Lemon Chicken Romano

A bright, zesty dish featuring tender chicken breasts baked with a flavorful mixture of lemon juice, Romano cheese, and garlic. Perfect for busy weeknights or impressive dinner parties.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Italian

Calories: 380

Ingredients Method Notes

Ingredients

For the chicken

4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds total) If thick, consider butterflying or pounding to even thickness for uniform baking.
1-2 tablespoons olive oil Enough to lightly coat the baking dish and drizzle over the chicken.

For the lemon-Romano mixture

½ cup freshly squeezed lemon juice (about 2–3 medium lemons) Fresh juice is best for bright flavor; bottled will work in a pinch but may taste flatter.
½ cup finely grated Romano cheese Romano adds a salty, tangy flavor.
2 cloves garlic, minced (about 1 teaspoon) Fresh garlic is ideal.
½ teaspoon salt Start with this amount and adjust after tasting.
¼ teaspoon freshly ground black pepper Start with this amount and adjust after tasting.

For serving (optional)

cooked pasta, a simple green salad, or roasted vegetables Choose one or combine two for a fuller plate.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a medium bowl, combine lemon juice, Romano cheese, and minced garlic. Season with salt and pepper to taste and whisk until evenly blended.
Pat chicken breasts dry with paper towels and pound them to even thickness if needed.
Drizzle olive oil in a rimmed baking dish, then place the chicken in a single layer. Drizzle olive oil over each breast.
Pour the lemon-Romano mixture evenly over the chicken pieces, ensuring each piece is coated.

Cooking

Bake the chicken for 25–30 minutes or until the internal temperature reaches 165°F (74°C).
For a browned top, switch the oven to broil for the last 1–2 minutes, watching closely.
Remove from oven and let the chicken rest for 5 minutes before serving.

Notes

Serving ideas include pasta tossed in olive oil and Romano, salads with vinaigrette, or roasted vegetables. Store leftovers in an airtight container for up to 3–4 days.