How about we talk about a truly delicious Chicken Romano?
I tried to eat more vegetables today — roasted Brussels sprouts and zucchini with olive oil, salt, pepper and a splash of balsamic — but it wasn’t my favorite. Still, I soldiered on and moved to something I knew I’d enjoy: this Chicken Romano. It’s comforting, cheesy and bright from lemon, and even when I wasn’t feeling my best I ate it and loved it.
The method is straightforward, though it requires a few steps: coat the chicken in flour, dip it in egg, then press it into finely grated Romano cheese. Pan-sear until golden, make a simple lemon-butter sauce, combine everything and finish in the oven.
Dredge the chicken in flour.
Dip it into the egg.
Press it into the Romano cheese.
Sear in a hot skillet until browned on both sides, then finish in the oven with the sauce.
The sauce is simple but luxurious: melted butter, fresh lemon (I like using the whole lemon sliced), a splash of white wine and a bit of chicken stock for depth. It melts into the chicken and coats the pasta or rice beautifully. A sprinkle of dried parsley in the sauce keeps the flavor steady; finish with a touch of fresh parsley if you like.
P.S. Don’t be afraid to toss the whole sliced lemon into the sauce. Add the wine, let it bubble and then use that same wine for sipping if desired.
The result is tender, cheesy chicken with warm, juicy lemon slices folded into the sauce — not overly sour, just balanced and bright. It’s a perfect weeknight dinner but special enough for guests.
Dried parsley works well while cooking, and a little fresh parsley as a garnish at the end brightens the plate. Serve with pasta, rice or a simple green vegetable for a complete meal.
This version yields a tender, cheesy main course with a silky lemon-butter sauce that practically melts in your mouth. The warm lemon slices are a highlight — juicy and mellow rather than sharp.
Chicken Romano with Lemon Butter Sauce
2
to 4
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup all-purpose flour
- 3 eggs
- 3/4 cups finely grated Romano cheese
- 3/4 chicken stock
- 1/2 stick butter
- 1 whole lemon, sliced
- 1/3 cup white wine
- 1/2 tablespoon dried parsley
Instructions
-
Preheat the oven to 350°F. Heat the olive oil in a skillet over medium heat. Place the flour in one bowl and whisk the eggs and Romano cheese together in another.
-
If desired, tenderize the chicken. Dredge each piece in flour, dip into the egg-and-cheese mixture, then place in the skillet and brown on both sides. Once browned, turn off the heat.
-
In a small saucepan, melt the butter. Add the lemon slices and juice (discard seeds), the white wine and the dried parsley. Bring to a brief boil, then pour the sauce into the skillet with the chicken. Add the chicken stock to the skillet as well.
-
Cover the skillet (or transfer to an ovenproof dish) and bake for about 20 minutes, until the chicken is cooked through. Serve over pasta or rice.
Did you make this recipe?
If you try it, share a photo on social media and tag it appropriately — it’s always fun to see your versions.
Let me know if you give it a try.