Lemon Chicken Romano is a bright and delicious dish featuring tender chicken breasts coated in a crispy, parmesan-Italian seasoning crust with a zesty lemon twist. The combination of the crunchy coating and fresh lemon flavor makes it both satisfying and refreshing. It’s a simple recipe that brings together familiar ingredients in a tasty way.
I love making this dish when I want something quick but still feel like I’m treating myself. The lemon adds just the right amount of zing that keeps the chicken from feeling heavy, and the Romano cheese gives it a nice savory touch. I always find that cooking the chicken until golden and crunchy on the outside while juicy on the inside makes it extra special.
My favorite way to serve Lemon Chicken Romano is with a side of roasted veggies or a light salad to keep things fresh and balanced. It’s one of those meals that feels fancy enough for guests but easy enough for a weeknight dinner. Plus, the leftovers taste great cold the next day, making it perfect for lunches too!
Key Ingredients & Substitutions
- Chicken Breasts
- Flattening the chicken helps it cook evenly and stay juicy. If you prefer, chicken thighs work too—they’re a bit more forgiving and flavorful.
- Breadcrumbs and Cheeses
- The mix of Italian seasoned breadcrumbs, Romano, and Parmesan gives a crispy and flavorful crust. You can swap Italian breadcrumbs for plain ones plus Italian herbs. Pecorino Romano works if you want a sharper taste instead of Romano cheese.
- Lemon
- Fresh lemon juice and slices brighten the dish. Bottled lemon juice can be used in a pinch, but fresh is best for brightness. I like to add lemon slices for a pretty garnish and extra zing.
- White Wine
- Adds acidity and depth when making the sauce. If you skip wine, use chicken broth or a little water with extra lemon juice to keep that flavor balance.
- Butter & Oil
- I use olive oil for cooking the chicken for a nice flavor and butter to finish the sauce for richness. You can swap oils depending on what you have.
How Do You Get That Perfect Crispy Coating on Lemon Chicken Romano?
The crispy coating is key to this dish. Here’s how to get it right:
- Start by flattening the chicken for even thickness.
- Dip in an egg wash — this helps the breadcrumb mix stick well.
- Press the breadcrumb and cheese mix firmly so it coats the chicken evenly.
- Cook over medium-high heat so the crust crisps without burning. Don’t move the chicken too soon, let it get golden before flipping.
- If the chicken browns too fast but isn’t cooked inside, turn down the heat and cover briefly to allow it to cook through.
Cooking the garlic gently in the pan after frying the chicken helps build flavor without burning. Deglazing with wine or broth loosens tasty bits from the pan for a rich sauce after adding lemon juice and butter—the finishing touch.
Equipment You’ll Need
- Meat mallet or rolling pin – helps flatten chicken evenly for quick, even cooking.
- Two shallow bowls – one for the egg wash and one for the breadcrumb-cheese mix.
- Large nonstick or stainless steel skillet – perfect for crisping the chicken without sticking.
- Spatula or tongs – to flip chicken carefully without losing the crunchy coating.
- Citrus juicer or reamer – makes squeezing fresh lemon juice easier and less messy.
Flavor Variations & Add-Ins
- Swap chicken breasts with boneless, skinless thighs for a juicier, more tender option.
- Mix in 1 tsp dried oregano or thyme to the breadcrumb mix for a herbal twist.
- Add chopped capers or Kalamata olives to the lemon butter sauce for a briny kick.
- Top the cooked chicken with a few slices of fresh tomato or roasted red peppers for extra color and taste.
How to Make Lemon Chicken Romano
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup Italian seasoned breadcrumbs
- ½ cup grated Romano cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons water
- Salt and black pepper, to taste
- 3 tablespoons olive oil or vegetable oil
For the Sauce:
- 3 cloves garlic, thinly sliced
- ½ cup dry white wine (optional)
- 1 lemon, juiced and thinly sliced
- 3 tablespoons unsalted butter
- ¼ cup fresh parsley, chopped
To Serve:
- Mixed salad greens or your favorite vegetables
Time Needed
This recipe takes about 10 minutes to prepare and 15 minutes to cook, for a total of roughly 25 minutes. It’s quick and perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Prepare the Chicken:
Place the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently flatten them to about ½ inch thick so they cook evenly.
2. Make the Coating:
In a shallow bowl, beat the eggs with water, salt, and pepper. In another shallow dish, mix the Italian breadcrumbs with the grated Romano and Parmesan cheeses.
Dip each chicken breast first in the egg mixture, letting excess drip off, then press it into the breadcrumb-cheese mixture to coat both sides well.
3. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts and cook for 4–5 minutes per side until they are golden brown and cooked through. Remove the chicken and keep it warm on a plate.
4. Make the Lemon Romano Sauce:
In the same skillet, add the sliced garlic and cook gently until fragrant and golden, about 1–2 minutes.
Slowly pour in the white wine to deglaze the pan, scraping up the browned bits from the skillet. Let it reduce by half.
Stir in the lemon juice, then add the butter, swirling the pan until melted and the sauce thickens slightly.
5. Finish & Serve:
Return the chicken to the skillet, spoon some sauce over the top, and warm for another 1–2 minutes.
Serve the chicken on plates, spoon extra sauce and garlic over each, and garnish with fresh parsley and lemon slices.
Pair with a fresh green salad or your favorite veggies for a wonderful meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken completely in the refrigerator overnight before preparing. Pat the chicken dry before flattening and coating to help the breadcrumbs stick better.
What Can I Substitute for White Wine in the Sauce?
If you prefer not to use wine, chicken broth or even water with a splash of lemon juice works well to deglaze the pan and keep the sauce flavorful.
How Do I Store and Reheat Leftovers?
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to keep the crust crisp and avoid drying out.
Can I Make Lemon Chicken Romano Ahead of Time?
Absolutely! You can bread the chicken in advance and refrigerate it for a few hours until ready to cook. The sauce is best made fresh, but you can prepare it earlier and gently reheat before serving.