Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
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.
- 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
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
- Season the chicken: Season both sides of the chicken breasts with salt and pepper thoroughly to enhance the flavors.
- 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.
- 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.
- 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.
- 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.
- 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
