Description
This Lemon Pecorino Crusted Chicken recipe elevates the humble chicken breast to a restaurant-worthy dish. Each bite delivers a delightful crunch from the Pecorino Romano and lemon zest-infused crust, followed by the tender juiciness of the chicken. The creamy lemon sauce ties everything together, creating a harmonious blend of flavors that is both comforting and sophisticated. It’s surprisingly easy to make and perfect for a weeknight dinner that feels special.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Pecorino Romano cheese
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Creamy Lemon Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¼ cup chicken broth
- ¼ cup freshly squeezed lemon juice
- ¼ cup grated Pecorino Romano cheese
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Preparation:
Step 1: Prep the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about ½ inch. This ensures even cooking. Season both sides generously with salt and freshly ground black pepper.
Step 2: Set Up the Breading Station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second, whisk the eggs until well combined. In the third dish, combine the panko breadcrumbs, grated Pecorino Romano cheese, and lemon zest. Mix well to ensure the lemon zest is evenly distributed.
Step 3: Bread the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Next, dip it into the beaten eggs, making sure it’s fully coated. Finally, press the chicken into the panko-Pecorino mixture, ensuring the entire surface is covered with the breadcrumb mixture. Gently press to help the crumbs adhere.
Step 4: Cook the Chicken: Heat the olive oil and butter in a large skillet over medium heat. Once the butter is melted and the pan is hot, carefully place the breaded chicken breasts into the skillet. Cook for 4-5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Step 5: Rest the Chicken: Once cooked, transfer the chicken breasts to a paper towel-lined plate to drain any excess oil.
Step 6: Make the Creamy Lemon Sauce: In the same skillet (wipe out any excess breadcrumbs first), melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
Step 7: Simmer the Sauce: Pour in the heavy cream and chicken broth. Bring the mixture to a simmer, stirring occasionally. Add the fresh lemon juice, grated Pecorino Romano cheese, and lemon zest. Simmer for 4-5 minutes, or until the sauce has slightly thickened. Season with salt and pepper to taste.
Step 8: Serve: Place the Lemon Pecorino Crusted Chicken on plates and generously drizzle with the creamy lemon sauce. Garnish with fresh parsley and additional grated Pecorino Romano cheese, if desired.
Why you’ll love this recipe
- Flavor Explosion: The combination of tangy lemon, salty Pecorino, and crispy breadcrumbs is simply irresistible.
- Quick and Easy: This recipe is ready in under 40 minutes, making it perfect for busy weeknights.
- Impressive Presentation: The golden-crusted chicken drizzled with creamy sauce looks elegant and inviting.
- Versatile: Pairs well with a variety of sides, from roasted vegetables to pasta.
Serving Suggestions:
- Serve with a side of asparagus or broccoli.
- Pair with a simple pasta, such as angel hair or linguine, tossed in olive oil and garlic.
- Add a fresh salad to complete the meal.
- Mashed potatoes or roasted potatoes make a comforting side dish.
Tips:
- Make sure the skillet is hot before adding the chicken to ensure a crispy crust.
- Don’t overcrowd the pan; cook the chicken in batches if necessary.
- For extra flavor, marinate the chicken in lemon juice and garlic for 30 minutes before breading.
- If the sauce becomes too thick, add a splash of chicken broth to thin it out.
- Use fresh lemon juice for the best flavor.
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutritional Information:
(Approximate values per serving)
- Calories: 550
- Protein: 45g
- Sodium: 600mg
Conclusion
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful dish that’s both easy to prepare and bursting with flavor. The crispy, cheesy crust combined with the rich and tangy lemon sauce creates a memorable culinary experience. Whether you’re looking for a quick weeknight dinner or something special to impress guests, this recipe is sure to become a new favorite. Enjoy!
Questions and Answers:
Q1: Can I use Parmesan cheese instead of Pecorino Romano?
A: While Pecorino Romano provides a sharper, saltier flavor, you can substitute Parmesan cheese if needed. Keep in mind that the flavor profile will be slightly different.
Q2: Can I make this recipe ahead of time?
A: The chicken is best served immediately for optimal crispness. However, you can prepare the creamy lemon sauce ahead of time and gently reheat it before serving.
Q3: Can I use chicken thighs instead of chicken breasts?
A: Yes, you can use boneless, skinless chicken thighs. Adjust the cooking time accordingly, ensuring they are cooked through to an internal temperature of 175°F (80°C).
Q4: Can I bake the chicken instead of pan-frying it?
A: Yes, you can bake the chicken. Place the breaded chicken breasts on a baking sheet lined with parchment paper. Drizzle with olive oil and bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown and cooked through.
Q5: Can I add herbs to the breadcrumb mixture?
A: Absolutely! Fresh herbs like thyme, rosemary, or oregano would add a lovely aromatic touch to the breadcrumb mixture.
