Why Make This Recipe
Lemon Chicken Romano is a delightful dish that brings comfort and taste together. It features juicy chicken breasts coated in a crispy Romano cheese and lemon zest layer. The flavors are bright, making it a perfect meal for any day. Whether you’re cooking for family or friends, this recipe is sure to impress.
How to Make Lemon Chicken Romano
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup grated Romano cheese
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 cup chicken broth
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- Lemon slices, for garnish
Directions:
- Preheat your oven to 350°F (175°C).
- Season the chicken breasts with salt and pepper.
- Place the flour in a shallow dish. In another shallow dish, beat the eggs, and in a third shallow dish, combine the Romano cheese and lemon zest.
- Dredge each chicken breast in the flour, shaking off the excess. Then dip it in the beaten eggs and coat it with the cheese and lemon zest mixture.
- In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the butter and let it melt.
- Add the breaded chicken to the skillet and cook for 2-3 minutes on each side, until golden brown.
- Pour the chicken broth and lemon juice over the chicken in the skillet.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
- Remove the chicken from the oven and let it rest for a few minutes. Garnish with chopped parsley and lemon slices.
- Serve hot with your choice of sides.
How to Serve Lemon Chicken Romano
Lemon Chicken Romano is delicious when served with rice, pasta, or a fresh salad. You can add steamed vegetables on the side for a balanced meal. It’s a great dish to enjoy with family or friends.
How to Store Lemon Chicken Romano
To store leftovers, let the chicken cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to reheat thoroughly before serving.
Tips to Make Lemon Chicken Romano
- Make sure to season the chicken well with salt and pepper for better flavor.
- For extra crunch, you can double-dip the chicken in the egg and cheese mixture.
- Using fresh lemon juice and zest gives the dish its bright flavor; don’t skip it!
Variation
You can switch up the cheese by using Parmesan or a blend of different cheeses for new flavor. Adding fresh herbs like thyme or basil can also enhance the taste.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and can add more moisture and flavor to the dish.
2. How can I make this dish gluten-free?
You can substitute the all-purpose flour with gluten-free flour or almond flour.
3. Can I use dried parsley instead of fresh?
Yes, you can use dried parsley, but fresh has a brighter flavor. Use about one teaspoon of dried parsley in place of two tablespoons of fresh.
Lemon Chicken Romano
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- to taste Salt and pepper
- 1 cup all-purpose flour
- 3 large eggs beaten
- 1 cup grated Romano cheese
- 1 piece Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 cup chicken broth
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- Lemon slices for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Season the chicken breasts with salt and pepper.
- Place the flour in a shallow dish. In another shallow dish, beat the eggs, and in a third shallow dish, combine the Romano cheese and lemon zest.
- Dredge each chicken breast in the flour, shaking off the excess. Then dip it in the beaten eggs and coat it with the cheese and lemon zest mixture.
Cooking
- In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the butter and let it melt.
- Add the breaded chicken to the skillet and cook for 2-3 minutes on each side, until golden brown.
- Pour the chicken broth and lemon juice over the chicken in the skillet.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
- Remove the chicken from the oven and let it rest for a few minutes. Garnish with chopped parsley and lemon slices.
Serving
- Serve hot with your choice of sides such as rice, pasta, or a fresh salad, and consider adding steamed vegetables for a balanced meal.
