Name: Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1 cup Pecorino Romano cheese, grated; ¼ cup all-purpose flour; Salt and pepper to taste; 2 tablespoons olive oil; 2 cloves garlic, minced; ¼ cup fresh lemon juice; ½ cup chicken broth; ½ cup heavy cream; Fresh parsley, chopped, for garnish

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Introduction

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful dish that combines a crispy, flavorful cheese crust with a rich and tangy sauce. Perfect for both weeknight dinners and special occasions, it offers a gourmet touch with simple, accessible ingredients.

A white plate holds a crispy golden-brown fried fillet broken to show tender white meat inside, covered partly with a creamy pale yellow sauce sprinkled with small green herbs. On top, two bright yellow lemon wedges rest on the sauce, adding a fresh look. The sauce also pools around the base of the fillet on the plate, dotted with more green herbs. The scene is set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup Pecorino Romano cheese, grated
¼ cup all-purpose flour
2 tablespoons olive oil
¼ cup fresh lemon juice
½ cup chicken broth
½ cup heavy cream
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides.
Step 2: In a shallow dish, combine the grated Pecorino Romano cheese and all-purpose flour. Dredge each chicken breast in the mixture, pressing firmly to ensure an even coating.
Step 3: Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts until golden brown, about 3–4 minutes per side.
Step 4: Transfer the seared chicken to a baking dish and bake in the preheated oven for 20–25 minutes, until cooked through.
Step 5: While the chicken bakes, use the same skillet to sauté the minced garlic over medium heat for about 1 minute until fragrant.
Step 6: Add the fresh lemon juice, chicken broth, and heavy cream to the skillet. Simmer gently for 5 minutes or until the sauce thickens slightly.
Step 7: Serve the baked chicken topped with the creamy lemon sauce and garnish with freshly chopped parsley.

Tips & Variations

Pat the chicken dry before coating to help the crust stick and get extra crispy.
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend or almond flour.
To add a spicy kick, sprinkle red pepper flakes into the crust mixture or sauce.
Use light cream or half-and-half to reduce fat, though the sauce will be less rich.
Finish the sauce with a small knob of butter for added richness and shine.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to preserve the creamy sauce and crisp crust, or warm in the oven at 300°F (150°C) until heated through. Avoid microwaving to maintain texture.

How to Serve

The image shows a white plate with a breaded and cooked fish fillet that has a golden-brown crispy crust. The fillet is partially cut, revealing its moist, tender light pink inside. On top of the fish, there is a creamy, light yellow sauce with a smooth texture, garnished with small bits of green herbs. Two lemon wedges, bright yellow with visible texture, sit on the sauce, adding fresh color. More sauce and herbs surround the fish on the white plate, which rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Parmesan instead of Pecorino Romano?

Yes, Parmesan will work as a substitute, offering a milder flavor. However, Pecorino Romano provides a sharper, saltier taste that creates the signature crust in this recipe.

How can I tell when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C). Alternatively, cut into the thickest part to ensure it’s no longer pink inside and the juices run clear.