How to Make Creamy Lemon Chicken with Romano Cheese

lemon chicken


  • Prep: 20 mins
  • Cook: 40 mins
  • Total: 60 mins
  • Yield: 4 servings
  • Cooking Method: Frying
  • Recipe Cuisine: Italian


  • 4 chicken breasts (boneless, skinless)
  • 1/4 cup all-purpose flour
  • 1/2 cup Romano Cheese
  • 2 tablespoonslight olive oil
  • salt to taste
  • freshly ground black pepperto taste
  • 2cloves garlic
  • 1cupchicken broth
  • 2 tablespoonsdried basil
  • 2 tablespoonsfresh lemon juice
  • 5 sliceslemon slices
  • 2 1/2 tablespoonscornstarch
  • 1/2 cupheavy cream
  • 1/2tablespoonfresh parsley

If you are tired of the same old chicken recipes, this amazing Creamy Lemon Chicken is one of the best ways to serve chicken.
The golden brown and yet crispy chicken meat with creamy and flavorful Romano cheese sauce on top, and fresh aroma of lemon slices and parsley is going to bright up your day.
You can also serve this insanely delicious food with your greens like brussels sprouts, peas, or broccoli. It will become a high nourishing and healthy meal of your week.

This Creamy Lemon Romano Chicken recipe is easy to prepare and a desirable meal for busy weekends and family dinners. The creamy taste of Romano cheese is savory and heart-melting, and when it is combined with lemon and basil, the taste will be unforgettable. The taste is so magical that you may find yourself making it two days in a row.


Step 1

Place the chicken breasts on your work surface and cut them into thinner cutlets. You can also use four medium size chicken breasts. Pound the thicker part of the chicken breasts and flatten them evenly to about 1/2 inch thickness. Consider that they shrink while cooking.

Step 2

In a shallow dish, whisk together all-purpose flour and ½ teaspoon of salt, and freshly ground black pepper. Dredge the chicken breasts in a flour mixture, and make sure each side is finely coated.

Step 3

Heat the olive oil in a skillet over a medium flame. Now transfer the coated chicken breasts to the heated skillet. Cook until they are golden brown and thoroughly done about 6-7 minutes for each side. Then remove from the heat and put them on a plate, cover it with foil to keep warm and tender.

Step 4

In the same skillet, sauté the minced garlic, and cook for 30 -40 seconds until light golden brown. Reserve one tablespoon of the chicken broth, and pour the rest in the skillet. Stir in the fresh lemon juice and dried basil. Let the liquid simmer for 3-4 minutes over medium heat and reduce by about half.

Step 5

Mix one tablespoon of the reserved chicken broth with two tablespoons of cornstarch, and pour it into the skillet. Cook, and constantly stir about 1-2 minutes until you have a slick, smooth, and thickened texture.

Step 6

Reduce the heat to low, and add in the heavy cream. Whisk until it is fully incorporated, then stir in the  Romano Cheese and let it melt. It brings a hearty flavor to the sauce. When the sauce looks bubbly and soft, return the fried chicken breasts to the skillet. Let them soak in the sauce for 1-2 minutes.

Step 7

Serve this delicious, Creamy Lemon Romano Chicken on your serving plate and top that with some sauce and a fresh parsley garnish. It will be a filling and tasty dish if you side it with oven-roasted sweet potato (or other vegetables), lemon slices, and sautéed asparagus.

Cooking Notes

You can use different kinds of chicken meat like boneless skinless thighs and pre-cut chicken cutlets, but you must be careful with their cooking time.

You can double the ingredients of the Romano cheese sauce and serve it with your favorite paste.


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