For the chicken:

2 pounds boneless skinless chicken thighs

¼ cup Pompeian Robust Extra Virgin Olive Oil

2 teaspoons salt

2 teaspoons freshly ground black pepper

1 Tablespoon lemon zest

For the sauce:

2 cups evaporated milk or milk alternative

½ cup grated parmesan or non-dairy alternative

4 cloves garlic, crushed

¼ teaspoon freshly ground black pepper

2 teaspoons lemon juice

Lemon slices, for garnish

Salt to taste


  1. Mix together Pompeian Robust Extra Virgin Olive Oil, salt, pepper and lemon zest.
  2. Pour marinade over chicken and let sit for at least 30 minutes. Sear chicken in a hot pan for 8-10 minutes on each side until chicken is cooked through and golden brown.
  3. Remove from pan and set aside. Drain oil from pan reserving about 2 Tablespoons (enough to coat the bottom of the pan).
  4. Then add milk, grated parmesan and lemon juice. Simmer on low for a few minutes until the sauce has slightly thickened. Serve with chicken.