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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Description

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a deliciously tangy and savory dish featuring crispy chicken breasts coated in a Pecorino Romano and flour crust. The chicken is first seared to a golden perfection, then baked to juicy tenderness. It’s served smothered in a luscious creamy lemon sauce made from fresh lemon juice, chicken broth, garlic, and heavy cream, garnished with fresh parsley for a bright finish. Perfect for an elegant yet easy weeknight dinner.

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
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the chicken later.
  2. Season the chicken: Pat dry the chicken breasts and season both sides generously with salt and pepper to enhance flavor.
  3. Prepare the coating: In a shallow dish, combine the grated Pecorino Romano cheese and all-purpose flour thoroughly.
  4. Coat the chicken: Dredge each chicken breast in the cheese-flour mixture, pressing firmly to ensure an even and generous crust.
  5. Sear the chicken: Heat olive oil in a skillet over medium-high heat. Place the coated chicken breasts and sear them for about 3 to 4 minutes on each side until they develop a beautiful golden-brown crust.
  6. Bake the chicken: Transfer the seared chicken breasts onto a baking dish. Bake in the preheated oven for 20 to 25 minutes until the chicken is cooked through and juices run clear.
  7. Make the creamy lemon sauce: Using the same skillet, sauté the minced garlic for about 1 minute until fragrant. Add the fresh lemon juice, chicken broth, and heavy cream. Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens into a rich, creamy consistency.
  8. Serve: Plate the baked chicken breasts and generously spoon the creamy lemon sauce over the top. Garnish with chopped fresh parsley for a vibrant finishing touch.

Notes

  • Pounding chicken breasts to an even thickness helps them cook more evenly.
  • You can substitute Pecorino Romano with Parmesan cheese if desired.
  • For a lighter version, use half-and-half instead of heavy cream.
  • Ensure the skillet is hot before searing to achieve a crispy crust.
  • Let the chicken rest for a few minutes after baking to retain juices.
  • Serve with steamed vegetables or a fresh salad for a complete meal.

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