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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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/lemon-pecorino-crusted-chicken-with-creamy-lemon-sauce-recipe/