Lemon Chicken Romano

This Lemon Chicken Romano combines tender chicken breasts with bright lemon and sharp Romano cheese for a flavorful dinner that's ready in 50 minutes.

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Prep Time 15

Cook Time 30

Rest Time 5

Total Time 50

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 450

Ingredients Equipment Method Notes

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 fresh parsley chopped, for garnish

Equipment

large skillet
baking dish
oven

Method

Preheat your oven to 350°F (175°C).
Season the chicken breasts with salt and pepper on both sides.
Dredge each chicken breast in flour, shaking off any excess.
In a large skillet over medium heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil.
Place 2 chicken breasts in the skillet, cooking about 3-4 minutes on each side until golden brown. Remove and set aside.
Repeat with the remaining 2 tablespoons butter, 2 tablespoons oil, and remaining chicken breasts.
Place all the browned chicken breasts in a baking dish.
In the same skillet, add lemon juice, chicken broth, and Romano cheese; stir well to deglaze the pan and mix the ingredients.
Once the mixture simmers, pour it evenly over the chicken breasts in the baking dish.
Top the chicken with lemon zest and bake in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove from oven and let it rest for 5 minutes.
Garnish with fresh parsley before serving.

Notes

For extra crispiness, broil the top for the last 5 minutes of baking. Shake off excess flour to prevent clumping. Can substitute Romano with Parmesan for milder flavor, or use chicken thighs for more moisture.