Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a flavorful and elegant dish featuring tender chicken breasts coated in a savory Pecorino Romano crust, seared to golden perfection, then baked to juicy tenderness. Finished with a luscious, tangy lemon cream sauce, it’s garnished with fresh parsley to add brightness and color, making it a perfect meal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
Crust
- 1 cup Pecorino Romano cheese, grated
- ¼ cup all-purpose flour
Cooking
- 2 tablespoons olive oil
Creamy Lemon Sauce
- 2 cloves garlic, minced
- ¼ cup fresh lemon juice
- ½ cup chicken broth
- ½ cup heavy cream
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Season Chicken: Season the boneless, skinless chicken breasts with salt and pepper evenly on both sides to enhance flavor.
- Prepare Crust: In a shallow dish, combine grated Pecorino Romano cheese and all-purpose flour. Dredge each chicken breast in the mixture, pressing firmly so the crust sticks evenly.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Place the crusted chicken breasts in the skillet and sear them until golden brown on both sides, about 3 to 4 minutes per side, locking in juices and the flavorful crust.
- Bake Chicken: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Sauté Garlic: While the chicken is baking, use the same skillet to sauté the minced garlic for about 1 minute until fragrant but not browned, enhancing the sauce’s aroma.
- Make Creamy Lemon Sauce: Add fresh lemon juice, chicken broth, and heavy cream to the skillet with garlic. Bring the mixture to a simmer and cook for about 5 minutes until the sauce thickens and becomes creamy.
- Serve: Once the chicken is done, plate each breast and generously spoon the creamy lemon sauce over the top. Garnish with chopped fresh parsley to add a bright, fresh finish to the dish.
Notes
- Ensure chicken is cooked through by checking internal temperature with a meat thermometer (165°F or 74°C).
- The Pecorino Romano cheese adds a salty and sharp flavor—adjust salt accordingly to avoid oversalting.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative, but sauce may be less rich.
- Serve with sides like roasted vegetables, steamed asparagus, or a light salad for a balanced meal.
- If you prefer a spicier touch, add a pinch of red pepper flakes while sautéing garlic.
Keywords: Lemon chicken, Pecorino crusted chicken, creamy lemon sauce, baked chicken breast, Italian chicken recipe, easy chicken dinner
