Description
This delightful chicken dish features a crispy, cheesy crust made with Pecorino Romano and fresh lemon zest, served with a luscious creamy lemon sauce. Perfect for a weeknight dinner that feels special.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Pecorino Romano cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh lemon zest
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- 1/4 cup chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a shallow dish, combine Pecorino Romano, panko breadcrumbs, lemon zest, garlic powder, salt, and pepper.
- Place flour in another shallow dish and beaten eggs in a third dish.
- Dredge each chicken breast in flour, then dip in egg, and coat thoroughly with the Pecorino mixture.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until golden brown on each side, about 2-3 minutes per side.
- Transfer the skillet to the oven and bake for 15-20 minutes, until chicken is cooked through and crust is crispy.
- Remove chicken from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add heavy cream, chicken broth, and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom.
- Cook sauce for 3-5 minutes until slightly thickened. Season with salt and pepper to taste.
- Return chicken to skillet, spooning sauce over the top. Garnish with parsley and serve immediately.
Notes
You can use chicken thighs instead of breasts for a juicier result. For a lighter sauce, substitute half-and-half for heavy cream. The lemon zest adds a bright flavor, so don’t skip it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian-American