Description
A quick and flavorful chicken dish featuring a crispy lemon and Pecorino crust paired with a rich, creamy lemon sauce. Ready in about 30 minutes, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds / 680g), flattened slightly
- 1 cup Pecorino Romano cheese, finely grated (about 100g)
- 1 tablespoon lemon zest
- 1 cup panko breadcrumbs (about 50g)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 3 tablespoons olive oil (45ml)
- 2 tablespoons butter (30g)
- 1 small shallot, finely minced (about 50g)
- 2 garlic cloves, minced
- 1 cup chicken broth (240ml), low sodium
- 1/2 cup heavy cream (120ml), full-fat
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Pat chicken breasts dry with paper towels. Slice in half horizontally or pound to about 1/2-inch thickness for even cooking. Season both sides with salt and pepper.
- In a shallow bowl, mix together Pecorino Romano, panko breadcrumbs, lemon zest, garlic powder, salt, and pepper.
- Lightly brush or drizzle olive oil on both sides of the chicken breasts. Press each piece firmly into the Pecorino mixture, coating evenly. Set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5-6 minutes on the first side without moving them to get a golden crust. Flip and cook another 5 minutes or until cooked through and crust is golden. Remove chicken and tent with foil to keep warm.
- Reduce heat to medium-low. Add butter to the skillet. Once melted, add minced shallot and cook 2-3 minutes until softened. Stir in minced garlic and cook 30 seconds more, careful not to burn.
- Pour in chicken broth and scrape up browned bits from the pan. Simmer about 2 minutes to reduce slightly.
- Stir in heavy cream and fresh lemon juice. Simmer gently for 3-4 minutes until sauce thickens slightly and coats the back of a spoon. Adjust salt and pepper to taste.
- Return chicken to skillet, spoon sauce over top, and warm together for 1 minute. Sprinkle with chopped fresh parsley and serve immediately.
Notes
[‘Press the Pecorino mixture firmly onto the chicken to ensure the crust sticks well. For extra adhesion, dip chicken lightly in beaten egg before coating.’, ‘Do not overcrowd the pan when frying to keep the crust crispy.’, ‘Use fresh lemon zest for best flavor.’, ‘Keep heat low when simmering the cream sauce to avoid curdling.’, ‘Save pan drippings for flavor in the sauce.’, ‘Add fresh spinach or mushrooms at the end of the sauce step for added veggies.’, ‘To make gluten-free, substitute panko with gluten-free breadcrumbs or crushed almonds.’, ‘To make dairy-free, substitute cream with full-fat coconut milk and Pecorino with nutritional yeast.’, ‘The sauce pairs well with pasta, roasted veggies, mashed potatoes, or polenta.’, ‘Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on stovetop with a splash of broth or cream.’]
- Prep Time: 10-15 minutes
- Cook Time: 15-18 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 480
- Sugar: 1
- Sodium: 520
- Fat: 26
- Saturated Fat: 14
- Carbohydrates: 12
- Fiber: 1
- Protein: 45
Keywords: lemon chicken, pecorino crusted chicken, creamy sauce, quick chicken recipe, weeknight dinner, crispy chicken, lemon zest, pecorino romano