Description
Lemon Chicken Romano is a crispy, golden chicken dish topped with a zesty, buttery lemon-garlic sauce and sprinkled with fresh parsley. It’s the perfect fusion of richness and brightness, making it a standout meal for any dinner table.
Ingredients
Scale
- 2 tablespoons oil
- 1 pound boneless and skinless chicken breasts, butterflied and pounded thin
- Salt and pepper to taste
- 1/4 cup flour (gluten-free for gluten-free)
- 2 eggs, lightly beaten
- 1/4 cup pecorino romano cheese, grated
- 1 tablespoon butter
- 2 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon butter
- 1 tablespoon parsley, chopped
Instructions
- Heat the oil in a skillet over medium-high heat.
- Season the chicken with salt and pepper.
- Dredge the chicken in flour, shaking off any extra flour.
- Dip the chicken in the beaten eggs and pecorino romano mixture, then shake off the excess.
- Fry the chicken in the hot oil until golden and crisp on both sides, then set aside.
- In the same skillet, add 1 tablespoon of butter and let it melt over medium heat.
- Add chopped garlic and red pepper flakes (if using), cooking until fragrant, about 1 minute.
- Pour in the chicken broth and lemon juice, bringing it to a boil.
- Let the sauce simmer for about 3 minutes until slightly thickened.
- Remove from heat and stir in the remaining tablespoon of butter and chopped parsley.
- Serve the sauce over the crispy chicken and enjoy.
Notes
- Use gluten-free flour to make this dish gluten-free.
- Pecorino Romano can be substituted with Parmesan if needed.
- Adjust the lemon juice to taste for a more or less tangy sauce.
- Double the sauce if serving with pasta or rice to soak it up.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 1g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 165mg