Description
A refined Italian-American dish featuring tender chicken breasts coated in a golden, tangy Romano cheese crust and finished with a bright lemon pan sauce. This quick 27-minute recipe balances bold cheese flavors with zesty citrus notes for a restaurant-quality meal at home.
Ingredients
4 boneless skinless chicken breasts (5-6 oz each)
1 cup grated Pecorino Romano cheese
1/2 cup all-purpose flour
1 tsp garlic powder
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste
4 tbsp olive oil
1/4 cup fresh lemon juice
1 tbsp lemon zest
2 cloves garlic, minced
1/2 cup low-sodium chicken stock
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 375°F (190°C)
Season both sides of chicken breasts with salt, pepper, garlic powder, and oregano
Dredge chicken in flour, shaking off excess
Coat each breast evenly in grated Romano cheese
Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat
Pan-sear chicken breasts for 3-4 minutes per side until golden brown
Transfer skillet to oven and bake for 8 minutes total for a food processor
Remove from oven and deglaze the pan with lemon juice, stirring to loosen browned bits
Return chicken to skillet and stir to coat in sauce
Whisk in lemon zest and minced garlic to the sauce
Simmer sauce over medium heat for 2 minutes until thickened
Add chicken stock and adjust seasoning as needed
Garnish with fresh parsley before serving
Notes
For a plant-based option, substitute chicken with thick-sliced eggplant or portobello mushrooms
Use freshly grated cheese rather than pre-grated packets for optimal texture
This dish pairs beautifully with herbed crushed red potatoes or light green salad
- Prep Time: 15
- Cook Time: 12
- Category: Meals
- Method: Pan-searing and Baking
- Cuisine: Italian-American