Description
A delightful chicken dish featuring a crispy lemon-pecorino crust, served with a rich and tangy creamy lemon sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Pecorino Romano cheese
- 1/2 cup panko breadcrumbs
- 1 lemon, zested and juiced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1/4 cup grated Pecorino Romano cheese, for sauce
Instructions
- Preheat oven to 375°F (190°C).
- In a shallow dish, combine 1 cup Pecorino Romano, panko, lemon zest, parsley, garlic powder, salt, and pepper.
- Dredge chicken breasts in the mixture, pressing to adhere.
- Heat olive oil in a large skillet over medium heat. Cook chicken until golden brown, about 3-4 minutes per side. Transfer to a baking sheet and bake for 15-20 minutes, until cooked through.
- In the same skillet, melt butter. Add heavy cream, chicken broth, lemon juice, and 1/4 cup Pecorino. Simmer until thickened, about 5 minutes. Season with salt and pepper.
- Serve chicken with sauce drizzled over the top.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American