Name: Lemon Chicken Romano Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); Salt and pepper to taste; 2 tsp Italian seasoning; 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)

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Introduction

Lemon Chicken Romano is a bright and flavorful dish featuring tender chicken breasts cooked in a zesty lemon and Parmesan sauce. It’s a quick and satisfying meal perfect for weeknight dinners.

A close-up view of three golden brown fried fish fillets arranged on a round white plate, each fillet topped with a shiny, pale yellow lemon butter sauce that glistens under the light. On top of each fillet, there are thin slices of bright yellow lemon and small green parsley flakes sprinkled evenly. The fish fillets sit in a shallow pool of the same sauce, with some sauce bubbling subtly around the edges of the plate. The fish skin looks crispy, and the sauce gives a rich, smooth texture contrast. The background is a white marbled surface. 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)

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 and Italian seasoning for 30 minutes before cooking.
Swap Parmesan with Pecorino Romano for a sharper taste.
Add a handful of capers or sun-dried tomatoes to the sauce for a tangy twist.
If you prefer a creamier sauce, stir in a splash of heavy cream at the end.

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 or microwave until warmed through, adding a splash of chicken broth if the sauce has thickened too much.

How to Serve

Two pieces of golden brown fish fillets covered in a creamy yellow sauce with green herbs sprinkled on top are placed on a white plate. Each fillet is garnished with thin slices of lemon positioned on the upper part. The creamy sauce pools around the fillets, showing a smooth texture with small herbs visible in it. The background is a white marbled surface. 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, more flavorful alternative. Adjust cooking time as needed to ensure they are fully cooked.

How do I prevent the sauce from getting too thick?

If the sauce thickens too much, simply add a little more chicken broth or water to loosen it up while reheating or during cooking.