Okay, friends, let’s talk about Lemon Chicken Romano. Seriously, if you need a dinner that tastes like you spent hours on it but *actually* comes together faster than you can binge an episode of your favorite show, pay attention! I mean, the creamy, lemony sauce with the salty Romano cheese? It’s just… *mwah!* Chef’s kiss, every time. I first had Lemon Chicken Romano at this tiny little Italian place in my neighborhood. I was instantly hooked! I knew I had to recreate it at home. After some tweaking (and a few almost-disasters, oops!), I think I’ve nailed it. You are absolutely gonna love this!

Why You’ll Love This Lemon Chicken Romano Recipe

Okay, so why should *you* make this Lemon Chicken Romano? Let me tell you!

It’s seriously **fast**. We’re talking from-fridge-to-table in like, 30 minutes.
The **flavor** is out of this world! That lemon-Romano sauce? It’s creamy, bright, and totally addictive.
Even picky eaters love it! My kids go nuts for this, and yours will too!
Super **versatile**. Serve it over pasta, rice, or even with a side of roasted veggies. It works with everything!

Ingredients for Lemon Chicken Romano

Alright, let’s gather our goodies! Here’s what you’ll need to make this Lemon Chicken Romano magic happen:

4 boneless, skinless chicken breasts – about 6-8 ounces each, and make sure they aren’t too thick!
1/2 cup all-purpose flour – for dredging that chicken!
1/4 cup grated Romano cheese – the *real* stuff, people!
1/4 teaspoon salt – kosher salt is my go-to.
1/4 teaspoon black pepper – freshly ground is always best!
2 tablespoons olive oil – for searing the chicken to perfection.
1/2 cup chicken broth – low sodium, so you can control the salt.
1/4 cup lemon juice – fresh squeezed, please! Trust me on this one!
2 tablespoons butter – unsalted, because of the Romano.
1 tablespoon chopped fresh parsley – for that pop of color and freshness!

How to Make Lemon Chicken Romano: Step-by-Step Instructions

Okay, ready to get cooking? Here’s how to make this Lemon Chicken Romano like a total pro! Don’t worry, it’s easier than it looks!

First, let’s flatten those chicken breasts! Place them between two sheets of plastic wrap (this stops the splattering!) and pound them with a rolling pin or meat mallet until they’re about 1/4-inch thick. This helps them cook evenly and quickly. Trust me, you don’t want shoe leather!
Next, grab a shallow dish and whisk together the flour, Romano cheese, salt, and pepper. This is your dredging station! Make sure it’s all mixed up real good.
Now, take each chicken breast and dredge it in that flour mixture. Make sure it’s fully coated! Then, shake off any extra flour. You don’t want a gloppy mess!
Heat the olive oil in a large skillet over medium-high heat. You want the oil nice and hot, but not smoking. Careful, it splatters a bit!
Add the chicken to the skillet. Don’t overcrowd the pan! If you have to, cook it in batches. Cook for about 3-4 minutes per side, until it’s golden brown and cooked all the way through. Use a meat thermometer if you’re unsure – it should reach 165°F.
Take the chicken out of the skillet and set it aside on a plate. We’re not done with it yet!
Now, pour the chicken broth and lemon juice into the same skillet. Turn the heat down a bit and bring it to a simmer. Use a spatula to scrape up all those browned bits from the bottom of the pan – that’s where all the flavor is!
Stir in the butter and parsley. Let it cook until the sauce thickens slightly, about 1-2 minutes. It should be nice and creamy!
Finally, put the chicken back into the skillet and spoon that amazing sauce over the top. Heat it all through for another minute or two. Make sure the chicken is nice and warm!
Serve it up! I like to add a sprinkle of extra Romano cheese and parsley on top, just for looks (and flavor!).

And that’s it! You’ve just made Lemon Chicken Romano! See? I told you it was easy!

Tips for the Perfect Lemon Chicken Romano

Want to take your Lemon Chicken Romano from “good” to “totally amazing”? Here are a few of my secrets!

**Pound it evenly!** Seriously, that’s the key to even cooking. If some parts are thick and others thin, you’ll end up with dry spots.
**Don’t overcrowd the pan!** Give the chicken some space to brown. If you cram too much in, it’ll steam instead of sear, and you won’t get that lovely golden crust.
**Taste the sauce!** Before you put the chicken back in, give that sauce a taste. Does it need more lemon? A pinch of salt? Adjust it to *your* liking!
**Watch the heat!** Medium-high heat is great for searing, but if your skillet starts smoking, turn it down a notch. You don’t want to burn the butter or the garlic!

My favorite trick? I like to add a tiny splash of white wine to the sauce, right before the butter. It gives it a little extra somethin’ somethin’!

Serving Suggestions for Lemon Chicken Romano

Okay, you’ve got your amazing Lemon Chicken Romano… now what do you serve it with? My go-to is always pasta – angel hair or linguine works great ’cause they catch that yummy sauce. Rice is also fantastic, especially if you want something a bit lighter. And hey, for a healthy kick, try serving it alongside some garlic roasted vegetables! The garlic really complements the lemon chicken!

Variations on Lemon Chicken Romano

Okay, so you’ve mastered the basic Lemon Chicken Romano? Time to get a little wild! The best part about this recipe is how easy it is to tweak and make it *your* own. Don’t be afraid to experiment! For something totally different, why not try adding a sprinkle of red pepper flakes for a lil’ kick? Or, swap out the Romano for Parmesan or even feta for a tangier flavor. You can even add some sun-dried tomatoes to the sauce. For a whole new twist, maybe you’d like to check out my Greek Sheet Pan Feta Chicken and Veggies for inspiration!

Make-Ahead and Storage Tips for Lemon Chicken Romano

Want to get ahead of the dinner game? You absolutely can! The Lemon Chicken Romano is pretty darn good leftover, too. To store it, just let it cool completely, then pop it in an airtight container in the fridge. It’ll keep for about 3-4 days – perfect for a quick lunch or another easy dinner! When you’re ready to reheat, just warm it up in a skillet over medium heat or in the microwave. I like adding a splash of chicken broth when reheating to keep it nice and saucy! You can even prep the chicken breasts ahead of time by pounding and dredging them, then storing them in the fridge until you’re ready to cook. Talk about a time-saver!

Frequently Asked Questions About Lemon Chicken Romano

Got questions about making Lemon Chicken Romano? Don’t sweat it! I’ve got you covered!

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will totally work in this recipe. Just keep in mind they take a little longer to cook than chicken breasts, so adjust the cooking time accordingly. Aim for an internal temperature of 175°F. The flavor will be a little richer too, which is totally delicious!

Can I use a different cheese instead of Romano?

Sure thing! If you’re not a Romano fan (gasp!), Parmesan cheese is a great substitute. It’ll give you a similar salty, savory flavor. You could even try Asiago cheese for a little something different. Just avoid super mild cheeses like mozzarella, as they won’t give you that cheesy punch we’re looking for!

Can I make this Lemon Chicken Romano ahead of time?

Yep! As I mentioned before, you can prep the chicken by pounding and dredging it and storing it in the fridge until you’re ready to cook. Also, you can absolutely make the sauce ahead of time! Just store it in an airtight container in the fridge and reheat it when you’re ready to eat. The chicken is best fresh, but you can cook that in advance too. But, trust me: it’s way better fresh!

Is Lemon Chicken Romano considered low carb?

This Lemon Chicken Romano can be worked into a low-carb diet! The basic recipe is indeed low carb (according to our recipe summary anyway). You’ll want to be mindful of what the dish is served with like high carb rice or pasta.

Disclaimer

Just a heads-up, friends! The nutrition info is just an estimate. It can totally change based on the brands and ingredients you use to cook this Lemon Chicken Romano. So, don’t take it as gospel!