Description
Bright, juicy chicken coated in Pecorino with a creamy lemon sauce, perfect for weeknights or special occasions.
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 cup finely grated Pecorino Romano
- 1/2 cup fine dry breadcrumbs or panko
- 1 large egg
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- Juice and zest of 1 lemon
- 1 garlic clove, minced
- Fresh parsley, chopped for garnish (optional)
Instructions
- Pound each chicken breast to an even thickness. Season both sides with salt and pepper.
- Mix Pecorino and breadcrumbs in a shallow dish. Beat the egg in another dish.
- Dip each breast in egg, then press into the Pecorino mixture to coat all over.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 3–4 minutes per side until golden and cooked through. Remove and rest on a plate.
- Lower heat to medium. Add garlic and the remaining butter to the pan and cook for 30 seconds.
- Pour in chicken broth and scrape browned bits from the pan. Let the broth reduce for 1–2 minutes.
- Stir in cream, lemon juice, and zest. Simmer for 2–3 minutes until the sauce thickens slightly. Taste and add salt and pepper if needed.
- Return chicken to the pan and spoon sauce over it. Heat for 1 more minute. Serve warm with sauce spooned on top.
Notes
Pound the chicken evenly for even cooking. Use panko for a milder crust. Garnish with parsley and extra lemon zest for color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 160mg
Keywords: chicken, lemon, creamy sauce, Pecorino, easy weeknight dinner