Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Introduction

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful dish combining tangy citrus and nutty cheese flavors. Tender chicken breasts are coated in a crunchy lemon-pecorino crust and served with a luscious, creamy lemon sauce. It’s perfect for a flavorful and elegant weeknight dinner.

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 cup grated pecorino cheese
• 1 piece lemon, juice and zest
• 1/2 cup breadcrumbs
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley (optional, for garnish)

Instructions

1. Step 1: Season the chicken breasts with salt and pepper on both sides.
2. Step 2: In a bowl, mix together pecorino cheese, breadcrumbs, lemon zest, and a pinch of salt and pepper.
3. Step 3: Dip each chicken breast into the lemon juice, then press into the pecorino mixture, ensuring they’re well-coated.
4. Step 4: For slow cooker: Place chicken breasts in the slow cooker, drizzle with olive oil, and cook on low for 4-5 hours. For air fryer: Preheat to 375°F (190°C) and cook for 15-18 minutes, flipping halfway through.
5. Step 5: In a small saucepan, heat the heavy cream on low. Stir in the remaining lemon juice and simmer for 3-5 minutes until slightly thickened. Season with salt and pepper to taste.
6. Step 6: Serve the crusted chicken on plates, drizzle with creamy lemon sauce, and garnish with fresh parsley if desired.

Tips & Variations

• Substitute pecorino cheese with Parmesan if you prefer a milder flavor.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• For extra crunch, toast the breadcrumb and pecorino mixture lightly before coating the chicken.
• If using a skillet, cook chicken over medium heat until golden and cooked through for a quicker method.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain crispness. The creamy lemon sauce can be stored separately and warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Boneless chicken breasts are recommended for even cooking and ease of coating, but bone-in can be used if cooked longer to ensure doneness.

How can I make the sauce thicker?

Simmer the sauce a little longer to reduce it further or add a small amount of cornstarch slurry (cornstarch mixed with water) while heating to thicken quickly.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

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★★★★★

4.9 from 111 reviews

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful dish featuring tender, juicy chicken breasts crusted with a tangy lemon and pecorino breadcrumb mixture. It’s cooked to perfection either in a slow cooker for convenience or an air fryer for a crispy finish, then served with a rich and creamy lemon-infused sauce. Garnished with fresh parsley, this recipe combines bright citrus flavors with savory, nutty cheese for a perfect, elegant meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes (air fryer) or 4-5 hours (slow cooker)
• Total Time: 30 minutes (air fryer) or 5 hours 15 minutes (slow cooker)
• Yield: 4 servings 1x
• Category: Main Course
• Method: Air Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken

• 4 pieces boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil

Crust

• 1 cup grated pecorino cheese
• 1 piece lemon, juice and zest
• 1/2 cup breadcrumbs
• Pinch of salt and pepper

Sauce

• 1 cup heavy cream
• Remaining lemon juice from the lemon used in the crust
• Salt and pepper, to taste

Garnish

• Fresh parsley (optional)

Instructions

1. Season the chicken: Season both sides of the chicken breasts with salt and pepper thoroughly to enhance the flavors.
2. Prepare the crust mixture: In a bowl, combine grated pecorino cheese, breadcrumbs, lemon zest, and a pinch of salt and pepper. Mix well to evenly distribute the zest and seasoning.
3. Coat the chicken: Dip each chicken breast into the lemon juice to moisten, then press into the pecorino and breadcrumb mixture, ensuring each piece is well coated to form a flavorful crust.
4. Choose cooking method and cook the chicken: For slow cooker: Place crusted chicken breasts into the slow cooker, drizzle with olive oil, and cook on low heat for 4-5 hours until tender and cooked through. For air fryer: Preheat the air fryer to 375°F (190°C), place chicken breasts inside, and cook for 15-18 minutes, flipping halfway to achieve even crispiness.
5. Make the creamy lemon sauce: In a small saucepan, gently heat the heavy cream on low heat. Stir in the remaining lemon juice and simmer for 3-5 minutes until the sauce slightly thickens. Season with salt and pepper to taste, stirring occasionally to prevent burning.
6. Serve: Place the cooked lemon pecorino crusted chicken on plates, drizzle generously with the creamy lemon sauce, and garnish with fresh parsley for brightness and color if desired.

Notes

• If using the slow cooker method, avoid lifting the lid frequently to maintain temperature and cooking consistency.
• Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
• Freshly grated pecorino cheese works best for texture and flavor; pre-grated may contain anti-caking agents.
• The air fryer method delivers a crispier crust, while slow cooking makes the chicken incredibly tender and juicy.

Keywords: lemon chicken, pecorino crusted chicken, creamy lemon sauce, air fryer chicken, slow cooker chicken, Italian chicken recipes