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Creamy Baked Chicken Romano, golden-brown and bubbling, is the star of this article's featured image.

Creamy Baked Chicken Romano

This Creamy Baked Chicken Romano recipe delivers tender, juicy chicken breasts coated in a flavorful Romano cheese crust and smothered in a luscious cream sauce. Baking at the right temperature is key to prevent burning and achieving that perfect golden-brown crust. Serve with pasta, rice, or roasted vegetables for a complete and satisfying meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 oz each
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup grated Romano cheese freshly grated
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped, for garnish optional

Equipment

  • 9x13-inch baking dish
  • Shallow dishes (for dredging)
  • Large oven-safe skillet or saucepan
  • Meat Thermometer
  • measuring cups and spoons
  • cutting board
  • knife
  • Pounder or mallet

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. If the chicken breasts are very thick, pound them to an even thickness of about 1/2 inch.
  3. Place the flour in a shallow dish, the beaten eggs in another, and the grated Romano cheese in a third.
  4. Dip each chicken breast in the flour, shaking off any excess. Then, dip it in the beaten egg, allowing the excess to drip off. Finally, coat the chicken thoroughly with the grated Romano cheese, pressing gently to help it adhere.
  5. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly golden brown. If you don't have an oven-safe skillet, you can sear the chicken in a regular skillet and then transfer it to the prepared baking dish.
  6. In the same skillet (or in a separate saucepan), sauté the minced garlic for about 30 seconds, until fragrant. Be careful not to burn it! Pour in the heavy cream and chicken broth. Stir in the oregano, basil, salt, and pepper. Bring the sauce to a simmer and cook for 2-3 minutes, or until slightly thickened.
  7. Pour the sauce over the chicken breasts in the baking dish (or skillet).
  8. Bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. An internal temperature of 165°F (74°C) is recommended.
  9. Sprinkle with fresh parsley, if desired. Serve immediately with your favorite sides, such as pasta, rice, or roasted vegetables.

Notes

For best results, use freshly grated Romano cheese. Searing the chicken before baking adds flavor and helps create a crispy crust. Don't overbake the chicken; use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.