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.
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!
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.
Scroll down for full printable recipe.
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.
- 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.
- 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.
- 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.
- 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.
- Add cream and cheese: Pour in cream then reduce to low, add Romano cheese and cook just until melted.
- Add chicken to sauce, serve: Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.
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?
- Garlic Herb Roasted Potatoes Carrots and Green Beans
- Parmesan Garlic Roasted Potatoes
- Cooked pasta or rice
- Roasted asparagus or steamed asparagus
- Roasted broccoli or steamed broccoli
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.
10 More Delicious Chicken Recipes You’ll Love:
- Baked Chicken Breasts
- Baked Chicken Nuggets
- Caprese Chicken (with Avocado!)
- Chicken with Garlic Herb Butter Sauce
- Chicken Parmesan
- Chicken Piccata
- Chicken Salad
- Creamy Spinach Artichoke Chicken
- Grilled Greek Lemon Chicken
- Grilled Moroccan Chicken
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Creamy Lemon Romano Chicken
- 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
- 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.
- 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.
- Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.
- 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.
- 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.
- Pour in cream then reduce to low, add Romano cheese and cook just until melted.
- Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.
- *4 (6 oz) chicken breasts will work too, no splitting is necessary. Just pound to an even 1/2-inch thickness.