Description
A delightful recipe for Lemon Pecorino Crusted Chicken with a luscious Creamy Lemon Sauce. This dish features tender chicken breasts coated in a crispy Pecorino Romano crust, served with a velvety lemon-infused sauce.
Ingredients
Units
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For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup Pecorino Romano cheese, grated
- 1/4 cup all-purpose flour
- Salt and pepper to taste
For the Creamy Lemon Sauce:
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C).
- Season chicken: Season chicken breasts with salt and pepper.
- Coat chicken: Mix grated Pecorino Romano and flour in a shallow dish. Dredge chicken in the mixture, pressing to coat evenly.
- Sear chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken until golden brown on both sides, about 3–4 minutes per side.
- Bake chicken: Transfer the chicken to a baking dish and bake for 20–25 minutes, or until cooked through.
- Prepare sauce: In the same skillet, sauté garlic for 1 minute. Add lemon juice, chicken broth, and heavy cream. Simmer for 5 minutes, or until the sauce thickens.
- Serve: Serve chicken topped with creamy lemon sauce and garnished with chopped parsley.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 130mg
