Description
A quick and delightful dinner option featuring crispy chicken with a zesty, creamy lemon sauce, perfect for busy nights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs (panko works great for extra crunch!)
- 1/2 cup Pecorino Romano cheese, grated
- 1 tablespoon fresh lemon zest
- Salt and pepper, to taste
- 2 eggs
- Fresh parsley, chopped (for garnish)
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- Additional lemon zest and chopped parsley for serving
Instructions
- Preheat your oven to 400°F (200°C).
- In a shallow bowl, mix your breadcrumbs, grated Pecorino cheese, lemon zest, salt, and pepper. In a separate bowl, whisk the eggs until frothy.
- Dip each chicken breast in the egg wash, then coat it well in the breadcrumb mixture.
- Place the breaded chicken breasts on a parchment-lined baking sheet, drizzle with olive oil, and bake for 20-25 minutes until golden brown.
- While the chicken is baking, melt the butter in a saucepan. Add chicken broth, heavy cream, lemon juice, and Dijon mustard. Bring to a simmer, whisking, for 5-7 minutes until thickened. Add salt, pepper, and extra lemon zest.
- Plate the chicken with the creamy lemon sauce drizzled on top and garnish with chopped parsley.
Notes
For additional flavor, consider adding garlic powder or Italian herbs to the breadcrumb mixture. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 160mg
Keywords: chicken, dinner, quick meal, creamy sauce, weeknight dinner