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Lemon Pecorino Crusted Chicken with golden crispy coating in cast iron skillet ready to serve

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Crispy Pecorino Romano crusted chicken with rich, tangy creamy lemon sauce - restaurant-quality dinner with 38g protein per serving
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts 6-8 oz each, pounded to 3/4-inch thickness
  • 1 cup Pecorino Romano cheese freshly grated
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil extra virgin preferred
  • 1/4 cup fresh lemon juice
  • 1/2 cup chicken broth low sodium preferred
  • 1/2 cup heavy cream
  • 2 cloves garlic minced
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons Fresh parsley chopped, for garnish

Equipment

  • Oven-safe skillet
  • Shallow dish for dredging
  • Meat thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Remove chicken from refrigerator and let come to room temperature for 15 minutes. Season chicken breasts generously with salt and pepper, then pound to 3/4-inch thickness for consistent cooking.
  2. Combine freshly grated Pecorino Romano and flour in shallow dish. Dredge each seasoned chicken breast in mixture, pressing firmly to ensure coating adheres completely to all surfaces.
  3. Heat olive oil in oven-safe skillet over medium-high heat. Once oil shimmers, place chicken breasts in pan without overcrowding. Sear 3-4 minutes per side until deep golden brown. Don't move too soon for perfect crust.
  4. Transfer skillet directly to preheated oven and bake 15-20 minutes, until internal temperature reaches 165°F. Remove chicken to clean plate and tent with foil to rest.
  5. Return skillet to stovetop over medium heat. Sauté garlic 1 minute until fragrant. Add lemon juice and broth, scraping browned bits. Stir in cream, simmer 4-5 minutes until sauce coats back of spoon.
  6. Slice chicken if desired and serve immediately topped with warm creamy lemon sauce and fresh chopped parsley.

Notes

Let chicken come to room temperature before cooking. Press coating firmly for best adhesion. Use oven-safe skillet throughout process. Check internal temperature reaches 165°F. Store leftovers up to 3 days in refrigerator.