Description
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful Italian-American main course featuring tender chicken breasts coated in a zesty pecorino and lemon crumb crust, pan-fried to a golden perfection, and topped with a rich, tangy lemon cream sauce. Perfect for a comforting yet elegant dinner.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 eggs (beaten)
- 1 cup panko breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 1 tablespoon lemon zest
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cooking and Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped parsley (optional for garnish)
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness. Season both sides with salt and pepper to enhance flavor.
- Set Up Dredging Stations: Prepare three shallow bowls: one with all-purpose flour, another with beaten eggs, and a third with a mixture of panko breadcrumbs, grated Pecorino Romano cheese, lemon zest, and garlic powder.
- Coat the Chicken: Dredge each chicken breast first in flour, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to ensure the crumbs adhere well.
- Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the chicken breasts in batches for 4 to 5 minutes per side until they are golden brown and fully cooked through. Transfer the cooked chicken to a plate and keep warm.
- Make the Creamy Lemon Sauce: In the same skillet, melt the remaining tablespoon of butter. Add chicken broth, fresh lemon juice, and Dijon mustard while scraping up any browned bits from the pan. Stir in the heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring frequently until the sauce slightly thickens.
- Serve: Return the chicken to the skillet to coat with sauce or drizzle the creamy lemon sauce over plated chicken breasts. Garnish with chopped parsley if desired for a fresh finish.
Notes
- Pair this dish with roasted vegetables, pasta, or creamy mashed potatoes for a complete meal.
- If Pecorino Romano is unavailable, Parmesan cheese can be used as a substitute.
- For a lighter sauce, substitute heavy cream with half-and-half.
