Go Back
Lemon Chicken Romano, a featured image of the delicious dish, showcases its golden-brown chicken and creamy lemon sauce.

Lemon Chicken Romano

This Lemon Chicken Romano recipe delivers tender chicken cutlets cloaked in a bright, creamy lemon sauce with the savory bite of Romano cheese. The chicken is dredged in a Romano-infused flour mixture, seared to golden perfection, and then simmered in a luscious lemon-wine sauce enriched with cream and butter. Garnish with fresh parsley and extra Romano for a restaurant-quality dish at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, thinly sliced about ¼ inch thick
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Romano cheese, plus more for serving
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons olive oil, divided
  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley, for garnish

Equipment

  • Plastic wrap
  • shallow dish
  • large skillet
  • tongs
  • measuring cups and spoons
  • cutting board
  • knife
  • Meat mallet or rolling pin

Method
 

  1. Prepare the Chicken: Place chicken breasts between two sheets of plastic wrap and pound to ¼-inch thickness. In a shallow dish, combine flour, Romano cheese, garlic powder, salt, and pepper. Dredge each chicken cutlet in the flour mixture, shaking off excess.
  2. Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cutlets in a single layer (work in batches if necessary) and cook for 2-3 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
  3. Make the Sauce: Add the remaining 2 tablespoons of olive oil to the skillet. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 1-2 minutes.
  4. Simmer the Sauce: Add chicken broth and lemon juice to the skillet. Bring to a simmer and cook for 3-4 minutes, or until slightly reduced. Stir in heavy cream and butter. Continue to simmer for another 2-3 minutes, or until the sauce has thickened slightly.
  5. Combine and Serve: Return the chicken to the skillet and coat with the sauce. Simmer for 1-2 minutes, allowing the chicken to warm through. Garnish with fresh parsley and additional grated Romano cheese. Serve immediately.

Notes

For best results, use freshly squeezed lemon juice. Add the lemon juice at the end of cooking to preserve its brightness. Serve over pasta, such as linguine or fettuccine, or with a side of roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.