Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Introduction

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a bright and comforting dish that combines tangy lemon flavor with the rich nuttiness of pecorino cheese. This recipe is perfect for an impressive weeknight dinner or a special occasion, offering a juicy crusted chicken breast paired with a luscious, creamy sauce.

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

1. Step 1: Season the chicken breasts with salt and pepper on both sides.
2. Step 2: In a bowl, mix together the pecorino cheese, breadcrumbs, lemon zest, and a pinch of salt and pepper to form the crust mixture.
3. Step 3: Dip each chicken breast into the lemon juice, then press into the pecorino mixture, ensuring they are well-coated.
4. Step 4:
   For slow cooker: Place the chicken breasts in the slow cooker, drizzle with olive oil, and cook on low for 4-5 hours.
   For air fryer: Preheat the air fryer to 375°F (190°C) and cook for about 15-18 minutes, flipping halfway through.
5. Step 5: In a small saucepan, heat the heavy cream on low heat and stir in the remaining lemon juice. Simmer for 3-5 minutes until slightly thickened, seasoning with salt and pepper to taste.
6. Step 6: Serve the crusted chicken on plates and drizzle with the creamy lemon sauce. Garnish with fresh parsley if desired.

Tips & Variations

• Substitute Parmesan cheese for pecorino if you prefer a milder flavor, or add red pepper flakes to the crust for a spicy kick.
• Try serving with garlic mashed potatoes or roasted vegetables to soak up the delicious sauce.
• Make sure not to overcrowd the air fryer basket to ensure even cooking.

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 in short bursts or in the oven at 350°F (175°C) until warmed through. You can freeze uncooked, coated chicken breasts for up to 2 months; just defrost completely before cooking. Uncoated chicken breasts can also be frozen and cooked from frozen, allowing extra cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add more richness and remain juicy, making them a great alternative.

Is this dish spicy?

No, this recipe is mild by default, but you can easily add spice by mixing in red pepper flakes to the crust mixture.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

A deliciously crispy and zesty Lemon Pecorino Crusted Chicken served with a rich and creamy lemon sauce. This Italian-inspired dish is perfect for a quick weeknight dinner or a special occasion, combining the tangy brightness of lemon with the savory depth of pecorino cheese, finished with a luscious cream sauce.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 1 hour (includes options for slow cooker and air fryer cooking times)
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Air Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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

1. Prepare the chicken: Season the chicken breasts on both sides generously with salt and pepper to enhance flavor.
2. Make the crust mixture: In a bowl, combine the grated pecorino cheese, breadcrumbs, lemon zest, and a pinch of salt and pepper. Mix thoroughly to create the crust coating.
3. Coat the chicken: Dip each chicken breast into the freshly squeezed lemon juice, then press them firmly into the pecorino breadcrumb mixture ensuring an even and well-coated crust on all sides.
4. Cook the chicken: For the slow cooker: Place the coated chicken breasts in the slow cooker, drizzle with olive oil, and cook on low for 4 to 5 hours until tender and cooked through. For the air fryer: Preheat the air fryer to 375°F (190°C) and cook the chicken breasts for 15 to 18 minutes, flipping halfway through to ensure even golden crispiness.
5. Prepare the creamy lemon sauce: In a small saucepan over low heat, warm the heavy cream, then stir in the remaining lemon juice. Let the sauce simmer gently for 3 to 5 minutes until it thickens slightly. Season with salt and pepper to taste.
6. Serve: Arrange the crusted chicken on serving plates, drizzle generously with the creamy lemon sauce, and garnish with fresh parsley for a pop of color and freshness if desired.

Notes

• Substitutions: You can use Parmesan cheese in place of pecorino cheese if needed; it will still yield delicious results.
• Spice Adjustments: Add a pinch of red pepper flakes to the crust mixture for a subtle spicy kick.
• 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; defrost fully before cooking.
• Cooking Tips: When air frying, avoid overcrowding the basket to ensure even cooking and crispiness.
• Reheating: Reheat leftovers gently in the microwave on medium heat in short bursts or in an oven preheated to 350°F (175°C) until warmed through to maintain texture and flavor.

Keywords: Lemon chicken, pecorino crusted chicken, creamy lemon sauce, air fryer chicken, slow cooker chicken, Italian chicken recipe, crispy chicken breasts