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Lemon Chicken Romano Zesty: 5 Reasons to Love This Dish

Lemon Chicken Romano Zesty
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Lemon Chicken Romano is a delightful weeknight meal that impresses at any dinner party. This dish features succulent chicken breasts coated in a crispy mixture, harmonizing bright lemon flavors with the richness of Romano cheese.

Ingredients

Scale
  • 4 Boneless, Skinless Chicken Breasts or Thighs
  • 1 cup Pecorino Romano Cheese, grated
  • 2 Fresh Lemons, juiced
  • 1 cup All-Purpose Flour
  • 1 cup Chicken Broth
  • 4 cloves Fresh Garlic, minced
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 2 tablespoons Fresh Parsley, chopped
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Salt
  • 1 teaspoon Freshly Ground Black Pepper

Instructions

  1. First things first, let’s get our chicken ready. Take your boneless, skinless chicken breasts and pat them thoroughly dry with paper towels.
  2. Place each chicken breast between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or the flat side of a heavy pan, pound the chicken until it’s about 1/2-inch thick.
  3. Season both sides of the pounded chicken generously with salt and freshly ground black pepper.
  4. In a shallow dish, combine your all-purpose flour and about half of your freshly grated Pecorino Romano cheese. Give it a good whisk to mix everything evenly.
  5. Lightly dredge each seasoned chicken breast in the flour and Romano mixture, shaking off any excess. Set the dredged chicken aside on a plate or baking sheet.
  6. Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and a tablespoon of butter. Let the butter melt and the oil shimmer.
  7. Carefully place 2-3 pieces of the dredged chicken in the hot skillet. Sear the chicken for about 3-4 minutes per side, until it’s beautifully golden brown and cooked through.
  8. Once cooked, transfer the chicken to a clean plate and loosely tent it with foil to keep it warm while you prepare the sauce. Repeat with any remaining chicken.
  9. With the chicken out of the pan, reduce the heat to medium. If there’s a lot of excess oil or burned bits, you can quickly wipe out the pan with a paper towel.
  10. Add a fresh tablespoon of butter to the skillet. Once melted, add your minced fresh garlic and a pinch of dried oregano. Sauté for about 30-60 seconds.
  11. Pour in your chicken broth. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan.
  12. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, allowing it to reduce and thicken slightly.
  13. Now, stir in the fresh lemon juice. Taste the sauce and adjust seasoning with salt and pepper if necessary.
  14. Return the seared chicken breasts to the skillet, nestling them into the simmering sauce. Let them gently warm through for 1-2 minutes.
  15. Remove the skillet from the heat. Sprinkle the remaining freshly grated Pecorino Romano cheese over the chicken and sauce.
  16. Finally, sprinkle generously with freshly chopped Italian flat-leaf parsley and a touch of fresh lemon zest.
  17. Serve immediately and enjoy your homemade Lemon Chicken Romano!

Notes

  • This dish pairs well with rice or pasta.
  • Fresh herbs enhance the flavor; feel free to use more parsley.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://quizsavor.com/lemon-chicken-romano-zesty/

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