Lemon Chicken Romano
A delightful recipe combining tender chicken breast with the bright taste of lemon and rich Romano cheese, perfect for family dinners or special occasions.
Ingrédients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Preferably thinly sliced for quicker cooking
- 1/2 cup grated Romano cheese Can substitute with Parmesan if necessary
- 1/4 cup all-purpose flour Can replace with gluten-free flour if needed
- 3 tablespoons olive oil Or substitute with avocado oil for a lighter option
- 1/4 cup fresh lemon juice Freshly squeezed is best
- 1 tablespoon lemon zest Use fresh for maximum flavor
- 1/2 cup chicken broth Low sodium recommended
- to taste salt and pepper For seasoning the chicken
- as needed Fresh parsley for garnish Chopped for serving
Instructions
Preparation
- Season the chicken breasts with salt and pepper on both sides.
- Gather all other ingredients including lemon juice and zest.
Dredging and Cooking
- Dredge the seasoned chicken breasts in the all-purpose flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat.
- Add the dredged chicken breasts, avoiding overcrowding in the pan.
- Cook for 5-6 minutes per side until golden brown and cooked through. Internal temperature should reach 165°F.
Sauce Preparation
- Remove the chicken from the skillet and set aside.
- Add lemon juice, lemon zest, and chicken broth to the same skillet to deglaze the pan.
- Return the chicken to the skillet and sprinkle Romano cheese over the top.
- Simmer for an additional 5 minutes until sauce thickens.
Serving
- Remove from heat and garnish with fresh parsley before serving.
Notes
Avoid overcooking the chicken to maintain moisture. Fresh lemon zest significantly enhances flavor. Consider marinating chicken in lemon juice and herbs for added taste.