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Crispy homemade lemon chicken Romano topped with melted cheese, fresh lemon slices, and chopped parsley.

Lemon Chicken Romano

Crispy, golden Lemon Chicken Romano finished with bubbling cheese and a lively splash of lemon feels both comforting and fresh.
5 from 1 vote
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Course: dinner, Main Course
Cuisine: American, Italian-Inspired
Keyword: baked chicken, cheesy chicken, lemon chicken, Lemon Chicken Romano, romano crusted
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 445kcal
Cost: $18

Equipment

  • 1 Cutting board and sharp knife Used to slice and portion the chicken evenly
  • 1 Microplane or fine grater Needed to finely zest the lemon without bitter pith
  • 2 Shallow bowls Creates an efficient breading station
  • 1 Whisk Helps blend the egg wash smoothly
  • 1 Large skillet Used for pan-searing the breaded chicken
  • 1 Tongs or spatula Allows gentle turning of the chicken while frying
  • 1 Paper Towels Used to drain excess oil after searing
  • 1 Baking sheet Holds the chicken while finishing in the oven
  • 1 Parchment paper Prevents sticking and simplifies cleanup
  • 1 Small mixing bowl Used for combining the cheese topping
  • 1 Oven Finishes cooking the chicken to a safe temperature

Ingredients

  • 3 large boneless skinless chicken breasts sliced lengthwise for even portions
  • 1 ½ teaspoons salt fine sea salt recommended for even seasoning
  • 2 large eggs used as a binding wash
  • 1 ½ tablespoons all-purpose flour helps thicken the egg coating
  • 1 ⅛ cups panko bread crumbs for extra crunch
  • ½ cup finely grated Romano cheese freshly grated for best melt
  • 1 ½ tablespoons minced fresh oregano adds herbal brightness
  • 2 fresh lemons one zested and juiced one sliced for garnish
  • ¾ teaspoon garlic powder evenly distributes garlic flavor
  • 1 teaspoon ground black pepper freshly cracked preferred
  • ½ cup olive oil for shallow pan-frying
  • ¾ cup shredded mozzarella cheese for creamy melt
  • ¾ cup shredded Monterey Jack cheese adds mild richness
  • 2 tablespoons minced fresh parsley optional garnish for freshness
  • 6 lemon slices for garnish and serving

Instructions

  • Preheat the oven to 350°F.
  • Line a rimmed baking sheet with parchment paper and set it aside.
  • Slice each chicken breast lengthwise into thinner cutlets, then season both sides evenly with salt and set aside.
  • Finely grate the lemon zest until you have about 2 teaspoons and reserve it.
  • Cut one lemon into wedges and set them aside for finishing.
  • In a shallow bowl, whisk the eggs together with the flour until smooth.
  • In a second shallow bowl, combine the panko, Romano cheese, oregano, lemon zest, garlic powder, and black pepper.
  • Dip each piece of chicken into the egg mixture, letting the excess drip back into the bowl.
  • Press the chicken firmly into the breadcrumb mixture until fully coated on all sides.
  • Place the breaded chicken pieces onto a clean plate while you finish coating the rest.
  • Pour the olive oil into a large skillet set over medium-low heat and warm until the oil shimmers.
  • Carefully add two chicken pieces to the skillet and cook for about 2 minutes per side, until the coating is crisp and lightly golden.
  • Transfer the cooked chicken to a paper towel–lined plate and repeat with the remaining pieces.
  • Arrange all the seared chicken on the prepared baking sheet.
  • In a small bowl, mix together the mozzarella and Monterey Jack cheeses, then mound the cheese evenly over each chicken piece.
  • Bake for 13–15 minutes, or until the chicken reaches an internal temperature of 165°F.
  • Squeeze a wedge of lemon over each piece of chicken immediately after baking.
  • Finish with a sprinkle of parsley and a few lemon slices before serving.

Notes

Bright lemon zest and savory cheese come together for a dish that tastes like a special weeknight win, with just enough crunch to feel indulgent.

Nutrition

Serving: 220g | Calories: 445kcal | Carbohydrates: 16g | Protein: 27g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 112mg | Sodium: 1040mg | Potassium: 360mg | Fiber: 2g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 18mg | Calcium: 350mg | Iron: 2mg