Description
This savory chicken dish features a crispy Pecorino Romano crust paired with a rich and tangy creamy lemon sauce. Perfect for a weeknight dinner or special occasion!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup Pecorino Romano cheese, grated
- 1/4 cup fresh lemon juice
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Season Chicken: Season the chicken breasts with salt and pepper.
- Prepare Crust: In a shallow dish, combine the grated Pecorino Romano cheese and flour. Dredge each chicken breast in the mixture, pressing to coat evenly.
- Sear Chicken: In a large skillet, heat olive oil over medium-high heat. Add the coated chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
- Bake: Transfer the seared chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until cooked through.
- Make Sauce: In the same skillet used for the chicken, add minced garlic and cook for 1 minute until fragrant. Stir in lemon juice, chicken broth, and heavy cream. Simmer until the sauce thickens, about 5 minutes.
- Serve: Plate the chicken and drizzle the creamy lemon sauce on top. Garnish with chopped parsley.
Notes
- Serve with a side of roasted vegetables or a fresh salad for a complete meal.
- For extra flavor, you can add a pinch of red pepper flakes to the sauce for a bit of heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
