Creamy Lemon Romano Chicken
User Reviews
5
-
Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Creamy Lemon Romano Chicken
Description
This dish prepares chicken by pounding breasts evenly to ensure uniform cooking, dredging in a seasoned flour mixture for a light crust, and cooking in olive oil until reaching safe internal temperature. The pan then serves as the base for sautéing garlic briefly before adding broth, lemon juice, and basil to simmer and reduce, concentrating flavor.
The sauce thickens with cornstarch dispersed in broth, then heavy cream and Pecorino Romano cheese are stirred in just until melted, offering a silky texture with tangy and savory elements. Returning the chicken to the pan to coat it in sauce keeps the meat moist and infuses it with flavor.
The dish is garnished with fresh parsley for herbal brightness and can be paired with sides like rice or vegetables to complement the creamy lemon sauce. The recipe can be adjusted to use more chicken breasts if preferred by pounding them evenly without splitting.
Ingredients
- 2 (11 - 12 oz) chicken breast boneless, skinless
- 1/4 cup all-purpose flour
- salt freshly ground
- black pepper freshly ground
- 2 Tbsp olive oil
- 2 garlic minced (2 tsp, cloves
- 1 cup + 1 Tbsp chicken broth divided, Swanson brand
- 1/2 tsp basil dried
- 2 Tbsp lemon juice fresh
- 2 1/2 tsp cornstarch
- 1/2 cup heavy cream
- 1/2 cup (1.5 oz) Pecorino Romano cheese finely shredded
- 1 1/2 Tbsp parsley chopped, fresh
Instructions
- Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness.
- Heat olive oil in a 12-inch skillet over medium-high heat.
- In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.
- Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.
- Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.
- Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.
- Pour in cream then reduce to low, add Romano cheese and cook just until melted.
- Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.
Notes
- When using 6-ounce chicken breasts, pound to a uniform 1/2-inch thickness; no splitting needed.
User Reviews
Overall Rating
5
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