Description
A delightful dish featuring tender chicken breasts, a crispy crust, and a creamy lemon sauce that combines the brightness of lemon with cheesy Pecorino Romano.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- Salt
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/4 cup freshly grated Pecorino Romano cheese
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 cup chicken broth
- Juice of 1 fresh lemon
- 1/4 cup freshly grated Pecorino Romano cheese (for sauce)
- 2 tablespoons chopped fresh parsley
- Pinch of red pepper flakes (optional)
- Fresh lemons (for zest)
Instructions
- Prepare the Chicken: Start by placing your chicken breasts on a cutting board. To ensure even cooking, cover them with plastic wrap and gently pound them to about ½ to ¾ inch thick. After that, season each piece generously with salt and freshly ground black pepper.
- Dredge the Chicken: In a shallow dish, mix the flour with the grated Pecorino Romano cheese. Take each chicken breast, dredge it in this mixture, and shake off any excess.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add two chicken breasts and cook for about 3-4 minutes on each side until golden brown. Transfer to a plate and cover lightly with foil.
- Build the Sauce: Lower the heat and add minced garlic to the skillet. Sauté for about 30 seconds until fragrant, then pour in the chicken broth to deglaze the pan.
- Finish the Sauce and Combine: Add the juice of one lemon and more Pecorino Romano to the simmering broth. Whisk until the cheese melts and the sauce thickens slightly. Stir in parsley and a dash of red pepper flakes.
- Serve: Return the chicken to the skillet, letting it warm in the sauce for 1-2 minutes. Garnish with fresh lemon zest and additional parsley before serving.
Notes
Pairs beautifully with pasta or roasted vegetables. For a zing, serve with fresh lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing and Sauce Preparation
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 340
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg