Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a zesty and savory dish featuring tender chicken breasts coated in a crunchy pecorino and breadcrumb crust. Paired with a luscious, creamy lemon sauce, this Italian-inspired meal is perfect for quick weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
Main 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
- Prepare the chicken: Season the chicken breasts with salt and pepper on both sides to ensure even flavoring.
- Make the crust mixture: In a bowl, combine the grated pecorino cheese, breadcrumbs, lemon zest, and a pinch of salt and pepper to create a flavorful crust.
- Coat the chicken: Dip each chicken breast into the lemon juice, then press it firmly into the pecorino and breadcrumb mixture so that the crust adheres well and covers the chicken completely.
- Cook the chicken: Choose your preferred cooking method: For slow cooker, place chicken breasts in the slow cooker, drizzle with olive oil, and cook on low for 4-5 hours. For air fryer, preheat to 375°F (190°C) and cook chicken for 15-18 minutes, flipping halfway through for even crisping.
- Prepare the creamy lemon sauce: In a small saucepan over low heat, warm the heavy cream and stir in the remaining lemon juice. Simmer gently for 3-5 minutes until slightly thickened. Season with salt and pepper to taste.
- Serve: Plate the pecorino crusted chicken and drizzle generously with the creamy lemon sauce. Garnish with fresh parsley if desired for a burst of color and freshness.
Notes
- Substitutions: Parmesan cheese can be used in place of pecorino cheese if unavailable; it will still deliver delicious flavor.
- Spice Adjustments: Add red pepper flakes to the crust mixture for a subtle kick of heat if desired.
- Storage: Leftover cooked chicken can be refrigerated in an airtight container for up to 3 days.
- Freezing: Freeze uncooked, coated chicken breasts for up to 2 months; thaw thoroughly before cooking.
- Equipment Tip: When using an air fryer, avoid overcrowding the basket to ensure even cooking and crust crispiness.
- Reheating: Gently reheat leftovers in the microwave at medium power or in a preheated oven at 350°F (175°C) until warm.
Keywords: Lemon chicken, pecorino crusted chicken, creamy lemon sauce, Italian chicken recipe, slow cooker chicken, air fryer chicken, easy dinner, chicken breasts
