Lemon Chicken Romano
A cozy, crispy, and tangy chicken dish that feels like a restaurant meal at home, perfect for busy weeknights or special occasions.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts (or chicken thighs)
- to taste salt
- to taste pepper
- 1 cup all-purpose flour (can substitute with whole wheat flour)
- 2 large eggs (can substitute with a flax egg for vegan options)
- 1 cup grated Romano cheese (Parmesan is a good substitute)
For the sauce and garnish
- 1 tablespoon lemon zest (fresh zest preferred)
- 1/4 cup fresh lemon juice (fresh juice is best)
- 1/2 cup chicken broth (can use vegetable broth)
- 1/4 cup dry white wine (substitute with more chicken broth if avoiding alcohol)
- 2 tablespoons olive oil (vegetable oil can be used)
- 1/4 cup fresh parsley any fresh herbs can be used
- 2 slices lemon (for presentation and flavor)
Instructions
Preparation
- Pat the chicken dry and lightly season with salt and pepper on both sides.
- If the pieces are thick, slice them in half horizontally or pound them gently to an even thickness of about 1/2 inch.
- Set up a simple breading station with flour in one shallow bowl, beaten eggs in another, and grated Romano in a third.
- Dredge each piece of chicken in flour, shake off the extra, dip in egg, and then press into the Romano cheese.
Cooking
- Heat olive oil in a large skillet over medium to medium-high heat.
- Cook the chicken for about 4–5 minutes per side, until deeply golden and cooked through.
- Transfer the cooked chicken to a plate and tent with foil.
Making the Sauce
- In the same skillet, turn the heat down to medium-low and add the lemon zest, lemon juice, chicken broth, and wine (if using).
- Scrape up the golden bits from the bottom and let it simmer for about 3–5 minutes until slightly reduced.
- Nestle the chicken back into the pan, spooning the sauce over the top to coat.
- Sprinkle with chopped parsley and add lemon slices for garnish.
Notes
You can prepare the chicken ahead of time and keep it in the fridge. Leftovers last up to 3 days. Reheat in the oven or air fryer for the best texture.