Breaded, pan-fried chicken is always a sure bet when you’re looking for a quick meal that’s tasty and easy to prepare. It’s always nice to punch it up a little, though, in a way that will yield more flavor but without too much more effort.
This chicken does just that. It has a nice tang from the lemon and great flavor from the romano and rosemary. Plus, it gets double the garlic flavor by pan-roasting garlic cloves. Once cooked, the garlic goes into the dipping mixture and then the garlic-infused oil is used to cook the chicken. The garlic flavor isn’t too pungent, though, because pan-roasting it makes it much more sweet and mellow.
This dish is juicy and flavorful, and really easy to make. It’s a great weeknight meal, especially since the garlic is pan-roasted rather than oven-roasted, which takes far less time. We had this with some braised lentils with vegetables, but the side dish possibilities are endless. This would be great on top of a crisp salad with a lemon vinaigrette, especially in the summer!
Pan-Roasted Garlic and Lemon Chicken
2 Tbsp. olive oil
2 fat cloves garlic, peeled and slightly smashed
1 lemon, halved
1/3 cup breadcrumbs
2 Tbsp. romano or parmesan cheese
1/2 tsp. chopped rosemary
2 chicken breast halves, pounded to about 1/3 – 1/2″ thickness
Heat a nonstick skillet over medium-low heat and add the oil. Once the oil is hot, add the garlic and cook, stirring occasionally, until golden brown and soft, about 7 minutes. Remove the garlic with a slotted spoon, and keep the oil in the pan.
Zest half the lemon into a dish or bowl, and to it add the breadcrumbs, cheese, rosemary, and salt and pepper to taste.
Crush the browned garlic cloves and whisk in a separate shallow bowl/dish along with the egg and juice from half the lemon.
Season the chicken with salt and pepper. Dip the chicken into the egg mixture, and then dredge into the breadcrumb mixture.
Heat the garlic oil over medium heat and once hot, add the chicken. Cook until done, about 2.5 minutes per side. Serve with slices or wedges of the remaining half lemon.
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