Can I make this ahead of time?

Yes. This recipe is forgiving. Making it ahead often makes serving easier and lets the flavors settle naturally. Bread the chicken and keep it refrigerated for a few hours, then brown and bake just before serving.

What if my chicken dries out?

Check thickness first; uneven pieces cook unevenly. Rest the chicken after baking so juices redistribute. Reheat gently and avoid overbaking. A modest pan sauce helps bring moisture back to slices.

Can I use chicken thighs instead?

You can. Bone-in thighs need slightly longer cooking and benefit from a lower oven temperature after searing. Boneless thighs will cook more like breasts but hold a touch more fat and moisture.

Is there a gluten-free version?

Substitute a gluten-free flour blend for the all-purpose flour and use grated cheese that aligns with your dietary needs. Adjust browning and baking times slightly if the coating behaves differently.

How can I get the crust crispier?

Ensure the chicken is patted dry before breading. Heat the oil until it shimmers but does not smoke. Do not crowd the pan. A final blast of uncovered oven time will also help the crust crisp while the interior remains tender.

Lemon Chicken Romano 2026 - Easy Fresh Recipes

Description

A simple yet flavorful dish with a crisp crust of Romano cheese and a bright lemon finish, perfect for weeknight dinners.

Ingredients

Scale

4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
3 large eggs
1 cup grated Romano cheese
Zest of 1 lemon
1/4 cup fresh lemon juice
2 tablespoons chopped fresh parsley
1/2 cup chicken broth
1/4 cup olive oil
2 tablespoons unsalted butter
Lemon slices, for garnish

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Instructions

Preheat your oven to 350°F (175°C).
Season the chicken breasts with salt and pepper and pat them dry.
Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Romano cheese and lemon zest.
Dredge each chicken breast in flour, dip in eggs, and coat with the cheese and lemon zest mixture.
Heat olive oil and butter in an ovenproof skillet over medium-high heat.
Add the chicken and cook for 2-3 minutes on each side until golden brown.
Pour chicken broth and lemon juice over the chicken.
Transfer the skillet to the oven and bake for 20-25 minutes until the chicken is cooked through.
Let the chicken rest for a few minutes, garnish with parsley and lemon slices, then serve.

Notes

For even cooking, ensure chicken breasts are of similar thickness. Resting the chicken after baking helps keep it moist.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 1g
Sodium: 400mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 30g
Cholesterol: 165mg