Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Introduction

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful blend of crispy, cheesy coating and tangy, rich sauce. This easy-to-make dish balances bold flavors and textures, making it perfect for both weeknight dinners and special occasions.

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

1. Step 1: Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
2. Step 2: In a shallow dish, combine the grated Pecorino Romano and all-purpose flour. Dredge each chicken breast in the mixture, pressing lightly to coat evenly.
3. Step 3: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3–4 minutes on each side until golden brown.
4. Step 4: Transfer the seared chicken to a baking dish and bake for 20–25 minutes or until cooked through.
5. Step 5: In the same skillet, sauté the minced garlic for 1 minute. Add lemon juice, chicken broth, and heavy cream, then simmer for 5 minutes until the sauce thickens slightly.
6. Step 6: Serve the chicken topped with the creamy lemon sauce and garnish with chopped fresh parsley.

Tips & Variations

• Pat chicken dry before coating to help the crust adhere better and become crispier.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend or finely ground almond flour.
• Use light cream or half-and-half instead of heavy cream to reduce fat content; the sauce will be slightly thinner.
• Add red pepper flakes to the crust or sauce for a subtle spicy kick.
• Finish the sauce with a small knob of butter for extra richness if desired.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the crispy crust and prevent the sauce from separating. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Parmesan cheese instead of Pecorino Romano?

Yes, Parmesan can be used, but Pecorino Romano provides a sharper, saltier flavor and a crisper crust, which makes this dish especially distinctive.

How do I know when the chicken is fully cooked?

The chicken is cooked when its internal temperature reaches 165°F (75°C) and the juices run clear. Baking for 20–25 minutes after searing usually ensures it is done.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

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★★★★★

4.5 from 84 reviews

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is an elegant yet approachable dish featuring boneless chicken breasts coated in a crispy Pecorino Romano cheese and flour crust. The chicken is seared to golden perfection and finished in the oven, then served with a luscious, tangy cream sauce infused with fresh lemon and garlic. This recipe balances rich, savory flavors with bright citrus notes, making it perfect for both weeknight dinners and special occasions. Garnished with fresh parsley, it pairs beautifully with roasted or sautéed vegetables and your choice of starch for a complete, satisfying meal.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste

Crust

• 1 cup Pecorino Romano cheese, grated
• ¼ cup all-purpose flour

Cooking

• 2 tablespoons olive oil

Creamy Lemon Sauce

• ¼ cup fresh lemon juice
• ½ cup chicken broth
• ½ cup heavy cream
• 2 cloves garlic, minced

Garnish

• Fresh parsley, chopped

Instructions

1. Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the chicken after searing.
2. Season Chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper to enhance flavor.
3. Prepare Coating Mixture: In a shallow dish, combine the grated Pecorino Romano cheese and all-purpose flour, mixing well to create the crust mixture.
4. Dredge Chicken: Coat each chicken breast in the cheese-flour mixture, pressing firmly so the crust sticks evenly to all surfaces.
5. Sear Chicken: Heat olive oil in a skillet over medium-high heat. Place the coated chicken breasts in the skillet and sear for about 3–4 minutes on each side until each side is golden brown and crispy.
6. Bake Chicken: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
7. Make Sauce: Using the same skillet, sauté the minced garlic over medium heat for 1 minute until fragrant. Add lemon juice, chicken broth, and heavy cream. Simmer gently for about 5 minutes until the sauce thickens slightly and flavors meld.
8. Serve: Plate the baked chicken breasts and spoon the creamy lemon sauce over the top. Garnish with freshly chopped parsley for a burst of color and freshness.
9. Rest and Present: Allow the chicken to rest for a couple of minutes before serving to let juices redistribute and ensure the crust remains crisp. Optionally add lemon wedges or extra Pecorino shavings for presentation.

Notes

• For the crispiest crust, make sure to pat the chicken dry before dredging and press the coating firmly onto the chicken.
• Use a hot skillet to sear chicken to a golden crust before transferring to the oven to finish cooking.
• Avoid boiling the sauce vigorously; simmer gently to maintain a smooth and creamy texture.
• Add lemon juice toward the end of sauce preparation to keep it bright and tangy.
• Let the chicken rest briefly after cooking to keep the crust crisp and juices sealed.
• Substitute gluten-free flour or almond flour for a gluten-free version.
• Use light cream or half-and-half instead of heavy cream to reduce fat content (sauce will be thinner).
• Optional: Add red pepper flakes or cracked black pepper to the crust or sauce for a mild spice kick.

Keywords: Lemon chicken, Pecorino Romano crust, creamy lemon sauce, baked chicken breast, crispy chicken, easy dinner, Italian chicken recipe