Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
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.
- 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
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 on both sides generously with salt and pepper to enhance flavor.
- 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.
- 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.
- 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.
- 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.
- 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
