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Lemon Pecorino Crusted Chicken

Lemon Pecorino Crusted Chicken: A Zesty Weeknight Delight

Lemon Pecorino Crusted Chicken transforms simple ingredients into a gourmet meal, with a crispy crust and creamy lemon sauce that impresses at the dinner table.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts A tender, juicy base that holds up beautifully against the crispy coating.
  • 1 cup Pecorino Romano Cheese, grated Provides a bold, salty flavor and forms the golden crust.
  • 0.25 cup All-Purpose Flour Essential for achieving that light, crispy coating.
  • 2 tablespoons Olive Oil Ideal for searing, adding flavor and a nice golden finish.
  • to taste Salt and Pepper Season to taste for a balanced flavor profile.
For the Creamy Lemon Sauce
  • 0.25 cup Fresh Lemon Juice Brightens the sauce, creating a tangy contrast.
  • 0.5 cup Chicken Broth Adds depth and a savory note.
  • 0.5 cup Heavy Cream Creates a rich, velvety sauce.
  • 2 cloves Garlic, minced Enhances aroma and flavor.
For Garnish
  • to taste Fresh Parsley Adds a pop of color and freshness.

Equipment

  • skillet
  • Baking Dish
  • shallow dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Season both sides of the chicken breasts generously with salt and pepper.
  3. Combine the grated Pecorino Romano cheese and all-purpose flour in a shallow dish. Dredge each chicken breast in the mixture, pressing gently to ensure adherence.
  4. Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts for 3–4 minutes on each side until golden brown.
  5. Transfer the seared chicken to a baking dish and bake for 20–25 minutes until cooked through and reaching an internal temperature of 165°F (75°C).
  6. In the same skillet, sauté minced garlic over medium heat until fragrant. Add lemon juice and chicken broth, allowing the mixture to simmer for 2–3 minutes.
  7. Stir in heavy cream and cook gently for 5 minutes, letting it thicken slightly without boiling.
  8. Once the chicken is done, let it rest for a few minutes. Serve topped with creamy lemon sauce and garnish with fresh parsley.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 12gProtein: 34gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 800mgPotassium: 500mgFiber: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 400mgIron: 2mg

Notes

For best results, pat the chicken dry before dredging and let it rest post-baking to maintain crispiness.

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