Dinner

Lemon Chicken Romano Recipe

Byrami Hayes January 18, 2026January 18, 2026

Introduction

Lemon Chicken Romano is a bright and flavorful dish featuring tender chicken breasts cooked in a tangy lemon and Romano cheese sauce. This recipe is perfect for a satisfying weeknight dinner that feels special without requiring complicated steps.

A white oval plate holds four golden-brown breaded chicken cutlets, arranged in a slightly overlapping row. Each cutlet is richly textured with a crispy crust and tiny flecks of green herbs, sprinkled with grated white cheese. Thin, bright yellow lemon slices rest on top of each cutlet, with extra lemon slices around the base. The dish is finished with a creamy light sauce pooled at the bottom, dotted with fresh green parsley, enhancing the color contrast. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
4 tablespoons butter, divided
4 tablespoons olive oil, divided
2 lemons, juiced
1/3 cup chicken broth
3/4 cup grated Romano cheese
1 tablespoon lemon zest
2 tablespoons chopped fresh parsley, for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Season the chicken breasts with salt and pepper.
Step 3: Dredge each chicken breast in flour, shaking off any excess.
Step 4: In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.
Step 5: Place 2 chicken breasts at a time in the skillet, cooking about 3-4 minutes on each side until golden brown. Remove them and set aside.
Step 6: Repeat with the remaining butter, oil, and chicken breasts.
Step 7: Place all the browned chicken breasts in a baking dish.
Step 8: In the same skillet, add lemon juice, chicken broth, and Romano cheese; stir well to deglaze the pan and mix the ingredients.
Step 9: Once the mixture simmers, pour it over the chicken breasts in the baking dish.
Step 10: Top the chicken with lemon zest and bake in the oven for 25-30 minutes, or until the chicken is thoroughly cooked.
Step 11: Remove from oven and let it rest for 5 minutes.
Step 12: Garnish with fresh parsley before serving.

Tips & Variations

For extra flavor, marinate the chicken in lemon juice and olive oil for 30 minutes before cooking.
Substitute Romano cheese with Parmesan if desired, for a milder taste.
Add a pinch of crushed red pepper flakes to the sauce for a subtle spicy kick.
Serve with roasted vegetables or a fresh green salad for a complete meal.

Storage

Store leftover Lemon Chicken Romano in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to avoid drying out the chicken. Sauce may thicken when chilled; add a splash of water or chicken broth when reheating to loosen it.

How to Serve

The image shows four pieces of golden brown breaded chicken placed neatly on a white plate. Each piece has a crispy texture with specks of green herbs sprinkled all over. There are thin lemon slices both on top of the chicken and around the base of the plate. A light sauce spreads out under the chicken, adding a creamy off-white color contrast. The chicken is garnished with finely chopped green herbs and a light dusting of grated cheese, giving the dish a fresh and appetizing look. 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 chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used. They may require slightly longer baking time to ensure they are cooked through.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Baking for 25-30 minutes as directed usually ensures thorough cooking.