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Lemon Chicken Romano .

Zesty Lemon Chicken Romano

Tender chicken breasts bathed in a bright lemon Parmesan sauce with fresh garlic and Italian herbs. Quick and impressive weeknight dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5 lbs, pounded to even thickness
  • 3 cloves fresh garlic minced
  • 1/2 cup freshly squeezed lemon juice about 3 to 4 lemons
  • 1/2 cup grated Parmesan cheese freshly grated from a block
  • 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
  • Salt and pepper to taste

Equipment

  • Large 12-inch skillet
  • Whisk
  • Measuring cups and spoons
  • Meat thermometer
  • Small mixing bowl

Method
 

  1. Season both sides of chicken breasts generously with salt, pepper, and Italian seasoning. Pat the seasoning in gently. If chicken breasts are thick, pound them to even thickness for uniform cooking.
  2. Heat olive oil in large 12-inch skillet over medium heat until it shimmers slightly. Add chicken breasts and sear for 6 to 7 minutes on each side until golden brown and internal temperature reaches 165°F. Chicken should be fully cooked through. Remove chicken and set aside to rest.
  3. Add minced garlic to same skillet and cook for 30 seconds until fragrant but not browned. Pour in chicken broth and bring to gentle simmer for 5 minutes, scraping up brown bits from bottom of pan.
  4. Mix cornstarch with cold water in small bowl until completely smooth. Pour into simmering broth while stirring constantly. Sauce will thicken within 1 to 2 minutes and should coat back of spoon.
  5. Return rested chicken to skillet and squeeze fresh lemon juice over everything. Sprinkle Parmesan cheese on top and let melt for 2 to 3 minutes.
  6. Garnish with freshly chopped parsley and serve immediately while sauce is glossy and chicken is hot.

Notes

Use fresh lemon juice instead of bottled for best flavor. Pound chicken to even thickness for uniform cooking. Can substitute Romano cheese for Parmesan or add capers and olives for Mediterranean variation. Sauce can be made ahead and stored separately.