why make this recipe
Lemon Chicken Romano is a delightful dish that combines tender chicken with a bright and zesty flavor. This recipe brings a taste of Italy right to your kitchen with the creamy Romano cheese and fresh lemon juice. It’s perfect for family dinners and impressing guests. Plus, it is simple to prepare, making it a great choice for weeknight meals.
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. 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 finally 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 served with a variety of sides. Try pairing it with sautéed vegetables, a crisp green salad, or creamy mashed potatoes. A side of pasta tossed in olive oil and garlic also complements this dish nicely.
how to store Lemon Chicken Romano
To store any leftovers, let the chicken cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can reheat the chicken in the oven or microwave until it is warmed through.
tips to make Lemon Chicken Romano
- Make sure to use fresh lemon juice for the best flavor.
- If you want a crunchier coating, consider double-dipping the chicken in the flour and egg mixture.
- Garnish with extra lemon slices and parsley for added color and flavor.
variation
For a spicy twist, you can add red pepper flakes to the breading mixture. Alternatively, you can use different types of cheese, such as Parmesan or a mix of both Romano and Parmesan.
FAQs
Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken, but it might take a little longer to cook through.
What can I serve with Lemon Chicken Romano?
This dish pairs well with rice, potatoes, or roasted vegetables.
Can I freeze Lemon Chicken Romano?
Yes, you can freeze the cooked chicken. Just be sure to store it in a freezer-safe container. Thaw in the refrigerator before reheating.
Lemon Chicken Romano
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- Salt and pepper to taste
- 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 use fresh for best flavor
- 2 tablespoons chopped fresh parsley for garnish
- 1/2 cup chicken broth
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- slices 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. 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 finally 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.
Serving
- 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.
