Hello friends, Chef André here.
If you’re craving something crispy, bright, and downright comforting, Lemon Chicken Romano is the dish that never disappoints. This Italian-inspired classic features golden pan-fried chicken cutlets coated in Romano cheese, finished with a buttery lemon sauce that’s bold, savory, and perfectly balanced.
It’s the kind of dinner that feels like it came straight from a cozy Italian restaurant—but it’s surprisingly easy to make at home. Ready in under an hour, this recipe is perfect for family dinners, date nights, or anytime you want something special without complicated steps.
Crispy edges, fresh lemon, and cheesy goodness in every bite.
Why This Lemon Chicken Romano Is a Favorite
This recipe shines because it’s:
- Crispy on the outside, tender inside
- Bright and flavorful without being heavy
- Family-friendly and elegant
- Perfect for weeknights or guests
- Made with simple pantry ingredients
Classic comfort with a fresh twist.
Ingredients You’ll Need
Chicken
- 4 boneless chicken breasts, halved lengthwise
- Salt and black pepper, to taste
- ½ cup all-purpose flour
Romano Coating
- 1 cup grated Romano cheese
- ½ cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
Lemon Sauce
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ¾ cup chicken broth
- ¼ cup fresh lemon juice
- Lemon slices, for garnish
Optional Garnish
- Chopped parsley
- Extra grated Romano
Step-by-Step Instructions
Step 1
Season chicken with salt and pepper. Dredge lightly in flour, shaking off excess.
Step 2
In a shallow bowl, combine Romano cheese, breadcrumbs, garlic powder, and parsley.
Step 3
Press chicken into the Romano mixture until well coated.
Step 4
Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
Step 5
Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
Step 6
In the same skillet, add remaining butter and garlic. Cook 30 seconds until fragrant.
Step 7
Pour in chicken broth and lemon juice. Simmer 3–4 minutes, scraping the pan.
Step 8
Return chicken to skillet, spoon sauce over top, garnish with lemon slices, and serve hot.
Chef André’s Tips for Perfect Chicken Romano
- Pound chicken evenly for even cooking
- Use freshly grated Romano for best flavor
- Don’t overcrowd the pan
- Finish with fresh lemon for brightness
Small details elevate this dish.
Easy Variations to Try
- Add capers for a briny twist
- Use Parmesan instead of Romano
- Add a splash of cream to the sauce
- Serve over pasta or mashed potatoes
Very versatile and forgiving.
What to Serve with Lemon Chicken Romano
This dish pairs beautifully with:
- Garlic pasta or linguine
- Roasted vegetables
- Simple green salad
A complete Italian-style meal.
Storage and Reheating
- Store leftovers in the fridge up to 3 days
- Reheat gently in a skillet or oven
For safe handling of cooked chicken, follow USDA Food Safety guidelines:
https://www.usda.gov/food-safety
FAQ – Lemon Chicken Romano
Is this dish very lemony?
Balanced—not overpowering.
Can I make it ahead?
Best fresh, but reheats well.
Can I bake instead of pan-fry?
Yes, bake at 400°F until golden.
Is it kid-friendly?
Yes—crispy and mild flavors.
Approximate Nutrition Per Serving
- Calories: ~540 kcal
- Protein: 38 g
- Fat: 30 g
- Carbohydrates: 22 g
Values vary by cheese and butter used.
Final Words from Chef André
This Lemon Chicken Romano brings together everything we love about comfort food—crispy texture, cheesy richness, and fresh citrus brightness. It’s simple, elegant, and always a hit at the table.
If you try it, tell me—extra lemon or extra cheese?
Chef André 👨🍳