Gather all ingredients. Mince the garlic, chop the parsley, and grate the cheese. Pat chicken breasts completely dry with paper towels.
Season both sides of each chicken breast generously with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium heat until shimmering. Add chicken breasts in a single layer without touching. Cook undisturbed for 6-7 minutes until golden-brown crust forms.
Flip chicken carefully and cook the other side for 6-7 minutes until internal temperature reaches 165°F and juices run clear. Transfer to a plate and tent with foil to keep warm.
In the same skillet, add minced garlic and stir constantly for 30 seconds until fragrant but not browned.
Pour in chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let simmer gently for 5 minutes to reduce slightly.
In a small bowl, whisk cornstarch with cold water until completely smooth. Drizzle into the simmering broth while whisking constantly. Cook for 1-2 minutes until sauce thickens and coats the back of a spoon.
Squeeze fresh lemon juice into the sauce and stir to combine.
Return chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the top of each piece.
Sprinkle grated Romano cheese generously over everything. Let simmer for 1-2 minutes to heat through and melt the cheese slightly.
Finish with chopped fresh parsley. Serve immediately with your choice of pasta, rice, or vegetables.
