Start by gathering all your ingredients for the Zesty Lemon Chicken Romano. Rinse the boneless chicken breasts under cold water and pat them dry with paper towels. Chop fresh parsley for garnish and mince the garlic cloves.

Sprinkle both sides of the chicken breasts with salt, pepper, and Italian seasoning, ensuring even coverage for maximum flavor. Let the chicken rest for about 10 minutes.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering. Cook the chicken breasts for about 6–7 minutes per side, or until golden brown and cooked through.

Reduce skillet heat to medium and add the minced garlic, sautéing until fragrant. Pour in 1 cup of chicken broth, scraping browned bits from the pan, and simmer for 5 minutes.

Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir into the simmering broth and cook for 2–3 minutes until thickened.

Return the seared chicken to the skillet, spoon the sauce over it, squeeze lemon juice on top, and sprinkle with 1/2 cup of Parmesan cheese. Let the cheese melt slightly.

Serve hot, drizzling extra sauce over the chicken, and enjoy with sides like roasted vegetables or light pasta.