Lemon Chicken Romano
This weeknight-friendly Lemon Chicken Romano combines bright citrus flavors with a silky sauce, making it both comforting and elegant.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Boneless and skinless
- 2 tablespoons olive oil Use good-quality extra-virgin olive oil for flavor
- 2 pieces lemons (juiced) Fresh lemon juice is preferred
- 1 cup chicken broth Use low-sodium for better control over salt
- 1/2 cup Romano cheese (grated) Freshly grated is best for texture and flavor
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
Preparation
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Place a large skillet over medium heat and add the olive oil. Warm until the oil shimmers but doesn’t smoke.
Cooking
- Add the chicken breasts to the hot skillet. Cook until golden brown on the first side, about 7–8 minutes, then flip and cook the other side for another 7–8 minutes until cooked through.
- Transfer the seared chicken to a plate and tent loosely with foil to rest.
- Pour in the lemon juice and chicken broth into the same skillet, scraping any browned bits from the pan.
- Bring the liquid to a simmer and let it reduce slightly for about 3–4 minutes.
- Nestle the chicken back into the skillet. Spoon the sauce over each breast and sprinkle with grated Romano cheese.
- Cook for an additional 2 minutes until the Romano has melted and formed a glossy finish.
Serving
- Remove from heat and garnish with chopped fresh parsley before serving.
Notes
For best results, dry the chicken before cooking and avoid overcrowding the pan to achieve a good sear. This dish pairs well with buttery orzo, roasted potatoes, or sautéed green beans.