1-Getting started: Getting started with Creamy Lemon Romano Chicken is straightforward and fun, beginning with prepping your ingredients for smooth sailing. First, prepare all ingredients by zesting and juicing the lemon, mincing the garlic, and grating the Pecorino Romano cheese; also, clean and pat dry the chicken breasts for even cooking. This step sets the stage for a seamless process, ensuring everything is ready when you need it.

2-Next: heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken breasts with the flour mixture that includes 1/4 cup all-purpose flour, salt, and pepper to taste (about 1/2 teaspoon each), then dredge and cook them for about 6 minutes per side until they reach 165 degrees Fahrenheit. Once done, transfer the chicken to a plate and cover it to keep warm, allowing the flavors to settle.

3-Then: in the same skillet, sauté the minced garlic (about 2 teaspoons) until it’s lightly golden, which takes roughly 30 seconds. Add 1 cup plus 1 tablespoon of chicken broth, 2 tablespoons of freshly squeezed lemon juice, and 1/2 teaspoon of dried basil, simmering until reduced by half, about 2 minutes. Stir 1 tablespoon of chicken broth with 2 1/2 teaspoons of cornstarch until smooth, add it to the skillet, and cook while stirring for about 30 seconds until the sauce thickens slightly.

4-After that, lower the heat and mix in 1/2 cup of heavy cream and 1/2 cup of finely shredded Pecorino Romano cheese, stirring gently until the cheese melts into a creamy sauce. Return the chicken to the skillet, spoon the sauce over it, and let it all meld together for 2-3 minutes. Finally, serve it warm, garnished with 1 1/2 tablespoons of chopped fresh parsley for a fresh finish.