Description
How to make tender, pan-seared lemon chicken Romano with zesty sauce and savory cheese that’s perfect for a quick and elegant weeknight dinner.
Ingredients
- Chicken & Dredging:
- 1 ½ – 2 lbs boneless, skinless chicken breasts, pounded thin
- ½ cup all-purpose flour
- ½ cup grated Pecorino Romano cheese, plus more for garnish
- Sauce Base & Aromatics:
- 2 tablespoons olive oil, divided
- 1 cup low-sodium chicken broth
- 2 medium lemons, juiced and zested
- 3–4 garlic cloves, minced
- ½ cup dry white wine
- Enrichment & Freshness:
- 2 tablespoons unsalted butter, cold
- ¼ cup fresh parsley, chopped
- Seasonings & Spice:
- 1 teaspoon Kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ¼ teaspoon red pepper flakes, optional
Instructions
- Prep Chicken: Pound chicken breasts thin. In a shallow dish, combine flour, ½ cup Romano, salt, and pepper. Dredge each chicken piece thoroughly, ensuring full coating for your delicious Lemon Chicken Romano.
- Sear Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear dredged chicken for 3-5 minutes per side until golden brown and cooked through. Remove and set aside.
- Build Sauce: Add remaining olive oil to the pan. Deglaze with white wine, scraping up browned bits. Add minced garlic, lemon zest, and lemon juice. Stir in chicken broth and red pepper flakes.
- Finish Sauce: Bring the sauce to a simmer, then reduce heat to low. Whisk in cold butter until the sauce emulsifies, becoming rich and slightly thickened. Season to taste for this zesty Lemon Chicken Romano.
- Combine & Garnish: Return the seared chicken to the pan, nestling it into the vibrant lemon sauce. Spoon sauce over chicken to coat. Stir in half of the fresh chopped parsley.
- Serve Warm: Serve your Zesty Lemon Chicken Romano immediately. Garnish with extra grated Pecorino Romano and the remaining fresh parsley. Enjoy this comforting, golden delight.
Notes
Ensure butter is very cold when whisking into the simmering sauce to prevent splitting and maintain a rich, emulsified texture.
Store leftover Lemon Chicken Romano in an airtight container in the refrigerator for 3-4 days. Discard if any off odors.
Parmesan cheese can substitute Pecorino Romano for a milder flavor; Pecorino offers a sharper, saltier profile.
Serve warm over pasta or polenta. Pair with sautéed green beans or roasted asparagus for a delightful textural contrast.
Prep chicken (pound and dredge) a day ahead and refrigerate. Cook the sauce and chicken just before serving for optimal freshness.
**Allergy Information:** Dairy, Gluten