Lemon Pecorino Chicken with Creamy Sauce
A delightful chicken dish featuring tender chicken breasts crusted with lemon and Pecorino Romano cheese, served with a rich and tangy creamy lemon sauce. This recipe is perfect for a satisfying dinner.
Ingredients
- 2 large boneless skinless chicken breasts
- 0.5 cup Pecorino Romano cheese grated
- 0.25 cup breadcrumbs panko recommended
- 1 teaspoon lemon zest
- 0.5 teaspoon dried oregano
- 0.25 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper freshly ground
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 0.5 cup chicken broth low sodium
- 0.25 cup heavy cream
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- In a shallow bowl, combine grated Pecorino Romano, breadcrumbs, lemon zest, oregano, garlic powder, salt, and pepper.
- Pat chicken breasts dry. Dredge each chicken piece in the Pecorino mixture, pressing to coat evenly.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown.
- Transfer skillet to the preheated oven and bake for 10-15 minutes, or until chicken is cooked through (internal temperature 165°F/74°C). Remove chicken and set aside.
- Return skillet to stovetop over medium heat. Add butter and let it melt. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Stir in heavy cream and cook for 2-3 minutes, or until the sauce slightly thickens. Season with additional salt and pepper to taste.
- Return chicken to the skillet, spooning sauce over it. Garnish with fresh parsley before serving.
Notes
For extra crispiness, broil for the last 2 minutes. You can substitute Parmesan for Pecorino. Serve with asparagus or roasted potatoes for a complete meal.