Lemon Chicken Romano is a crispy, cheesy, and zesty dish that’s perfect for any dinner. Tender chicken is coated in a golden panko and Romano crust, pan-seared, then baked with melty mozzarella and Monterey Jack cheese. A fresh spritz of lemon adds the perfect bright finish.
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This easy recipe comes together in under 30 minutes, making it ideal for busy weeknights. The crispy breading locks in moisture, ensuring every bite is juicy and flavorful. Serve it with grilled veggies, Panzanella Salad, or over Breadcrumb Spaghetti for a complete meal.
What is Lemon Chicken Romano?
Lemon Chicken Romano is a crispy, cheesy chicken dish featuring pan-seared, breaded chicken coated in a blend of Romano cheese and panko breadcrumbs, then baked with a gooey cheese topping and finished with fresh lemon juice.
If you love irresistibly crispy, cheesy chicken dishes, these other easy recipes are a must-try. Try my Ritz Cracker Chicken for a crunchy, cheesy twist, or my Oven-Baked Muenster Chicken for a rich, melty option. If you’re craving even more bright, citrusy flavors, my Easy Lemon Chicken is another quick and delicious meal perfect for busy weeknights.
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Why You'll Love This Recipe
- Made in Just 30 Minutes! Despite the steps, Lemon Chicken Romano is quick and easy. It’s perfect for nights when you want a homemade meal without spending hours in the kitchen.
- A Refreshing Twist on Plain Chicken – The addition of lemon brightens up the dish, transforming simple chicken breasts into a flavorful and zesty delight. If you love citrusy flavors in your meals, you might also enjoy my 5-Ingredient Air Fryer Lemon Chicken for another quick and delicious way to enjoy lemon-infused chicken.
- Incredibly Flavorful – Every bite is packed with rich Romano cheese, garlic, fresh herbs, and a gooey cheese blend for the perfect balance of savory and tangy flavors.
- Crispy Yet Juicy – The golden-brown panko and cheese crust locks in moisture, keeping the chicken tender inside while delivering a satisfying crunch. If you love crispy, panko-coated dishes, my Air Fryer Mac and Cheese Bites are another must-try! Their crunchy exterior and creamy center make them a perfect side or appetizer to pair with this dish.
- Restaurant-Quality at Home – With its crispy breading, melty cheese, and vibrant lemon finish, this dish feels gourmet but is simple enough to make any night of the week.
Ingredients
Gather the ingredients below to make this lemon chicken recipe!
- Boneless, skinless chicken breasts are a tender and juicy cut of chicken that work great for this recipe as they are the most simple and convenient cut.
- Egg helps the breading mixture stick to the chicken.
- All-purpose flour helps to form a “glue” along with the egg to help the breading stick to the chicken.
- Panko bread crumbs are perfectly crispy and form a crunchy coating on the chicken.
- Romano cheese is sharp, salty cheese that adds amazing flavor to the creamy lemon sauce.
- Fresh oregano brings a fresh, herby taste to the dish.
- Lemon is an essential ingredient in this dish, infusing the chicken with a bright, citrusy freshness in every bite.
- Garlic powder adds a savory, garlic flavor.
- Mozzarella cheese is super creamy and melts beautifully over the chicken.
- Monterey Jack Cheese has a smooth, buttery texture and complements the mozzarella well.
- Fresh parsley (optional) adds a fresh finishing touch to your chicken as well as adding some color to the dish.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Other Cuts of Chicken: You can use different chicken cuts, but just be sure to trim off any excess fat and adjust your cook times if needed. Always check the temperature to ensure your chicken is properly cooked and safe to eat.
- Cheese Substitutions – Swap Monterey Jack for provolone or use Parmesan instead of Romano for a similarly rich, nutty flavor.
- Spicy Kick – Add a pinch of red pepper flakes to the breadcrumb mixture or a dash of hot sauce to the egg wash for a little heat.
- Herb Variations – Try using fresh basil or thyme instead of oregano for a slightly different herbaceous flavor.
- Crispier Crust – For an extra crispy texture, bake the chicken on a wire rack instead of directly on a baking sheet to allow better air circulation.
- Air Fryer Method – Cook the breaded chicken in an air fryer at 375ºF for about 10-12 minutes, flipping halfway, for a quicker, crispier version.
- Gluten-Free Option – Swap the panko breadcrumbs for gluten-free breadcrumbs to make this dish gluten-free without sacrificing crunch.
- Low-Carb Option – Skip the breadcrumbs and use crushed pork rinds or almond flour mixed with cheese for a keto-friendly alternative.
How to Make Crispy Lemon Chicken Romano
Once you've gathered all your ingredients, preheat the oven to 350ºF, line a baking sheet, prep the chicken and lemon, then follow the steps below for this easy chicken dinner.
- Step 1: Dredge each chicken breast in the egg wash, allowing excess to run off.
- Step 2: Press each chicken breast into the breadcrumb mixture, covering it completely.
- Step 3: Cook two breaded chicken breasts in a skillet for 2 minutes per side until crispy, then transfer to a paper towel-lined plate. Repeat with the remaining chicken.
- Step 4: Top each chicken breast with a mound of mozzarella and Monterey Jack cheese, bake for 13-15 minutes until the internal temperature reaches 165ºF, then spritz with lemon juice and garnish with lemon slices and parsley.
Helpful Tips
- Use Evenly Sized Cuts – Pound thicker parts of the chicken and trim excess fat to ensure even cooking.
- Heat the Oil Properly – Wait until the oil reaches around 350ºF and begins to shimmer before adding the chicken. If it's too cool, the chicken will be greasy; too hot, and it may burn.
- Zest Like a Pro – Use a microplane grater and only zest the yellow part of the lemon, as the white pith is bitter.
- Avoid Overcrowding the Pan – Cook only two pieces of chicken at a time to maintain the oil temperature and keep the breading crispy, not greasy.
- Opt for Freshly Grated Cheese – Pre-grated cheese contains anti-caking agents that affect melting, so grate fresh for a smoother, creamier texture.
- Watch the Temperature – Cook the chicken just to 165ºF to keep it juicy and prevent drying out.
Recipe FAQs
Pat the chicken dry before dredging it in flour and egg, then firmly press it into the breadcrumb and cheese mixture to ensure an even coating.
If you want to skip the breading and make a lighter version of this recipe, you can simply pan-sear your chicken with seasonings and herbs instead. The mix of Romano cheese and lemon zest will still add plenty of flavor! For another easy, flavorful option, you can also try my Easy Lemon Chicken for a simple, no-breading recipe packed with bright citrusy goodness.
For an extra crunchy crust, add a tablespoon of cornstarch to the breadcrumbs. To prevent sogginess, ensure the oil is properly heated before frying and cook the chicken to exactly 165ºF.
Feel free to prepare the chicken, breading mixture, and lemon-Romano sauce up to 24 hours in advance and then prepare and cook whenever you’re ready!
Yes! Air fry the breaded chicken at 375°F for 10-12 minutes, flipping halfway, until golden and cooked through.
Storage & Freezing Instructions
Storage Instructions
Store leftover Lemon Chicken Romano in an airtight container in the refrigerator for up to 3 days. To keep the breading crispy, place parchment paper between layers if stacking.
For best results, reheat in the oven at 350ºF for about 10 minutes or in an air fryer at 350ºF for 5-7 minutes.
Freezing Instructions
To freeze uncooked chicken, bread the pieces and freeze them in a single layer before transferring to a freezer-safe bag for up to 3 months. Cook directly from frozen, adding a few extra minutes to the baking time.
For cooked chicken, cool completely, wrap tightly, and freeze for up to 2 months, reheating in the oven for the best texture.
More Easy Chicken Recipes You'll Love
Looking for other quick chicken dinner recipes like this? Try these:
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Lemon Chicken Romano
Ingredients
- 2 large boneless skinless chicken breasts
- 1 teaspoon salt
- 1 egg
- 1 tablespoon all-purpose flour
- ¾ cup Panko bread crumbs
- ⅓ cup finely shredded Romano cheese
- 1 tablespoon minced fresh oregano
- 1 lemon (divided)
- ½ teaspoon garlic powder
- ¾ teaspoon pepper
- ⅓ cup olive oil
- ½ cup shredded Mozzarella cheese
- ½ cup shredded Monterey Jack Cheese
- minced fresh parsley (for garnish)
- lemon slices (for garnish)
Instructions
- Preheat oven to 350ºF.
- Prepare a baking sheet by lining it with parchment paper. Set aside.
- Prepare chicken breasts by cutting them in half lengthwise. Lay them on a cutting board and evenly sprinkle both sides of the chicken breasts with salt. Set aside.
- Zest lemon until you have 2 teaspoons of lemon zest. Set aside.
- Cut remaining lemon into 4 wedges and set aside.
- In a shallow bowl, whisk egg and flour together.
- In another shallow bowl, mix bread crumbs, Romano cheese, oregano, lemon zest, garlic powder, and pepper.
- Dredge each chicken breast in the egg wash, allowing excess to run off.
- Next, press each chicken breast into the breadcrumb mixture, covering it completely.
- Lay breaded chicken breast on a plate.
- Add olive oil to a skillet over medium-low heat. Heat until oil begins to flicker.
- Gently place two breaded chicken breasts in skillet. Cook on each side for 2 minutes or until breading is crispy. When done, transfer chicken to a plate lined with paper towel. Repeat this process with the other two chicken breasts.
- Transfer chicken breasts to your prepare baking sheet.
- In a small bowl, combine mozzarella cheese and Monterey Jack cheese. Place a small mound on each chicken breast.
- Bake for 13-15 minutes or until internal temperature reaches 165ºF.
- Spritz juice from one lemon wedge on each chicken breast.
- Garnish with minced fresh parsley and lemon slices.
Notes
- Use Evenly Sized Cuts – Pound thicker parts of the chicken and trim excess fat to ensure even cooking.
- Heat the Oil Properly – Wait until the oil reaches around 350ºF and begins to shimmer before adding the chicken. If it's too cool, the chicken will be greasy; too hot, and it may burn.
- Zest Like a Pro – Use a Microplane grater and only zest the yellow part of the lemon, as the white pith is bitter.
- Avoid Overcrowding the Pan – Cook only two pieces at a time to maintain the oil temperature and keep the breading crispy, not greasy.
- Opt for Freshly Grated Cheese – Pre-grated cheese contains anti-caking agents that affect melting, so grate fresh for a smoother, creamier texture.
- Watch the Temperature – Cook the chicken just to 165ºF to keep it juicy and prevent drying out.
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