Description
A deliciously tangy and savory Lemon Pecorino Crusted Chicken served with a rich, creamy lemon sauce. This easy skillet-cooked recipe combines the sharpness of pecorino cheese and the brightness of fresh lemon for a flavorful main dish that’s perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup pecorino Romano cheese, grated
- 1/2 cup breadcrumbs (preferably panko)
- Zest of 1 lemon
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 2 eggs, beaten
- 2 tbsp olive oil (for frying)
For the Creamy Lemon Sauce:
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2 tbsp fresh lemon juice
- 1 tbsp butter
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: In a shallow bowl, combine grated pecorino, breadcrumbs, lemon zest, garlic powder, onion powder, dried thyme, salt, and pepper. This mixture will form the flavorful crust for the chicken.
- Coat the Chicken: Dip each chicken breast into the beaten eggs evenly, then coat thoroughly with the pecorino breadcrumb mixture ensuring a good crust forms on all sides.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Carefully place the coated chicken breasts in the pan.
- Sear and Cook Through: Cook the chicken breasts for about 5 to 7 minutes on each side until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) to ensure they are fully cooked.
- Rest the Chicken: Remove the chicken from the pan and set aside, keeping them warm while you prepare the sauce.
- Make the Creamy Lemon Sauce: In the same skillet, melt butter over medium heat. Add the chicken broth and bring to a simmer, scraping up any flavorful browned bits from the pan.
- Add Sauce Ingredients: Stir in the heavy cream, Dijon mustard, and fresh lemon juice. Allow the mixture to simmer gently, stirring occasionally.
- Thicken the Sauce: Continue to simmer for 3 to 4 minutes or until the sauce has thickened to a creamy consistency.
- Season the Sauce: Taste and season with salt and pepper as needed to balance the flavors.
- Serve: Plate the chicken breasts, then generously drizzle with the creamy lemon sauce.
- Garnish and Enjoy: Sprinkle fresh chopped parsley over the dish for a pop of color and fresh herb flavor. Serve immediately for best taste.
Notes
- Use fresh lemon zest and juice for maximum brightness in flavor.
- Panko breadcrumbs add extra crunch to the crust; you can substitute with regular breadcrumbs if needed.
- Ensure the chicken is cooked to 165°F for food safety.
- If the sauce thickens too much, add a splash of chicken broth or cream to loosen.
- Leftover chicken can be reheated gently to avoid drying out the crust.
