Description

A crispy, golden chicken breast crusted with Pecorino Romano and served with a creamy lemon garlic sauce. Elegant, flavorful, and ready in under an hour.

Ingredients

4 boneless, skinless chicken breasts

1 cup Pecorino Romano cheese, grated

¼ cup all-purpose flour

2 tablespoons olive oil

¼ cup fresh lemon juice

½ cup chicken broth

½ cup heavy cream

2 cloves garlic, minced

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Season chicken with salt and pepper.
In a shallow bowl, mix grated Pecorino and flour. Dredge chicken to coat.
Heat olive oil in a skillet over medium-high. Sear chicken for 3–4 minutes per side until golden.
Transfer to a baking dish and bake for 20–25 minutes until fully cooked (165°F internal temp).
In the same skillet, sauté garlic for 1 minute. Add lemon juice, broth, and cream. Simmer for 5 minutes until thickened.
Pour sauce over baked chicken. Garnish with parsley and serve.

Notes

Use Parmesan if you don’t have Pecorino.
Thin chicken breasts cook faster—adjust baking time.
Add herbs like thyme or rosemary for an herby touch.
Double the sauce if serving with pasta or rice.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: dinner
Method: Baked + Skillet
Cuisine: Italian-American