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Romano Chicken With Lemon Garlic Pasta is shown as a delicious featured image for this recipe.
Lady Maria

Amazing Romano Chicken with Lemon Garlic Pasta

This recipe features crispy, golden-brown Romano chicken served alongside a vibrant lemon garlic pasta. It's a restaurant-quality meal that's surprisingly easy to make at home, perfect for a satisfying and impressive dinner.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 cup grated Romano cheese
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/4 cup olive oil
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped for garnish
  • 1 lb pasta linguine, spaghetti, or fettuccine
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup reserved pasta water

Equipment

  • large skillet
  • Medium skillet
  • Three shallow dishes
  • wire rack
  • Large Pot
  • Pasta strainer
  • Measuring cups
  • Measuring spoons
  • Kitchen tongs
  • whisk
  • Fork
  • Cutting board
  • knife
  • paper towels
  • Plastic wrap (optional)
  • Meat mallet (optional)

Method
 

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season with salt, pepper, and a sprinkle of garlic powder.
  2. Set up the Breading Station: In three separate shallow dishes, place the flour, beaten eggs, and the Romano cheese/breadcrumb mixture (Romano cheese, breadcrumbs, Italian seasoning, garlic powder).
  3. Coat the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Then, dip it in the beaten eggs, allowing the excess to drip off. Finally, coat it thoroughly with the Romano cheese/breadcrumb mixture, pressing gently to help it adhere.
  4. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the chicken breasts in the skillet, being careful not to overcrowd. Cook for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
  5. Rest and Garnish: Remove the chicken from the skillet and place it on a wire rack to drain excess oil. Let it rest for a few minutes before serving. Garnish with fresh parsley.
  6. Cook the Pasta: Cook the pasta according to package directions in salted boiling water. Reserve about 1/2 cup of pasta water before draining.
  7. Sauté the Garlic: While the pasta is cooking, melt the butter and olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
  8. Make the Sauce: Stir in the lemon juice and red pepper flakes (if using). Bring to a simmer and cook for another minute.
  9. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the lemon garlic sauce. Toss to coat. Add the grated Parmesan cheese and reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
  10. Season and Serve: Season with salt and pepper to taste. Toss in the chopped fresh parsley. Serve immediately with the Romano chicken.

Notes

For best flavor, use freshly grated Romano cheese. If the lemon garlic sauce is too thick, add more reserved pasta water, one tablespoon at a time. If it's too thin, simmer the sauce for a minute or two to reduce it. You can prepare the chicken ahead of time by coating it with the Romano cheese mixture and refrigerating for up to 24 hours. Leftovers can be stored in the refrigerator for up to 3 days, stored separately.