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Lemon Chicken Romano

A delightful dish combining zesty lemon, rich cheese, and tender chicken, perfect for family dinners or special occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Use boneless, skinless chicken for best results.
  • 1 cup Pecorino Romano cheese, grated Can be substituted with Parmesan.
  • 1 cup Panko breadcrumbs For extra crunch, consider using different breadcrumbs.
  • 2 pieces lemons Zested and juiced; fresh lemons are recommended.
  • 1 cup mozzarella cheese, shredded For topping; can be substituted with other cheeses.
  • 2 tablespoons olive oil To cook chicken in skillet.
  • to taste Salt Use according to personal preference.
  • to taste Pepper Use according to personal preference.
  • for garnish Fresh parsley Provides color and freshness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a shallow bowl, mix together the grated Pecorino Romano cheese and Panko breadcrumbs.
  3. Season the chicken breasts with salt and pepper.
  4. Dip each breast into the lemon juice and zest, then coat both sides with the cheese and breadcrumb mixture.
Cooking
  1. Heat olive oil in a large skillet over medium heat.
  2. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
  3. Transfer the chicken to a baking dish, sprinkle shredded mozzarella on top, and pour any remaining lemon juice over the chicken.
  4. Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and the chicken is cooked through.
  5. Garnish with fresh parsley and serve warm.

Notes

This dish is best served hot. Pair it with a side salad, steamed vegetables, rice, or pasta. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.