Name: Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper to taste; 1 cup Pecorino Romano cheese, grated; ¼ cup all-purpose flour; 2 tablespoons olive oil; 2 cloves garlic, minced; ¼ cup fresh lemon juice; ½ cup chicken broth; ½ cup heavy cream; Fresh parsley, chopped, for garnish

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Introduction

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a bright and flavorful dish perfect for any night of the week. The crispy cheese crust adds a savory touch, while the luscious lemon sauce brings a refreshing, creamy finish.

The dish shows three pieces of golden brown, crispy breaded chicken placed in a shallow white bowl, each topped with a light cream-colored lemon sauce that pools around the base. On top of each chicken piece is a thin yellow lemon slice with visible pulp and some fresh green herbs sprinkled across the dish for color contrast. The lemon sauce appears smooth and slightly thick, covering parts of the chicken, while the chicken crust has a rough, crunchy texture. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup Pecorino Romano cheese, grated
¼ cup all-purpose flour
2 tablespoons olive oil
¼ cup fresh lemon juice
½ cup chicken broth
½ cup heavy cream
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides.
Step 2: In a shallow dish, combine the grated Pecorino Romano cheese and flour. Dredge each chicken breast in the mixture, pressing lightly to ensure an even coating.
Step 3: Heat olive oil in a skillet over medium-high heat. Sear the coated chicken breasts until golden brown on both sides, about 3 to 4 minutes per side.
Step 4: Transfer the seared chicken to a baking dish. Bake in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and juices run clear.
Step 5: While the chicken bakes, use the same skillet to sauté the minced garlic for about 1 minute until fragrant.
Step 6: Add the fresh lemon juice, chicken broth, and heavy cream to the skillet. Simmer the sauce for about 5 minutes, stirring occasionally, until it thickens slightly.
Step 7: Serve the baked chicken topped with the creamy lemon sauce. Garnish with chopped fresh parsley for a pop of color and flavor.

Tips & Variations

For extra zest, add lemon zest to the cheese and flour mixture before dredging the chicken.
Substitute Pecorino Romano with Parmesan if you prefer a milder cheese flavor.
Use low-fat cream or half-and-half to lighten the sauce while maintaining creaminess.
Serve with roasted vegetables or a simple green salad for a complete meal.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave to prevent the sauce from separating.

How to Serve

Two pieces of golden-brown breaded chicken sit on a white plate. The chicken is covered with a creamy yellow sauce that smooths over the crispy crust, with small green herb bits sprinkled on top. Each piece of chicken is topped with a bright yellow lemon wedge. The sauce pools around the chicken, adding a shiny texture. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well with this recipe. Adjust the baking time slightly as thighs may take a bit longer to cook through.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature; it should reach 165°F (74°C). Alternatively, ensure the juices run clear when the chicken is pierced with a fork.