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Lemon Chicken Romano

By: Author Jenna Margot

Posted on

Lemon Chicken Romano

Hey y'all! If you're craving a meal that's crispy, tender, and packed with bright, zesty flavor, this Lemon Chicken Romano is where it's at. Imagine savory Parmesan-crusted chicken, kissed by lemon and Romano cheese, making every bite absolutely unforgettable. It's the go-to for family dinners, friendly gatherings, or even an effortless weeknight treat. Let's get cooking!

Why You'll Love This Lemon Chicken Romano

  • Crispy, cheesy crust that's irresistibly golden and flavorful.
  • Bright lemon tang brings every bite to life and balances the richness.
  • Quick and easy—on the table in less than 40 minutes!
  • Super versatile: perfect for weeknights, date nights, or holiday feasts.
  • Kid-approved and elegant enough for entertaining guests.

Lemon Chicken Romano Ingredients

  • 4 boneless, skinless chicken breasts (about 1.5 lbs, pounded to ½” thickness)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • ¾ cup grated Romano cheese
  • ½ cup grated Parmesan cheese
  • 1 cup plain breadcrumbs
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 lemon (zest and juice, plus extra wedges for serving)
  • 2 tablespoons chopped fresh parsley (optional for garnish)

How to Make Lemon Chicken Romano

Prep the Chicken

  1. Pat chicken breasts dry with paper towels and season both sides with ½ teaspoon salt and the black pepper.
  2. If needed, pound chicken to an even ½” thickness for even cooking.

Breading the Chicken Romano Style

  1. Set up 3 shallow bowls: first with flour; second with beaten eggs and water; third with Romano cheese, Parmesan, breadcrumbs, Italian seasoning, garlic powder, and ½ teaspoon salt.
  2. Dredge each chicken breast in flour (shake off excess), dip in eggs, and coat with cheesy breadcrumb mixture. Press gently so the coating adheres.

Cooking Lemon Chicken Romano

  1. Heat olive oil and butter in a large skillet over medium-high heat.
  2. Add chicken (work in batches if needed) and cook 4–5 minutes per side until golden-brown and cooked through (internal temp: 165°F/74°C). Remove to a plate and cover loosely with foil.

Add That Signature Lemon Flavor

  1. Reduce heat to low, add lemon zest and juice to the skillet, scraping up any crispy bits. Stir to create a quick, tangy pan sauce.
  2. Spoon lemony pan sauce over the chicken. Garnish with parsley and add extra lemon wedges.

Notes for Best Lemon Chicken Romano

  • Make sure to pound the chicken evenly for consistent cooking (see how to pound chicken breasts).
  • Use freshly grated Romano and Parmesan for bold flavor.
  • If you like extra crunch, double-coat the chicken (egg and breadcrumb mixture twice).
Lemon Chicken Romano

Lemon Chicken Romano Variations

  • Gluten-Free Lemon Chicken Romano: Substitute gluten-free flour and breadcrumbs for a celiac-friendly version.
  • Spicy Lemon Chicken Romano: Add ½ teaspoon crushed red pepper flakes to the breadcrumb mixture for a kick.
  • Baked Lemon Chicken Romano: Bake breaded chicken on a rack at 425°F for 20 minutes, flipping halfway and topping with extra cheese and lemon for the last 5 minutes.

Required Equipment for Lemon Chicken Romano

  • Large skillet or frying pan
  • Shallow bowls for breading
  • Meat mallet (or rolling pin) for pounding
  • Tongs or spatula
  • Instant-read thermometer

Lemon Chicken Romano Storage and Shelf Life

  • Let leftovers cool completely before storing.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm in a 350°F oven on a baking rack for 10-12 minutes for crispy results (avoid microwaving for best texture).
  • For more safe food storage tips, visit Foodsafety.gov.

Lemon Chicken Romano Pairings and Serving Suggestions

  • Serve with buttery mashed potatoes, creamy risotto, or over linguine tossed with olive oil.
  • Pair with simple Italian salads or garlicky green beans for a balanced meal.
  • Finish with a crisp white wine like Pinot Grigio or Sauvignon Blanc.

Pro Tips for Lemon Chicken Romano Success

  • Let the breaded chicken rest for 5 minutes before frying to help the coating set (more breading secrets here).
  • Keep oil temperature steady—too hot and the crust will burn before the chicken cooks through.
  • Fresh lemon juice is non-negotiable for the brightest, cleanest flavor!

Lemon Chicken Romano FAQ

Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless thighs work great—just adjust the cooking time as needed.
Is Lemon Chicken Romano freezer-friendly?
Yes! Freeze cooked, cooled chicken in a single layer, tightly wrapped, for up to 2 months. Reheat in the oven for best crispiness.
Can I make this recipe ahead?
Bread chicken up to 1 day ahead, store covered in the fridge, and cook right before serving for maximum crunch.

Prep Time: 15 minutes   |   Cook Time: 20-25 minutes   |   Total Time: 40 minutes

★★★★★ 4.30 from 139 ratings

Lemon Chicken Romano

yield: 4 servings
prep: 20 mins
cook: 25 mins
total: 45 mins
Lemon Chicken Romano is a flavorful Italian-inspired dish featuring tender chicken breasts coated in Romano cheese and breadcrumbs, pan-fried until golden, and served with a bright lemon sauce.
Lemon Chicken Romano

Ingredients

  • 4 boneless, skinless chicken breasts
  • ½ cup grated Romano cheese
  • ¾ cup breadcrumbs
  • 2 large eggs
  • 2 tablespoons milk
  • ¼ cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large lemon (zested and juiced)
  • 1 tablespoon fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. 1
    Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness. Season both sides with salt and black pepper.
  2. 2
    Set up three shallow bowls: add flour to the first, beaten eggs mixed with milk to the second, and combine breadcrumbs with grated Romano cheese in the third.
  3. 3
    Dredge each chicken breast in flour, then dip in the egg mixture, and finally coat with the Romano breadcrumb mixture.
  4. 4
    Heat olive oil and butter in a large skillet over medium heat. Add the coated chicken breasts and cook for 4-5 minutes per side, or until golden and cooked through.
  5. 5
    Remove chicken from skillet and set aside. To the same pan, add lemon juice and zest, scraping up any browned bits. Simmer for 1 minute, then return chicken to the skillet to coat with the sauce.
  6. 6
    Garnish with fresh parsley and serve immediately with extra lemon wedges if desired.
CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 395cal
Protein: 41 gg
Fat: 17 gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 18 gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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