Description
How to make zesty lemon chicken romano with tender chicken and savory cheese that’s perfect for a quick weeknight dinner.
Ingredients
Scale
- Base/Main Components:
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup grated Pecorino Romano cheese
- 3 tablespoons olive oil
- Flavor Builders:
- 1/2 cup fresh lemon juice (from 2–3 lemons)
- 1 cup low-sodium chicken broth
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/2 cup dry white wine (e.g., Pinot Grigio)
- Seasonings & Spices:
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (freshly ground)
- 1/2 teaspoon dried oregano
- Finishing & Toppings:
- 2 tablespoons fresh parsley, chopped
Instructions
- Prep Chicken: Pound chicken to 1/2-inch thickness. Prepare three shallow dishes: one with flour, salt, pepper, oregano; one with beaten eggs; one with grated Pecorino Romano cheese. This sets us up for success.
- Dredge Chicken: Dredge each chicken breast: first in seasoned flour, then egg, then Pecorino Romano, ensuring full coating. Shake off excess from each step. This coating is key for the ultimate Lemon Chicken Romano.
- Sear Chicken: Heat olive oil in a large skillet over medium-high. Sear dredged chicken for 3-4 minutes per side until golden brown and cooked through. It should reach 165°F. Don’t overcrowd the pan.
- Build Sauce: In the same skillet, melt butter, then sauté minced garlic for 1 minute until fragrant. Deglaze with white wine, scraping up browned bits. Simmer briefly to reduce slightly.
- Finish Sauce: Stir in chicken broth and fresh lemon juice. Bring to a simmer and cook for 5-7 minutes until the sauce slightly thickens. Taste and adjust seasonings as needed for your Lemon Chicken Romano.
- Combine Dish: Return the cooked chicken breasts to the skillet, spooning the zesty lemon-Romano sauce over them to coat. Let it gently warm through for 1-2 minutes. This brings everything together beautifully.
- Serve Romano: Garnish your delicious Lemon Chicken Romano with fresh chopped parsley. Serve immediately with your favorite pasta or a light salad for a truly comforting and flavorful meal. Enjoy!
Notes
Don’t overcook chicken; sear 3-4 minutes per side to 165°F internal temperature to prevent dryness.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently with broth.
Pecorino Romano offers a sharper flavor; Parmesan cheese can be substituted for a milder taste.
Serve immediately with fresh parsley garnish, angel hair pasta, roasted asparagus, or creamy risotto.
Use fresh lemon juice for a bright, vibrant sauce; bottled juice makes the flavor dull.
**Allergy Information:** Dairy, Eggs, Gluten