Lemon Pecorino Crusted Chicken (Printable Version)
# What You'll Need:
→ Poultry
01 -
4 boneless, skinless chicken breasts
→ Coating
02 -
1 cup grated Pecorino Romano cheese
03 -
1/4 cup all-purpose flour
→ Sauce
04 -
1/4 cup fresh lemon juice
05 -
2 tablespoons olive oil
06 -
1/2 cup chicken broth
07 -
1/2 cup heavy cream
08 -
2 cloves garlic, minced
→ Seasoning
09 -
Salt to taste
10 -
Black pepper to taste
→ Garnish
11 -
Fresh parsley, chopped
# How to Make It:
01 -
Set the oven to 375°F (190°C) to prepare for baking.
02 -
Lightly season the chicken breasts on both sides with salt and black pepper.
03 -
Combine the grated Pecorino Romano cheese and all-purpose flour in a shallow dish. Press each chicken breast into the mixture to coat evenly.
04 -
Heat olive oil in a large skillet over medium-high heat. Sear the coated chicken breasts until golden brown on each side, approximately 3 to 4 minutes per side.
05 -
Transfer the seared chicken to a baking dish and bake in the preheated oven for 20 to 25 minutes until thoroughly cooked.
06 -
Using the same skillet, sauté minced garlic for 1 minute until aromatic. Add fresh lemon juice, chicken broth, and heavy cream; simmer gently for about 5 minutes until the sauce thickens.
07 -
Place the chicken on plates, spoon the creamy lemon sauce over each portion, and garnish with chopped parsley.
# Additional Tips:
01 -
For enhanced flavor, consider adding a pinch of red pepper flakes to the sauce. Serve alongside roasted vegetables or a fresh salad for a balanced meal.