Creamy Lemon Romano Chicken

There’s something incredibly comforting about a plate of Creamy Lemon Romano Chicken. When I first tried this dish, I was in the middle of a hectic week, feeling drained and uninspired in the kitchen. I wanted to create something quick, yet satisfying. The combination of tangy lemon, creamy sauce, and tender chicken was exactly what I needed. As I stirred the ingredients in the pan, the rich aroma filled my kitchen, making my worries fade away. Each bite was a delightful blend of flavors that seemed to wrap me in a warm hug. It quickly became a go-to recipe in my household, perfect for both busy weeknights and casual gatherings with friends. Whether you’re cooking for family or having a quiet dinner for one, this dish brings joy to the table.

In my kitchen, this recipe is more than just a meal; it’s a celebration of simple ingredients transforming into something extraordinary. Let me share with you why Creamy Lemon Romano Chicken has earned a special place in my heart.

What’s In This Creamy Lemon Romano Chicken

The ingredients for Creamy Lemon Romano Chicken are simple yet flavorful, each playing a vital role in creating that creamy, tangy sauce you’ll love. The main players are the tender chicken breasts and the rich heavy cream, which come together beautifully with the fresh lemon juice and savory Pecorino Romano cheese. This combination results in a delightful dish that’s sure to satisfy.

• 2 boneless skinless chicken breasts (11 – 12 oz each): Tender and juicy, these are the star of the dish.
• 1/4 cup all-purpose flour: Used to dredge the chicken, adding a lovely crust.
• Salt and freshly ground black pepper: Essential for seasoning, enhancing the flavors of the dish.
• 2 Tbsp olive oil: Adds richness and helps in browning the chicken.
• 2 garlic cloves, minced (2 tsp): Provides aromatic flavor that elevates the dish.
• 1 cup + 1 Tbsp Swanson Chicken Broth, divided: Adds moisture and depth to the sauce.
• 1/2 tsp dried basil: A hint of herbal flavor that complements the lemon beautifully.
• 2 Tbsp fresh lemon juice: Brightens the dish and adds a refreshing zest.
• 2 1/2 tsp cornstarch: Used to thicken the sauce to perfection.
• 1/2 cup heavy cream: Makes the sauce rich and creamy.
• 1/2 cup (1.5 oz) finely shredded Pecorino Romano cheese: Adds a sharp and salty flavor that enhances the creaminess.
• 1 1/2 Tbsp chopped fresh parsley: For garnish and a pop of color.

Step by Step Guide for Creamy Lemon Romano Chicken

Ready to dive into making Creamy Lemon Romano Chicken? This step-by-step guide will walk you through the process, ensuring you achieve the perfect dish. Let’s get started!

1. Pound the thicker parts of the chicken breasts down to an even thickness of about 1/2 inch. This helps ensure that they cook evenly and become tender. As you pound, use a meat mallet or rolling pin, and don’t be afraid to be a bit vigorous!
2. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers. You want the oil hot enough to create a nice sear on the chicken.
3. In a shallow dish, whisk together the flour, salt, and pepper. This mixture will help create a crunchy crust on the chicken. Dredge each piece of chicken in the flour mixture, ensuring both sides are coated well.
4. Transfer the dredged chicken to the heated skillet. Cook until the internal temperature reaches 165°F, about 6 minutes per side. You’ll notice a beautiful golden-brown color develop.
5. Once cooked, transfer the chicken to a plate and tent it with foil to keep warm. This resting time helps the juices redistribute.
6. Add the minced garlic to the skillet. Sauté over medium heat until just lightly golden, about 30 seconds. You’ll start to smell the aromatic garlic wafting through the air.
7. Pour in 1 cup of chicken broth, add the lemon juice, and sprinkle in the basil. Stir to combine and let the mixture simmer. Reduce it down by about half, which should take around 2 minutes.
8. Stir together 1 tablespoon of the remaining chicken broth with the cornstarch. Pour this mixture into the simmering broth and cook, stirring constantly, until it thickens slightly, about 30 seconds.
9. Pour in the heavy cream, reduce the heat to low, and add the Pecorino Romano cheese. Stir until the cheese is melted into the sauce, creating a luscious, creamy texture.
10. Return the chicken to the skillet, spoon the sauce over the top, and cook for an additional minute to ensure everything is heated through. Serve warm, garnished with fresh parsley for a pop of color.

Ways to Adapt This Recipe

If you’re looking to personalize Creamy Lemon Romano Chicken, here are some great ideas that will make it your own!

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to maintain creaminess.
• Freezing: You can freeze the cooked chicken and sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Variations: Feel free to experiment with different herbs like thyme or rosemary for an added flavor twist.
• Vegetarian twist: Substitute chicken with firm tofu or seitan for a vegetarian-friendly version.
• Extra veggies: Add sautéed spinach or cherry tomatoes to the sauce for added nutrition and flavor.

How to Enjoy Creamy Lemon Romano Chicken

Serving Creamy Lemon Romano Chicken is all about enhancing the experience. Here are some ideas:

• Over pasta: Serve this delectable chicken over a bed of fettuccine or spaghetti to soak up the creamy sauce.
• With rice: Pair it with steamed rice for a comforting and hearty meal.
• Seasonal salads: Accompany it with a fresh garden salad featuring seasonal vegetables for a refreshing contrast.
• For special occasions: This dish is perfect for special gatherings, making it a showstopper at any dinner party.
• Leftovers for lunch: The leftovers make for a delicious and satisfying lunch the next day; just reheat and enjoy!

FAQ

Conclusion

Creamy Lemon Romano Chicken is truly a standout dish that brings the comfort of home cooking right to your table. Its blend of creamy sauce and zesty lemon elevates everyday chicken into something special. I encourage you to try this recipe; it’s sure to become a family favorite.

Creamy Lemon Romano Chicken

The ultimate comfort food, Creamy Lemon Romano Chicken is rich, creamy, and bursting with flavor. This easy weeknight dinner comes together in no time, making it perfect for busy schedules. Treat yourself to a delicious meal that will have everyone asking for seconds!

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces boneless skinless chicken breasts 11 - 12 oz each
• 1/4 cup all-purpose flour
• to taste salt and freshly ground black pepper
• 2 Tbsp olive oil
• 2 cloves garlic minced (2 tsp)
• 1 cup Swanson Chicken Broth divided
• 1/2 tsp dried basil
• 2 Tbsp fresh lemon juice
• 2 1/2 tsp cornstarch
• 1/2 cup heavy cream
• 1/2 cup finely shredded Pecorino Romano cheese (1.5 oz)
• 1 1/2 Tbsp chopped fresh parsley

Equipment

• Saucepan
• Skillet
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Whisk

Method

 

1. Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness.
2. Heat olive oil in a 12-inch skillet over medium-high heat.
3. 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.
4. Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.
5. Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds.
6. Pour in 1 cup chicken broth, lemon juice and basil.
7. Let broth mixture simmer and reduce by about half, about 2 minutes.
8. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.
9. Pour in cream then reduce to low, add Romano cheese and cook just until melted.
10. Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.

Notes

• Tip: 4 (6 oz) chicken breasts will work too, no splitting is necessary. Just pound to an even 1/2-inch thickness.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.