Unveiling the Magic of Lemon Chicken Romano: A Zesty Journey to Italy in 35 Minutes
Lemon Chicken Romano is a fresh and flavorful Italian-inspired dish made with tender pan-seared chicken breasts simmered in a zesty lemon sauce and finished with rich Parmesan cheese. It’s easy enough for weeknights but elegant enough for guests — a perfect balance of comfort and brightness in just 35 minutes.
Ingredients
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4 boneless, skinless chicken breasts (about 1.5 lbs)
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3 cloves fresh garlic, minced
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½ cup freshly squeezed lemon juice
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½ cup grated Parmesan cheese
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3 tbsp extra-virgin olive oil
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2 tsp Italian seasoning
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1 cup low-sodium chicken broth
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1 tbsp cornstarch mixed with 2 tbsp cold water
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Fresh parsley, chopped (for garnish)
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Salt and black pepper, to taste
Instructions
Chop the parsley and mince the garlic so everything is ready to go.
Pat the chicken dry and season both sides generously with salt, pepper, and Italian seasoning.
Heat the olive oil in a large skillet over medium heat.
Add chicken and sear 6–7 minutes per side, until golden and nearly cooked through.
Add minced garlic to the skillet and cook 30 seconds until fragrant.
Pour in chicken broth and let simmer for 5 minutes.
Stir the cornstarch slurry into the simmering broth.
Continue stirring until the sauce thickens and becomes glossy.
Pour fresh lemon juice over the chicken.
Sprinkle Parmesan on top and let it melt into the sauce for a creamy, tangy finish.
Garnish with chopped parsley and serve immediately.
Delicious with pasta, mashed potatoes, or roasted veggies.
Notes
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Pound chicken breasts to an even thickness for more even cooking.
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Use fresh lemon juice, not bottled — the flavor difference is huge.
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Prefer a creamier sauce? Add 2–3 tbsp of heavy cream at the end.
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Add lemon slices while simmering for extra citrus aroma.