Start by gathering all your ingredients for the Zesty Lemon Chicken Romano. Chop the fresh parsley for garnish and set it aside. Mince the garlic, and ensure that your chicken breasts are ready for seasoning.

Sprinkle salt, pepper, and Italian seasoning generously on both sides of the boneless, skinless chicken breasts. Allow the seasoned chicken to sit for a few minutes while you heat up the skillet.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 6 to 7 minutes on each side, or until they turn golden brown and reach an internal temperature of 165°F.

Just before the chicken is fully cooked, stir in the minced garlic and sauté for about 1 minute until fragrant. Pour in 1 cup of chicken broth, scraping up the browned bits from the skillet.

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Gradually stir this mixture into the skillet, allowing the sauce to thicken for about 2 minutes.

Remove the skillet from the heat and squeeze fresh lemon juice over the chicken, followed by adding ½ cup of grated Parmesan cheese. Stir gently until the cheese melts into the sauce. Garnish with chopped parsley before serving hot.