Lemon Pecorino Crusted Chicken (Print Version)
# Ingredients:
01 -
4 boneless, skinless chicken breasts
02 -
1 cup grated Pecorino Romano cheese
03 -
1/4 cup fresh lemon juice
04 -
1/4 cup all-purpose flour
05 -
2 tablespoons olive oil
06 -
1/2 cup chicken broth
07 -
1/2 cup heavy cream
08 -
2 cloves garlic, minced
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
Pat chicken breasts dry with paper towel and season both sides with salt and black pepper.
03 -
Combine grated Pecorino Romano cheese and flour in a shallow dish. Coat each chicken breast in the mixture, pressing gently to adhere.
04 -
Heat olive oil in a large skillet over medium-high heat. Place coated chicken breasts in the hot skillet and cook until golden brown, about 3–4 minutes per side.
05 -
Transfer seared chicken to a baking dish. Place in the preheated oven and bake for 20–25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
06 -
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in lemon juice, chicken broth, and heavy cream. Simmer over medium heat, stirring consistently, until the sauce thickens slightly, about 5 minutes.
07 -
Arrange chicken breasts on plates and spoon creamy lemon sauce over each piece. Garnish with chopped parsley before serving.
# Notes:
01 -
Serve alongside roasted vegetables or a crisp salad for a balanced meal.
02 -
Add a pinch of red pepper flakes to the sauce for subtle heat and depth.