Print

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a crispy, savory dish featuring juicy chicken breasts coated in a Pecorino-panko crust and finished with a rich, tangy lemon cream sauce.

Ingredients

  1. 4 boneless, skinless chicken breasts
  2. 1 cup grated Pecorino Romano cheese
  3. 1 cup panko breadcrumbs
  4. 1/2 cup all-purpose flour
  5. 2 eggs, beaten
  6. 1 tsp garlic powder
  7. 1 tsp onion powder
  8. 1 tbsp lemon zest
  9. Salt and pepper, to taste
  10. 2 tbsp olive oil
  11. 2 tbsp butter
  12. 1 cup heavy cream
  13. 1/2 cup chicken broth
  14. 2 tbsp fresh lemon juice
  15. Fresh parsley (optional, for garnish)

Instructions

Preheat the oven to 400°F (200°C).

  1. Pound the chicken breasts to even thickness. Season both sides with salt and pepper.
  2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Pecorino, panko, garlic powder, onion powder, and lemon zest.
  3. Dredge each chicken breast in flour, then dip in egg, and coat thoroughly with the pecorino-panko mixture.
  4. Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken for 2-3 minutes per side until golden brown.
  5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the chicken is fully cooked.
  6. While the chicken bakes, make the sauce: In a saucepan, melt butter, then stir in lemon juice, chicken broth, and heavy cream. Simmer until slightly thickened.
  7. Taste and adjust seasoning with salt and pepper.
  8. Remove the chicken from the oven and let it rest for 5 minutes.
  9. Serve the chicken topped with warm creamy lemon sauce and garnish with chopped parsley if desired.

Notes

  1. Use Parmesan if Pecorino isn’t available, though the flavor will be milder.
  2. Add herbs like thyme or rosemary to the breadcrumb mixture for more flavor.
  3. To make it gluten-free, use gluten-free panko and flour.
  4. Add red pepper flakes to the sauce for a spicy twist.
  5. For a lighter sauce, use half-and-half or Greek yogurt instead of heavy cream.

Nutrition

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