up every drop of the delicious lemon sauce. The creaminess complements the crispy chicken texture for a restaurant-style meal.
Simple Arugula Salad: Peppery greens dressed with lemon vinaigrette add freshness and lightness to balance the richness of the breaded chicken. The acidity cuts through the cheese beautifully.
Roasted Garlic Mashed Potatoes: These creamy potatoes provide a neutral base that lets the bright lemon sauce shine while adding satisfying heartiness. Perfect comfort food pairing.
Crusty Italian Bread: Essential for soaking up every drop of that incredible lemon cream sauce. Nothing goes to waste when you have good bread on the table.
Storing and Reheating Your Chicken
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate in its own container to maintain the crispy coating on the chicken.
For reheating, I recommend using your oven at 350°F for 10-12 minutes to help restore some crispiness to the breading. Avoid the microwave if possible, as it makes the coating soggy and rubbery. Reheat the sauce gently on the stovetop over low heat, adding a splash of cream or broth if it has thickened too much.
This dish works great for meal prep. You can bread the chicken cutlets ahead of time and refrigerate them on a plate, covered, for up to 24 hours before cooking. The sauce can also be made a day ahead and gently reheated when ready to serve. For longer storage, freeze uncooked breaded cutlets for up to 2 months, cooking them directly from frozen with a few extra minutes added to the cooking time.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and actually stay more moist during cooking. Just adjust the cooking time slightly as thighs may need an extra minute or two to reach 165°F internal temperature.
What if I don’t have panko breadcrumbs?
Regular breadcrumbs work in a pinch, though they won’t be quite as crispy. You can also pulse regular breadcrumbs in a food processor for 5-10 seconds to create a lighter texture closer to panko.
Can this recipe be made dairy-free?
You can substitute the cheeses with dairy-free alternatives and use full-fat coconut cream instead of heavy cream. The flavor profile will change slightly, but it still tastes delicious with that tangy lemon punch coming through.
Lemon Chicken Romano
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Sprinkle each side of chicken cutlets lightly with salt and let stand at room temperature for 10 minutes.
- Set up your three-station breading line. Place flour in the first shallow dish. Beat the 2 eggs in the second shallow dish. In the third dish, combine panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and ¾ teaspoon pepper.
- Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in flour coating both sides and shaking off excess, dip into beaten eggs allowing excess to drip off, then immediately press into Romano-panko mixture coating both sides firmly to allow plenty of crumbs to adhere.
- Heat olive oil in a 12-inch skillet over medium heat. Cook chicken cutlets 2 at a time until golden brown on each side, about 3-4 minutes per side. Transfer to a baking sheet.
- Toss together mozzarella and provolone cheese and sprinkle in a mound over each chicken cutlet.
- Transfer to preheated oven and bake until internal temperature registers 165°F on an instant-read thermometer, about 8-10 minutes.
- For the sauce, add butter and garlic to the skillet over medium heat, sauté until light golden brown, about 30 seconds. Pour in chicken broth and lemon juice. Let simmer and reduce by about half, about 2 minutes.
- Stir together 1 tablespoon chicken broth with cornstarch until smooth, pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.
- Pour in cream, then reduce to low, add Romano cheese and cook just until melted and sauce is smooth.
- Remove chicken from oven, sprinkle with fresh parsley and serve warm with lemon wedges and sauce drizzled over top.
