Lemon Chicken Romano

Lemon Chicken Romano is a simple yet elegant dish that’s perfect for a weeknight dinner or a special occasion. Tender, golden-brown chicken breasts are coated in a crispy crust, then topped with a flavorful, zesty sauce made from chicken broth, lemon juice, garlic, and butter.

The addition of Pecorino Romano cheese adds a savory richness that balances beautifully with the fresh citrus. It’s a light, refreshing take on chicken with an irresistible combination of textures and flavors that will leave everyone craving more.

Why You’ll Love This Lemon Chicken Romano Recipe:

People will love Lemon Chicken Romano because it’s the perfect balance of savory, tangy, and rich flavors.

The crispy chicken coated with Pecorino Romano cheese provides a satisfying crunch, while the lemony sauce adds a bright and refreshing kick.

The addition of garlic and butter enhances the overall depth, making each bite full of flavor.

It’s an easy, quick dish to prepare but still feels special enough for a dinner party or a cozy meal.

The combination of ingredients is comforting yet light, appealing to a wide variety of tastes.

Key Ingredients:

Boneless, skinless chicken breasts: Lightly pounded and butterflied for a tender texture.

Pecorino Romano cheese: Adds a sharp, salty flavor to the chicken coating.

Chicken broth: Provides a savory base for the lemon sauce.

Lemon juice: Adds a fresh, tangy brightness to the dish.

Garlic and red pepper flakes: For aromatic depth and a hint of spice.

Butter: Used to create a rich, flavorful sauce.

Parsley: A fresh, herbaceous garnish to finish the dish.

Lemon Chicken Romano

Ingredients

2 tablespoons oil

1 pound boneless and skinless chicken breasts, butterflied and pounded thin

salt and pepper to taste

1/4 cup flour (gluten-free for gluten-free)

2 eggs, lightly beaten

1/4 cup pecorino romano cheese, grated

1 tablespoon butter

2 cloves garlic, chopped

1 pinch red pepper flakes (optional)

1 cup chicken broth

2 tablespoons lemon juice

1 tablespoon butter

1 tablespoon parsley, chopped

Instructions:

Sear the Chicken:

Heat the oil in a skillet over medium-high heat.

Season the chicken with salt and pepper.

Dredge the chicken in flour, shaking off any extra flour, dip in the egg and Romano cheese mixture, and then shake off the excess.

Fry the chicken in the hot oil until lightly golden and crisp on both sides, then set aside.

Make the Sauce:

In the same skillet, add butter and allow it to melt over medium heat.

Once it sizzles, add the garlic and red pepper flakes (if using), cooking until fragrant, about a minute.

Simmer the Broth:

Pour in the chicken broth and lemon juice, bringing it to a boil.

Let the sauce simmer for about 3 minutes until it slightly thickens.

Finish the Sauce:

Remove the skillet from heat.

Stir in the additional tablespoon of butter and chopped parsley.

Serve:

Pour the sauce over the chicken and serve hot!

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Notes:

Pounding the Chicken: Pounding the chicken breasts thin ensures they cook quickly and evenly, creating a tender texture. Be careful not to overcook them, as this can make the chicken dry.

Egg and Cheese Coating: Dipping the chicken in the egg and pecorino romano mixture before frying creates a crispy, cheesy crust. Make sure to shake off excess flour and egg for an even coating.

Adjusting the Lemon Flavor: Depending on your preference, you can adjust the amount of lemon juice to make the sauce more tangy or mild. Start with the recommended amount and add more if desired.

Optional Red Pepper Flakes: Red pepper flakes are optional and can be omitted if you prefer a milder flavor. If you enjoy a little heat, they’ll add a nice kick to the dish.

Broth Reduction: Let the broth and lemon juice simmer for a few minutes to reduce and thicken. This step enhances the flavor of the sauce, creating a more concentrated and savory taste.

Butter for Richness: The final addition of butter at the end creates a smooth, velvety sauce that ties the dish together. Don’t skip this step—it really elevates the overall richness.

Serving Suggestions: This dish pairs well with pasta, rice, or a simple green salad to balance the rich, tangy flavors.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1 breast

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Yes, you can substitute boneless, skinless chicken thighs for the chicken breasts.

Chicken thighs will provide a slightly richer flavor and stay juicier.

Just be sure to adjust cooking times as chicken thighs may take a little longer to cook through.

Can I make this recipe gluten-free?

Absolutely! To make Lemon Chicken Romano gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend.

Make sure the pecorino romano cheese and any other ingredients you use are gluten-free as well.

What if I don’t have pecorino romano cheese?

If you don’t have pecorino romano cheese, you can substitute it with Parmesan cheese.

While it won’t have the exact same sharpness as pecorino romano, Parmesan is a great alternative and will still give you a delicious flavor in the dish.

Can I make this dish ahead of time?

While it’s best served fresh, you can prepare the chicken ahead of time by breading it and storing it in the refrigerator for a few hours.

When ready to serve, quickly sauté the chicken and make the sauce.

The sauce can also be made ahead and stored in the fridge for up to 2 days.

Just reheat it before serving.

Can I substitute the chicken broth with something else?

Yes, you can substitute chicken broth with vegetable broth for a lighter, vegetarian option, or you can use white wine for an added depth of flavor.

Just keep in mind that wine will add acidity, so adjust the seasoning accordingly.

How do I get the chicken to be crispy?

To ensure the chicken is crispy, make sure to follow these steps:

Pound the chicken breasts thin to ensure even cooking.

Dredge the chicken in flour, then dip it into the egg and cheese mixture, ensuring it’s well-coated before frying.

Fry the chicken in enough oil to fully coat the bottom of the pan, and don’t overcrowd the pan—this will allow the chicken to crisp up.

What’s the best way to thinly slice the chicken?

The best way to slice the chicken thinly is to first butterfly the breasts (slice them horizontally) and then gently pound them to an even thickness with a meat mallet or rolling pin.

This will help ensure they cook quickly and evenly while staying tender.

Can I use a different type of cheese?

While pecorino romano adds a distinct sharp flavor, you can use Parmesan cheese if you prefer a milder taste.

Just keep in mind the flavor profile will change slightly, but the recipe will still be delicious.

What should I do if my sauce doesn’t thicken?

If the sauce isn’t thickening after simmering, you can simmer it for a few more minutes.

Alternatively, you can mix a small amount of cornstarch or flour with cold water to create a slurry, and then stir it into the sauce to help it thicken.

Can I make this recipe without the egg wash?

The egg and pecorino romano cheese mixture helps create a crispy and flavorful crust on the chicken.

If you prefer to skip the egg wash, you could use a breadcrumb coating, but it will give a different texture to the dish.

The egg wash is recommended for the best results.