Operation ‘eat more veggies’ failed miserably and majorly today. I roasted some brussel sprouts and zucchini with salt, pepper, olive oil and my new $459 balsamic. It smelled great last night. For lunch, ehhh…not so much. I had 1-2 bites and gave up. It tasted ok, but it tasted like vegetables! Blah! I don’t want vegetables to taste like vegetables. I want them to taste like treats.


Guess I gotta suck it up, eh?



Movin’ on….




This chicken romano is SO good, even I ate some. This post may be a bit short because I am feeling slightly under the weather. Boo.





Make sure you tenderize BOTH sides of the chicken breast.




























The trio. Dip the chicken in flour, egg, and romano cheese.













Dredge through the flour.














Dip in the egg.















Roll through the cheese. Yum.















Throw it in a pan.














Until it looks like this.





















Time for the sauce. This sauce literally melts in your mouth! It makes your mouth feel good, if that makes any sense.







Melted butter & lemon juice.





















Ahhh – go ahead and just throw the entire lemon in.















I added this wine because it was open.



















Then added it to my mouth. Cavities smavities.








Some dried parsley.












I prefer dried better than fresh IN the sauce, but garnish it with a bit of fresh when finished.







This is heavenly.














Pour that entire thing on top of the chicken.





















Cover & bake.














It comes out so tender and cheesy.





















The lemons really might be the best part. They are warm and juicy and not very sour.








I served it with pasta for my hubby.























And had a few bites of my own straight from the skillet.



















Chicken Romano w/ Lemon Butter Sauce

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 cup flour

3 eggs

3/4 cups romano cheese

3/4 chicken stock

1/2 stick butter

1 whole lemon

1/3 cup white wine

1/2 tablespoon dried parsley




Preheat oven to 350. Add olive oil to skillet on medium heat.


Tenderize chicken, then dredge through flour, egg and cheese. Place in skillet and brown on both sides. Once brown, turn off heat.


Melt butter in a small sauce pan. Add lemon juice and chopped up lemons. Try to discard all seeds. Add white wine and parsley. Let come to a boil. then pour entire mix into chicken skillet. Add chicken stock to skillet.


Cover and bake for about 20 minutes at 350. Serve with pasta or rice.



Let me know if you give it a try. :)

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58 Responses to “Chicken Romano w/ Lemon Butter Sauce.”

  1. #
    Peanut Butter Bliss — October 12, 2009 @ 9:01 pm

    love the lemon/butter combo :)
    wow that chicken sure does look fancy girl! hats off to you!


  2. #
    Heather — October 12, 2009 @ 9:10 pm

    oh my gosh! that sounds amazing! yummy :)


  3. #
    eatingmachine — October 12, 2009 @ 9:15 pm

    oh man. i’m seriously going to have to make that. my fiance was reading over my shoulder and said “i could eat that” several times.


  4. #
    TinaFromTexas — October 12, 2009 @ 10:23 pm

    Brussel sprouts and zucchini don’t sound good together…one is a fall vegetable and one is a summer vegetable. It’s not a natural combo. Maybe that’s why it wasn’t so good? My favorite way to eat brussel sprouts is this: saute 8-10 sliced cloves of garlic slowly in olive oil (without letting them brown). Add brussel sprouts, a small handful of brown sugar and sprinkle over apple cider vinegar. It’s this sweet, salty, garlick-y combo. Love it! It has replaced regular roasted brussel sprouts with balsamic at our family’s Thanksgiving table.
    You should pick up a vegetarian cooking magazine. They always have good veggie recipes, because that’s all they can eat!


  5. #
    Kristy — October 12, 2009 @ 10:54 pm

    omg my mouth is watering! reminds me alotf of chicken picatta.. another one of my favs!


  6. #
    burpexcuzme — October 13, 2009 @ 3:08 am

    lol you are so funny. What did you think vegetables tasted like? Perhaps you could have used the leftovers to puree into a soup? But anywho, that chicken romano looks AMAZING with the vibrant, zesty lemon sauce!


  7. #
    Haleigh — October 13, 2009 @ 7:14 am

    I think I am in love with every single recipe that you have ever posted, this one is no different. It looks amazing!


  8. #
    Duchess of Fork — October 13, 2009 @ 7:54 am

    Can you come make this for me tonight? That would just be wonderful after my long day! This looks great. My hubby will LOVE it!


  9. #
    peanutbutterfingers — October 13, 2009 @ 8:30 am

    lemon w/ chicken is a great taste combo. i love it w/ the pasta too! looks delish!


  10. #
    brandi — October 13, 2009 @ 9:02 am

    that looks fabulous, and so easy!


  11. #
    stephchows — October 13, 2009 @ 9:38 am

    i try to eat more veggies… and then I push them to the side and chow a bunch of carbs instead LOL


  12. #
    Tara — October 13, 2009 @ 10:17 am

    Looks good! Another great chicken recipe I will have to try. :)


  13. #
    Ashley — October 13, 2009 @ 10:25 am

    That looks wonderful!!!!


  14. #
    savoringsarah — October 13, 2009 @ 10:51 am

    Sometimes, I think the simplest/fewest ingredients make the TASTIEST dishes. This looks so fab. I need to invest in a tenderizer…my current technique of bashing my chicken with a pot/rolling pin is great for getting out frustration, but not quite as efficient as an actual tenderizer would be :)


  15. #
    Estela @ Weekly Bite — October 13, 2009 @ 11:39 am

    That chicken looks delicious! I’m gonna have to try that recipe!


  16. #
    The Candid RD — October 13, 2009 @ 1:35 pm

    Looks amazing!! And simple too, which I always like. Cavities smavities…haha! Perhaps I could serve this with the spaghetti squash I made, that might be good!


  17. #
    julia — October 13, 2009 @ 2:13 pm

    Mmm…this looks so good! Will try it!

    And I’m the opposite: I love veggies to taste like veggies! Well, not all veggies, but most of them;)

    xxx Julia (Taste of Living)


  18. #
    Amanda (Two Boos who Eat) — October 13, 2009 @ 2:14 pm

    That sounds so good to me! I bet it would be great with asparagus.


  19. #
    One Healthy Apple — October 13, 2009 @ 3:09 pm

    I love lemon-anything- this looks extremely gourmet and doable, even for me!


  20. #
    Amanda — October 14, 2009 @ 9:29 am

    Can’t believe how behind I am!!! You’ve been busy girl! AND youve been busy making some of the most delectable food ever!!


  21. #
    vickie — December 19, 2009 @ 7:53 am

    WOW !!!! This is A Must Try Recipe!!!!!


  22. #
    Chelsea — February 14, 2010 @ 10:05 am

    Trying this tonight for Vday dinner! Wish me luck!
    Found this recipe via springpad and had no idea you were a blog! Can’t wait to try and let you know how it goes!
    Happy Valentines Day!


  23. #
    Kelly W. — May 14, 2010 @ 7:11 am

    Yummm…I made this last week and it got 2 thumbs up from my hubby. I loved how moist the chicken got and the flavors were amazing together – And so easy, too. This is a great one!


    • DarlingSweet — September 14th, 2013 @ 8:23 pm

      FINALLY, a post from someone who TRIED the recipe! Too many “oh this sounds so good!” posts, not enough “I tried this and it was…” posts.


  24. #
    Abbey — May 14, 2010 @ 8:41 pm

    Loved it and this site! Thanks for the recipe :-)


  25. #
    Amanda G — June 14, 2010 @ 1:25 pm

    I made this Saturday night for bf and myself – ummm WOW. No words. Everyone needs to make this…right now. We didn’t have an oven-safe skillet, so I just cooked the chicken in a regular skillet then transferred it all to a glass 13×9 pan when it was time to go into the oven. We made extra sauce too, to use on whole wheat pasta. Good job girl – keep the AMAZING recipes coming!!
    P.S. I thought this was going to be more difficult/time consuming than it ended up being – I put the egg, flour, and cheese on paper plates to save myself doing more dishes. Lazy much? ha :)


    • Jessica — June 14th, 2010 @ 1:26 pm

      I am so glad you liked it! It may be one of my most favorite recipes, too – just made it again last week.

      Also, I HATE cleaning, doing dishes, etc. The paper plate idea is brillant. This is a fairly simple dish but does require a lot of dishes!


      • Amanda G — March 1st, 2011 @ 7:23 pm

        I just made this again last night. Bf-turned-fiance and I loved it again, and I just enjoyed leftovers for lunch! Last night he said to me “why has it been so long since you made this???” This one’s a keeper for sure!

  26. #
    Barbie — October 10, 2010 @ 6:57 pm

    i made this and posted it on my blog if you like to check it out!

    thanks so much for having such a great blog!!



  27. #
    RMorell — January 30, 2011 @ 12:11 am

    All plates were cleaned after this meal…even picky teenagers loved it! Peanut Butter Banana Bread comin out of the oven for dessert!!


  28. #
    Chelsea — January 30, 2011 @ 5:59 pm

    I was going through your recipes in search for inspiration for dinner tonight and have decided this is the dish I will make tonight for a our first real meal in our new home!! :]


  29. #
    Amy — May 18, 2011 @ 12:40 pm

    i love this! i make a similar recipe i saw in rachael ray’s look-and-cook book. i serve it with some angel hair pasta with that delicious goodness of sauce. i actually had it three times this week – sunday dinner and lunch mon and tues. it is SOOO GOOD! love lemon sauce, love crispy/cheesy chicken!


  30. #
    Sandi — May 25, 2011 @ 12:54 pm

    Yay! A new lemon & chicken recipe for me to try!
    Where as I am not nor have ever been a fan of lemon on fish – I know, weird – I think it is chickens soulmate!
    Lemon chicken soup and baked lemon chicken ala greek style are my 2 favorite comfort foods that I have to always have the ingredients on hand for!
    Dying to try this – yum!!!! :)


  31. #
    Sydney — May 26, 2011 @ 5:11 pm

    OMG this is so freaking good. (Thats what she said) excuse my 13 year old language, but this is amazing!!! Great recipe. so creative


  32. #
    Liz — August 25, 2011 @ 1:41 pm

    Making this tonight! But when it says “Cover and bake at 350”, that means to bake on the skillet/stovetop or in the oven?


    • Jessica — August 25th, 2011 @ 1:46 pm

      In the oven!


  33. #
    Caitlyn — October 17, 2011 @ 4:57 pm

    I made this last night! It didn’t turn out as pretty as yours- I think my vessel choice was a poor one and I didn’t pan-fry the chick properly, but it was still DELICIOUS and everyone loved it! I paired it with your Parmesan roasted potato wedges (but used a Parmesan-Romano cheese blend for both the chicken and the potatoes) and some fresh steamed broccoli and my family loved it!
    Thanks for a wonderful recipe!


  34. #
    Vanessa — November 28, 2011 @ 4:40 pm

    I absolutely love your blog! Made this chicken last night and it was the most perfect comfort food, so far all your recipes I’ve tried out have been amazing. Thanks for the great ideas! I’m definitely writing about this chicken on my blog.


  35. #
    Robin — February 16, 2012 @ 8:24 pm

    I know this is an older recipe, but I just made it tonight & it is DELISH! Love your site & everything I’ve made so far has never disappointed :)


  36. #
    Shanna — May 25, 2012 @ 6:13 pm

    Made this for company last night and everyone LOVED it! Awesome idea to leave the lemons in the sauce for extra zing and flavor. The left-overs were just as delectable today (especially good over brown rice). Great job!


  37. #
    Dolly — June 15, 2012 @ 7:52 pm

    This was a get well dinner from my daughter and it was awesome; will make again and again!


  38. #
    Karen from Pittsburgh! — February 4, 2013 @ 8:24 pm

    Jessica, I came across this recipe when all i did was google “chicken romano.”
    I have made different versions of chicken romano and haven’t liked any of them, UNTIL NOW! OMG, this is so awesome, i will make it for company :) So glad to have found your website. I will be a devoted follower.


  39. #
    nancy ayers — June 16, 2013 @ 8:21 pm

    thanks so much for this recipe, it’s awesome! i didn’t have a fresh lemon at home but had fresh/frozen lemon juice and zest so i used some of that, and for the cheese i had a little block of peccorino romano which i grated and added some grated parmesan to fill in. otherwise i followed your instruction completely, and i have to tell you it was 4 star restaurant worthy! i was a bit worried about crisping it then adding the liquids and baking, i thought it would get soggy but it didn’t! mine was even more coated/crispy than your photos, here’s the link to my facebook post, and i gave you full credit for the recipe! thanks again, can’t wait to try some more of your recipes! ~Nancy Marenchin Ayers


  40. #
    Shannon — January 14, 2015 @ 9:36 pm

    Hi Jess! I just made this delicious recipe, actually I made it from Seriously Delish, and loved it! I was wondering if you had any tips for keeping the chicken crispy after you cover it and put it in the oven? I used a cast iron skillet and covered it with foil but the chicken breaking part got a little soggy…I’m not sure if maybe there was too much liquid or something! Otherwise this was amazing and the chicken is so juicy! Best Monday night dinner ever! Thanks!


  41. #
    Jessica — October 13, 2009 @ 9:40 am

    I do the EXACT same thing.


  42. #
    Jessica — October 13, 2009 @ 3:10 pm

    It really isn’t difficult! Give it a try!



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