Welcome to a delightful culinary journey with my Lemon Chicken Romano! This dish combines the bright zest of lemon with creamy cheeses and perfectly cooked chicken, making it an inviting comfort food. After testing this recipe multiple times, I’ve discovered how the right balance of citrus and savory enhances each bite. Get ready to savor the rich flavors! For a delightful pairing, check out my Creamy Parmesan Shells!
About Lemon Chicken Romano
Lemon Chicken Romano is a cherished Italian classic that brings a touch of elegance to any dinner table. I reached for this dish during busy weeknights and family gatherings alike. Each test of the recipe brought new discoveries, from the best frying techniques to perfecting the cheese melt. With minimal ingredients and quick cooking time, it’s perfect for busy cooks and a family favorite across generations.
- Quick prep, making it a weeknight-friendly meal.
- Budget-friendly without sacrificing flavor—with just a few key ingredients!
- Incredibly versatile; you can easily swap ingredients based on what you have on hand.
- Originates from the Italian culinary tradition, showcasing the balance of flavors in Italian cuisine.
Key Ingredients & Their Roles
- Chicken breasts: The main protein; pound them thin for a tender texture.
- Panko breadcrumbs: Provide a crispy finish; you can also use regular breadcrumbs if needed.
- Romano cheese: Adds a sharp, salty flavor that pairs well with lemon zest.
- Lemon zest: Key for brightening flavors; fresh is best!
How to Make Lemon Chicken Romano
- Preheat your oven to 350°F (175°C). Gently sprinkle salt on both sides of the chicken and let it rest at room temperature for 10 minutes to enhance flavor.
- In one shallow dish, whisk the egg and flour until smooth. In another dish, mix Panko breadcrumbs with Romano cheese, oregano, lemon zest, garlic powder, and pepper.
- Pat the chicken dry with paper towels. One at a time, dredge each chicken piece in the egg mixture, allowing excess to drip off. Then coat in the Panko mixture, pressing to adhere.
- Heat olive oil in a non-stick skillet over medium-high heat until shimmering. Carefully add the chicken, cooking until golden brown for about 2 minutes on each side. Transfer to a baking sheet lined with parchment paper.
- Combine mozzarella and Provolone and distribute generously over the chicken. Bake in the oven until the internal temperature reaches 165°F (75°C), around 8-10 minutes.
- Once removed from the oven, finish with additional oregano and fresh parsley, then serve with lemon wedges for an extra citrus kick!
Pro Tips & Troubleshooting
- After several tests, I found that drying the chicken properly ensures a crispier finish.
- Don’t rush the frying stage—let the chicken develop a nice golden crust before flipping to avoid it falling apart.
- If you’re adapting for gluten-free diets, you can use gluten-free breadcrumbs in place of Panko.
- This recipe scales easily; just double or halve without worry—cooking times may need slight adjustments based on thickness.
Storage & Make-Ahead Guide
You can store Lemon Chicken Romano in the fridge for up to 3 days in an airtight container. For longer storage, freeze it for up to 2 months—just be sure to thaw it in the refrigerator before reheating. I found that the chicken still maintains its flavor and texture even after freezing, making it a great make-ahead meal!
Serving Suggestions
This dish pairs beautifully with a crisp green salad or some fluffy couscous. For a heartier option, serve alongside creamy mashed potatoes or Italian garlic bread. Be sure to check out my Creamy Vegan Cauliflower Soup for a delightful starter!
Frequently Asked Questions
- Can I use chicken thighs instead of breasts? Yes, just adjust the cooking time as thighs may take a bit longer to reach the proper temperature.
- What can I substitute Romano cheese with? Parmesan cheese works wonderfully as a substitute while still providing a rich flavor.
- How can I make this recipe dairy-free? You can use dairy-free cheese options or simply omit the cheese for a lighter dish.
- What is the best way to reheat leftovers? The oven works best to maintain crispiness; reheat at 350°F for about 10 minutes.
- Can I make this ahead of time? Absolutely! Prepare it, freeze the unbaked chicken, and bake it fresh when you’re ready to serve.
Final Thoughts
I genuinely enjoy Lemon Chicken Romano for its rich flavors and ease of preparation. Whether paired with a simple salad or stored for later, it consistently delivers joy on a plate. I invite you to try this recipe and share your experiences!
More Recipes You’ll Love
- Chicken Alfredo – rich and creamy, perfect for pairing with lemon chicken
- Lemon Garlic Butter Chicken – similar citrus notes enhance the flavor
- Garlic Parmesan Chicken and Potatoes – a delicious cozy dish that pairs well with lemon flavors
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Lemon Chicken Romano
Ingredients
- 2 each boneless, skinless chicken breasts 8-9 oz each, halved through their thickness, pounded to 1/2-inch thick
- 1/2 cup shredded Whole Milk Mozzarella cheese
- 1/2 cup shredded Provolone cheese or more mozzarella
- 1 large egg
- 1 Tbsp all-purpose flour
- 3/4 cup Panko bread crumbs
- 1/3 cup finely shredded Romano cheese packed
- 1 Tbsp minced fresh oregano plus 1 more tsp for garnish
- 2 tsp lemon zest from about 1 lemon
- 1/2 tsp garlic powder
- 1/3 cup olive oil
- 4 each lemon wedges for spritzing each serving
- 2 tsp minced fresh parsley optional
Instructions
- Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt and let stand at room temperature for 10 minutes.
- In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 3/4 tsp pepper.
- Pat chicken dry with paper towels then working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing to allow plenty of crumbs to adhere.
- Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat.
- Once oil is shimmering, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer.
- Transfer chicken to a rimmed baking sheet lined with parchment or spritzed with non-stick cooking spray, repeat process with remaining 2 pieces of chicken.
- Toss together Mozzarella and Provolone cheese and sprinkle in a mound over chicken.
- Transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometer, about 8 to 10 minutes.
- Remove from oven, sprinkle with remaining 1 tsp oregano and the parsley if using and serve warm with lemon wedges for spritzing over each serving.