Description
Homestyle Lemon Chicken Romano brings bright flavors and creamy comfort to your table. A family favorite, this dish is easy, cheesy, and always a hit!
Ingredients
Scale
- Main Ingredients:
- 4 boneless, skinless chicken breasts (about 1.5 lbs), sliced horizontally into thinner cutlets
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- Flavor Foundations:
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- Creamy Sauce Essentials:
- 1/2 cup heavy cream
- 1/2 cup grated Pecorino Romano cheese (freshly grated is best)
- 2 tbsp fresh lemon juice
- Finishing Touches:
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Prep the Chicken:: First things first, let’s get that chicken ready for our Homestyle Lemon Chicken Romano. Pat your chicken breasts super dry with paper towels—this is crucial for a good sear, trust me, I learned that the hard way! Season them generously with salt and pepper on both sides. Then, dredge each piece lightly in the all-purpose flour, shaking off any excess. You want a thin, even coating. I usually have a little assembly line going, and honestly, it can get a bit messy, but it’s part of the fun!
- Sear the Chicken:: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil and a tablespoon of butter. Once the butter is melted and shimmering, carefully add the floured chicken cutlets, making sure not to overcrowd the pan. You might need to do this in batches. Sear for about 3-4 minutes per side, until they’re beautifully golden brown and cooked through. This step makes all the difference for a flavorful Comforting Lemon Chicken Romano. Remove the chicken from the pan and set it aside on a plate, tented with foil to keep warm. Don’t worry about the little bits left in the pan, those are flavor bombs!
- Build the Sauce:: Lower the heat to medium. Add the remaining butter to the same skillet, scraping up those lovely browned bits from the bottom with a wooden spoon—that’s called fond, and it’s pure gold! Add the minced garlic and sauté for about 30 seconds until fragrant. Don’t let it burn, or it’ll taste bitter, a mistake I’ve made more times than I care to admit. Pour in the chicken broth, scraping vigorously to deglaze the pan. Let it simmer for a couple of minutes to reduce slightly.
- Add Cream and Romano:: Stir in the heavy cream and bring the sauce to a gentle simmer. Now for the star of our Homestyle Lemon Chicken Romano: gradually whisk in the grated Pecorino Romano cheese until it’s fully melted and the sauce is smooth and creamy. Keep whisking to prevent lumps! This is where the sauce really starts to come alive and thicken up. It’ll smell absolutely incredible, like a fancy Italian restaurant, honestly.
- Finish with Lemon & Combine:: Remove the skillet from the heat and stir in the fresh lemon juice. Taste the sauce and adjust seasonings if needed—a little more salt, pepper, or lemon? Your call! Return the cooked chicken to the skillet, spooning that gorgeous creamy lemon Romano sauce all over the cutlets. Let it warm through for a minute or two, just to bring everything together. This Comforting Lemon Chicken Romano is almost ready for its close-up!
- Garnish and Serve:: Finally, sprinkle generously with fresh chopped parsley. The green pop of color is just beautiful, and the fresh herb really brightens the whole dish. I love how it looks and smells right at this moment—all vibrant and inviting. Serve your Homestyle Lemon Chicken Romano immediately with your favorite sides. It’s a dish that just makes you feel good, honestly, and it’s always a huge hit at our dinner table.