Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 1/2 cup grated Romano cheese
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Season the chicken breasts with salt, pepper, and dried oregano. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until golden and cooked through. Remove and set aside.
- In the same skillet, lower the heat and sauté the minced garlic until fragrant, about 30 seconds. Pour in lemon juice and add lemon zest. Scrape browned bits from the skillet for flavor.
- Lower heat and whisk in grated Romano cheese until melted and smooth. Return chicken to the skillet, spoon sauce over, and simmer for a few minutes. Garnish with chopped parsley if desired.
Notes
- For extra sauciness, add a splash of white wine or chicken broth.
- You can use dairy-free cheese or nutritional yeast as a cheese substitute.
- Ensure not to overcook the chicken to keep it tender and juicy.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast
- Calories: 330 Kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 110mg