Lemon Chicken Romano Recipe

Introduction

Lemon Chicken Romano is a bright, flavorful dish featuring tender chicken breasts in a tangy lemon sauce with a cheesy Parmesan finish. It’s quick to prepare and perfect for a satisfying weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 cloves fresh garlic, minced
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup grated Parmesan cheese
• 3 tbsp extra virgin olive oil
• 2 tsp Italian seasoning
• 1 cup low-sodium chicken broth
• 1 tbsp cornstarch mixed with 2 tbsp cold water
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Prepare your ingredients by chopping the parsley and mincing the garlic.
2. Step 2: Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
3. Step 3: Heat olive oil in a large skillet over medium heat and sear the chicken for 6-7 minutes on each side until golden brown.
4. Step 4: Add minced garlic to the skillet and pour in the chicken broth; simmer for 5 minutes.
5. Step 5: Mix the cornstarch with cold water and add it to the skillet; stir until the sauce thickens.
6. Step 6: Squeeze fresh lemon juice over the chicken and sprinkle with Parmesan cheese; let the cheese melt slightly before serving.
7. Step 7: Garnish with chopped parsley before serving.

Tips & Variations

• For extra flavor, marinate the chicken in lemon juice and Italian seasoning for 30 minutes before cooking.
• Use freshly grated Parmesan for a richer taste and better melting quality.
• Serve with a side of roasted vegetables or over pasta to make it a complete meal.
• Substitute chicken broth with white wine for a deeper flavor profile.

Storage

Store leftover lemon chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken tender and the sauce creamy. Avoid microwaving at high power to prevent dryness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Yes, but adjust the cooking time to ensure the chicken is cooked through, usually 10-12 minutes per side depending on thickness.

Is there a substitute for cornstarch in the sauce?

You can use all-purpose flour as a thickener by mixing it with an equal amount of cold water to create a slurry. Add it slowly to the sauce while stirring until it reaches the desired consistency.

Lemon Chicken Romano Recipe

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★★★★★

4.8 from 83 reviews

Lemon Chicken Romano is a flavorful and zesty skillet-cooked chicken dish featuring juicy boneless chicken breasts seared to golden perfection, simmered in a savory garlic and chicken broth sauce, thickened with a cornstarch slurry, and finished with fresh lemon juice and Parmesan cheese. Garnished with chopped parsley, this dish offers a bright, satisfying meal perfect for weeknight dinners.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• Salt, to taste
• Ground black pepper, to taste
• 2 tsp Italian seasoning

Sauce and Garnish

• 3 cloves fresh garlic, minced
• 1/2 cup freshly squeezed lemon juice
• 1 cup low-sodium chicken broth
• 1 tbsp cornstarch mixed with 2 tbsp cold water
• 1/2 cup grated Parmesan cheese
• 3 tbsp extra virgin olive oil
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare Ingredients: Chop the fresh parsley finely and mince the garlic cloves to have them ready for use.
2. Season Chicken: Season both sides of the chicken breasts generously with salt, ground black pepper, and 2 teaspoons of Italian seasoning to enhance the flavor.
3. Sear Chicken: Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 6-7 minutes on each side, or until the chicken is golden brown and cooked through.
4. Add Garlic and Broth: Add the minced garlic to the skillet with the chicken, then pour in 1 cup of low-sodium chicken broth. Reduce the heat slightly and let it simmer gently for 5 minutes to infuse the flavors.
5. Thicken Sauce: Stir together 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Add this mixture to the skillet and stir continuously until the sauce thickens to a nice glaze consistency.
6. Finish with Lemon and Cheese: Squeeze 1/2 cup of freshly squeezed lemon juice over the chicken in the pan. Sprinkle 1/2 cup grated Parmesan cheese on top, allowing it to melt slightly into the hot sauce for a rich finish.
7. Garnish and Serve: Finally, sprinkle the chopped fresh parsley over the chicken to add color and freshness before serving.

Notes

• Use fresh lemon juice for the best bright citrus flavor; bottled lemon juice will not yield the same freshness.
• Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
• Low-sodium chicken broth helps control the salt level, but adjust seasoning as needed.
• This dish pairs well with pasta, rice, or a fresh green salad.
• For a creamier sauce, a splash of heavy cream can be added after thickening.

Keywords: Lemon Chicken Romano, skillet chicken, Italian chicken recipe, garlic lemon chicken, Parmesan chicken, easy chicken dinner