Introduction

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

The image shows two pieces of golden brown fish fillets with a crispy texture, topped with small thin slices of bright yellow lemon and sprinkled with finely chopped green herbs. The fish sits in a glossy, creamy light yellow sauce that pools on a white plate, all placed on a white marbled surface. The sauce has a smooth, slightly thick texture with some small bits in it, showing a rich and flavorful look. Photo taken with an iphone --ar 4:5 --v 7

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)
Salt and black pepper, to taste

Instructions

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

Tips & Variations

For extra flavor, marinate the chicken in lemon juice, garlic, and Italian seasoning for 30 minutes before cooking.
Swap out chicken broth for white wine to deepen the sauce’s flavor.
Serve with a side of steamed vegetables or over pasta for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to keep the chicken tender and the sauce creamy.

How to Serve

The image shows a close-up of three golden-brown, crispy fried chicken pieces on a white plate. Each chicken piece is coated with a shiny, thick sauce that looks creamy and slightly translucent, pooling slightly around the pieces. Thin lemon slices sit on top of the chicken, adding a bright yellow contrast. The dish is sprinkled with finely chopped green herbs and small white shreds, possibly grated cheese or onions, enhancing texture and color. The plate rests on a white marbled surface, and the photo is taken up close to highlight the texture and gloss of the chicken and sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and offer a juicier texture. Adjust cooking time to ensure they are cooked through.

How do I prevent the sauce from becoming too thick?

If the sauce thickens too much, slowly stir in a little extra chicken broth or water until you reach the desired consistency.

Lemon Chicken Romano Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

Lemon Chicken Romano is a bright and flavorful skillet dish featuring juicy boneless chicken breasts cooked to golden perfection with garlic, fresh lemon juice, and a savory Parmesan cheese sauce. Finished with Italian seasoning and fresh parsley, this recipe makes for a delicious and easy meal perfect for weeknights.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Frying
Cuisine: Italian-American

Ingredients

Scale

Chicken and Seasoning

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

Sauce and Garnish

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

Instructions

Prepare Ingredients: Chop the fresh parsley and mince the garlic finely to have them ready for use during cooking.
Season Chicken: Pat the chicken breasts dry and season both sides generously with salt, pepper, and Italian seasoning to enhance flavor.
Sear Chicken: Heat olive oil in a large skillet over medium heat and cook the chicken breasts for 6-7 minutes on each side until they develop a golden brown crust and are nearly cooked through.
Add Garlic and Broth: Add the minced garlic to the skillet and sauté briefly until fragrant, then pour in the low-sodium chicken broth. Let the mixture simmer for about 5 minutes to meld the flavors and finish cooking the chicken.
Thicken Sauce: Stir together cornstarch and cold water to form a slurry, then add it to the skillet. Stir continuously as the sauce thickens to a smooth consistency.
Add Lemon Juice and Parmesan: Squeeze the fresh lemon juice over the chicken and sprinkle grated Parmesan cheese on top. Allow the cheese to melt slightly into the sauce for a luscious finish.
Garnish and Serve: Sprinkle chopped fresh parsley over the dish just before serving for a vibrant and fresh touch.

Notes

Ensure chicken breasts are of even thickness for uniform cooking; pounding them slightly if needed.
Use freshly squeezed lemon juice for the best bright and tangy flavor.
Low-sodium chicken broth helps control saltiness in the dish.
The cornstarch slurry is key to thickening the sauce without clumps.
Serve with a side of steamed vegetables or over rice or pasta to soak up the lemony sauce.

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