Introduction

Zesty Lemon Chicken Romano is a bright, flavorful dish that combines tender chicken breasts with a tangy lemon and Romano cheese coating. Perfect for a weeknight dinner, it offers a delicious balance of savory and citrus notes that’s sure to impress.

The image shows a white plate with four golden-brown grilled fish fillets arranged close together. Each fillet is topped with one or two thin, translucent lemon slices and finely chopped green herbs. A glossy, light yellow sauce surrounds the fillets, pooling slightly on the plate. The surface of the fish looks crispy, and the sauce gives a shiny, moist look to the dish. Small shreds of white garnish, possibly grated cheese or zest, are scattered on top along with the herbs. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless, skinless chicken breasts (can substitute with chicken thighs for a richer flavor)
1 cup all-purpose flour (can be replaced with whole wheat flour or gluten-free alternatives)
2 large eggs (no alternative recommended for binding)
1 cup grated Romano cheese (can substitute with Parmesan cheese for a different taste)
2 tablespoons lemon zest (use fresh for the best results)
1/4 cup fresh lemon juice (bottled juice can be used in a pinch but is less flavorful)
1 cup chicken broth (vegetable broth can be substituted for a vegetarian option)
1/4 cup dry white wine (substitute with additional chicken broth or a mix of water and lemon juice)
1/4 cup olive oil (can replace with canola or vegetable oil if preferred)
Salt and pepper to taste (adjust to taste for a tailored dish)
1/4 cup fresh parsley (for garnish and added freshness)
4 slices lemon slices (for garnish, adding visual appeal and extra citrus flavor)

Instructions

Step 1: Flatten chicken breasts to 1/2 inch thickness using a meat mallet or rolling pin.
Step 2: Season both sides of the chicken breasts with salt and pepper.
Step 3: Set up a dredge station: place all-purpose flour in one shallow dish, beaten eggs in another, and mix the grated Romano cheese with lemon zest in a third.
Step 4: Dredge each chicken breast first in the flour, shaking off any excess, then dip in the beaten eggs, and finally coat in the cheese mixture.
Step 5: Heat olive oil in a skillet over medium-high heat. Add the coated chicken breasts, cooking for 4-5 minutes per side until golden brown.
Step 6: Pour lemon juice, chicken broth, and dry white wine into the same skillet and reduce the heat to medium. Let it simmer for 2-3 minutes until slightly thickened.
Step 7: Reintroduce the chicken into the skillet, coating each piece with the sauce, and warm through for an additional 1-2 minutes.
Step 8: Serve the chicken on plates and drizzle the sauce over the top, garnishing with fresh parsley and lemon slices.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, richer flavor.
Substitute Parmesan cheese for Romano to vary the taste.
For a vegetarian version, swap chicken broth with vegetable broth and use a firm plant-based protein.
Fresh lemon zest and juice brighten the dish—avoid bottled juice for best flavor.
Serve with a side of steamed vegetables or a light salad to keep the meal balanced.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken moist and to warm the sauce without overcooking the meat.

How to Serve

The image shows four pieces of golden-brown cooked fish fillets placed on a white plate with decorative edges. Each fillet is topped with melted white cheese and a slice of bright yellow lemon. The dish is covered in a light yellow sauce that pools around the fish. Green chopped herbs are sprinkled on top, adding a fresh color contrast. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to fully thaw the chicken breasts and pat them dry before preparation to ensure even cooking and proper coating adhesion.

What can I use instead of dry white wine?

If you prefer not to use wine, substitute it with extra chicken broth or a mixture of water and lemon juice for a similar tangy flavor without the alcohol.