Description
Lemon chicken romano brings together crispy chicken breasts with a bright lemon and garlic sauce that tastes restaurant-quality right in your kitchen. The dish comes together quickly, making it perfect when you need something delicious without spending hours at the stove.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
- 2 large eggs Coating and dairy:
- 1 cup grated Romano cheese
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 2 tablespoons unsalted butter
- 1/4 cup olive oil
Flavoring and garnish:
- 2 lemons (zested and juiced)
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Pound your 4 chicken breasts to an even thickness, then season each side with salt and black pepper.
- Set up three shallow bowls: one with 1/2 cup flour, one with 2 large eggs beaten together with 1/4 cup milk, and one with 1 cup grated Romano cheese.
- Coat each chicken breast in the flour, shake off excess, then dip it into the egg mixture and finally press it into the Romano cheese until fully covered.
- Heat 1/4 cup olive oil and 2 tablespoons unsalted butter in your large skillet over medium heat for about 1 minute until the butter melts.
- Place the breaded chicken in the skillet and cook for 4 to 5 minutes on the first side at medium heat until golden brown.
- Flip each breast and cook for another 4 to 5 minutes at medium heat until the second side is golden and the chicken is cooked through.
- Transfer your cooked chicken to a warm plate and set aside.
- Add 2 minced garlic cloves to the same skillet and cook for about 30 seconds at medium heat, stirring constantly.
- Pour in the juice from 2 lemons and the zest from 2 lemons, then add 1/4 cup fresh chopped parsley to your skillet.
- Let this sauce simmer for 2 to 3 minutes at medium heat, stirring occasionally so the flavors blend together.
- Place the chicken back into the skillet and spoon the lemon sauce over each breast to coat it completely.
- Transfer your lemon chicken to serving plates while hot and drizzle any remaining sauce from the skillet over the top.
Notes
- Pound your chicken breasts to about half an inch thick so they cook evenly and stay tender throughout.
- Let your breaded chicken rest on a plate for a few minutes before cooking, which helps the coating stick better and get crispier.
- Use freshly grated Romano cheese rather than pre-shredded, since it adheres to the chicken much better and gives you a better crust.
- If your sauce tastes too strong or acidic, add a splash of chicken broth to balance the lemon and make it smoother.
- Prep Time: 10 minutes
- Cook Time: 12-13 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 395 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 125 mg