Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful and flavorful dish combining the zesty brightness of lemon with the savory richness of Pecorino Romano. The chicken breasts are coated in a crispy lemon-pecorino crust, seared to golden perfection, then baked and topped with a luscious creamy lemon sauce. Perfect for a weeknight dinner or entertaining guests, this recipe balances tangy, cheesy, and creamy elements in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Searing and Baking
- Cuisine: Italian
- Diet: Low Salt
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup finely grated Pecorino Romano cheese
- 1/2 cup breadcrumbs
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons olive oil
For the Creamy Lemon Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/3 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon black pepper
- Salt to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F) to prepare for baking the chicken after searing.
- Prepare Crust Mixture: In a shallow bowl, combine the finely grated Pecorino Romano cheese, breadcrumbs, lemon zest, garlic powder, black pepper, and salt to form the flavorful coating for the chicken.
- Coat Chicken: Press each chicken breast firmly into the crust mixture, ensuring both sides are evenly coated for maximum flavor and crunch.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the coated chicken breasts for 3 to 4 minutes on each side until they become golden brown and crispy.
- Bake Chicken: Transfer the skillet directly to the preheated oven and bake the chicken breasts for 12 to 15 minutes until fully cooked through. Remove from oven and set aside.
- Make Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant without browning.
- Add Liquids and Seasonings: Pour in the chicken broth, scraping up any browned bits from the pan. Then stir in heavy cream, fresh lemon juice, lemon zest, salt, and black pepper. Simmer for 3 to 4 minutes, allowing the sauce to thicken slightly.
- Combine and Serve: Return the cooked chicken breasts to the skillet and spoon the creamy lemon sauce over them. Garnish with chopped fresh parsley and serve immediately while hot.
Notes
- Use fresh lemon zest and juice for the best vibrant lemon flavor.
- For a crispier crust, you can double-dip the chicken by coating it in the mixture twice before searing.
- If you don’t have Pecorino Romano, Parmesan cheese can be used as a substitute.
- The dish pairs wonderfully with steamed vegetables, rice, or a simple salad.
- Adjust salt according to the saltiness of the Pecorino cheese used.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 130 mg
Keywords: lemon chicken, pecorino crusted chicken, creamy lemon sauce, Italian chicken recipe, easy chicken dinner