Name: Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1 cup grated pecorino cheese; 1 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)

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Introduction

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce offers a perfect balance of tangy brightness and rich, savory flavors. Tender chicken breasts are coated in a zesty pecorino crust and served with a luscious creamy lemon sauce, making it ideal for weeknight dinners or special occasions.

The image shows a shallow white bowl filled with golden-brown crispy fried fish cakes, layered closely together. One fish cake is broken open to reveal a soft, white, flaky inside. Each fish cake is topped with fresh chopped green herbs and thin slices of bright yellow lemon. A creamy yellow sauce is pooled at the base of the bowl, partly covering the bottom edges of the fish cakes. The whole bowl sits on a white marbled surface, and the light reflects softly on the crispy textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup grated pecorino cheese
1 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

Step 1: Season the chicken breasts with salt and pepper on both sides.
Step 2: In a bowl, combine grated pecorino cheese, breadcrumbs, lemon zest, and a pinch of salt and pepper to make the crust mixture.
Step 3: Dip each chicken breast into the lemon juice, then press into the pecorino mixture, ensuring the chicken is well-coated on all sides.
Step 4: Choose your cooking method:
- Slow cooker: Place the coated chicken breasts in the slow cooker, drizzle with olive oil, and cook on low for 4-5 hours.
- Air fryer: Preheat the air fryer to 375°F (190°C). Cook the chicken for 15-18 minutes, flipping halfway through until golden and cooked through.
Step 5: While the chicken cooks, prepare the creamy lemon sauce. In a small saucepan, heat the heavy cream on low heat, stir in the remaining lemon juice, and simmer for 3-5 minutes until slightly thickened. Season with salt and pepper to taste.
Step 6: Serve the crusted chicken breasts plated and drizzle generously with the creamy lemon sauce. Garnish with fresh parsley if desired.

Tips & Variations

Substitute Parmesan cheese for pecorino if unavailable; it will provide a similar salty, nutty flavor.
Add red pepper flakes to the crust mixture for a subtle spicy kick.
Don’t overcrowd the air fryer basket to ensure even cooking and a crispy crust.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave on medium heat or in the oven at 350°F (175°C) until warmed through. For freezing, store uncooked, coated chicken breasts in the freezer for up to 2 months—defrost before cooking. You may also freeze uncoated chicken breasts for similar durations and cook from frozen by increasing cooking time.

How to Serve

A white bowl holds three thick pieces of crispy, golden brown fried fish with a crunchy crumb coating, one of which is broken open to show tender white fish inside. The fish pieces sit in a light yellow creamy sauce that spreads across the bowl's base. Small green herb flakes are sprinkled on top of the fish and sauce, adding color contrast. Two lemon slices are neatly placed on the edge of the bowl, adding a fresh bright yellow touch. The scene is set on a white marbled surface, and the photo is 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?

Absolutely! Chicken thighs will add even more richness and juiciness to the dish, though cooking times may vary slightly.

Is this dish spicy?

No, the recipe is not spicy by default, but you can easily adjust the spice level by adding red pepper flakes or other hot spices to the crust mixture.