Crispy Herb-Crusted Chicken Romano with Parmesan Cream Sauce

Why Make This Recipe

Crispy Herb-Crusted Chicken Romano with Tangy Parmesan Cream Sauce is a delightful dish that combines crispy textures with rich flavors. This recipe is perfect for dinner parties or a cozy family meal. The aromatic herbs and tangy sauce elevate a simple chicken breast to something extraordinary. Plus, the crispy coating adds a satisfying crunch that everyone loves.

How to Make Crispy Herb-Crusted Chicken Romano

Ingredients

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 1/2 cup grated Romano cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup olive oil for frying
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish

Directions

1. Begin by preparing your chicken breasts. Place them between two sheets of plastic wrap and pound them out to about 1/2 inch thickness for even cooking. Season both sides with salt and pepper.
2. Set up a breading station: In one shallow dish, add the all-purpose flour. In a second dish, whisk the eggs until well combined. In a third dish, mix the breadcrumbs, grated Romano cheese, oregano, thyme, garlic powder, onion powder, and a pinch of salt and pepper.
3. Dredge each chicken breast first in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess egg to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing down lightly to ensure an even coat. Repeat with all chicken breasts.
4. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the breaded chicken breasts (you may need to do this in batches to avoid overcrowding the pan). Cook for 4-5 minutes on each side, or until golden brown and cooked through. Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
5. In a separate saucepan, heat the heavy cream over medium heat until warm. Whisk in the grated Parmesan cheese until melted and smooth. Add lemon juice and stir to combine. Allow the sauce to simmer for a few minutes to thicken slightly, stirring occasionally.
6. To serve, place the crispy chicken breasts on plates and drizzle generously with the tangy Parmesan cream sauce. Garnish with freshly chopped parsley for a burst of color and flavor. Enjoy your Crispy Herb-Crusted Chicken Romano with a side of your choice, such as roasted vegetables or a crisp salad.

How to Serve Crispy Herb-Crusted Chicken Romano

This dish is best served hot, right after cooking. Pair it with sides like mashed potatoes, steamed broccoli, or a fresh salad. A glass of white wine would complement the flavors well, making it a perfect meal for any occasion.

How to Store Crispy Herb-Crusted Chicken Romano

To store leftovers, let the chicken cool down to room temperature. Place it in an airtight container and refrigerate. It is best consumed within 2-3 days. When reheating, try to use an oven to keep the chicken crispy instead of a microwave.

Tips to Make Crispy Herb-Crusted Chicken Romano

• For extra flavor, marinate the chicken in buttermilk for a few hours before breading.
• Ensure the oil is hot enough before adding the chicken. If it’s not hot, the chicken will absorb too much oil.
• If you want more crunch, add some cornmeal to your breadcrumb mixture.

Variation

You can make this recipe using different cheeses like Parmesan or mozzarella if Romano is not available. You can also add your favorite spices or herbs to the breadcrumb mixture to customize the flavor.

FAQs

1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before cooking for even results.

2. What can I do if I don’t have heavy cream?
If you don’t have heavy cream, you can substitute it with half-and-half or use a mixture of milk and butter.

3. How can I make this dish healthier?
To make it healthier, you can bake the chicken instead of frying it. Coat the chicken with cooking spray and bake at 400°F for about 20-25 minutes or until cooked through.

Crispy Herb-Crusted Chicken Romano with Tangy Parmesan Cream Sauce

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A delightful dish combining crispy textures and rich flavors, perfect for dinner parties or family meals.

• Author: lunarecipez
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian
• Diet: Non-Vegetarian

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 1/2 cup grated Romano cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup olive oil for frying
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish

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Instructions

1. Begin by preparing your chicken breasts. Place them between two sheets of plastic wrap and pound them out to about 1/2 inch thickness for even cooking. Season both sides with salt and pepper.
2. Set up a breading station: In one shallow dish, add the all-purpose flour. In a second dish, whisk the eggs until well combined. In a third dish, mix the breadcrumbs, grated Romano cheese, oregano, thyme, garlic powder, onion powder, and a pinch of salt and pepper.
3. Dredge each chicken breast first in the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess egg to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing down lightly to ensure an even coat. Repeat with all chicken breasts.
4. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the breaded chicken breasts (you may need to do this in batches to avoid overcrowding the pan). Cook for 4-5 minutes on each side, or until golden brown and cooked through. Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.
5. In a separate saucepan, heat the heavy cream over medium heat until warm. Whisk in the grated Parmesan cheese until melted and smooth. Add lemon juice and stir to combine. Allow the sauce to simmer for a few minutes to thicken slightly, stirring occasionally.
6. To serve, place the crispy chicken breasts on plates and drizzle generously with the tangy Parmesan cream sauce. Garnish with freshly chopped parsley for a burst of color and flavor.

Notes

For extra flavor, marinate the chicken in buttermilk for a few hours before breading. Store leftovers in an airtight container in the refrigerator for 2-3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 600mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 150mg