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Creamy Lemon Romano Chicken

Tender pan-seared chicken in a tangy, creamy lemon and Pecorino Romano sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 boneless skinless chicken breasts (11–12 oz each) pounded to 1/2-inch thickness
  • 1/4 cup all-purpose flour
  • salt use about 1/2 tsp for dredging plus more to taste
  • freshly ground black pepper use about 1/2 tsp for dredging plus more to taste
  • 2 Tbsp olive oil
  • 2 cloves garlic minced (about 2 tsp)
  • 1 cup Swanson chicken broth divided (1 cup + 1 Tbsp total)
  • 1 Tbsp Swanson chicken broth reserved to mix with cornstarch
  • 1/2 tsp dried basil
  • 2 Tbsp fresh lemon juice
  • 2 1/2 tsp cornstarch
  • 1/2 cup heavy cream
  • 1/2 cup Pecorino Romano cheese finely shredded (about 1.5 oz)
  • 1 1/2 Tbsp fresh parsley chopped

Instructions

  • Place each chicken breast between plastic wrap and pound the thick parts to an even 1/2-inch thickness.
  • Heat 2 Tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering.
  • In a shallow dish whisk together 1/4 cup all-purpose flour with about 1/2 tsp salt and 1/2 tsp black pepper.
  • Dredge both sides of each chicken breast in the flour mixture, shaking off excess, then add to the hot skillet.
  • Cook the chicken until cooked through and an instant-read thermometer reads 165°F in the center, about 6 minutes per side; transfer to a plate and tent with foil.
  • Reduce heat to medium, add the minced garlic to the skillet and sauté until just light golden, about 30 seconds.
  • Add 1 cup chicken broth, 2 Tbsp lemon juice, and 1/2 tsp dried basil to the skillet and bring to a simmer.
  • Simmer the broth mixture until reduced by about half, about 2 minutes.
  • Whisk 1 Tbsp chicken broth with 2 1/2 tsp cornstarch in a small bowl, then pour into the simmering sauce and stir constantly until slightly thickened, about 30 seconds.
  • Stir in 1/2 cup heavy cream, reduce heat to low, add the shredded Pecorino Romano, and cook just until the cheese melts into the sauce.
  • Return the chicken to the skillet and spoon the sauce over the pieces to warm through, then sprinkle with chopped parsley and serve.

Equipment

  • 12-inch skillet
  • Shallow Dish
  • Meat Mallet or Rolling Pin
  • Tongs or spatula
  • Measuring Spoons
  • Measuring Cups
  • Small Bowl

Notes

  • 4 (6 oz) chicken breasts can be used without splitting; pound to 1/2-inch thickness.