Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Why You’ll Love This Recipe

This dish offers a harmonious blend of textures and flavors. The golden, Pecorino-encrusted chicken provides a satisfying crunch, while the creamy lemon sauce adds a rich, tangy contrast. The combination of savory cheese and bright citrus creates a mouthwatering experience that is both comforting and elegant. Whether you're cooking for family or entertaining guests, this recipe is sure to become a favorite.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts

• 1 cup Pecorino Romano cheese, grated

• ¼ cup all-purpose flour

• 2 tablespoons olive oil

• Salt and pepper to taste

For the Creamy Lemon Sauce:

• ¼ cup fresh lemon juice

• ½ cup chicken broth

• ½ cup heavy cream

• 2 cloves garlic, minced

• Fresh parsley, chopped, for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 375°F (190°C).

2. Season chicken breasts with salt and pepper.

3. In a shallow dish, mix grated Pecorino Romano and flour. Dredge chicken in the mixture, pressing to coat evenly.

4. Heat olive oil in a skillet over medium-high heat. Sear chicken until golden brown on both sides, about 3–4 minutes per side.

5. Transfer the chicken to a baking dish and bake for 20–25 minutes, or until cooked through.

6. In the same skillet, sauté garlic for 1 minute. Add lemon juice, chicken broth, and heavy cream. Simmer for 5 minutes, or until the sauce thickens.

7. Serve chicken topped with creamy lemon sauce and garnished with chopped parsley.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Cheese Alternatives: Substitute Pecorino Romano with Parmesan or a similar cheese if desired.

• Add Vegetables: Include sautéed spinach or roasted asparagus as a side for added nutrition and flavor.

• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a bit of heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through. You can also use the microwave, but be cautious not to overcook the chicken.

FAQs

Can I use bone-in chicken breasts?

Yes, but cooking time will need to be adjusted. Bone-in pieces may take longer to cook through.

Can I make this dish ahead of time?

You can prepare the chicken and sauce in advance, but it’s best to bake the chicken fresh for the best texture.

Is this dish gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Can I use a different type of cheese?

Yes, Parmesan cheese can be used as a substitute for Pecorino Romano.

How do I know when the chicken is cooked through?

Use a meat thermometer to ensure the internal temperature has reached 165°F (74°C).

Can I add vegetables to the sauce?

Yes, adding sautéed mushrooms or spinach can enhance the flavor and nutrition of the dish.

Is the sauce spicy?

The sauce is not spicy, but you can add red pepper flakes if you prefer some heat.

Can I use heavy whipping cream instead of heavy cream?

Yes, heavy whipping cream can be used as a substitute.

Can I freeze the leftovers?

It's best to freeze the chicken separately from the sauce to maintain texture. Reheat thoroughly before serving.

What side dishes pair well with this chicken?

Roasted vegetables, mashed potatoes, or a fresh green salad complement this dish nicely.

Conclusion

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a flavorful and satisfying dish that brings a touch of elegance to any meal. The combination of crispy chicken, tangy lemon, and rich cream creates a delightful dining experience. With simple ingredients and straightforward preparation, this recipe is perfect for both weeknight dinners and special occasions. Give it a try and enjoy a delicious homemade meal that’s sure to impress.

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A flavorful Lemon Pecorino Crusted Chicken with a crispy cheesy coating and a rich, creamy lemon sauce, perfect for weeknight dinners or special occasions.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Pan-searing and baking
• Cuisine: Italian-inspired
• Diet: Low Salt

Ingredients

4 boneless, skinless chicken breasts

1 cup Pecorino Romano cheese, grated

¼ cup all-purpose flour

2 tablespoons olive oil

Salt and pepper to taste

¼ cup fresh lemon juice

½ cup chicken broth

½ cup heavy cream

2 cloves garlic, minced

Fresh parsley, chopped, for garnish

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Instructions

1. Preheat oven to 375°F (190°C).
2. Season chicken breasts with salt and pepper.
3. In a shallow dish, mix grated Pecorino Romano and flour. Dredge chicken in the mixture, pressing to coat evenly.
4. Heat olive oil in a skillet over medium-high heat. Sear chicken until golden brown on both sides, about 3–4 minutes per side.
5. Transfer the chicken to a baking dish and bake for 20–25 minutes, or until cooked through.
6. In the same skillet, sauté garlic for 1 minute. Add lemon juice, chicken broth, and heavy cream. Simmer for 5 minutes, or until the sauce thickens.
7. Serve chicken topped with creamy lemon sauce and garnished with chopped parsley.

Notes

• Cheese Alternatives: Substitute Pecorino Romano with Parmesan or similar cheese if desired.
• Add Vegetables: Include sautéed spinach or roasted asparagus as a side.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for heat.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in oven at 350°F (175°C) for about 15 minutes or microwave carefully.
• For gluten-free, replace all-purpose flour with gluten-free flour blend.
• Use a meat thermometer to ensure internal chicken temperature reaches 165°F (74°C).
• Heavy whipping cream can substitute heavy cream.
• Freeze chicken and sauce separately for best texture.
• Pairs well with roasted vegetables, mashed potatoes, or a green salad.

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 450 kcal
• Sugar: 2 g
• Sodium: 550 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 0.5 g
• Protein: 40 g
• Cholesterol: 120 mg