There is nothing quite like the bright, zesty flavor of the Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe to lift your dinner to something truly special. This dish brings together the sharp, salty tang of Pecorino Romano cheese crusted on tender chicken breasts, all bathed in a luscious, velvety lemon sauce that feels both indulgent and refreshing. With a perfect balance of zest and creaminess, this recipe transforms simple ingredients into an elegant, comforting meal that you will want to make again and again.
Ingredients You’ll Need
Each ingredient in this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe plays a crucial role in building texture, flavor, and character. From the sharpness of Pecorino cheese to the brightness of fresh lemon juice, these essentials come together effortlessly.
- Boneless, skinless chicken breasts: The tender, lean base that soaks up flavors beautifully.
- Salt and pepper: Basic seasoning that enhances every ingredient’s natural taste.
- Pecorino Romano cheese, grated: Adds a wonderful salty, nutty crust on the chicken.
- All-purpose flour: Helps the cheese adhere to the chicken for that perfect crust.
- Olive oil: For searing chicken to a golden brown, adding richness.
- Fresh lemon juice: Brings bright acidity that balances the creamy sauce.
- Chicken broth: Deepens the sauce with savory undertones.
- Heavy cream: Creates the silky, comforting texture of the sauce.
- Garlic, minced: Adds an aromatic punch to the sauce.
- Fresh parsley, chopped: A fresh, herbaceous garnish that lifts the dish.
How to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Step 1: Prepare Your Oven and Chicken
Start by preheating the oven to 375°F (190°C) to ensure it’s ready for baking. Meanwhile, season your chicken breasts generously with salt and pepper. This simple seasoning is the foundation of great flavor.
Step 2: Create the Cheese Coating
In a shallow dish, mix together the grated Pecorino Romano cheese and all-purpose flour. This mixture will create a beautifully crispy and flavorful crust on the chicken once cooked. Dredge each chicken breast in this blend, pressing gently to coat it evenly and firmly.
Step 3: Sear the Chicken for a Golden Crust
Heat olive oil in a skillet over medium-high heat. Carefully add the coated chicken breasts and sear them until they turn golden brown on both sides, about 3 to 4 minutes each. This step locks in moisture and adds a rich texture to the final dish.
Step 4: Bake to Perfection
Transfer the seared chicken to a baking dish and bake in your preheated oven for 20 to 25 minutes. This ensures the chicken cooks evenly through while keeping the tender inside juicy and the crust crisp.
Step 5: Whip Up the Creamy Lemon Sauce
Using the same skillet, sauté the minced garlic for just about one minute until fragrant, avoiding burning. Then pour in the fresh lemon juice, chicken broth, and heavy cream. Let this mixture simmer for around 5 minutes, or until the sauce thickens to a luscious consistency that’s perfect for spooning generously over your chicken.
How to Serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Garnishes
Freshly chopped parsley is the ideal garnish here; it adds a pop of color and a delicate herbal note that contrasts perfectly with the creamy, tangy sauce. Feel free to add a few lemon zest curls to enhance the vibrant, citrusy theme.
Side Dishes
This dish pairs wonderfully with light, simple sides. Think steamed asparagus, sautéed green beans, or a crisp arugula salad dressed with a lemon vinaigrette. For a heartier option, creamy mashed potatoes or garlic buttered rice are wonderful companions for soaking up the delicious sauce.
Creative Ways to Present
Plate your chicken over a bed of cooked quinoa or couscous for a modern touch. Drizzle the creamy lemon sauce generously around the plate and sprinkle the parsley thoughtfully. For a dinner party, serve the sauce in a small jug so guests can add as much as they desire, making the experience interactive and beautiful.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, place any remaining chicken and sauce in airtight containers and refrigerate. This dish stays fresh and flavorful for up to 3 days when stored properly in the fridge.
Freezing
If you want to save it for later, this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe freezes well. Store the chicken and sauce separately in freezer-safe containers or bags for up to 2 months to maintain the best texture and flavor.
Reheating
To reheat, gently warm the chicken in a low oven or microwave to avoid drying it out. Heat the sauce separately in a small saucepan over low heat, stirring often. Combine just before serving for the best taste and texture.
FAQs
Can I use a different cheese instead of Pecorino Romano?
Absolutely! Parmesan is a great substitute that still offers a salty, nutty flavor, but Pecorino Romano’s sharper tang is what makes the crust so special in this recipe.
Is this recipe suitable for a weeknight dinner?
Yes! It’s surprisingly simple and quick, with most of the active cooking time spent searing and baking. You can have this elegant meal on the table in about 45 minutes.
Can I make the creamy lemon sauce dairy-free?
Sure thing! Swap the heavy cream with full-fat coconut milk or a plant-based cream alternative. The sauce will still be creamy and zesty, though the flavor profile will be slightly different.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check the internal temperature, which should reach 165°F (74°C). Alternatively, cut into the thickest part to ensure the juices run clear and there is no pink meat.
Can this recipe be doubled for a larger group?
Definitely! Just double all the ingredients and cook the chicken in batches if your skillet or oven space is limited. The flavors scale beautifully and will impress any crowd.
Final Thoughts
You really cannot go wrong with the Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe when you want a flavorful, yet approachable dish that feels a little indulgent. It’s a wonderful way to brighten up your dinner routine and impress anyone lucky enough to share the meal with you. So go ahead, give this recipe a try—you’ll be so glad you did!
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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delicious and elegant dish that combines the sharp, salty tang of Pecorino Romano cheese with a bright, creamy lemon sauce. Perfectly pan-seared and finished in the oven, this recipe delivers tender, flavorful chicken breasts coated with a crispy cheese crust and topped with a luscious sauce, making it ideal for a special dinner or a weeknight treat.
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup Pecorino Romano cheese, grated
- ¼ cup all-purpose flour
- 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, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Season the Chicken: Season the boneless, skinless chicken breasts evenly with salt and pepper on both sides to enhance the flavor.
- Prepare the Coating: In a shallow dish, combine the grated Pecorino Romano cheese and all-purpose flour. Dredge each chicken breast in the mixture, pressing gently to ensure an even and thorough coating of the cheese and flour blend.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Once hot, place the coated chicken breasts in the skillet, searing for about 3 to 4 minutes on each side until they develop a golden-brown crust.
- Bake the Chicken: Transfer the seared chicken breasts to a baking dish. Bake in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Make the Creamy Lemon Sauce: Using the same skillet, sauté the minced garlic over medium heat for about 1 minute until fragrant. Add the fresh lemon juice, chicken broth, and heavy cream. Let the mixture simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Serve: Plate the baked chicken breasts and spoon the creamy lemon sauce generously over the top. Garnish with freshly chopped parsley to add a pop of color and fresh flavor.
Notes
- Ensure the chicken is patted dry before seasoning to help the coating stick better.
- Sear the chicken without overcrowding the pan to achieve a proper crust.
- Use freshly grated Pecorino Romano for best flavor and texture.
- You can adjust the thickness of the sauce by simmering it longer to reduce or adding additional chicken broth to thin.
- Leftovers can be stored in the refrigerator for up to 3 days.
