How to make The Best Lemon Chicken Romano with tender chicken, zesty lemon, and savory Romano cheese that your family will absolutely love.

Scale

Chicken & Dredging:
4 boneless, skinless chicken breasts (about 1.5 lbs total), pounded 1/2-inch thin
1/2 cup all-purpose flour
Sauce Base & Aromatics:
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
1 cup low-sodium chicken broth
Zesty & Savory Flavors:
1/4 cup fresh lemon juice (from 1–2 lemons)
1 tablespoon fresh lemon zest
1/2 cup freshly grated Pecorino Romano cheese, plus more for serving
2 tablespoons fresh parsley, chopped
Seasoning & Garnish:
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 tablespoon fresh parsley, chopped, for garnish
1 lemon, cut into wedges, for serving

Cook Mode Prevent your screen from going dark

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!

Avoid overcooking chicken during searing and simmering; remove promptly to ensure tender, juicy results.

Store leftover Lemon Chicken Romano promptly in an airtight container in the refrigerator for up to 3-4 days.

For best flavor, use fresh Pecorino Romano; Parmesan is milder but can be substituted if needed.

Serve warm immediately, spooned over al dente pasta or fluffy rice, garnished with parsley and lemon wedges.

Prep chicken (pound, dredge) and mince garlic a day ahead; refrigerate separately for stress-free assembly.

**Allergy Information:** Dairy, Gluten