Description
A crispy, golden-brown chicken coated in a zesty lemon and pecorino crust, paired with a rich and creamy lemon sauce. This dish is perfect for a weeknight dinner or special occasion, combining tangy flavors with a velvety finish!
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, breadcrumbs, lemon zest, garlic powder, onion powder, dried thyme, salt, and pepper.
- Dip each chicken breast into the beaten eggs, then coat evenly with the pecorino breadcrumb mixture.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium heat.
- Cook the chicken breasts for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Remove from the pan and set aside to keep warm.
- Make the Creamy Lemon Sauce:
- In the same skillet, melt butter over medium heat.
- Add chicken broth and bring to a simmer, scraping up any browned bits from the pan.
- Stir in heavy cream, Dijon mustard, and fresh lemon juice.
- Continue to simmer for 3-4 minutes, or until the sauce thickens.
- Season with salt and pepper to taste.
- Serve:
- Plate the chicken breasts and drizzle with the creamy lemon sauce.
- Garnish with fresh chopped parsley and serve immediately.
Notes
- For a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy cream alternative.
- This dish pairs well with roasted vegetables or a simple salad.
- If you prefer a stronger lemon flavor, you can add more lemon juice or zest to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Fried, Simmered
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 430
- Sugar: 2g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 160mg