Name: Lemon Chicken Romano Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 1 cup all-purpose flour; 2 large eggs; 1 cup freshly grated Romano cheese; 3 cloves fresh garlic, minced; 1/4 cup extra virgin olive oil; Juice and zest of 2 lemons; Salt and pepper to taste

Jump to Recipe

If you are craving a dish that perfectly balances bright, zesty flavors with a satisfyingly crispy texture, you’ve got to try this Lemon Chicken Romano. This dish is a fantastic crowd-pleaser, combining the tangy freshness of lemon with the nutty richness of Romano cheese, all wrapped up in a golden, crunchy crust. The way the garlic and lemon zest wake up your taste buds while the tender chicken remains juicy makes Lemon Chicken Romano a recipe you’ll want to come back to again and again.

Ingredients You’ll Need

Lemon Chicken Romano Recipe - Recipe Image

Ingredients You’ll Need

Gathering just a handful of simple, fresh ingredients is the secret behind this delicious Lemon Chicken Romano. Each element plays an important role in building layers of flavor and texture that come together so beautifully on your plate.

4 boneless, skinless chicken breasts: Choose tender, even-sized pieces for uniform cooking and juicy results.
1 cup all-purpose flour: This helps give the chicken a light, crispy coating that browns perfectly.
2 large eggs: Beaten to create the sticky layer that holds the cheese on the chicken.
1 cup freshly grated Romano cheese: Adds a sharp, salty flavor that crisps up beautifully when cooked.
3 cloves fresh garlic, minced: Offers a punch of aromatic warmth that enhances the sauce.
1/4 cup extra virgin olive oil: For frying the chicken gently to a golden brown without overpowering the flavors.
Juice and zest of 2 lemons: Brings a vibrant, refreshing brightness that elevates every bite.
Salt and pepper to taste: Basic seasonings that balance and highlight all the other ingredients.

How to Make Lemon Chicken Romano

Step 1: Prepare and Season the Chicken

Start by patting your chicken breasts dry with a paper towel—this is a small step that makes a huge difference when it comes to crispiness. Then, season both sides generously with salt and pepper to build flavor right from the start.

Step 2: Set Up Your Dredging Station

Next, set up three shallow dishes to coat the chicken properly. One dish holds the flour for a light crust; the second dish has the beaten eggs mixed with a little water to help the coating stick; and the third dish contains freshly grated Romano cheese, which is the star of the crispy coating.

Step 3: Coat the Chicken

Dip each chicken breast first in the flour, then into the egg mixture, and finally press firmly into the Romano cheese so it’s evenly coated. This three-step coating process ensures maximum crunch and flavor in every bite.

Step 4: Cook the Chicken to Golden Perfection

Heat the olive oil in a skillet over medium heat until it’s shimmering but not smoking. Carefully place the coated chicken breasts into the pan without crowding, and cook for about 5 to 7 minutes on each side until they develop a gorgeous golden crust and are cooked through. Avoid flipping too soon to preserve that crispy coating.

Step 5: Make the Lemon-Garlic Sauce

Remove the chicken and let it rest on a paper towel-lined plate to absorb any excess oil. In the same skillet, add the minced garlic and sauté just until fragrant—be careful not to burn it. Then stir in the fresh lemon juice and zest, scraping up any browned bits for a quick, bright sauce that ties the whole dish together.

How to Serve Lemon Chicken Romano

Garnishes

Fresh herbs like parsley or basil make a lovely, fresh contrast when sprinkled over the top. A thin lemon slice or a little extra lemon zest adds visual appeal and amplifies the citrus notes.

Side Dishes

Lemon Chicken Romano pairs beautifully with simple greens, steamed vegetables, or even roasted potatoes. The bright flavors of the chicken complement sides that have a bit of earthiness or crunch, creating a balanced plate every time.

Creative Ways to Present

For a fun twist, slice the cooked chicken and serve it over a bed of linguine tossed in olive oil and garlic, topped with a drizzle of the lemon sauce. You can also turn it into a hearty salad by layering slices over mixed greens with cherry tomatoes and a sprinkle of extra Romano cheese.

Make Ahead and Storage

Storing Leftovers

Place leftover Lemon Chicken Romano in an airtight container and refrigerate for up to 3 days. Keeping the chicken separate from any wet ingredients helps preserve the crispy coating longer.

Freezing

While freezing is possible, it’s best to freeze before adding the lemon sauce. Wrap each chicken breast tightly in plastic wrap and then foil to prevent freezer burn. They will keep well for up to 2 months.

Reheating

To retain crispiness when reheating, warm the chicken in a preheated oven at 350°F (175°C) on a wire rack for about 10-12 minutes. Avoid microwaving to keep the flavorful coat from getting soggy.

FAQs

Can I use Parmesan instead of Romano cheese?

You can substitute Parmesan if Romano isn’t available, but Romano adds a distinct sharpness that really makes Lemon Chicken Romano sing. Parmesan will be milder and less tangy.

Is this recipe gluten-free?

The traditional recipe uses all-purpose flour, which contains gluten. To make it gluten-free, you can swap for a gluten-free flour blend when dredging the chicken.

Can I bake the chicken instead of frying?

Baking is an option if you want a lighter dish. Coat the chicken as usual, place on a greased baking sheet, and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). The chicken should be juicy but no longer pink inside.

Can I prepare the coating ahead of time?

Yes, you can grate the Romano cheese and mix the flour and eggs right before cooking. However, it’s best to coat the chicken just before frying to ensure the coating sticks and stays crispy.

Final Thoughts

Lemon Chicken Romano is one of those recipes that feels special but is surprisingly easy to make, perfect for both weeknight dinners and weekend entertaining. Its bright, crispy, and cheesy qualities come together in a way that’s simply irresistible. Trust me, once you’ve made it, it will earn a permanent spot in your recipe repertoire. Go ahead and try this fantastic dish—you’ll be so glad you did!

Lemon Chicken Romano Recipe

★★★★★

4.8 from 7 reviews

Author: Olivia
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Low Salt

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Description

Lemon Chicken Romano is a crispy, flavorful dish featuring tender chicken breasts coated in flour, eggs, and grated Romano cheese, then pan-fried to golden perfection. Enhanced with a bright lemon and garlic sauce, this Italian-inspired recipe is perfect for a satisfying and elegant meal served alongside greens or roasted vegetables.

Ingredients

Scale

Chicken and Coating

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 cup all-purpose flour
2 large eggs
1 cup freshly grated Romano cheese

Sauce and Seasonings

3 cloves fresh garlic, minced
1/4 cup extra virgin olive oil
Juice and zest of 2 lemons
Salt and pepper to taste

Instructions

Prepare the chicken: Pat dry the chicken breasts with paper towels and season both sides generously with salt and pepper to enhance flavor.
Set up coating stations: Arrange three shallow dishes: one with flour, one with beaten eggs mixed with a splash of water, and one with freshly grated Romano cheese to create an even and flavorful crust.
Coat the chicken: Dredge each chicken breast first in the flour, then dip into the egg mixture ensuring it’s fully coated, and finally press into the Romano cheese to cover the surface thoroughly.
Cook the chicken: Heat the olive oil in a large skillet over medium heat until shimmering. Add the coated chicken breasts without overcrowding the pan. Cook for 5-7 minutes per side until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
Make the lemon sauce: Remove the chicken to a paper towel-lined plate to drain excess oil. In the same skillet, sauté the minced garlic until fragrant, about 1 minute. Stir in the lemon juice and zest, allowing the sauce to meld and reduce slightly, about 2 minutes.
Serve: Plate the crispy lemon Romano chicken alongside fresh greens or roasted vegetables, drizzling any remaining lemon garlic sauce over the top for a bright finishing touch.

Notes

Make sure not to overcrowd the pan to allow the chicken to crisp properly.
Use freshly grated Romano cheese for the best flavor and texture; pre-grated types may not adhere as well.
The lemon sauce can be adjusted in tartness by adding more or less lemon juice to taste.
This recipe pairs beautifully with a simple arugula salad or steamed asparagus.
Leftovers can be refrigerated for up to 3 days and reheated gently to preserve crispiness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-frying
Cuisine: Italian