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Chicken romano in a skillet, topped with lemon slices, grated cheese, and chopped parsley, with lemon slices lining the pan.
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Lemon Chicken Romano Recipe

If you want an easy and insanely good chicken recipe - this is it. It's bright and fresh with a lemon-garlic sauce over perfectly cooked savory chicken wrapped in a golden crust of cheese - yeah, you read that right. A crust of cheese.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, italian-inspired
Servings: 4 servings
Calories: 496kcal
Author: Kita Roberts

Ingredients

For the Breading:

  • 1/2 cup all-purpose flour
  • 1/4 cup breadcrumbs
  • 2 eggs whisked
  • 3/4 cup Romano cheese finely grated

For the Chicken:

  • 3 boneless skinless chicken breasts
  • Salt and black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil

For the Lemon-Garlic Sauce:

  • 2 garlic cloves minced
  • 1 large lemon juiced and zested
  • 2 tablespoons fresh parsley chopped

Instructions

Season the Chicken

  • Season chicken breasts on both sides with salt and black pepper.

Set Up the Breading Station

  • Set up three shallow bowls. Bowl 1: flour mixed with breadcrumbs. Bowl 2: whisked eggs. Bowl 3: finely grated Romano cheese.

Bread the Chicken

  • Dredge each chicken breast in the flour and breadcrumb mixture, dip into the egg wash, then press generously into the Romano cheese to coat.

Sear the Chicken

  • Heat butter and olive oil in a large skillet over medium heat. Cook chicken 6-7 minutes per side until the Romano crust is deep golden and the internal temperature reaches 165°F. Transfer to a plate.
    A pan with breaded chicken cooking in butter and oil, next to a marble board with raw breaded chicken and small bowls of lemon juice, zest, garlic, and chopped parsley.

Build the Pan Sauce

  • In the same pan with the drippings, sauté minced garlic until fragrant, about 30 seconds. Add lemon juice, lemon zest, and chopped parsley. Stir briefly to combine.
    Overhead view of three cooked chicken breasts in a white baking dish, a pan of buttery lemon sauce, and a small bowl of chopped herbs on a beige surface.

Finish and Serve

  • Spoon the lemon-garlic sauce over the chicken and serve warm.
    A skillet with cooked chicken romano topped with lemon slices, herbs, and grated cheese, placed on a wooden board.

Notes

  • Romano is non-negotiable here: Parmesan looks right going in but slides off the second it hits the pan. Romano locks down and stays.
  • Don't crowd the pan. Cook in batches if needed so the cheese crust gets full contact with the butter and oil.
  • Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-low to keep the crust from going soggy (avoid the microwave).

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 18g | Protein: 47g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 225mg | Sodium: 549mg | Potassium: 722mg | Fiber: 1g | Sugar: 1g | Vitamin A: 591IU | Vitamin C: 5mg | Calcium: 242mg | Iron: 2mg