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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

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A delicious chicken dish with a crispy Pecorino crust and a rich, creamy lemon sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup grated Pecorino Romano cheese
  • 1/2 cup panko breadcrumbs
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt and pepper, to taste
  • Fresh parsley, for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a shallow dish, combine Pecorino Romano cheese, panko breadcrumbs, lemon zest, and a pinch of salt and pepper.
  3. Dredge each chicken breast in the cheese mixture, pressing to coat evenly.
  4. Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken and cook until golden brown on each side, about 3-4 minutes per side.
  5. Transfer skillet to the oven and bake for 10-12 minutes, until chicken is cooked through.
  6. Remove chicken from skillet and set aside.
  7. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
  8. Stir in lemon juice, chicken broth, and heavy cream. Bring to a simmer and cook until sauce thickens slightly, about 5 minutes.
  9. Season sauce with salt and pepper to taste.
  10. Return chicken to the skillet and spoon sauce over the top. Garnish with fresh parsley if desired.
  11. Serve immediately.

Notes

For a lighter version, use half-and-half instead of heavy cream. Serve with pasta or roasted vegetables.

Nutrition

Find it online: https://cheerychop.com/lemon-pecorino-crusted-chicken-2/