Lemon Chicken Romano is a bright and tasty dish that’s easy to love! Juicy chicken fillets are bathed in a zesty lemon sauce and sprinkled with Romano cheese for that extra kick.
This meal is perfect for busy days because it comes together quickly. I like to serve it with some pasta or a fresh salad. Who can resist that cheesy goodness? 🍋🍗
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts are perfect for this dish, but you can also use chicken thighs for a juicier option. Just adjust the cooking time, as they might take a little longer to cook through.
Parmesan cheese: I love using freshly grated Parmesan for its richer flavor. If you can’t find it, Pecorino Romano works as a great alternative. Just note that it can be a little saltier, so you might want to reduce added salt in the dish.
Fresh parsley: Fresh herbs add brightness! I prefer using parsley, but basil or even arugula can make delightful substitutes, contributing a different flavor profile.
Heavy cream: If you’re looking for a lighter option, substitute with half-and-half or a plant-based cream. Just keep in mind, the taste and creaminess will vary slightly.
How Can You Achieve Perfectly Battered Chicken?
Getting the coating just right on your chicken is key for that crispy texture. Start with pounding the chicken to an even thickness, which helps it cook evenly. When breading, make sure to press down on the breadcrumbs; this ensures they stick well.
- Set up three shallow dishes: one for flour, one for the egg mixture (eggs and water), and one for breadcrumbs mixed with cheese.
- After coating the chicken, let it sit for a minute. This helps the breading adhere better while cooking.
- Fry in hot oil. If it sizzles when you add the chicken, you’re good to go!
- Don’t overcrowd the pan. Cooking in batches ensures even browning.
How to Make Lemon Chicken Romano
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
For Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 cup Italian seasoned breadcrumbs
- ½ cup grated Parmesan cheese, divided
For Cooking:
- ¼ cup olive oil or vegetable oil, for frying
- 2 tablespoons butter
- 1 cup heavy cream
For the Sauce and Garnish:
- 1 lemon, juiced (about 3 tablespoons)
- 2 lemon slices, for garnish
- 2 tablespoons fresh parsley, chopped
Optional Sides:
- Spaghetti with Parmesan cheese
- Roasted potatoes with green beans
How Much Time Will You Need?
This delicious Lemon Chicken Romano will take about 20 minutes of prep time and around 15 minutes to cook. If you add sides, like spaghetti and roasted potatoes, factor in an extra 20-30 minutes for those to be fully prepared. So, you can expect a total cooking time of about 35-45 minutes for a hearty meal!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by pounding the chicken breasts to an even thickness of about ½ inch. This helps them cook uniformly. Once they’re all set, sprinkle both sides with salt and pepper to season them well.
2. Setting Up the Breading Station:
Next, get your breading station ready! Pour the flour into a shallow dish and set it aside. In another shallow dish, whisk together the eggs and water until mixed. In a third dish, combine the breadcrumbs and half of the grated Parmesan cheese.
3. Bread the Chicken:
Take each seasoned chicken breast and dredge it in the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it’s well coated. Then, transfer it to the breadcrumb mixture, pressing down to help the crumbs stick nicely. Repeat for all chicken breasts.
4. Cooking the Chicken:
Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken breasts. Cook for about 4-5 minutes on each side until they are golden brown and cooked through. After cooking, remove the chicken from the pan and set it aside on a plate.
5. Making the Lemon Romano Sauce:
In the same skillet, reduce the heat to low and add in the butter. When it’s melted, pour in the heavy cream, lemon juice, and the remaining Parmesan cheese. Stir everything together and let it gently simmer for about 3-5 minutes, or until the sauce thickens slightly.
6. Serve It Up:
Time to enjoy your creation! Place the fried chicken on a plate, generously spoon the creamy lemon Romano sauce over it, and garnish with fresh parsley and the lemon slices.
7. Add Optional Sides:
If you’re feeling extra, serve your Lemon Chicken Romano alongside some spaghetti sprinkled with more Parmesan cheese and roasted potatoes with green beans for a well-rounded meal.
Enjoy this crispy, creamy delight with a bright, citrusy twist! Bon appétit!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will give you a juicier result. Just be mindful that they may take a few extra minutes to cook through, so ensure they’re no longer pink in the center before serving.
How Do I Store Leftover Lemon Chicken Romano?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over low heat or in the microwave until heated through. Add a splash of cream to the sauce if it thickens too much during storage.
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs. Check to ensure all other ingredients are gluten-free as well!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or a plant-based cream substitute like coconut cream or cashew cream. Keep in mind that the flavor and richness will vary slightly with these substitutes.
