Description
Crispy, cheesy crust meets tender chicken, all complemented by a bright and creamy lemon sauce. This dish is elegant yet simple to prepare, perfect for a weeknight dinner or a special occasion.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated Pecorino Romano cheese
- Zest of 1 lemon
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Season chicken breasts with salt and pepper. Set up a breading station: flour in one shallow dish, beaten eggs in another, and combine panko, Pecorino, and lemon zest in a third.
- Dredge each chicken breast in flour, then dip in egg, and finally coat with the panko mixture, pressing gently to adhere.
- In a large oven-safe skillet, heat olive oil and butter over medium-high heat. Add chicken and cook until golden brown, about 3 minutes per side.
- Transfer the skillet to the oven and bake until chicken is cooked through (internal temperature reaches 165°F), about 10–12 minutes. Remove chicken and set aside on a plate.
- Place the same skillet over medium heat. Add chicken broth and bring to a simmer, scraping up any browned bits. Stir in heavy cream and lemon juice, cooking until sauce thickens slightly, about 2–3 minutes. Season with salt and pepper.
- Return chicken to the skillet, spoon sauce over the top, and garnish with fresh parsley. Serve immediately.
Notes
You can customize the seasonings to taste. For extra brightness, add a pinch of lemon zest to the sauce before serving. Pecorino Romano can be substituted with Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American