Description
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
- Boneless, Skinless Chicken Breasts or Thighs
- Pecorino Romano Cheese
- Fresh Lemons
- All-Purpose Flour
- Chicken Broth
- Fresh Garlic
- Olive Oil
- Butter
- Fresh Parsley
- Dried Oregano
- Salt
- Freshly Ground Black Pepper
Instructions
- First things first, let's get our chicken ready. Take your boneless, skinless chicken breasts and pat them thoroughly dry with paper towels.
- 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.
- Season both sides of the pounded chicken generously with salt and freshly ground black pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour in your chicken broth. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan.
- Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, allowing it to reduce and thicken slightly.
- Now, stir in the fresh lemon juice. Taste the sauce and adjust seasoning with salt and pepper if necessary.
- Return the seared chicken breasts to the skillet, nestling them into the simmering sauce. Let them gently warm through for 1-2 minutes.
- Remove the skillet from the heat. Sprinkle the remaining freshly grated Pecorino Romano cheese over the chicken and sauce.
- Finally, sprinkle generously with freshly chopped Italian flat-leaf parsley and a touch of fresh lemon zest.
- Serve immediately and enjoy your homemade Lemon Chicken Romano!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: Pounding your chicken breasts to an even 1/2-inch thickness is crucial for even cooking. Always use fresh lemons for the best flavor, and a good quality block of Pecorino Romano cheese will enhance the dish significantly.