Description
This Lemon Pecorino Crusted Chicken features tender boneless chicken breasts coated in a zesty pecorino and breadcrumb crust, pan-fried to golden perfection and topped with a luscious creamy lemon sauce. It’s a bright, flavorful dish perfect for an impressive weeknight dinner or special occasion.
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 Romano cheese, breadcrumbs, lemon zest, garlic powder, onion powder, dried thyme, salt, and pepper thoroughly to create the crust mixture.
- Coat the Chicken: Dip each boneless, skinless chicken breast into the beaten eggs to moisten, then evenly coat them with the pecorino breadcrumb mixture, pressing lightly to adhere well.
- Heat the Pan: Warm olive oil in a large skillet over medium heat until shimmering, ready for frying the chicken.
- Cook the Chicken: Place the coated chicken breasts into the skillet and cook for approximately 5 to 7 minutes on each side, or until the crust is golden brown and the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked through.
- Set Aside the Chicken: Remove the cooked chicken breasts from the skillet and set them aside on a warm plate to keep warm while preparing the sauce.
- Make the Creamy Lemon Sauce: In the same skillet, melt the butter over medium heat, scraping up any browned bits from cooking the chicken as this adds flavor.
- Simmer Sauce Base: Add chicken broth to the skillet and bring it to a gentle simmer, continuing to loosen up any residue from the pan for added depth.
- Add Cream and Flavorings: Stir in the heavy cream, Dijon mustard, and fresh lemon juice, combining well to create a smooth sauce.
- Thicken Sauce: Let the sauce simmer for about 3 to 4 minutes while stirring occasionally, until it thickens slightly to coat the back of a spoon.
- Season Sauce: Taste and season the lemon sauce with salt and pepper as needed to balance the flavors perfectly.
- Serve the Chicken: Plate the pecorino crusted chicken breasts and generously drizzle the creamy lemon sauce over them.
- Garnish and Enjoy: Sprinkle fresh chopped parsley on top for color and freshness, then serve the dish immediately while warm.
Notes
- For a crispier crust, use panko breadcrumbs.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- You can substitute dried thyme with fresh thyme for a more aromatic flavor.
- The creamy lemon sauce can be adjusted in thickness by simmering longer or adding a bit more broth or cream.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently to preserve the sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
