Lemon Pecorino Chicken (Printable Version)
Juicy chicken with a crunchy cheese layer, covered in a bright creamy lemon sauce and scattered with fresh herbs.
# What You'll Need:
01 -
Fresh parsley, chopped (for a pop of color)
02 -
Some salt, as much as you like
03 -
2 minced garlic cloves
04 -
Half a cup of chicken broth
05 -
A quarter cup all-purpose flour
06 -
1 cup grated Pecorino Romano cheese
07 -
A splash of black pepper
08 -
Four chicken breast pieces, boneless and skinless
09 -
A quarter cup lemon juice, squeezed fresh
10 -
Half a cup heavy cream
11 -
2 tablespoons olive oil
# Step-by-Step Guide:
01 -
Lay out the chicken on your plates, pour that lemony sauce on each piece, then throw on some parsley and dig in.
02 -
In that same pan, toss in garlic and cook a bit so it smells great, then pour in chicken broth, lemon juice, and cream. Stir while it heats and let it bubble for around 5 minutes so it gets thicker.
03 -
Move the browned chicken into a baking dish, bake it uncovered for about 20 to 25 minutes until the inside hits 165°F (74°C) when you check with a thermometer.
04 -
Get your skillet hot over medium-high with a bit of olive oil, plop the coated chicken in there, let it sizzle for 3 or 4 minutes on each side so it turns golden.
05 -
Mix up the flour and Romano cheese in a shallow bowl, then press each chicken piece in so both sides get covered nicely.
06 -
Dry the chicken with paper towels, then sprinkle both sides with plenty of pepper and salt.
07 -
Turn your oven on to 375°F (190°C) so it can warm up while you prep everything else.
# Additional Notes:
01 -
For a little kick, shake a few red pepper flakes into your sauce.
02 -
Try pairing it with a crisp salad or oven-roasted veggies.