Description
This comforting Lemon Chicken Romano is an easy dinner. Pan-seared chicken with a bright lemon-butter sauce and savory Romano cheese. Perfect for family nights!
Ingredients
Scale
- Chicken & Dairy Base:
- 4 boneless, skinless chicken breasts, pounded to ½-inch thickness
- ½ cup grated Pecorino Romano cheese (freshly grated is a must!)
- 6 tbsp unsalted butter, divided
- Flavor Foundations:
- ½ cup all-purpose flour
- 1 ½ cups low-sodium chicken broth
- ¼ cup fresh lemon juice (from 1–2 lemons)
- Seasonings & Finishing Touches:
- 2 cloves garlic, minced (or more, if you’re like me!)
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Optional Extras:
- 1 tbsp olive oil (for searing)
- White wine (for deglazing)
Instructions
- Prep the Lemon Chicken Romano:: Okay, first things first, let’s get that chicken ready. Pat your chicken breasts super dry with paper towels; this is key for a good sear, trust me! Then, place them between two pieces of plastic wrap and pound them to about ½-inch thickness. This makes them cook evenly and get all tender. In a shallow dish, whisk together the flour, a generous pinch of salt, and some black pepper. Dredge each chicken piece, shaking off the excess. I always manage to get flour everywhere at this stage, but it’s part of the fun, right?
- Sear the Chicken:: Heat a large skillet over medium-high heat. Add a tablespoon of butter and a splash of olive oil. Once the butter is melted and sizzling, carefully add the chicken. Don’t overcrowd the pan; you might need to do this in batches. Sear for about 3-4 minutes per side, until golden brown and cooked through. We’re looking for that lovely crust! Transfer the cooked chicken to a plate and set it aside. This is where I always forget to salt the water if I’m making pasta alongside, oops!
- Build the Lemon Sauce:: Reduce the heat to medium. Add the remaining butter to the skillet. Once melted, toss in the minced garlic and sauté for about 30 seconds until it’s fragrant – oh, that smell! Pour in the chicken broth, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon. Those bits are flavor gold, seriously! Let it simmer for a couple of minutes to reduce slightly.
- Add Lemon and Cheese:: Now for the star flavors of this Lemon Chicken Romano! Stir in the fresh lemon juice. Give it a taste here; if you’re like me and love a real lemon punch, add a tiny bit more! Then, gradually whisk in the grated Romano cheese until it’s fully melted and the sauce is smooth and creamy. Keep whisking, you don’t want any lumps. This is where I sometimes get impatient and add the cheese too fast, and then I’m frantically whisking to smooth it out.
- Combine and Simmer:: Return the seared chicken breasts to the skillet, nestling them into that incredible Lemon Chicken Romano sauce. Let them simmer gently for another 2-3 minutes, just to warm through and allow the chicken to really soak up all those amazing flavors. Spoon some of that luscious sauce over the chicken. The kitchen chaos is settling, and the smells are just divine at this point!
- Garnish and Serve Your Lemon Chicken Romano:: Finally, remove the skillet from the heat. Sprinkle generously with fresh chopped parsley. The vibrant green against the creamy sauce is just beautiful. Serve your Lemon Chicken Romano immediately. It should look golden, smell bright and garlicky, and taste like pure comfort. I usually serve it with some simple pasta or a crisp green salad, honestly, it’s just perfect.