Creamy Lemon Romano Chicken

December 10, 2019

Creamy Lemon Romano Chicken – one of the best ways to make chicken! You get golden brown and tender, pan seared chicken breasts that are blanketed with a bright and creamy, lemon and Romano cheese flavored sauce. This recipe is so easy to prepare and perfect for busy weekdays, yet it’s so delicious it’s worthy of serving to guests on the weekend too!

This recipe is sponsored by Swanson however all thoughts and opinions are my own.

Platter of four pan seared chicken breasts with creamy lemon romano sauce on top.

Pan Seared Creamy Lemon Romano Chicken Recipe

This chicken is easily one of my new favorite ways to prepare chicken breasts! Not only is it quick and easy but it yields incredibly flavorful, crave-able chicken!

You can never have too many chicken breast recipes and this one is one you’ll never get tired of with its bright, fresh Italian flavor. It’s one of those recipes that’s so good in fact you may just find yourself making it two days in a row!

Then if you’d like you can also double up on the sauce if you want an abundance to serve with pasta, it’s the perfect side with this as this dish is similar to Chicken Piccata, yet upgraded with cream and cheese.

Forget bland and boring chicken! Add this recipe to the menu this week. You’re going to love it!

Close up image of chicken breasts in pan in a creamy lemon romano sauce.

Ingredients Needed for Creamy Lemon Romano Chicken:

  • Chicken breasts – I like to use 2 large chicken breasts and cut them into thinner cutlets but you can also just use 4 medium chicken breasts.
  • Flour – this helps brown the exterior of the chicken it also helps the sauce cling to the chicken.
  • Salt and pepper – add this to taste and as always be careful not to overdo it. You can always add more later.
  • Olive oil – we use this to sear the chicken breasts. It helps brown and reduce sticking. I don’t recommend substituting another oil ,such as vegetable oil, because the flavor isn’t as good.
  • Garlic – I find 2 cloves to be just right in this recipe but you can adjust this adding more or less to taste.
  • Chicken broth – here we use Swanson Chicken Broth. It’s my go-to brand for chicken broth with it’s consistently delicious flavor.
  • Dried basil – you’ll love the light herby background flavor this adds. Just a little will go a long ways with dried herbs.
  • Lemon juice – only use freshly squeezed lemon juice. The bottled stuff would ruin the flavor of the dish.
  • Cornstarch – this is a crucial ingredient as it will help thicken the sauce. I like a light thickness if you want it a little thicker feel free to add another 1 tsp cornstarch.
  • Heavy cream – a highlight of this recipe! You’ll love how creamy this makes the sauce.
  • Romano cheese – I recommend using real imported pecorino Romano cheese (from the cheese counter) for best flavor.
  • Fresh parsley – this adds a faint hint of flavor but more importantly I like to add it for that nice contrasting pop of natural color.

 

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Ingredients needed to make creamy lemon romano chicken shown here.

How to Make Creamy Lemon Romano Chicken:

  • Flatten chicken, heat skillet: Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness. Heat olive oil in a 12-inch skillet over medium-high heat.

Dredging pounded chicken breasts in flour in a shallow dish.

  • Coat chicken in flour: In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.

Four golden brown seared chicken breasts in a large stainless steel skillet.

  • Cook through in skillet, set aside: Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.

Stainless steel skillet with sauteed garlic and browned bits on bottom.

  • Saute garlic, add broth and seasonings: Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.

Pour chicken broth into skillet.

  • Reduce broth, then thicken: Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.

Simmering and reducing sauce in the stove top in a large pan.

  • Add cream and cheese: Pour in cream then reduce to low, add Romano cheese and cook just until melted.

Pouring cream into sauce mixture in skillet.

  • Add chicken to sauce, serve: Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.

Placing chicken breasts into sauce mixture in pan with tongs.

Can I Use Another Cut of Chicken?

  • If desired, boneless skinless chicken thighs can be used here as well (use smaller ones so they’ll cook through before getting too dark), if going this route skip the butterflying step and just use 6 small thighs. Be sure to trim them of excess fat before beginning and as always cook to 165 degrees in thickest portion.
  • Chicken Tenders will also work too. No halving or pounding necessary.
  • You can also use pre-cut chicken cutlets, just keep in mind they’ll likely cook faster as they are usually rather thin.

What are Good Sides to Serve with This Chicken Breast Recipe?

Four pan seared chicken breasts in a skillet with lemon romano sauce.

Tips for This Easy Chicken Breast Recipe:

  • Use evenly sized chicken breasts so they cook even.
  • Pound thicker parts to even also so they cook more evenly.
  • Preheat the skillet. Don’t start cooking the chicken in a cold skillet or it won’t brown the same.
  • Sear in oil so chicken browns nicely and doesn’t stick. Don’t try to reduce the amount used.
  • Once you add the cream cook over a low heat so the mixture doesn’t curdle (with the acidity of the lemon, it may separate a little but should not curdle).
  • Avoid pre-grated cheeses. They often have a powdery coating and it doesn’t melt as smoothly into sauces.
  • Use an instant read thermometer to test chicken for doneness. If you cook past 165 degrees chicken breasts start to dry out.

Plate with chicken breast topped with creamy lemon romano sauce and sides of potatoes and asparagus.

10 More Delicious Chicken Recipes You’ll Love:

 

Creamy Lemon Romano Chicken

5 from 3 votes

One of the best ways to make chicken breasts! You get golden brown and tender, pan seared chicken breasts that are blanketed with a rich and creamy, lemon and Romano cheese flavored sauce. This recipe is so easy to prepare and perfect for busy weekdays, yet it's so delicious it's worthy of serving to guests on the weekend too!

Servings: 4
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Ingredients

  • 2 (11 - 12 oz) boneless skinless chicken breasts*
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced (2 tsp)
  • 1 cup + 1 Tbsp Swanson Chicken Broth, divided
  • 1/2 tsp dried basil
  • 2 Tbsp fresh lemon juice
  • 2 1/2 tsp cornstarch
  • 1/2 cup heavy cream
  • 1/2 cup (1.5 oz) finely shredded Pecorino Romano cheese
  • 1 1/2 Tbsp chopped fresh parsley

Instructions

  1. Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness.

  2. Heat olive oil in a 12-inch skillet over medium-high heat.

  3. In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.

  4. Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.

  5. Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.

  6. Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.

  7. Pour in cream then reduce to low, add Romano cheese and cook just until melted.

  8. Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.

Recipe Notes

  • *4 (6 oz) chicken breasts will work too, no splitting is necessary. Just pound to an even 1/2-inch thickness.
Nutrition Facts
Creamy Lemon Romano Chicken
Amount Per Serving
Calories 441 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Cholesterol 161mg54%
Sodium 564mg25%
Potassium 710mg20%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 41g82%
Vitamin A 659IU13%
Vitamin C 12mg15%
Calcium 150mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Chicken Recipe
Author: Jaclyn

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8 Comments

  • Tawanna

    This recipe is awesome thank you so much I always look for tasty & healthy ways to spice up chicken for my family. Thanks again.

  • connie

    I made this last night. Delicious! It was a breeze to make. I used fresh grated Locatelli Romano, & with the lemon in the background it was truly a pleasure to eat. The only thing I did different was quadruple the garlic (because you can’t have too much garlic).
    Served with baked potatoes & baby limas. A nice easy weeknight meal that tastes like the weekend!

  • Jessie

    Made this last night! It was so good my husband was sad there was nobody around to taste how good it was except us. Will make time and time again I’m sure! ! ! Made it with rice and asparagus and the sauce and rice were delish! ! ! !

    • Jaclyn

      Jaclyn Bell

      Good idea, I’ll have to add rice to that list! Thanks for taking the time to leave a review Jessie!

  • Margo Mulligan

    Fabulous recipe! Really delicious and so easy to prepare. It’s at the top of my ‘Keep’ list
    Thank you so much ❤️

  • Angelina

    I like everything about this dish. It’s definitely ‘Italian in-law worthy’, so I’ll be serving it very soon for their wedding anniversary dinner. Pecorino-Romano imparts fabulous flavor! I get the ‘real deal’ at our local Italian store.