Description
A bright and savory lemon-marinated chicken dish topped with Romano cheese, quickly seared and baked for a juicy finish.
Ingredients
Scale
- 4 chicken breasts (boneless, skinless)
- 1/2 cup lemon juice (freshly squeezed)
- 1 cup Romano cheese, grated (or substitute with Pecorino Romano)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- Salt and pepper to taste
- Olive oil (for searing)
- Pasta, salad, or roasted vegetables for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the lemon juice, minced garlic, salt, and black pepper.
- Add the chicken breasts to the bowl or a zip-top bag and coat them in the marinade. Let sit for at least 30 minutes.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Remove chicken from the marinade and shake off excess. Sear breasts for 3-4 minutes per side until golden.
- Sprinkle grated Romano evenly over the breasts.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until cooked through.
- Let the chicken rest for 5 minutes before slicing. Serve with pasta or salad.
Notes
For thicker chicken breasts, halve them horizontally or pound to even thickness. For a dairy-free version, omit the Romano.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken, lemon, Romano, weeknight dinner, quick meals