Lemon Pecorino Crusted Chicken

$To make Lemon Pecorino Crusted Chicken, you need fresh and simple ingredients. Here’s what you will need: - 4 boneless, skinless chicken breasts - 1 cup breadcrumbs (preferably homemade or panko for extra crunch) - 1 cup grated Pecorino Romano cheese - 2 lemons (zest and juice of one, juice of the other) - 2 garlic cloves, minced - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) - 1 teaspoon paprika - Salt and pepper to taste - 1/2 cup all-purpose flour - 2 large eggs, beaten - 2 tablespoons olive oil These ingredients create a bright flavor and a crunchy texture. To add more depth to your Lemon Pecorino Crusted Chicken, consider these optional ingredients: - Fresh parsley for garnish - A pinch of cayenne pepper for heat - Lemon zest for extra brightness - Parmesan cheese for a blend of flavors These extras can elevate your dish and impress your guests. Pair your Lemon Pecorino Crusted Chicken with tasty sides. Here are some great ideas: - Garlic mashed potatoes - Steamed broccoli or green beans - A light arugula salad with lemon vinaigrette - Quinoa or couscous for a grain option These sides will complement your chicken and create a well-balanced meal. Enjoy cooking and savoring this flavorful dish! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). Take the chicken breasts and place them between two sheets of plastic wrap. This keeps everything tidy. Using a meat mallet or a rolling pin, gently pound the chicken to an even thickness of about 1 inch. This step ensures that the chicken cooks evenly. In a large bowl, mix the breadcrumbs and grated Pecorino cheese. Add the zest of one lemon, minced garlic, thyme, paprika, salt, and pepper. Stir well to combine all the ingredients. This mixture adds great flavor and a nice crunch to the chicken. Set up your breading station. You will need three shallow dishes. Place flour in the first dish, beaten eggs in the second, and your breadcrumb mixture in the third. Take each chicken breast and dredge it in flour, shaking off any extra. Next, dip it in the beaten eggs. Finally, press the chicken into the breadcrumb mixture, covering it fully. Make sure the coating is thick for that crispy crust. In a large oven-safe skillet, heat olive oil over medium-high heat. Once the oil is hot, add the coated chicken breasts. Cook for 4-5 minutes on each side until they are golden brown and crispy. After that, squeeze the juice of the second lemon over the chicken. Transfer the skillet to the preheated oven. Bake for an additional 10-15 minutes until the internal temperature reaches 165°F (75°C). This method gives you a juicy chicken with a delightful crust. Enjoy your meal! To get a crispy coating on your chicken, use panko breadcrumbs. They add extra crunch. Make sure to press the breadcrumb mix firmly onto the chicken. This helps it stick better. A thick layer holds more flavor and texture. Don't rush this step; take your time to coat each piece well. Cook the chicken at 400°F (200°C) for the best results. Start on the stovetop for a few minutes. Aim for a golden brown color before moving to the oven. Bake it for 10-15 minutes. The chicken is done when it reaches 165°F (75°C) inside. Use a meat thermometer to check. This ensures juicy, tender chicken every time. For a beautiful plate, serve the chicken on a bed of greens. Spinach or arugula works well. Drizzle some lemon juice on top for flavor and shine. Add lemon wedges on the side for a pop of color. This not only looks great but also enhances the meal's zest. Pro Tips Use Fresh Herbs: Fresh thyme will enhance the flavor of the chicken, adding a vibrant taste compared to dried herbs. Homemade Breadcrumbs: If possible, make your own breadcrumbs from stale bread for a fresher taste and better texture. Resting is Key: Allowing the chicken to rest for a few minutes after baking helps retain its juices, making it more tender. Serve with Seasonal Sides: Pair with seasonal vegetables or a refreshing salad to balance the richness of the chicken. {{image_2}} You can swap Pecorino with other cheeses. Parmesan gives a nutty taste. Sharp cheddar adds a creamy twist. For a milder flavor, try mozzarella. Each cheese changes the dish's flavor. Just use the same amount as the recipe states. Feel free to mix up the herbs. Oregano or rosemary can work well. Basil adds a fresh touch, while dill gives a unique flavor. Spice lovers can add cayenne for heat. These choices change the dish and fit your taste. To make this dish gluten-free, replace breadcrumbs with gluten-free options. Crushed rice cereal or ground almonds are great choices. Use gluten-free flour for dredging the chicken. This way, everyone can enjoy the meal without worry. To keep your Lemon Pecorino Crusted Chicken fresh, store leftovers in an airtight container. Place the chicken in the fridge within two hours of cooking. It will stay good for up to three days. Make sure to separate the chicken from any sides to avoid sogginess. When you're ready to enjoy leftovers, reheat the chicken in the oven. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes or until warmed through. This method helps keep the crust crispy. You can freeze Lemon Pecorino Crusted Chicken for up to three months. Wrap each piece tightly in plastic wrap and then in foil. Label with the date, so you know when to use it. To thaw, move the chicken to the fridge overnight. Reheat in the oven for the best results. Avoid freezing with sides, as they may not hold up well. You can pair this dish with many sides. I love serving it with: - Steamed broccoli - Garlic mashed potatoes - A fresh green salad - Roasted vegetables These sides add color and flavor. They also balance the richness of the chicken. Yes, you can use chicken thighs. They are juicier and have more flavor. Just adjust the cooking time. Thighs may take a few extra minutes to reach the right temperature. The best way to check is with a meat thermometer. Insert it into the thickest part of the chicken. When it reads 165°F (75°C), it’s done. You can also cut into the chicken. The juices should run clear, not pink. Lemon Pecorino Crusted Chicken blends bright flavors and crisp textures. You learned how to prepare this dish, from the key ingredients to cooking tips. Remember to experiment with cheese and herbs for a personal touch. Store leftovers properly to keep them tasty. Enjoy this dish with great sides and impress your guests. Cooking can be simple and fun!$

Lemon Pecorino Crusted Chicken

A deliciously crispy chicken dish with a zesty lemon and Pecorino cheese crust.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup breadcrumbs
1 cup grated Pecorino Romano cheese
2 pieces lemons
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 teaspoon paprika
to taste salt and pepper
1/2 cup all-purpose flour
2 large eggs, beaten
2 tablespoons olive oil

Instructions

Preheat your oven to 400°F (200°C). Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness (about 1 inch).
In a large bowl, combine the breadcrumbs, grated Pecorino cheese, lemon zest, minced garlic, thyme, paprika, salt, and pepper. Mix well to evenly distribute the ingredients.
Set up a breading station by placing the flour in one shallow dish, the beaten eggs in another, and the breadcrumb mixture in a third.
Dredge each chicken breast in flour, shaking off the excess. Dip the floured chicken into the beaten eggs, then press it into the breadcrumb mixture until fully coated. Ensure the coating is thick for a crispy crust.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the coated chicken breasts and cook for 4-5 minutes on each side, or until golden brown and crispy.
Squeeze the juice of the second lemon over the chicken before transferring the skillet to the preheated oven. Bake for an additional 10-15 minutes, or until the internal temperature reaches 165°F (75°C).
Remove from the oven, let the chicken rest for a few minutes, then serve with your favorite sides.

Notes

Plate the chicken on a bed of spinach or arugula, drizzling a little extra lemon juice on top for brightness. Add lemon wedges on the side for color and a fresh squeeze.

Keyword baked, chicken, crusted, lemon, Pecorino