Lemon Chicken Romano brings together golden, crispy chicken cutlets with a creamy lemon sauce that’ll have your family asking for seconds. I remember the first time I tried this dish at a little Italian restaurant in Chicago – the bright citrus flavor paired with that nutty Romano cheese just sang on my tongue. When I got home to my Midwest kitchen, I knew I had to recreate it, and after a few Sunday experiments, this became our Friday night favorite.
Picture this: chicken cutlets coated in a Romano-oregano crust, sizzling in olive oil until they turn the most beautiful golden brown. The whole house fills with that irresistible aroma of garlic and lemon, and before you know it, everyone’s gathered in the kitchen asking “when’s dinner?” What I love most about this Lemon Chicken Romano is how it feels fancy enough for company but comes together so quickly that it works perfectly for busy weeknights. The creamy lemon sauce with its hint of garlic brings everything together in a way that reminds me of those special Sunday suppers at Grandma’s farm – simple ingredients transformed into something truly memorable. Time to get our hands floury!
Why This Lemon Chicken Romano Belongs in Your Recipe Box
This recipe has been a lifesaver in my kitchen for years, especially when I need something impressive without spending hours at the stove. What started as my attempt to recreate a restaurant favorite has become one of those recipes I turn to again and again, and I think you’ll see why.
- Comes together in just 30 minutes from start to finish, making it perfect for those evenings when time is short but you still want a home-cooked meal
- Uses ingredients you likely have in your pantry – Romano cheese, panko, lemons, and basic seasonings create restaurant-quality flavor
- Delivers consistently crispy, golden cutlets thanks to the panko-Romano coating that stays crunchy even under the creamy sauce
- Offers that perfect balance of bright lemon, rich cream, and savory cheese that keeps everyone coming back for more
- Adapts beautifully to your preferences – swap the Romano for Parmesan, use chicken thighs instead of breasts, or adjust the lemon to suit your taste
- Makes impressive company fare that looks like you’ve been cooking all day
After making this Lemon Chicken Romano countless times for family gatherings and potlucks, I can tell you it never fails to get compliments. There’s something about that combination of textures and flavors that just works.
Ingredient Spotlight
Boneless, skinless chicken breasts form the foundation of this dish, and I always choose ones that are relatively uniform in size so they cook evenly. Pounding them to a half-inch thickness ensures they cook through quickly while staying tender and juicy.
Panko bread crumbs create that wonderfully crispy coating that sets this recipe apart from ordinary breaded chicken. The larger, flakier crumbs stay crunchier than regular breadcrumbs, giving you that satisfying texture in every bite.
Pecorino Romano cheese brings a sharp, salty, nutty flavor that’s more assertive than Parmesan, and it’s what gives this dish its distinctive character. I use it both in the breading and the sauce for that signature Romano punch.
Fresh lemon zest and juice provide the bright, citrusy backbone of the dish. I’ve learned that using both the zest in the coating and the juice in the sauce gives you layers of lemon flavor without being overwhelming.
Fresh oregano adds an herbaceous note that complements the lemon beautifully. If you only have dried, that works too – just use about a third of the amount since dried herbs are more concentrated.
Mozzarella and provolone cheeses melt together on top of the chicken to create that gooey, stringy cheese layer that everyone loves. The combination gives you creaminess from the mozzarella and a bit more flavor from the provolone.
Heavy cream transforms the lemon-garlic pan sauce into something luxurious and restaurant-worthy. It mellows the acidity of the lemon while adding richness that coats the chicken perfectly.
Chicken broth forms the base of the sauce and helps deglaze all those flavorful brown bits from the pan. I always keep homemade or good-quality store-bought broth on hand for recipes like this.
How to Make Lemon Chicken Romano
Step 1. I’ve found that letting the salted chicken rest at room temperature for 10 minutes before cooking helps it cook more evenly and stay juicier. Preheat your oven to 350°F and lightly sprinkle both sides of your pounded chicken cutlets with salt.
Step 2. Set up your breading station with the flour-egg mixture in one shallow dish and the panko-Romano mixture in another. Betty’s tip: keeping one hand for wet ingredients and one for dry prevents that frustrating clumpy-finger situation.
Step 3. After years of making breaded chicken, I learned that pressing the coating firmly onto each cutlet makes all the difference. Dredge each piece in the egg mixture, let excess drip off, then press it into the Romano-panko mixture on both sides.
Step 4. Heat your olive oil over medium heat until it shimmers but doesn’t smoke, then cook the chicken cutlets two at a time for 3-4 minutes per side until they’re gorgeously golden. Don’t rush this step – that’s where all the crispy texture develops.
Step 5. Betty always tops the chicken with cheese while it’s still hot from the pan. Transfer your golden cutlets to a baking sheet and mound the mozzarella-provolone mixture on top of each one.
Step 6. Bake the cheese-topped chicken for 8-10 minutes until it reaches 165°F internally. The key I discovered is not to overbake – you want the cheese melted and bubbly but the chicken still juicy.
Step 7. While the chicken bakes, use the same skillet to make the sauce. I’ve learned that sautéing the garlic in butter for just 30 seconds gives you that perfect golden color without bitterness.
Step 8. Pour in the chicken broth and lemon juice, letting it simmer and reduce by half for about 2 minutes. This concentrates the flavors and creates a sauce with real depth.
Step 9. The cornstarch slurry thickens the sauce just enough to coat the chicken without being heavy. Stir it constantly for about 30 seconds – you’ll see it transform right before your eyes.
Step 10. Finish by reducing the heat to low, adding the cream and Romano cheese, and stirring just until the cheese melts into a silky sauce. Through trial and error, I learned not to let it boil once the cream is added, or it might separate.
Keeping This Lemon Chicken Romano Fresh
Store any leftover Lemon Chicken Romano in an airtight container in the refrigerator for up to 3 days. I typically separate the chicken from the sauce to prevent the breading from getting too soggy, keeping them in different containers. The cheese-topped chicken stays surprisingly good, though the coating won’t be quite as crispy as when it’s fresh.
For freezing, I don’t recommend it with this particular recipe. The creamy sauce tends to separate when frozen and thawed, and the breaded coating loses its appealing texture. Betty’s experience has been that this dish is best enjoyed fresh or within a couple of days of cooking.
For the best texture when reheating, I reheat the chicken in a 350°F oven for about 10 minutes until warmed through, which helps restore some of the coating’s crispness. Heat the sauce separately in a small saucepan over low heat, stirring occasionally. My family prefers when I add a splash of chicken broth to the sauce while reheating to restore its silky consistency. The microwave works in a pinch, but you’ll sacrifice that crispy texture.
Perfect Partners for Lemon Chicken Romano
Garlic roasted asparagus – The slight char and garlicky flavor complement the lemon sauce beautifully while adding a fresh, green element to your plate.
Buttered egg noodles – These soak up that creamy lemon sauce like a dream and provide a comforting, starchy base that rounds out the meal.
Caesar salad – The crisp romaine and tangy dressing offer a refreshing contrast to the rich, creamy chicken without competing with the lemon flavors.
Garlic bread – Perfect for mopping up every last drop of that delicious sauce, and who doesn’t love warm, buttery bread with Italian-inspired dishes?
Garlic Parmesan roasted shrimp – Add this alongside for an impressive surf and turf presentation that shares the same Italian flavor profile.
Spaghetti squash au gratin – A lighter, vegetable-based side that still brings that comforting cheesy element to complement the Romano flavors.
Creamy garlic beef pasta – While this makes a hearty main on its own, the garlic-cream sauce pairs wonderfully with the lemon chicken for a family-style Italian feast.
FAQs
I recommend boneless, skinless chicken thighs if you prefer dark meat – just pound them to even thickness and follow the same cooking times, checking that they reach 165°F internally.
Regular breadcrumbs work in a pinch, though your coating won’t be quite as crispy. Many home cooks find success crushing cornflakes or crackers as an alternative that adds great crunch.
Betty’s solution is to bread the chicken up to 4 hours ahead and refrigerate it on a rack, then cook it fresh just before serving. The sauce can be made while the chicken bakes.
Lemon Chicken Romano
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Sprinkle each side of chicken cutlets lightly with salt and let stand at room temperature 10 minutes.
- Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides while pressing to allow plenty of crumbs to adhere.
- Heat olive oil in a large skillet over medium heat. Cook chicken cutlets 2 at a time until golden brown on each side, about 3-4 minutes per side. Transfer to a baking sheet.
- Toss together mozzarella and provolone cheese and sprinkle in a mound over each chicken cutlet.
- Transfer to preheated oven and bake until internal temperature registers 165°F on an instant-read thermometer, about 8-10 minutes.
- For the sauce, add butter and garlic to skillet over medium heat, saute until light golden brown, about 30 seconds. Pour in chicken broth, lemon juice, and any herbs. Let simmer and reduce by about half, about 2 minutes.
- Stir together 1 tablespoon chicken broth with cornstarch, pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.
- Pour in cream, then reduce to low, add Romano cheese and cook just until melted.
- Remove chicken from oven, sprinkle with fresh parsley and serve warm with lemon wedges and sauce.
