Lemon Chicken Romano
Indulge in the bright, savory flavors of Lemon Chicken Romano, a dish that transforms simple chicken breasts into a gourmet experience. Golden-brown chicken cutlets are simmered in a rich, tangy lemon-Romano sauce, then baked to perfection. It's a comforting yet elegant meal, ideal for a weeknight dinner or a special occasion.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Servings
4 servings
Keywords
lemon chickenchicken romanobaked chickencreamy chickensavory chickenweeknight dinnerItalian-inspired chickeneasy chicken recipechicken dinnerlemon sauce
Why This Recipe Delivers
- Bursting with bright, zesty lemon and savory Romano cheese flavors.
- Features tender, juicy chicken with a beautifully golden crust.
- Easy to prepare yet elegant enough for entertaining guests.
- A comforting and satisfying meal that appeals to all ages.
- The rich sauce is perfect for pairing with pasta or rice.
Ingredients
- 4 boneless, skinless chicken breasts (approximately 600-700 grams or 1.3-1.5 pounds total)
- Salt, to taste
- Freshly ground black pepper, to taste
- 120 grams (1 cup) all-purpose flour
- 56 grams (4 tablespoons) unsalted butter, divided
- 60 milliliters (4 tablespoons) olive oil, divided
- Juice of 2 medium lemons (approximately 60 ml or 1/4 cup)
- 80 milliliters (1/3 cup) chicken broth
- 75 grams (3/4 cup) grated Pecorino Romano cheese
- Zest of 1 medium lemon (approximately 5 grams or 1 tablespoon)
- 8 grams (2 tablespoons) fresh parsley, finely chopped, for garnish
Instructions
- Begin by preheating your oven to 175°C (350°F). Prepare a baking dish large enough to hold all four chicken breasts comfortably and set it aside. This ensures the oven is ready once the chicken is browned.
- Season each boneless, skinless chicken breast generously on both sides with salt and freshly ground black pepper. This initial seasoning is crucial for building a flavorful base for the dish.
- Place the 120 grams (1 cup) of all-purpose flour in a shallow dish. Dredge each seasoned chicken breast thoroughly in the flour, ensuring an even coating. Shake off any excess flour to prevent a gummy texture; a light coating is all that's needed for a crisp, golden crust.
- In a large, heavy-bottomed skillet (preferably oven-safe) over medium heat, melt 28 grams (2 tablespoons) of butter with 30 milliliters (2 tablespoons) of olive oil. The combination of butter and olive oil provides a rich flavor and helps prevent the butter from burning.
- Once the butter is melted and shimmering, carefully place 2 floured chicken breasts into the skillet. Cook for approximately 3-4 minutes on each side, or until they are beautifully golden brown and have developed a nice crust. Do not overcrowd the pan, as this can steam the chicken instead of browning it. Remove the browned chicken and set it aside on a clean plate.
- Add the remaining 28 grams (2 tablespoons) of butter and 30 milliliters (2 tablespoons) of olive oil to the same skillet. Once melted, repeat the browning process with the remaining 2 chicken breasts, cooking until golden brown on both sides. Remove and set aside with the first batch.
- Transfer all the browned chicken breasts from the skillet to the prepared baking dish. Arrange them in a single layer to ensure even cooking and sauce distribution.
- Return the skillet (where the chicken was browned) to medium heat. Add the lemon juice (approximately 60 ml or 1/4 cup), chicken broth (approximately 80 ml or 1/3 cup), and grated Pecorino Romano cheese (approximately 75 grams or 3/4 cup). Stir well with a wooden spoon, scraping up any browned bits from the bottom of the pan. These 'fond' bits are packed with flavor and will enrich your sauce through deglazing.
- Allow the sauce mixture to come to a gentle simmer, stirring continuously until the cheese is melted and the sauce has slightly thickened. This usually takes just a couple of minutes.
- Carefully pour the hot lemon-Romano sauce evenly over the chicken breasts in the baking dish. Sprinkle the lemon zest (approximately 5 grams or 1 tablespoon) over the chicken. Transfer the baking dish to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the thickest part of the chicken reaches 74°C (165°F) and the chicken is thoroughly cooked through.
- Once cooked, carefully remove the baking dish from the oven. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and moist chicken.
- Just before serving, generously garnish the dish with the finely chopped fresh parsley (approximately 8 grams or 2 tablespoons) for a burst of color and fresh flavor.
Tools You’ll Need
- Large skillet (oven-safe preferred)
- Baking dish (9×13 inch or similar)
- Measuring cups and spoons
- Shallow dish for flour
- Tongs
- Wooden spoon or whisk
- Lemon juicer
- Microplane or zester
- Sharp knife and cutting board
Essential Success Tips
- Pound the chicken breasts to an even thickness (about 1.5-2 cm or 3/4 inch) for uniform cooking. This also helps tenderize the meat.
- Do not overcrowd the skillet when browning the chicken; work in batches if necessary to achieve a good sear and golden crust.
- Ensure your Romano cheese is freshly grated for the best flavor and melting consistency in the sauce.
- Use a meat thermometer to check the chicken's internal temperature; it should reach 74°C (165°F) for safe consumption and optimal tenderness.
- Allow the chicken to rest for a few minutes after baking. This crucial step keeps the meat moist and flavorful by allowing the juices to redistribute.
Professional Cooking Secrets
- To achieve a more intense depth of flavor in your sauce, after browning the chicken, add a splash of dry white wine to deglaze the pan before adding the lemon juice and broth. This lifts even more of those delicious browned bits.
- For an extra layer of richness, whisk in a tablespoon of heavy cream to the sauce just before pouring it over the chicken in the baking dish. This will create an even more luxurious, velvety texture.
- If you prefer a thicker sauce, you can create a light roux by sprinkling a teaspoon of flour into the deglazed pan before adding the liquids and cheese, cooking for 1 minute, then proceeding with the recipe.
Notes
- This dish pairs wonderfully with a side of steamed asparagus, roasted broccoli, or a simple green salad. For a heartier meal, serve over cooked pasta like linguine or rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop, adding a splash of chicken broth if the sauce has thickened too much.
- For an even zestier kick, you can add an additional half tablespoon of lemon zest to the sauce as it simmers.
Frequently Asked Questions
Can I use different types of cheese for this recipe?
While Pecorino Romano provides a distinct salty and sharp flavor that complements the lemon beautifully, you can experiment with Parmesan cheese for a milder, nuttier profile. A blend of Romano and Parmesan also works well.
How can I make this dish gluten-free?
To make this dish gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend for dredging. Ensure your chicken broth is also certified gluten-free.
Can I prepare Lemon Chicken Romano ahead of time?
You can prepare the chicken up to the point of browning and making the sauce. Store the browned chicken and sauce separately in the refrigerator. When ready to serve, assemble in the baking dish and bake as directed, possibly adding 5-10 minutes to the baking time if starting from cold.
Nutrition Facts (Per Serving)
Calories: Approximately 480 kcal, Protein: 45g, Fat: 28g, Saturated Fat: 10g, Carbohydrates: 15g, Sugars: 1g, Sodium: 650mg (per serving, estimated based on ingredients and preparation)
Allergy Information
Contains dairy (butter, Romano cheese) and gluten (all-purpose flour). For a gluten-free option, use gluten-free flour. This dish is naturally nut-free, egg-free, and soy-free (check specific broth ingredients).
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