Description
Crispy lemon and pecorino-crusted chicken breasts served with a silky, tangy creamy lemon sauce. A perfect balance of bright citrus flavor and rich, savory cheese — ideal for a comforting yet elegant dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup panko breadcrumbs
- 1 tbsp lemon zest
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 tbsp chopped parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a shallow bowl, mix grated Pecorino Romano, panko breadcrumbs, lemon zest, garlic powder, salt, and pepper.
- Dip each chicken breast in the beaten egg, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown.
- Transfer seared chicken to a baking sheet and bake for 12-15 minutes or until fully cooked through (internal temperature 165°F).
- While the chicken bakes, prepare the sauce: in the same skillet, melt butter, then add chicken broth, lemon juice, and Dijon mustard. Stir well.
- Pour in heavy cream and simmer for 3-4 minutes until thickened slightly.
- Serve the chicken topped with creamy lemon sauce and garnish with parsley if desired.
Notes
- Use freshly grated Pecorino for the best flavor and crisp texture.
- Substitute Parmesan cheese if Pecorino isn’t available.
- For a lighter version, replace heavy cream with half-and-half or Greek yogurt.
- This dish pairs beautifully with roasted vegetables or angel hair pasta.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baked, Pan-Seared
- Cuisine: Italian