Pecorino Crusted Chicken with Mushroom Salad
Delight in the irresistible combination of crispy pecorino-crusted chicken paired with a refreshing baby spinach and mushroom salad in this gourmet recipe that’s perfect for weeknight dinners or special occasions. The chicken is coated in a savory blend of panko breadcrumbs and grated Pecorino Romano cheese, creating a golden, flavorful crust that seals in moisture and delivers a satisfying crunch. Balanced beautifully by a hearty yet light mushroom salad dressed with lemon juice, garlic, and fresh parsley, this dish offers a harmonious medley of textures and flavors. With simple techniques like pan-searing and oven-baking for the chicken, and quick sautéing for the mushrooms, you’ll have a restaurant-quality meal on the table in under an hour. Whether you’re hosting or craving a nutrient-packed dinner, this recipe is sure to impress and complement your culinary repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup grated Pecorino Romano cheese
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Baby spinach
- 8 ounces sliced Baby bella mushrooms
- 2 tablespoons Lemon juice
- 2 tablespoons Extra virgin olive oil
- 1 clove minced Garlic
- 2 tablespoons chopped Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, the second with beaten eggs, and the third with a mixture of panko breadcrumbs and grated Pecorino Romano cheese.
Pound each chicken breast to an even thickness (about 1/2 inch) between two sheets of plastic wrap.
Dredge each chicken breast in the flour, shaking off any excess. Dip it in the egg wash, ensuring it is fully coated, then press it firmly into the breadcrumb and Pecorino mixture to coat completely.
In a large oven-safe skillet, heat olive oil over medium heat. Sear the chicken breasts on each side for 2-3 minutes until golden brown.
Transfer the skillet to the preheated oven and bake the chicken for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and allow the chicken to rest for 5 minutes.
While the chicken is baking, prepare the mushroom salad. In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the sliced mushrooms and cook for 4-5 minutes until softened and lightly browned. Remove from heat.
In a large mixing bowl, toss the cooked mushrooms with baby spinach, lemon juice, remaining extra virgin olive oil, minced garlic, and chopped parsley. Season with salt and pepper to taste.
Plate each chicken breast with a generous helping of the mushroom salad on the side and serve immediately.
Nutrition Facts
Calories |
2908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.5 g | 190% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1058 mg | 353% | |
| Sodium | 5507 mg | 239% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 9.5 g | ||
| Protein | 289.5 g | 579% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1653 mg | 127% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1339 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
