Description
Zesty Lemon Chicken Romano brings bright flavors and cheesy goodness to your table. My simple recipe makes dinner easy and so delicious.
Ingredients
Scale
- Main Stars:
- 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 1 cup grated Pecorino Romano cheese, freshly grated is best
- Flavor Builders:
- 2 large lemons, zested and juiced
- 1 cup unsalted chicken broth
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc), optional
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- Pantry Staples:
- Salt, to taste
- Black pepper, to taste
- Finishing Touches:
- 1/4 cup fresh parsley, chopped
Instructions
- Prep Your Chicken Romano:: First things first, let’s get that chicken ready for its big moment. Take your chicken breasts and, if they’re a bit thick, pound them to about a 1/2-inch thickness. This ensures even cooking and helps them soak up all that yummy sauce. Season both sides generously with salt and pepper. Now, grab a shallow dish and mix your flour with a little more salt and pepper, maybe a pinch of garlic powder if you’re feeling feisty. Dredge each chicken piece, shaking off any excess flour. This step always makes a bit of a mess for me, but it’s worth it!
- Sear the Chicken Just Right:: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and a tablespoon of butter. Once the butter is melted and sizzling, carefully add your floured chicken cutlets to the pan. Don’t overcrowd the skillet, or you won’t get that beautiful golden-brown crust. Sear for about 3-4 minutes per side, until they’re cooked through and look absolutely gorgeous. This is where the magic happens, you want that lovely color! Transfer the cooked chicken to a plate and set aside, resisting the urge to nibble just yet.
- Craft the Zesty Lemon Sauce:: In the same skillet (don’t clean it, those browned bits are flavor!), add another tablespoon of butter. Once melted, toss in your minced garlic and sauté for about 30 seconds until it’s fragrant – oh, that smell! Pour in the white wine and let it simmer for a minute or two, scraping up all those delicious bits from the bottom of the pan. This is called deglazing, and it’s where so much flavor comes from. Let the wine reduce by about half; it’ll smell amazing.
- Build the Lemon Chicken Romano Sauce:: Now, pour in the chicken broth and bring it to a gentle simmer. Add the fresh lemon juice and most of the lemon zest. Let the sauce simmer for about 5 minutes, allowing it to slightly reduce and for all those flavors to meld together. Taste it here – does it need more salt? More pepper? A little extra lemon zing? This is your sauce, make it sing! I always add a tiny bit more lemon juice than I think I need, just for that extra brightness.
- Finishing Your Lemon Chicken Romano:: Reduce the heat to low. Stir in the grated Pecorino Romano cheese a little at a time, whisking constantly until it’s fully melted and the sauce is smooth and creamy. This is where I always get impatient and try to dump it all in at once, leading to clumps – don’t be like me! Once the cheese is incorporated, return the cooked chicken to the skillet, spooning that glorious sauce over each piece. Let it warm through for a minute or two.
- Serve Up Your Lemon Chicken Romano:: Garnish generously with fresh chopped parsley and the remaining lemon zest. The vibrant green against the golden sauce and chicken just looks incredible. Serve immediately with your favorite sides. Honestly, the aroma filling your kitchen right now is the best part. I love seeing how happy everyone is when this dish hits the table, it truly is a winner every single time!