Chicken Romano in Wine Sauce

Chicken Romano in Wine Sauce is a beautifully balanced dish that brings together crispy, golden-seared chicken and a delicate, lemon-kissed white wine sauce. Enhanced with fragrant garlic, buttery undertones, and a generous sprinkle of Romano cheese, this dish offers an elevated yet comforting dining experience. Whether served on a weeknight or at a dinner gathering, it impresses with both flavor and elegance.

Why You’ll Love This Recipe

This recipe strikes the perfect harmony between rich and bright. The chicken is coated in a flavorful crust of Romano cheese and breadcrumbs, then simmered in a silky wine sauce that lifts the entire dish with citrus and herbal notes. It’s quick enough for a weekday meal, yet refined enough to serve for guests. The combination of crispy coating and tender meat, finished with cheese and parsley, makes it a satisfying and memorable main course.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup grated Romano cheese (plus more for garnish)
• 1/2 cup seasoned breadcrumbs
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken broth
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley

directions

1. Pound the chicken breasts to an even thickness for uniform cooking. Season with salt and pepper.
2. Set up three shallow bowls: one with flour, one with beaten eggs mixed with Romano cheese, and one with seasoned breadcrumbs.
3. Dredge each chicken breast in the flour, dip in the egg-Romano mixture, and coat with breadcrumbs.
4. In a large skillet, heat the olive oil over medium-high heat. Sear the chicken on both sides until golden brown, about 3–4 minutes per side. Remove from skillet and set aside.
5. In the same skillet, melt the butter and sauté the garlic for about 1 minute, just until fragrant.
6. Add the white wine, chicken broth, and lemon juice. Bring to a simmer, scraping any browned bits from the bottom of the pan.
7. Return the chicken to the skillet, reduce heat to low, cover, and let simmer for 15 minutes, or until the chicken is fully cooked and tender.
8. Plate the chicken breasts and spoon the wine sauce over them.
9. Garnish with freshly grated Romano cheese and chopped parsley. Serve hot.

Servings and timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Calories per Serving: 410 kcal

Variations

• Parmesan Substitute: Use Parmesan instead of Romano if preferred for a slightly milder flavor.
• Creamy Option: Add 2 tablespoons of heavy cream to the sauce for a richer, creamier version.
• Herb Variation: Add fresh thyme or rosemary to the sauce for a deeper herbal note.
• Spicy Kick: Add a pinch of crushed red pepper flakes to the garlic for subtle heat.
• Gluten-Free Version: Use gluten-free breadcrumbs and flour alternatives without sacrificing crispiness.

storage/reheating

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium-low heat, spooning sauce over the top to prevent drying. Alternatively, microwave gently until heated through. For best texture, avoid reheating at high temperatures.

FAQs

Can I make this dish ahead of time?

Yes, the chicken can be breaded and refrigerated up to 1 day in advance. Cook and reheat gently in the wine sauce when ready to serve.

What kind of white wine should I use?

A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works best for balancing acidity and depth.

Is Romano cheese necessary?

Romano cheese gives the dish its distinctive flavor, but Parmesan or Asiago can be used as substitutes.

Can I use chicken thighs instead of breasts?

Yes, boneless thighs work well and offer a slightly richer flavor. Adjust cooking time as needed.

Can I make this without wine?

Yes, you can replace the wine with additional chicken broth and a splash of white wine vinegar or lemon juice for acidity.

What sides go well with Chicken Romano?

Pair with pasta, mashed potatoes, risotto, sautéed greens, or roasted vegetables.

Does this recipe freeze well?

It’s best served fresh, but the cooked chicken can be frozen without sauce for up to 2 months. Thaw and reheat in fresh sauce when ready to serve.

How do I ensure the chicken stays juicy?

Do not overcook during the searing phase. Letting it simmer gently in the sauce keeps it tender and moist.

Can I bake the chicken instead?

Yes. Bake at 375°F (190°C) for 25–30 minutes, then finish with sauce in a pan or pour the sauce over before baking.

How do I prevent the coating from falling off?

Pat the chicken dry before breading, and press the coating gently into the surface. Avoid overcrowding the pan while searing.

Conclusion

Chicken Romano in Wine Sauce is a comforting and refined dish that delivers depth of flavor with simple ingredients. The golden-crusted chicken, enriched with Romano cheese and simmered in a delicate lemon-garlic wine sauce, makes for a satisfying main course that’s both elegant and approachable. Whether served for family dinner or special occasions, it’s a timeless recipe that brings warmth and flavor to the table.