Name: Lemon Chicken Romano
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-Inspired
Ingredients: 2 boneless skinless chicken breasts, sliced in half lengthwise; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1/2 cup grated Romano cheese; 1/2 cup breadcrumbs; 1/2 tsp garlic powder; Salt and black pepper to taste; 2 tbsp olive oil; 2 tbsp butter; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 2 tbsp chopped fresh parsley

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I love making lemon chicken Romano when I want a dish that feels bright, comforting, and a little elegant without being complicated. The crispy Romano-crusted chicken paired with a fresh lemony finish creates a perfect balance of savory and tangy flavors. I often serve this when I want a restaurant-style meal that still feels very homemade.

Why You’ll Love This Recipe

I like this recipe because it delivers bold flavor with simple ingredients. The Romano cheese creates a crispy, salty crust, while the lemon adds freshness that keeps the dish from feeling heavy. I also enjoy how quickly it comes together, making it ideal for both weeknights and special dinners. Lemon Chicken Romano

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Boneless skinless chicken breasts
All-purpose flour
Eggs
Grated Romano cheese
Breadcrumbs
Garlic powder
Salt
Black pepper
Olive oil
Butter
Fresh lemon juice
Lemon zest
Fresh parsley

Directions

I start by slicing the chicken breasts in half lengthwise and gently pounding them to an even thickness. I season the chicken lightly with salt and pepper.

I set up a breading station with flour in one bowl, beaten eggs in another, and a mixture of Romano cheese, breadcrumbs, garlic powder, and pepper in a third. I dredge each piece of chicken in flour, dip it into the egg, then coat it well in the cheese mixture.

I heat olive oil and butter in a large skillet over medium heat. I cook the chicken for about 4 to 5 minutes per side, until golden brown and fully cooked through. I remove the chicken from the pan and set it aside.

I lower the heat and add lemon juice and zest to the pan, scraping up any browned bits. I let the sauce simmer briefly, then spoon it over the chicken. I finish with fresh parsley before serving.

Servings And Timing

I usually get 4 servings from this recipe.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: about 35 minutes

Variations

I sometimes add capers to the lemon sauce for a briny kick. When I want a lighter version, I bake the breaded chicken instead of pan-frying it. I also enjoy serving this over pasta or alongside roasted vegetables for a more filling meal.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken in the oven or a skillet to help keep the coating crisp. I avoid microwaving when possible, as it softens the crust. Lemon Chicken Romano

FAQs

Can I Use Parmesan Instead Of Romano?

I use Parmesan when needed, but I prefer Romano for its sharper, saltier flavor.

How Do I Keep The Chicken Crispy?

I make sure the oil is hot before adding the chicken and avoid overcrowding the pan.

Can I Bake This Recipe?

I bake the breaded chicken at 400°F (205°C) until golden and cooked through.

What Should I Serve With Lemon Chicken Romano?

I like serving it with pasta, mashed potatoes, or a simple green salad.

Can I Make This Ahead Of Time?

I bread the chicken ahead of time and cook it just before serving for the best texture.

Conclusion

I love lemon chicken Romano because it combines crisp, cheesy chicken with fresh citrus flavor in a way that feels both comforting and refined. It’s a reliable recipe I return to whenever I want a satisfying meal that’s full of brightness and flavor.