Lemon Pecorino Crusted Chicken
This zesty chicken features a crispy Pecorino crust complemented by a rich, creamy lemon sauce, perfect for a flavorful and easy weeknight dinner.
Equipment
- 1 skillet
- 1 baking dish
- 1 shallow dish
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup grated Pecorino Romano cheese
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 cloves garlic minced
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Season chicken breasts with salt and pepper.
- In a shallow dish, combine grated Pecorino Romano and flour; coat the chicken evenly in the mixture.
- Heat olive oil in a skillet over medium-high heat and sear the chicken until golden brown, about 3–4 minutes per side.
- Transfer the seared chicken to a baking dish and bake for 20–25 minutes until cooked through.
- In the same skillet, sauté minced garlic for 1 minute.
- Add lemon juice, chicken broth, and heavy cream to the skillet; simmer for 5 minutes until the sauce thickens.
- Serve the chicken topped with the creamy lemon sauce and garnish with chopped parsley.
Notes
- Use fresh lemon juice for the best tangy flavor in the sauce.
- Press chicken firmly into the Pecorino and flour mixture to create a crispy crust.
- Leftover chicken pairs well with steamed vegetables or a light salad.
- Store cooked chicken covered in the refrigerator for up to 3 days.