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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
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★★★★★

4.9 from 5 reviews

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful and elegant dish featuring tender chicken breasts coated with a crispy Pecorino Romano and flour crust. The chicken is seared to golden perfection and finished in the oven, then topped with a rich, creamy lemon sauce infused with garlic and fresh lemon juice. Garnished with fresh parsley, this recipe balances tangy citrus flavors with savory cheese crust for a deliciously satisfying meal.

Ingredients

Scale

Chicken and Coating

  • 4 boneless, skinless chicken breasts
  • 1 cup Pecorino Romano cheese, grated
  • ¼ cup all-purpose flour
  • Salt and pepper to taste

Cooking and Sauce Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¼ cup fresh lemon juice
  • ½ cup chicken broth
  • ½ cup heavy cream

Garnish

  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken after searing.
  2. Season the chicken: Lightly season the chicken breasts with salt and pepper on both sides for balanced flavor.
  3. Prepare the coating: In a shallow dish, mix together the grated Pecorino Romano cheese and all-purpose flour.
  4. Dredge the chicken: Coat each chicken breast evenly in the cheese and flour mixture, pressing gently to help it adhere well.
  5. Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add the coated chicken breasts and cook until golden brown on both sides, about 3 to 4 minutes per side, creating a crisp crust.
  6. Bake the 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 juices run clear.
  7. Make the lemon sauce: While the chicken bakes, use the same skillet to sauté the minced garlic for about 1 minute until fragrant. Add fresh lemon juice, chicken broth, and heavy cream to the skillet. Let the sauce simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly.
  8. Serve: Plate the baked chicken breasts and generously spoon the creamy lemon sauce over the top. Garnish with freshly chopped parsley to add a burst of color and freshness.

Notes

  • For an extra citrusy punch, add some lemon zest to the cheese and flour mixture before coating the chicken.
  • You can substitute Pecorino Romano with Parmesan cheese if necessary, though it will slightly change the flavor profile.
  • If you prefer a thicker sauce, simmer it longer or add a small slurry of cornstarch and water.
  • This recipe pairs well with roasted vegetables, mashed potatoes, or a simple green salad.
  • Make sure not to overbake the chicken to keep it juicy and tender.

Nutrition

Keywords: lemon chicken, pecorino crusted chicken, creamy lemon sauce, baked chicken breasts, Italian chicken recipe

Find it online: https://servedbynora.com/lemon-pecorino-crusted-chicken-with-creamy-lemon-sauce/