Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a flavorful and elegant dish featuring boneless, skinless chicken breasts coated in a crispy Pecorino Romano and flour crust, seared to golden perfection, and finished in the oven. Served with a luscious, tangy creamy lemon sauce made from lemon juice, chicken broth, heavy cream, and garlic, this recipe balances richness with brightness, making it perfect for both weeknight dinners and special occasions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
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
- 2 tablespoons olive oil
Creamy Lemon Sauce
- 2 cloves garlic, minced
- ¼ cup fresh lemon juice
- ½ cup chicken broth
- ½ cup heavy cream
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken later.
- Season chicken: Lightly season the chicken breasts with salt and pepper on both sides.
- Prepare coating: In a shallow dish, combine the grated Pecorino Romano cheese and flour. Dredge each chicken breast in this mixture, pressing firmly to ensure an even and well-adhered crust.
- Sear chicken: Heat olive oil in a skillet over medium-high heat. Carefully place the coated chicken breasts in the skillet and sear them until golden brown and crispy on both sides, about 3 to 4 minutes per side. This step helps lock in moisture and develops a beautiful crust.
- Bake chicken: Transfer the seared chicken breasts to a baking dish and place them in the preheated oven. Bake for 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Make creamy lemon sauce: While the chicken bakes, use the same skillet to sauté the minced garlic over medium heat for about 1 minute until fragrant. Add the fresh lemon juice, chicken broth, and heavy cream. Allow the sauce to simmer gently for 5 minutes, stirring occasionally, until it thickens slightly and becomes luscious.
- Plate and garnish: Serve the baked chicken breasts topped generously with the creamy lemon sauce. Garnish with freshly chopped parsley for a burst of color and fresh flavor.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or finely ground almond flour.
- Pat chicken dry before dredging to achieve the crispiest crust possible.
- Press the cheese and flour mixture firmly onto the chicken to help the coating adhere well.
- Use a hot skillet to sear the chicken to avoid sticking and promote a golden crust.
- Do not boil the sauce too hard; a gentle simmer helps maintain a smooth, creamy texture.
- Add lemon juice toward the end of cooking the sauce to keep it bright and tangy.
- Let the chicken rest for a couple of minutes after baking to allow juices to redistribute and the crust to set.
- For a lighter sauce, substitute heavy cream with half-and-half or light cream noting the sauce will be thinner.
- Add a pinch of red pepper flakes or cracked black pepper to the crust or sauce for a subtle spicy kick.
Keywords: lemon pecorino crusted chicken, creamy lemon sauce, baked chicken recipe, Italian chicken, parmesan cheese crust, easy dinner, elegant chicken recipe
