Ingredients for Lemon Chicken Romano

• 4 boneless, skinless chicken breasts (about 1.5 lbs total), pounded 1/2-inch thin: The star protein of our Lemon Chicken Romano dinner. Pounding ensures even cooking and tenderness. Choose organic for best flavor.
• 1/2 cup all-purpose flour: Creates a light crust on the chicken and helps thicken the sauce. Essential for a golden-brown finish.
• 2 tablespoons extra virgin olive oil: Provides a rich base for searing chicken and adds depth of flavor. High-quality oil makes a difference.
• 2 tablespoons unsalted butter: Adds luxurious richness and helps achieve a beautiful golden crust on the chicken. Unsalted allows precise seasoning control.
• 4 cloves garlic, minced: Provides a pungent, aromatic flavor that perfectly complements the lemon and Romano. Freshly minced garlic is non-negotiable.
• 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc): Deglazes the pan, adding complexity and depth to the sauce. Choose a wine you’d enjoy drinking.
• 1 cup low-sodium chicken broth: Forms the foundation of our savory pan sauce, adding essential moisture and flavor. Low-sodium is key for seasoning control.
• 1/4 cup fresh lemon juice (from 1-2 lemons): Delivers the unmistakable zesty, bright flavor that defines this Lemon Chicken Romano. Freshly squeezed is absolutely essential.
• 1 tablespoon fresh lemon zest: Concentrated citrus aroma and flavor that elevates the dish significantly. Don’t skip this for maximum lemon impact.
• 1/2 cup freshly grated Pecorino Romano cheese, plus more for serving: The savory, salty, and slightly sharp essential flavor component of Chicken Romano. Grate it fresh for best results.
• 2 tablespoons fresh parsley, chopped: Adds a fresh, herbaceous note that brightens the rich sauce. Stir in at the end for vibrant flavor.
• 1/2 teaspoon kosher salt, or to taste: Enhances all the flavors, balancing the richness and acidity. Season gradually and taste as you go.
• 1/4 teaspoon freshly ground black pepper, or to taste: Provides a subtle warmth and aromatic kick, completing the seasoning profile. Grind fresh for superior flavor.
• 1 tablespoon fresh parsley, chopped, for garnish: Offers a beautiful pop of color and fresh herbaceousness, enhancing the presentation. A lovely final touch.
• 1 lemon, cut into wedges, for serving: Perfect for an extra squeeze of bright, zesty flavor right before serving. Essential for customizing tartness.

How to Make Lemon Chicken Romano

Prep Chicken:

Gently pound chicken breasts to 1/2-inch thin for even cooking. Lightly dredge each piece in flour, shaking off excess. This prepares your chicken for a beautiful golden crust in our Lemon Chicken Romano.

Sear Chicken:

Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and cooked through. Set aside; don’t overcrowd the pan.

Build Sauce:

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Deglaze with white wine, scraping up browned bits. Stir in chicken broth, bringing it to a gentle simmer.

Simmer Chicken:

Return the seared chicken to the simmering sauce. Reduce heat to medium-low, cover, and cook for 5-7 minutes, ensuring the chicken is tender and fully cooked. This infuses flavor.

Finish Sauce:

Remove the chicken again. Stir in fresh lemon juice, lemon zest, and Pecorino Romano cheese until the sauce is slightly thickened and emulsified. Finally, fold in fresh chopped parsley.

Combine Plate:

Place the tender chicken breasts onto serving plates. Spoon the luscious Lemon Chicken Romano sauce generously over each piece. Ensure every bite is coated in that zesty, savory goodness.

Garnish Serve:

Garnish your Lemon Chicken Romano with extra Pecorino Romano, fresh parsley, and a lemon wedge. Serve immediately with your favorite sides like pasta or roasted vegetables. Enjoy this delightful dinner!

How to Store Lemon Chicken Romano

To keep your Lemon Chicken Romano fresh, store leftovers promptly in an airtight container in the refrigerator for up to 3-4 days. Leaving it out too long can dry out the chicken and risk spoilage – don’t do what I did and forget it! Always check for an off smell or slimy texture before serving.

You can prep the chicken (pound and dredge) and mince garlic a day ahead, refrigerating separately. Final sauce and assembly are best done just before serving for optimal flavor.

Gently reheat individual portions on the stovetop or in the microwave until just warm.

What to Serve with Lemon Chicken Romano

Serve your Lemon Chicken Romano warm, immediately after cooking, to enjoy its full flavor. It’s perfect spooned over a bed of al dente pasta or fluffy rice, letting the luscious sauce coat every bite. For an impressive presentation, garnish with extra fresh parsley and vibrant lemon wedges. A crisp glass of white wine or a simple green salad would pair wonderfully with this delightful dish.

I personally love to serve this Lemon Chicken Romano over delicate angel hair pasta, ensuring every strand soaks up that zesty sauce. It’s the perfect way to enjoy the flavors, especially with a side of crusty bread to sop up any leftover deliciousness.

Frequently Asked Questions

→ Can I make this Savor The Best Lemon Chicken Romano Dinner gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend for dredging. The sauce ingredients are naturally gluten-free. My tip: ensure your chicken broth is also certified gluten-free for best results.

→ How do I prevent dry, tough chicken in my Lemon Chicken Romano Dinner?

The key is not to overcook it. Sear until golden, then simmer briefly until just cooked through. My mistake was leaving it too long. Remove promptly, as it continues to cook slightly off heat.

→ Can I substitute Parmesan cheese for Pecorino Romano in this Lemon Chicken Romano recipe?

While you can, Pecorino Romano offers a sharper, saltier flavor that’s crucial. Parmesan is milder and less intense. If substituting, you might need to adjust salt levels. Always grate fresh for the best sauce texture.

→ Can I freeze leftover Lemon Chicken Romano for future meals?

Freezing isn’t ideal for the sauce, as it can separate upon thawing. The chicken can be frozen, but it might lose some tenderness. My advice: it’s best enjoyed fresh; prep chicken and garlic ahead instead.

→ Can I double this Lemon Chicken Romano recipe for a larger group?

Yes, you can double the ingredients, but cook the chicken in batches to avoid overcrowding the pan. Overcrowding prevents proper searing. Ensure your skillet is large enough to handle the increased sauce volume.