I love a weeknight dish that looks and tastes like you spent hours on it but actually comes together faster than you can decide what to serve alongside it. This Creamy Lemon Romano Chicken delivers bright lemon, garlicky warmth, and a silky Pecorino Romano finish that clings to tender chicken breasts. It’s simple, elegant, and crowd-pleasing — everything I want from dinner.

This recipe uses everyday pantry ingredients and one small trick to make a glossy, clingy sauce: a cornstarch slurry to thicken the broth before the cream and cheese join the party. Read on for the ingredient list, step-by-step directions, serving suggestions, and tips to make this chicken the star of the table.

Why you’ll love this dish

Bright and comforting: lemon juice and Pecorino Romano balance each other — tartness with salty umami.
Fast and flexible: cooks in roughly 25–30 minutes from start to finish.
Minimal ingredients, maximum flavor: garlic, parsley, and a bit of dried basil build depth.
Perfect for weeknights or casual dinner guests — elegant without fuss.

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

Note: The two chicken breasts weigh between 11 and 12 ounces each and are boneless and skinless. If your chicken pieces are uneven, pound them gently to an even thickness so they cook evenly.

Equipment

Large skillet (10–12 inches recommended)
Measuring cups and spoons
Small bowl for the cornstarch slurry
Knife and cutting board
Tongs or spatula

Step-by-step Directions

Follow these clear, ordered steps to make the sauce silky and the chicken perfectly cooked. The directions have been rewritten for clarity while keeping the original ingredient amounts and order intact.

Prepare the chicken: Pat both chicken breasts dry with paper towels. Place the 1/4 cup all-purpose flour on a plate and season it with a pinch or two of salt and freshly ground black pepper. Dredge each chicken breast in the seasoned flour, shaking off any excess so the coating is light and even.
Brown the chicken: Heat 2 Tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the floured chicken breasts to the hot oil and sear them for 4–5 minutes on the first side without moving them so a golden crust forms. Flip the chicken and cook for another 4–5 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
Sauté the garlic: Reduce the heat to medium. In the same skillet with the pan drippings, add 2 tsp minced garlic (from 2 garlic cloves). Sauté the garlic briefly for about 30–45 seconds, stirring constantly, until fragrant but not browned. If the pan is very dry, add a splash (about 1 Tbsp) of the reserved chicken broth to loosen the browned bits before adding garlic.
Deglaze and add broth: Pour 1 cup of Swanson Chicken Broth into the skillet to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add 1/2 tsp dried basil and stir to combine. Bring this mixture to a gentle simmer.
Add lemon juice: Stir in the 2 Tbsp fresh lemon juice to the simmering broth. Allow the mixture to simmer gently for 1–2 minutes to meld the flavors.
Make the cornstarch slurry: In a small bowl, combine 2 1/2 tsp cornstarch with the remaining 1 Tbsp Swanson Chicken Broth and whisk until completely smooth. This slurry will thicken the sauce without clumping.
Thicken the sauce: Slowly pour the cornstarch slurry into the simmering broth while stirring constantly. Continue to simmer and stir for about 1 minute, until the sauce begins to thicken and coat the back of a spoon.
Add cream and cheese: Reduce heat to low and stir in 1/2 cup heavy cream. Once the cream is incorporated and the sauce is warm, add 1/2 cup (1.5 oz) finely shredded Pecorino Romano cheese in small batches, stirring until melted and smooth. Taste and season with additional salt and freshly ground black pepper if needed, keeping in mind that Pecorino Romano is salty.
Return chicken to the pan: Nestle the cooked chicken breasts back into the skillet, spooning the creamy sauce over the top. Let the chicken simmer in the sauce for 1–2 minutes more so it warms through and absorbs some of the sauce flavor. If the sauce becomes too thick, thin it with a splash of the reserved chicken broth until it reaches your desired consistency.
Finish and serve: Remove the skillet from heat and sprinkle 1 1/2 Tbsp chopped fresh parsley over the chicken for a pop of color and fresh flavor. Serve the chicken hot with plenty of the creamy lemon Romano sauce spooned over the top.

Serving Suggestions

Over pasta: Toss hot linguine or fettuccine with a little olive oil and plate the chicken on top, spooning extra sauce over everything.
With rice or couscous: A simple bed of steamed rice or couscous soaks up all the sauce beautifully.
With vegetables: Serve alongside roasted asparagus, sautéed spinach, or a crisp green salad to balance the richness.
Crusty bread: A warm baguette or sourdough slice is perfect for mopping up any leftover sauce.

Tips and Variations

Even thickness: If your chicken breasts are uneven in thickness, pound them gently between sheets of plastic wrap to ensure even cooking.
Cheese swap: Pecorino Romano brings bright, salty flavor. If you prefer a milder taste, substitute with finely shredded Parmigiano-Reggiano in the same amount.
Make it creamier: For a richer sauce, increase the heavy cream to 3/4 cup, but keep in mind the flavor intensity of the cheese will be slightly diluted.
Vegetable boost: Stir in a handful of baby spinach at the end and let it wilt into the warm sauce for extra color and nutrition.
Sauce consistency: If the sauce thickens too much after resting, rewarm gently and add a tablespoon or two of chicken broth until it loosens back up.
Garlic variation: If you want more garlic punch, add an extra clove of minced garlic when you sauté it, but watch it carefully to avoid browning.

Make-ahead and storage

You can cook the chicken and prepare the sauce up to 24 hours in advance. Store the chicken and sauce together in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, stirring and adding a splash of chicken broth or cream if the sauce has thickened. Consume within 3 days for the best flavor and food safety.

Notes on ingredients

Swanson Chicken Broth supplies a savory base, and the small addition of dried basil adds herby depth without overpowering the lemon and Pecorino Romano. The cornstarch slurry gives you a velvety texture without having to long-reduce the sauce. If you need to scale the recipe, keep the proportions the same so the balance of lemon, cream, and cheese remains harmonious.

Wrapping up

This Creamy Lemon Romano Chicken is one of those dishes that feels special but is actually very approachable. It’s bright from the lemon, rich from the cream and Pecorino Romano, and perfectly balanced with garlic and basil. Whether you’re cooking for a busy weeknight or an easy dinner with friends, this chicken is sure to become a favorite. The sauce finishes everything beautifully — don’t skip the bread to soak it up.

Happy cooking, and enjoy the comforting, tangy, and cheesy goodness of this Creamy Lemon Romano Chicken!

Creamy Lemon Romano Chicken

Tender pan-seared chicken in a bright, creamy lemon and Pecorino Romano sauce.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

2 boneless skinless chicken breasts (11–12 oz each) pounded to 1/2-inch thickness
1/4 cup all-purpose flour
salt to taste; use 1/2 tsp for dredge as specified
freshly ground black pepper to taste; use 1/2 tsp for dredge as specified
2 Tbsp olive oil
2 cloves garlic minced (about 2 tsp)
1 cup Swanson chicken broth divided (plus 1 Tbsp reserved)
1 Tbsp 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 finely shredded Pecorino Romano cheese (about 1.5 oz)
1 1/2 Tbsp fresh parsley chopped, for garnish

Equipment

12-inch skillet
Meat mallet or rolling pin
Shallow Dish
Spatula or tongs
Measuring Spoons
Measuring Cups

Method

Place chicken breasts between plastic wrap and pound thicker parts to an even 1/2-inch thickness.
Season the flour in a shallow dish with 1/2 teaspoon salt and 1/2 teaspoon pepper, then dredge both sides of each chicken breast in the seasoned flour, shaking off excess.
Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until shimmering.
Sear the chicken in the hot skillet until cooked through and an instant-read thermometer reads 165°F (about 6 minutes per side), then transfer to a plate and tent with foil.
Reduce heat to medium, add the minced garlic to the skillet, and sauté until just lightly golden, about 30 seconds.
Pour in 1 cup chicken broth, add the lemon juice and 1/2 teaspoon dried basil, and simmer until the liquid reduces by about half, about 2 minutes.
Whisk 1 tablespoon reserved chicken broth with 2 1/2 teaspoons cornstarch, then slowly stir it into the simmering broth and cook, stirring constantly, until slightly thickened, about 30 seconds.
Stir in 1/2 cup heavy cream, reduce heat to low, then add the Pecorino Romano and cook just until the cheese melts and the sauce is smooth.
Return the chicken to the skillet and spoon sauce over the pieces to coat and warm through, then remove from heat.
Serve the chicken warm, garnished with chopped parsley.