Lemon Chicken Romano
A bright and savory dish combining chicken with fresh lemon and Parmesan, perfect for a quick weeknight meal or impressing guests.
Ingredients
Main ingredients
- 4 pieces 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 for searing the chicken
- 2 tsp Italian seasoning
- 1 cup low-sodium chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp cold water for thickening
- to taste salt and pepper for seasoning
- to garnish Fresh parsley, chopped
Instructions
Preparation
- Prepare your ingredients first: chop the parsley and mince the garlic.
- Season both sides of the chicken breasts with salt, pepper, and Italian seasoning.
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add the chicken, searing it for 6-7 minutes on each side until golden brown.
- Once the chicken is cooked, add minced garlic, then pour in the chicken broth and simmer for about 5 minutes.
- In a small bowl, mix cornstarch with cold water, then add this mixture to the skillet, stirring until the sauce thickens.
- Squeeze fresh lemon juice over the chicken, followed by a sprinkle of Parmesan cheese. Allow it to melt slightly.
- Garnish with chopped parsley before serving.
Notes
Best enjoyed with sides like rice, mashed potatoes, or roasted vegetables. Store leftovers in an airtight container for 3-4 days.