Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup grated Romano cheese
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- Lemon slices, for garnish
Instructions
- Preheat oven to 350°F (175°C). Season chicken breasts with salt and pepper.
- Dredge each chicken breast in flour, shaking off excess.
- Dip floured chicken in beaten eggs, then coat thoroughly with Romano cheese and lemon zest.
- In an ovenproof skillet, heat olive oil and melt butter over medium-high heat.
- Add breaded chicken, cooking 2–3 minutes per side until golden brown.
- Pour chicken broth and lemon juice over chicken, then transfer skillet to the oven and bake for 20–25 minutes until cooked through.
- Let rest a few minutes, garnish with parsley and lemon slices, and serve hot.
Notes
Pound chicken to an even thickness for uniform cooking. Pat dry before dredging to achieve a crisp crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg
Keywords: lemon chicken, Romano cheese, weeknight dinner, crispy chicken, Italian recipe