Best 2 Creamy Lemon Romano Chicken Recipes

**Creamy Lemon Romano Chicken: A Delightful Medley of Flavors**

Indulge in a culinary journey with our Creamy Lemon Romano Chicken, a tantalizing dish that harmonizes the vibrant flavors of lemon, garlic, and Romano cheese. This delectable recipe promises a tender and juicy chicken breast, enveloped in a creamy sauce that bursts with citrusy brightness. Accompanying the chicken are two enticing side dishes: a refreshing Lemon Caper Orzo Salad and roasted vegetables that add a touch of color and crunch. Get ready to embark on a flavor adventure with our Creamy Lemon Romano Chicken and its delightful accompaniments.

Here are our top 2 tried and tested recipes!

EASY CREAMY LEMON CHICKEN

Easy Creamy Lemon Chicken image

This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.

Provided by Jess Staldine

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 6

Ingredients

½ cup salted butter
6 skinless, boneless chicken breasts
3 tablespoons lemon juice
2 teaspoons lemon zest
1 cup half-and-half
½ cup grated Parmesan cheese, divided, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g

LEMON CHICKEN ROMANO

Lemon Chicken Romano image

I found this recipe on the food blog, Cooking Classy. It was sort of a pain drenching the chicken in the egg mix and then in the panko mix, but fortunately I had people helping me! Delicious, and worth the work! It is helpful to freeze chicken breasts for 15 minutes so they slice easier, then lye breast flat and trim into two pieces through the thickness of the breast.

Provided by elisechristiane

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 boneless skinless chicken breasts, trimmed, halved horizontally, and pounded to 1/2-inch thick
2 ounces shredded whole milk mozzarella cheese (1/2 cup)
2 ounces shredded provolone cheese (1/2 cup)
1 large egg
1 tablespoon all-purpose flour
1/2 cup panko breadcrumbs
1 1/2 ounces finely shredded romano cheese (1/2 cup)
1 tablespoon chopped fresh oregano
1 lemon, zest of
1/2 teaspoon garlic powder
salt & freshly ground black pepper
2 1/2 tablespoons vegetable oil
2 1/2 tablespoons extra virgin olive oil
lemon slice, for serving (you can just use the one that was zested)

Steps:

Preheat oven to 350 degrees.
Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes.
Combine Mozzarella and Provolone cheese in a bowl, set aside.
In a shallow dish, whisk together flour and egg until smooth.
In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper.
Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time dredge chicken in egg mixture, coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets.
Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer.
Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
Place cutlets on rimmed baking sheet, sprinkle tops with Mozzarella cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometer, about 12 minutes (you can broil during the last 1 - 2 minutes if desired).
Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.

Tips:

Use a non-stick skillet. This will help prevent the chicken from sticking and make it easier to flip.
Don't overcrowd the skillet. If you add too much chicken, it will not cook evenly.
Cook the chicken over medium-high heat. This will help create a nice sear on the outside of the chicken and cook it through to the center.
Do not overcook the chicken. Overcooked chicken is dry and tough. Cook it just until it is cooked through.
Use fresh lemon juice. Fresh lemon juice has a brighter flavor than bottled lemon juice.
Garnish the chicken with fresh parsley or chives. This will add a pop of color and flavor to the dish.

Conclusion:

This Creamy Lemon Romano Chicken is a delicious and easy-to-make weeknight meal. The chicken is tender and juicy, and the lemon-romano sauce is creamy and flavorful. Serve it over pasta, rice, or your favorite roasted vegetables.