Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup grated Romano cheese
- Fresh parsley, chopped for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper, then dredge in flour.
- In a skillet, heat olive oil over medium heat. Cook chicken until golden brown on both sides, about 4 minutes per side.
- Transfer chicken to a baking dish.
- In the same skillet, add garlic and cook until fragrant, about 30 seconds. Pour in chicken broth, lemon juice, lemon zest, and red pepper flakes. Bring to a simmer.
- Pour the sauce over the chicken breasts. Sprinkle with Romano cheese.
- Bake in the preheated oven for 20-25 minutes until cooked through.
- Garnish with chopped parsley before serving.
Notes
- Leftover sauce can be drizzled over pasta or rice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Bake, Sear, Simmer
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg