Description
Looking for a delicious and satisfying chicken dinner that’s quick to make and bursting with flavor? This Romano Chicken with Lemon Garlic Pasta is the perfect recipe! Featuring crispy, golden chicken breasts coated in savory Romano cheese and paired with a zesty lemon garlic pasta, this dish is sure to become a family favorite. It’s the perfect combination of tender chicken and tangy pasta, making it an ideal choice for any dinner table.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup grated Romano cheese
- 1/2 cup breadcrumbs (preferably panko for extra crispiness)
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs (beaten, for dredging)
- 2 tbsp olive oil (for frying)
- 8 oz pasta (spaghetti or linguine works best)
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/4 cup chicken broth (or pasta water)
- 1 tbsp fresh parsley, chopped (optional for garnish)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease and line your loaf pan with parchment paper to ensure the cake comes out easily once baked.
- In a medium bowl, whisk together the all-purpose flour, shredded coconut, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a separate large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Then, add the coconut milk, sour cream, and vanilla extract, mixing until smooth and combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in the shredded coconut. Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once done, remove from the oven and let it cool in the pan for 10-15 minutes. Then, transfer to a cooling rack to cool completely before slicing and serving.
Notes
- Double-bread the chicken for extra crispiness by dipping it back into the egg and breadcrumbs before frying.
- Be sure to check the doneness of the chicken by using a meat thermometer (165°F internal temperature).
- Don’t overcrowd the pan when frying; cook in batches if necessary to ensure the chicken crisps up properly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 75mg
Keywords: Romano Chicken, Lemon Garlic Pasta, Chicken Dinner, Italian Chicken, Easy Chicken Recipes