Golden, crispy, and bursting with flavor, this Lemon Chicken Romano is the ultimate comfort food dinner you’ll want to make again and again. Juicy chicken breasts are coated in a savory Romano cheese breadcrumb mixture, pan-fried to perfection, then finished in the oven with a melty mozzarella topping. A squeeze of fresh lemon takes it over the top, balancing the richness with a bright, zesty finish.
This recipe is a restaurant-quality dish you can create in your own kitchen with simple pantry ingredients. Whether you’re planning a weeknight dinner, looking for impressive dinner party ideas, or craving cheesy recipes that satisfy, this Lemon Chicken Romano delivers every single time.
Why You’ll Love This Recipe
- Crispy and Cheesy: Combines a golden breadcrumb coating with gooey melted mozzarella.
- Fresh Citrus Flavor: Lemon zest and lemon wedges brighten up the dish beautifully.
- Family-Friendly: Loved by both kids and adults for its mild yet savory taste.
- Restaurant-Style at Home: Impressive enough for guests but simple enough for weeknights.
- Versatile: Works well with sides like pasta, salad, rice, or roasted veggies.
- Easy to Customize: Swap cheeses, spices, or even the protein to fit your taste.
Ingredient Breakdown
Chicken Breasts (4, about ½-inch thick): Boneless and skinless for quick cooking and tender bites. Flattening to an even thickness ensures even cooking.
Salt and Pepper: Simple seasonings that enhance all the other flavors.
All-Purpose Flour (¼ cup): Helps the egg mixture cling to the chicken for a sturdy coating.
Eggs (2 large) + Water (2 tbsp): Acts as the binder between flour and breadcrumbs.
Italian-Style Panko Breadcrumbs (¾ cup): Creates a crisp, crunchy coating.
Romano Cheese (⅓ cup, grated): Adds sharp, salty flavor to the breadcrumb mixture.
Lemon Zest (2 tsp): Infuses the breading with bright citrus notes.
Dried Oregano (½ tsp): Adds an herby depth to the coating.
Garlic Powder (½ tsp): Brings a savory punch without overpowering.
Olive Oil (¼ cup) + Unsalted Butter (1 tbsp): Combination ensures golden browning and rich flavor.
Mozzarella Cheese (¾ cup, shredded): Melts beautifully on top for a cheesy finish.
Fresh Parsley (2 tsp, chopped): A garnish that adds freshness and color.
Lemon Wedges (4): For serving and squeezing over the chicken.
Pro Tips for Success
- Pound Chicken Evenly: Ensures each breast cooks at the same rate without drying out.
- Don’t Overcrowd the Pan: Cook in batches if necessary to keep the breading crispy.
- Use Fresh Romano Cheese: Freshly grated cheese adds the best flavor and blends well with breadcrumbs.
- Rest Before Serving: Allow chicken to rest for 2–3 minutes after baking for juicier results.
- Crispier Finish: For extra crunch, broil for 1–2 minutes after baking.
Ingredient Swaps or Variations
- Cheese Options: Replace Romano with Parmesan, Asiago, or a blend for different flavor profiles.
- Breadcrumbs: Use regular breadcrumbs, seasoned varieties, or even gluten-free breadcrumbs.
- Spice It Up: Add crushed red pepper flakes or cayenne to the breadcrumb mix for heat.
- Protein Swap: Try thin-cut turkey cutlets
- Mozzarella Alternatives: Swap for provolone or fontina for a creamier melt.
Serving Suggestions
- Pair with angel hair pasta tossed in garlic butter or olive oil.
- Add roasted vegetables like broccoli, asparagus, or zucchini.
- Serve with a fresh Caesar or garden salad for balance.
- For a hearty meal, plate with creamy mashed potatoes or rice pilaf.
- Drizzle with extra lemon butter sauce for a restaurant-style finish.
Make Ahead + Storage Tips
- Make Ahead: Bread the chicken up to 4 hours in advance, refrigerate, and fry just before baking.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the oven at 350°F until heated through. For crispier breading, use an air fryer.
- Freezing: Bread and pan-fry the chicken, then freeze before baking. When ready, bake straight from frozen, adding 10–12 minutes to cooking time.
Cultural or Historical Notes
Romano cheese, made from sheep’s milk, has been a staple in Italian cuisine for centuries. This dish blends Italian tradition with an American twist, creating a recipe that’s both comforting and elegant. Its combination of crispy breading, tangy cheese, and bright lemon flavor has made Lemon Chicken Romano a popular restaurant favorite, now easily recreated at home.
Frequently Asked Questions (FAQ)
Can I use Parmesan instead of Romano?
Yes! Parmesan works well, though it has a slightly nuttier flavor compared to the sharpness of Romano.
What sides go best with Lemon Chicken Romano?
It pairs perfectly with pasta, salad, roasted veggies, or potatoes. A squeeze of lemon ties everything together.
Can I make this recipe gluten-free?
Yes, simply substitute gluten-free breadcrumbs and flour.
Can I use chicken thighs instead of breasts?
Yes, boneless thighs will work, but they may take a bit longer to cook through.
How do I keep the breading from falling off?
Make sure to pat the chicken dry, dredge in flour first, and press firmly into the breadcrumb mixture for the best adhesion.
Lemon Chicken Romano
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Season both sides of the chicken breasts with salt and freshly ground black pepper.
- Place the flour in a shallow dish. In a second dish, whisk together the eggs and water. In a third dish, combine the panko, Romano cheese, lemon zest, oregano, garlic powder, salt, and pepper.
- Dredge each chicken breast in the flour, then dip into the egg mixture, and coat in the bread crumb mixture.
- Heat olive oil and butter in a skillet over medium heat. Add the breaded chicken and cook for 2 minutes per side until golden brown.
- Transfer chicken to the prepared baking sheet. Sprinkle mozzarella evenly on top. Bake 6–8 minutes, until cooked through (165°F/74°C) and cheese is melted.
- Remove from oven, garnish with parsley, and serve with lemon wedges.
