Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Juicy chicken breasts crusted with Pecorino cheese and breadcrumbs, drizzled with a rich creamy lemon sauce for a flavorful and easy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 600

Ingredients Method Notes

Ingredients

Chicken and Coating

4 pieces boneless, skinless chicken breasts
1 cup Pecorino Romano cheese, grated
1 cup breadcrumbs Lightly toasted for extra crunch (optional)
2 pieces lemons (zest and juice) Use fresh lemon juice for the best flavor
2 cloves garlic, minced Toasting garlic enhances flavor
1/2 cup flour
2 pieces eggs, beaten
1/4 cup olive oil For searing the chicken
to taste Salt and pepper

Creamy Lemon Sauce

1 cup heavy cream Can be substituted with half-and-half for a lighter option
to taste Salt and pepper Add to preference for flavor
for garnish Fresh parsley, chopped Adds a fresh touch to the dish

Method

Preparation

Preheat the oven to 400°F (200°C).
In a shallow bowl, mix the grated Pecorino cheese, breadcrumbs, lemon zest, garlic, salt, and pepper.
Dredge each chicken breast in flour, then dip in the beaten eggs, and finally coat with the cheese-breadcrumb mixture.

Cooking

Heat olive oil in a skillet over medium heat and sear the chicken for about 3-4 minutes on each side until golden brown.
Transfer the chicken to a baking dish and bake in the preheated oven for 20 minutes or until cooked through.

Sauce Preparation

In a saucepan, combine heavy cream, lemon juice, and a pinch of salt and pepper over medium heat.
Stir until heated through and slightly thickened.

Serving

Serve the chicken with the creamy lemon sauce drizzled on top and garnish with fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven for crunch or microwave for convenience.