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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 58 reviews
  • Author: Mary
  • 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

Scale

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

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
  2. Season the Chicken: Season the boneless, skinless chicken breasts evenly with salt and pepper on both sides to enhance the flavor.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.

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Find it online: https://peruvianfoodrecipes.com/lemon-pecorino-crusted-chicken-with-creamy-lemon-sauce-recipe-2/