Best Creamy Romano Chicken
This Creamy Romano Chicken recipe delivers tender, juicy chicken breasts in a luscious, garlicky Romano cheese sauce. It's a comforting and elegant dinner that's surprisingly easy to prepare, perfect for both weeknights and special occasions.
Equipment
- Large skillet
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Paper towels
- Meat thermometer
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- ½ cup grated Romano cheese, plus more for garnish
- ¼ cup chopped fresh parsley
- Pinch of red pepper flakes optional
Instructions
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and sear for 5-7 minutes per side, or until golden brown and cooked through. An internal temperature of 165°F (74°C) is your goal.
- Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn it!
- Pour in the chicken broth and deglaze the skillet, scraping up any browned bits from the bottom. This adds a ton of flavor!
- Reduce the heat to low and stir in the heavy cream and Romano cheese.
- Simmer for 2-3 minutes, or until the cheese is melted and the sauce has thickened slightly.
- Stir in the chopped parsley and red pepper flakes (if using).
- Return the chicken breasts to the skillet and nestle them in the creamy Romano sauce.
- Spoon the sauce over the chicken to coat it evenly.
- Simmer for another 2-3 minutes, or until the chicken is heated through.
- Garnish with extra grated Romano cheese and fresh parsley.
- Serve immediately over your favorite pasta, rice, or mashed potatoes.
Notes
For a thicker sauce, simmer longer or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). To thin the sauce, add more chicken broth or cream. Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Add vegetables like mushrooms, spinach, or sun-dried tomatoes for added flavor and nutrients. Substitute Romano cheese with Parmesan, Asiago, or Pecorino Romano.