Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1/2 cup all-purpose flour
- 1/2 cup grated Romano cheese, plus extra for garnish
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup fresh lemon juice (from about 2-3 lemons)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- Pat the chicken breasts dry with paper towels. Slice each breast horizontally to create two thinner cutlets, resulting in 8 pieces total. This helps them cook faster and more evenly.
- In a shallow dish, combine the flour, 1/2 cup grated Romano cheese, dried oregano, garlic powder, salt, and black pepper. Dredge each chicken cutlet in the mixture, ensuring it's evenly coated, shaking off any excess.
- Heat the olive oil and butter in a large skillet or oven-safe pan over medium-high heat. Once the butter is melted and sizzling, add the coated chicken cutlets to the pan in a single layer, working in batches if necessary to avoid overcrowding.
- Sear the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
- Reduce the heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it. Immediately pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the sauce to a gentle simmer.
- Return the cooked chicken cutlets to the skillet, nestling them into the simmering sauce. Let them simmer for 2-3 minutes, allowing the flavors to meld and the chicken to absorb some of the delicious sauce.
- Serve immediately, garnished with fresh chopped parsley and an extra sprinkle of Romano cheese. Offer lemon wedges on the side for an extra burst of citrus.
Notes
For an even richer sauce, stir in a tablespoon of cold butter off the heat at the very end. Serve this delightful lemon chicken romano over pasta, with a side of steamed asparagus, or alongside creamy mashed potatoes to soak up all that incredible sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Searing, Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg