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Creamy Romano Chicken is beautifully presented in this featured image, showcasing its delicious creamy sauce and golden-brown chicken.

Easy Creamy Romano Chicken

This recipe delivers a rich and cheesy Creamy Romano Chicken with a perfectly smooth sauce, avoiding common pitfalls like thin, thick, or grainy textures. The key is controlling the temperature and incorporating the cheese gradually to achieve a velvety, intensely flavorful result.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Romano cheese, finely grated
  • 1/4 cup grated Parmesan cheese, finely grated
  • 1/4 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp Italian seasoning
  • Fresh parsley, chopped, for garnish

Equipment

  • large skillet
  • mixing bowl
  • whisk
  • Grater
  • Measuring cups
  • Measuring spoons
  • spatula

Method
 

  1. Season the chicken: In a bowl, toss the chicken pieces with garlic powder, onion powder, Italian seasoning, salt, and pepper.
  2. Sear the chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Make the roux: Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Whisk in the liquids: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly thickened.
  5. Add the cream and cheese: Reduce the heat to low. Stir in the heavy cream and bring the sauce back to a gentle simmer. Gradually add the Romano and Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth. Be careful not to boil the sauce.
  6. Combine and serve: Return the chicken to the skillet and stir to coat with the sauce. Simmer for another minute or two to heat the chicken through.
  7. Garnish and enjoy: Garnish with fresh parsley and serve immediately over pasta, rice, or mashed potatoes.

Notes

For best results, use freshly grated Romano and Parmesan cheese. Finely grating the cheese is crucial for a smooth sauce. Be careful not to overheat the sauce when adding the cheese, as this can cause it to separate. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat. You can substitute half-and-half for heavy cream for a lighter sauce, but the sauce will be less rich. Other variations include adding mushrooms or sun-dried tomatoes.