Spicy Romano Chicken
Elevate your weeknight dinners with this indulgent Spicy Romano Chicken, a flavor-packed dish that combines tender, golden-seared chicken breasts with a creamy Romano cheese sauce infused with bold garlic, a kick of crushed red pepper flakes, and aromatic parsley. The rich sauce, made velvety with heavy cream and a touch of chicken broth, clings perfectly to optional al dente penne for a pasta pairing that's as satisfying as it is elegant. This one-pan masterpiece takes just 40 minutes to prepare and is perfect for anyone seeking a restaurant-quality meal at home. Garnished with freshly chopped parsley and extra Romano cheese, this spicy, cheesy delight is guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic
- 1 teaspoon Crushed red pepper flakes
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 1 cup Romano cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Penne pasta (optional)
Instructions
Place the chicken breasts on a cutting board and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Lower the heat to medium and add the remaining tablespoon of olive oil and butter to the skillet. Mince the garlic and add it to the skillet. Sauté for 1 minute until fragrant but not browned.
Stir in the crushed red pepper flakes and cook for an additional 30 seconds to release their aroma.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Reduce the heat to low and stir in the heavy cream. Let the mixture simmer gently for 5 minutes, stirring occasionally, until slightly thickened.
Stir in the grated Romano cheese, a handful at a time, until melted and fully incorporated into the sauce.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Let them heat through for 3-4 minutes.
If serving with pasta, cook the penne according to the package instructions during this time. Drain and toss the pasta in the sauce or serve it on the side.
Garnish the dish with freshly chopped parsley and additional grated Romano cheese if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.2 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 290 mg | 22% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
