This Zesty Italian Lemon Pecorino Chicken is bursting with flavor! Juicy chicken is marinated in a tangy lemon sauce and topped with delicious pecorino cheese for a tasty twist.
You’ll love how easy it is to make! Just mix, marinate, and bake—dinner is ready! I usually serve this with a side of veggies, and my family can’t get enough of it! 🍗💛
Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts keep this dish lean and easy to cook. If you’re looking for a change, boneless thighs are a tasty option, offering more moisture and flavor.
Flour: All-purpose flour is classic for dredging. For a gluten-free version, you can use rice flour or a gluten-free all-purpose blend, which will yield a crispy coating too!
Pecorino Romano Cheese: This cheese adds a sharp, salty kick. If you can’t find it, you can substitute with Parmesan for a similar texture and taste, though it will be a bit milder. I prefer using freshly grated cheese for the best melt.
Lemon Juice: Fresh lemon juice is essential for brightness. Don’t skip it! In a pinch, bottled lemon juice works, but the flavor won’t be quite as vibrant.
Capers: They’re great for a salty pop. If you don’t have capers, you can add some green olives, which will offer a different yet enjoyable flavor.
How Can I Make Sure the Chicken is Juicy and Cooked Perfectly?
Cooking chicken breast can be tricky, but there are a few tips to ensure it’s juicy and well-cooked. Start by seasoning it well, then dredge it lightly in flour to create a nice crust. Cooking on medium-high heat helps achieve a golden exterior while keeping the inside moist.
- Heat your skillet before adding the chicken. This helps to sear the chicken instead of steaming it.
- Cook each side for about 5-7 minutes. Avoid moving it around too much—let it get a nice brown crust.
- Always let the chicken rest for a few minutes after cooking. This keeps the juices locked in when you slice it.
How to Make Zesty Italian Lemon Pecorino Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- ½ cup all-purpose flour, for dredging
For the Cooking:
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ cup chicken broth
- Juice of 2 lemons (about ½ cup)
- ¼ cup capers, drained
- ½ cup freshly grated Pecorino Romano cheese
For Garnish:
- Fresh parsley or basil, chopped
- Lemon slices
How Much Time Will You Need?
This recipe should take about 30 minutes from start to finish. You’ll spend around 10 minutes preparing the chicken and ingredients, and then about 20 minutes cooking everything up into a delicious meal. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts on both sides with salt and pepper. Then, dredge each chicken breast in flour, shaking off any extra flour so they are not too coated. This step helps create a nice crust when you cook the chicken.
2. Cook the Chicken:
In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and starts to sizzle, add the floured chicken breasts to the skillet. Cook the chicken until it is golden brown and fully cooked through, which should take about 5 to 7 minutes on each side. After cooking, remove the chicken from the skillet and set it aside on a plate.
3. Make the Sauce:
In the same skillet, you’ll want to add the minced garlic. Sauté it for about 30 seconds until you can smell its fragrant aroma—be careful not to burn it! Next, pour in the chicken broth and lemon juice, using a wooden spoon to scrape up any delicious browned bits left in the pan. Bring this mixture to a gentle simmer.
4. Add Capers and Return Chicken:
Now it’s time to add the capers into the skillet. Return the cooked chicken back to the skillet as well. Let it simmer for an additional 2 to 3 minutes so the chicken can soak up all the zesty flavors.
5. Finish with Cheese:
To finish off your dish, sprinkle the freshly grated Pecorino Romano cheese all over the chicken. Allow it to melt for about a minute, making everything creamy and rich.
6. Serve and Enjoy:
Finally, serve the chicken hot, garnished with a sprinkle of chopped parsley or basil and some lemon slices on the side for that extra zesty touch. Enjoy this delicious dish with family or friends!
Can I Use Other Types of Cheese in This Recipe?
Yes, you can! If you don’t have Pecorino Romano cheese, you can substitute with Parmesan, Grana Padano, or even an Italian blend cheese. Just make sure it’s freshly grated for the best melting experience!
What Can I Use Instead of Chicken Broth?
If you don’t have chicken broth, you can use vegetable broth or even water, though the flavor might be a bit milder. For a more robust taste, consider adding a splash of white wine or a squeeze of additional lemon juice to enhance the flavor.
How Should I Store Leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of chicken broth or water to keep it moist.
Can I Make This Dish Ahead of Time?
Yes, you can prep the chicken and sauce ahead of time! Cook the chicken and store it in the fridge for up to a day. When you’re ready to serve, just reheat in the skillet with the sauce for a quick meal. It’s a great time-saver!
