introduction
Crispy Herb-Crusted Chicken Romano with Tangy Parmesan Cream Sauce is a weeknight showstopper: crunchy, herb-forward cutlets finished with a silky, bright cream sauce. This recipe delivers the kind of comfort food that photographs beautifully for Pinterest and comes together without fuss.
If you love a crunchy, herb-crusted cutlet, try this Crispy Herb-Crusted Chicken Romano with Tangy Parmesan Cream Sauce and compare it to other favorites like the crispy Parmesan chicken with garlic cream sauce for more creamy-sauce inspiration.
Why You’ll Love This Crispy Herb-Crusted Chicken Romano with Tangy Parmesan Cream Sauce:
- Crunchy, golden panko + Romano creates irresistible texture and flavor.
- Tangy Parmesan cream sauce adds richness without overpowering the herbs.
- Quick to prep — great for busy weeknights or easy weekend dinners.
- Family-friendly and crowd-pleasing; pairs with simple sides for balanced meals.
- Makes great leftovers and reheats well for meal prep.
Ingredients Needed
Protein
- 4 boneless, skinless chicken breasts (about 6 ounces each)
Breading
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1/2 cup grated Romano cheese
Spices & Herbs
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Frying & Sauce
- 1/4 cup olive oil for frying
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Garnish
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
- Prepare the chicken: Place breasts between two sheets of plastic wrap and pound to about 1/2″ thickness. Season both sides with salt and pepper.
- Set up the breading station: Put flour in one shallow dish, whisk eggs in a second, and combine breadcrumbs, Romano, oregano, thyme, garlic powder, onion powder, and a pinch of salt and pepper in a third.
- Bread the chicken: Dredge each breast in flour, shake off excess, dip in beaten eggs, then press into the breadcrumb mixture until evenly coated. Repeat for all breasts.
- Pan-fry the cutlets: Heat olive oil in a large skillet over medium-high until shimmering. Fry breasts (in batches if needed) 4–5 minutes per side until golden and cooked through. Drain on paper towels.
- Make the sauce: In a small saucepan over medium heat, warm the heavy cream until steaming. Whisk in Parmesan until smooth, add lemon juice, and simmer a few minutes to slightly thicken, stirring occasionally.
- Plate and finish: Place crispy chicken on plates and drizzle generously with the tangy Parmesan cream sauce.
- Garnish and serve: Sprinkle with chopped parsley and enjoy with your favorite sides.
Serving Suggestions Crispy Herb-Crusted Chicken Romano with Tangy Parmesan Cream Sauce
- Serve with roasted broccoli or asparagus for a vegetable-forward plate.
- Pair with garlic mashed potatoes or creamy polenta to soak up the sauce.
- A crisp Caesar or mixed green salad brightens the meal.
- For a lighter option, serve over a bed of lemony arugula and shaved Parmesan.
Tips for Success Crispy Herb-Crusted Chicken Romano with Tangy Parmesan Cream Sauce
- Pound chicken evenly so cutlets cook through at the same time.
- Use panko for extra crunch; mix with Romano for cheesy flavor in the crust.
- Don’t overcrowd the pan—crowding lowers the oil temperature and reduces crispiness.
- Keep cooked cutlets warm in a 200°F oven while finishing remaining batches.
- For a thinner sauce, add a splash of chicken stock; for thicker, simmer a bit longer.
- Taste and adjust salt after adding Parmesan since the cheese is salty.
variation (if any)
- Lemon-Herb Twist: Add 1 tsp lemon zest to the breadcrumb mix for extra brightness.
- Baked Option: Brush breaded cutlets with olive oil and bake at 425°F for 12–15 minutes, flipping halfway, until golden and cooked through.
FAQs
Q: Can I make the sauce ahead of time?
A: Yes — the Parmesan cream sauce can be made up to 24 hours ahead and gently reheated over low heat. Stir in a splash of cream or milk if it thickens too much.
Q: How do I store leftovers?
A: Keep chicken and sauce in separate airtight containers in the fridge for up to 3 days. Reheat chicken in a 375°F oven to restore crispness, and warm the sauce on the stove.
Q: Can I use chicken thighs instead of breasts?
A: Boneless, skinless thighs work fine; adjust cooking time—thighs may need a minute or two longer per side depending on thickness.
Q: Is there a gluten-free option?
A: Substitute gluten-free flour and breadcrumbs (or crushed gluten-free crackers) to adapt this recipe.
Q: Can I make this dairy-free?
A: For a dairy-free version, use a plant-based cream and dairy-free Parmesan alternative for the sauce, though flavor and texture will differ slightly.
Equipment
- Plastic wrap
- meat mallet
- three shallow dishes
- large skillet
- small saucepan
- tongs or spatula
- paper towels
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Romano cheese
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp 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 tbsp lemon juice
- Fresh chopped parsley (for garnish)
Instructions
- Place chicken breasts between plastic wrap and pound to 1/2″ thickness. Season both sides with salt and pepper.
- Set up a breading station with flour in one dish, whisked eggs in another, and a breadcrumb mixture (panko, Romano, herbs, garlic/onion powder) in the third.
- Dredge each chicken breast in flour, then eggs, then the breadcrumb mixture. Coat well on all sides.
- Heat olive oil in a skillet over medium-high. Fry chicken 4–5 minutes per side until golden and cooked through. Drain on paper towels.
- In a small saucepan, warm the cream over medium heat. Whisk in Parmesan, add lemon juice, and simmer until slightly thickened.
- Place chicken on plates, drizzle with cream sauce, and garnish with chopped parsley. Serve immediately.
