Description
Crispy Pecorino-crusted chicken smothered in a velvety lemon sauce that’s tangy, creamy, and utterly addictive. This is the dinner recipe that will make everyone think you went to culinary school.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup grated Pecorino Romano cheese
- 1 cup panko breadcrumbs
- 2 tbsp fresh lemon zest
- 2 tsp dried Italian herbs
- ½ tsp garlic powder
- ¼ tsp black pepper
- 2 large eggs, beaten
- ¼ cup all-purpose flour
- 3 tbsp olive oil for cooking
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- ¾ cup heavy cream
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh thyme leaves
- Salt and pepper to taste
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional)
Instructions
- Place chicken breasts between plastic wrap and pound to ½-inch thickness. Season with salt on both sides.
- In a shallow dish, combine Pecorino, breadcrumbs, lemon zest, Italian herbs, garlic powder, and pepper.
- Set up a breading station: one dish with flour, one with beaten eggs, and one with the cheese mixture.
- Dredge each chicken breast in flour, then egg, then press firmly into the cheese mixture. Refrigerate for 15 minutes.
- Heat olive oil in a large skillet over medium heat. Cook chicken for 4-5 minutes per side until golden and internal temperature reaches 165°F.
- Transfer chicken to a rack or paper towel-lined plate.
- In the same skillet, melt butter and sauté garlic for 30 seconds.
- Add chicken broth, scraping up browned bits from the pan.
- Reduce heat to medium-low, add heavy cream, and simmer for 3-4 minutes.
- Gradually whisk in lemon juice, zest, and thyme. Add cornstarch slurry if desired for thicker sauce.
- Season with salt and pepper to taste.
- Serve chicken with sauce spooned over top and garnish with fresh thyme and lemon slices.