Lemon Chicken Romano
Lemon Chicken Romano is a bright, flavorful dish that pairs juicy chicken with the zesty tang of lemon and the comforting, nutty crunch of Romano cheese. The crispy coating on…
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Lemon Chicken Romano is a bright, flavorful dish that pairs juicy chicken with the zesty tang of lemon and the comforting, nutty crunch of Romano cheese. The crispy coating on the chicken adds a nice texture that makes every bite satisfying and fresh. It’s one of those dishes that feels both light and hearty at the same time.
I love making Lemon Chicken Romano when I want something quick but special. The lemon adds such a lovely brightness that wakes up the whole meal, and the Romano cheese gives it a bit of a unique twist that’s not too heavy. I usually add a little extra lemon zest on top before serving because I can’t get enough of that fresh flavor.
One of my favorite ways to enjoy this dish is with a simple side of roasted veggies or a crisp green salad. It’s great for a weeknight dinner but also impressive enough to serve when friends come over. Every time I make it, people ask for the recipe, which always makes me smile because it’s so easy but tastes like I spent hours cooking.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless breasts makes for quick cooking and easy breading. Pounding them to an even thickness helps them cook evenly and stay juicy. If you prefer, use thighs for a richer flavor, but adjust cooking time.
Romano Cheese: This cheese adds a sharp, salty bite to the breading and sauce. Parmesan is an easy substitute if Romano is not available; they both melt well and bring great flavor.
Lemon: Fresh lemon juice and zest are essential for that bright, tangy flavor that lifts the dish. Avoid bottled lemon juice, as it lacks the fresh brightness. If you want a milder citrus note, try adding a little orange zest too.
Breadcrumbs: Italian-style breadcrumbs give nice flavor and texture. For a gluten-free option, crush gluten-free crackers or use almond flour instead, but the crust will be a bit different.
Heavy Cream: It makes the sauce creamy and smooth. For a lighter version, try half-and-half or whole milk, but expect a thinner sauce.
How Do I Get Crispy Chicken with a Creamy Lemon Sauce?
Balancing crispy chicken with a creamy sauce can be tricky. Here’s how I do it:
- Pat the chicken dry before breading—that helps the coating stick and crisp up.
- After breading, press down firmly on the coating so it adheres well during cooking.
- Use medium heat to avoid burning the crust while cooking through the chicken.
- Let the cooked chicken rest on a plate tented with foil. This keeps it warm without steaming the crust.
- Make the sauce in the same pan to pick up flavor from the chicken bits left behind.
- When adding cream, stir constantly and gently to create a smooth sauce without breaking.
- Toss pasta in the sauce just before serving so it’s coated but not soggy.
Equipment You’ll Need
- Large skillet – perfect for browning the chicken evenly and making the sauce right after.
- Shallow bowls – you’ll use these for the flour, egg wash, and breadcrumb mixture to coat the chicken.
- Meat mallet or rolling pin – helps you pound chicken breasts to even thickness for better cooking.
- Large pot – to boil the pasta easily without crowding it.
- Tongs – great for flipping and handling chicken without messing up the crispy coating.
- Whisk – to stir and smooth the lemon cream sauce as you make it.
Flavor Variations & Add-Ins
- Swap chicken breasts for thin pork cutlets; they cook quickly and pair wonderfully with lemon.
- Mix in fresh chopped parsley or thyme with the breadcrumbs for extra herb flavor.
- Add a pinch of crushed red pepper flakes in the sauce for a gentle heat kick.
- Stir steamed asparagus or green beans into the pasta for a fresh, crisp veggie touch.
How to Make Lemon Chicken Romano
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts (about 1 lb), pounded to even thickness
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup Italian-style breadcrumbs
- ½ cup grated Romano cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
For the Sauce and Pasta:
- 3 cloves garlic, minced
- 1 cup chicken broth
- Juice of 1 large lemon (about 3 tablespoons)
- Zest of 1 lemon
- ½ cup heavy cream
- 8 ounces spaghetti or linguine pasta
- Cherry tomatoes, halved (about 6-8), optional
- Fresh basil, thinly sliced, for garnish
- Lemon slices, for garnish
How Much Time Will You Need?
This dish takes about 25 minutes total: 10 minutes preparing and breading the chicken, 10 minutes cooking the chicken and making the sauce, plus about 10 minutes to cook the pasta. You can have a fresh, zesty, and comforting meal ready in under half an hour!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until tender but still firm (al dente). Drain the pasta and set it aside.
2. Prepare the Chicken:
Set up three shallow bowls – one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Romano cheese, garlic powder, salt, and pepper. Dredge each chicken breast first in the flour, then dip in eggs, and finally coat them well with the breadcrumb mixture. Press the coating onto the chicken to make it stick.
3. Cook the Chicken:
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once hot, add the breaded chicken breasts. Cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from the pan and keep warm by tenting with foil.
4. Make the Lemon Romano Sauce:
In the same skillet, add the remaining 2 tablespoons butter. Sauté the minced garlic for about 30 seconds until fragrant. Then pour in the chicken broth, lemon juice, and lemon zest, scraping the browned bits off the bottom. Let it simmer for 2-3 minutes to reduce slightly.
5. Finish the Sauce and Combine:
Stir in the heavy cream and cook for another two minutes, stirring until the sauce thickens just a bit. If you like, add halved cherry tomatoes and cook for 1 minute to soften. Add the drained pasta to the sauce and toss gently to coat the noodles evenly.
6. Serve and Garnish:
Plate the pasta with the creamy lemon sauce, place the crispy chicken breasts on top, and spoon extra sauce over the chicken. Garnish with fresh basil and lemon slices for a beautiful, fresh touch.
7. Enjoy Your Meal!
Serve immediately and enjoy a tasty, satisfying Lemon Chicken Romano dinner with its perfect balance of crispy chicken, creamy citrus sauce, and tender pasta.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before pounding and breading. This helps it cook evenly and safely.
What Can I Substitute for Romano Cheese?
Parmesan cheese works great as a substitute if you don’t have Romano. It offers a similar salty, nutty flavor that complements the dish well.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken crispy and the sauce creamy.
Can I Make This Dish Dairy-Free?
You can swap the heavy cream for a dairy-free alternative like coconut cream or cashew cream, and use a dairy-free cheese substitute or nutritional yeast in the breading. The flavor will be a bit different but still delicious!
