Name: Lemon Chicken Romano
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
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); Salt and pepper, to taste

I’m bringing together juicy chicken breasts, a zesty lemon-infused sauce, and nutty Parmesan to create a vibrant Italian-inspired main dish. It’s bright, flavorful, and ready in just 35 minutes—perfect for turning a weeknight dinner into something special.

Lemon Chicken Romano

Why You’ll Love This Recipe

I love how this dish strikes a beautiful balance between bright and savory. The fresh lemon juice awakens the palate, the garlic deepens the flavor, and the Parmesan adds a comforting nutty richness. It’s straightforward to make but delivers a flavor that feels thoughtful, elegant, and effortlessly impressive.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts (about 1.5 lbs)
3 cloves fresh garlic, minced
½ cup freshly squeezed lemon juice
½ cup grated Parmesan cheese
3 tablespoons extra-virgin olive oil
2 teaspoons Italian seasoning
1 cup low-sodium chicken broth
1 tablespoon cornstarch mixed with 2 tablespoons cold water
Fresh parsley, chopped (for garnish)

directions

I start by mincing the garlic and chopping the parsley for garnish.
I season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
I heat the olive oil in a large skillet over medium heat, then sear the chicken for 6–7 minutes per side until golden brown.
I add the garlic to the skillet, then pour in the chicken broth, letting it simmer for about 5 minutes to let the flavors infuse.
I whisk the cornstarch and cold water together, then stir it into the skillet—watching the sauce thicken before my eyes.
I squeeze fresh lemon juice over the chicken, sprinkle Parmesan cheese on top, and let it melt slightly into the warm sauce.
Finally, I garnish with chopped parsley before serving, adding freshness and color to each plate.

Servings and timing

This recipe yields 4 servings.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

storage/reheating

I store leftovers in an airtight container in the fridge and enjoy them within 3 days for the best quality. To reheat, I gently warm the chicken and sauce over low heat in a skillet, adding a splash of chicken broth or water if needed to refresh the sauce.

FAQs

1. Can I use bone-in chicken?

Yes—just be mindful that bone-in cuts will take a bit longer to cook, so I’ll extend the searing and simmering time accordingly until the internal temperature reaches 165 °F.

2. What’s an alternative if I don’t have chicken broth?

I often use low-sodium vegetable broth or even water with a pinch of bouillon—though chicken broth brings the most authentic flavor.

3. How can I thicken the sauce without cornstarch?

I can whisk in a little flour, but I’ll cook it a minute or two longer to lose any raw taste. Alternatively, a splash of cream will add both richness and thickness.

4. My Parmesan didn’t melt—what should I do?

It might not melt completely if the heat is too low. I’ll turn the heat up just a touch and cover the skillet briefly to help it soften and blend.

5. Is there a vegetarian version I can try?

I’d swap the chicken for hearty vegetables like thick zucchini slices or roasted cauliflower steaks—sear them similarly, then pour on the sauce.

6. How can I make the flavor brighter?

I’ll grate some lemon zest into the sauce along with or instead of juice—it brings a vibrant, essential-oil brightness that lifts everything.

7. Can I make this dairy-free?

Yes—skip the Parmesan (or use a dairy-free alternative) and enrich the sauce with a little olive oil or a splash of non-dairy milk if it needs more body.

8. What’s a good side dish pairing?

I love serving this with garlic mashed potatoes, a crisp green salad, or even a light pasta to soak up the lemony sauce.

9. How do I ensure the chicken stays juicy?

I don’t overbake—searing just until golden, then simmering gently in the flavorful broth keeps the chicken tender and moist.

10. Can I double the recipe for a larger gathering?

Absolutely—just use a larger pan, ensure the chicken pieces aren’t overcrowded, and adjust simmer time as needed. The sauce scales up beautifully.

Conclusion

I’m swept away by how Lemon Chicken Romano effortlessly marries brightness, savory depth, and cheesy comfort in one skillet—yet stays light and fresh. It’s become a go-to when I want dinner to feel special but simple. I hope it brings brightness and warmth to your dinner table too. Happy cooking!