If you’re looking for a new chicken dinner to wow everyone at the table, Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is an absolute must. This dish balances crisp, cheesy chicken with a luscious, zesty cream sauce in a combination that feels totally restaurant-worthy, yet it’s simple enough for a weeknight meal. The flavors pop with every bite, from the herby, slightly salty Pecorino crust to the vibrant lemon in both the breading and the sauce. If ever a chicken recipe could win over skeptics and super fans alike, this is the one!
Ingredients You’ll Need
The ingredient list for Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is refreshingly straightforward, but every element serves a purpose. We’re talking juicy chicken, bold cheese, plenty of lemon, and just a handful of pantry staples that together create something truly special.
- Boneless skinless chicken breasts: Choose chicken breasts of similar size for even cooking and a tender bite.
- Pecorino Romano cheese: This sheep’s milk cheese brings big flavor and fabulous crunch for that signature crust.
- Breadcrumbs (panko or fine): Breadcrumbs keep the crust crispy, light, and beautifully golden.
- Lemon zest (for the crust): Fresh zest gives both fragrance and a pop of lemony brightness right in the breading.
- Garlic powder: Adds depth and savory warmth to the coating.
- Black pepper: A touch of pepper rounds out flavors and gives a gentle kick.
- Olive oil: Used to help the breading stick and keep the chicken moist as it bakes.
- Garlic (for the sauce): Minced fresh garlic makes the lemon sauce smell incredible as it sizzles.
- Heavy cream: The base of your dreamy, rich sauce (don’t skimp here!).
- Chicken broth: Lends savory body and makes the sauce silky, not overly thick.
- Fresh lemon juice: This is where you get that bright, tangy punch in the sauce.
- Lemon zest (for the sauce): More zest means even fresher, more intense lemon flavor.
- Salt and black pepper (to taste): To balance and highlight all those delicious notes.
- Fresh parsley (optional): For a finishing touch of color and grassy freshness.
How to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Step 1: Prep Your Chicken
Start by preheating your oven to 400°F (200°C) and giving your baking dish a quick grease. Pat the chicken breasts dry with paper towels, which helps the crust stick even better and prevents sogginess. Setting your chicken aside at room temperature for a few minutes also ensures more even cooking.
Step 2: Mix the Pecorino Crust
In a shallow bowl, stir together the grated Pecorino Romano, your choice of breadcrumbs, lemon zest, garlic powder, and a sprinkle of black pepper. This is your golden ticket to cheesy-crisp perfection, with every ingredient lending its own flavor and crunch to the final crust.
Step 3: Coat the Chicken
Brush both sides of the chicken breasts lightly with olive oil. This not only encourages a crisp, gorgeous crust but helps the coating stick evenly. Press each piece of chicken firmly into the Pecorino mixture until generously coated all over—don’t be shy!
Step 4: Bake to Juicy Perfection
Place the crusted chicken in your prepared baking dish and slide it into the oven. Bake for 22 to 25 minutes, just until the crust is golden and crunchy and the chicken is cooked through (it should hit 165°F or 74°C inside for perfect juiciness). The aroma alone at this point will have everyone hovering near the oven.
Step 5: Whip Up the Creamy Lemon Sauce
While the chicken bakes, set a small saucepan over medium heat and add your olive oil or butter. Sauté the minced garlic for about 30 seconds until it’s downright fragrant. Whisk in the heavy cream, chicken broth, fresh lemon juice, and more lemon zest. Let it all simmer gently for 5 to 7 minutes so it thickens just enough to coat a spoon. Taste and add salt and pepper to bring everything into perfect harmony.
Step 6: Serve It All Up
As soon as the chicken emerges, spoon that dreamy, warm Creamy Lemon Sauce generously over each piece. A sprinkle of fresh parsley is the ultimate finish. Serve immediately—this is one dish best enjoyed hot with the crust at its crispiest and the sauce at its silkiest.
How to Serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Garnishes
This dish is already striking, but scattering a handful of fresh, chopped parsley (or basil, if you have it) adds a pop of color and a bit of herbal brightness. A little extra lemon zest sprinkled on top is also wonderful for a punch of aroma and flavor, making each plate of Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce feel special.
Side Dishes
You’ll want to soak up every drop of that Creamy Lemon Sauce, so think of sides like fluffy white rice, silky mashed potatoes, or a buttered pappardelle pasta. For something lighter, roasted asparagus, steamed broccoli, or a peppery arugula salad would all work beautifully to contrast the richness.
Creative Ways to Present
If you’re hosting, try slicing the chicken and fanning it out over a pool of Creamy Lemon Sauce, then scatter with herbs. For a casual approach, serve each piece atop a bed of fresh greens or over creamy polenta. Mini fillets make clever appetizers or a crowd-pleasing buffet addition—they’re especially good at parties paired with little bowls of extra lemon sauce for dipping!
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce keeps quite well. Cool your chicken and sauce completely, then store them in airtight containers in the fridge for up to three days. Keep the sauce separate if possible to maintain the best crust texture.
Freezing
Freeze cooked, un-sauced chicken breasts tightly wrapped, or in a freezer bag, for up to two months. The sauce is best made fresh, as cream-based sauces can separate when thawed, but if needed, freeze it in a separate container and whisk until smooth upon thawing.
Reheating
For best results, reheat the chicken in a 350°F oven (covered loosely in foil) until warmed through; this keeps the coating crisp. Gently reheat the sauce in a saucepan over low heat, adding a splash of broth or cream to thin if necessary. Avoid microwaving the breaded chicken, as it tends to soften the beautiful crust.
FAQs
Can I use Parmesan instead of Pecorino Romano?
Absolutely! Parmesan works very well if that’s what you have on hand, though Pecorino brings a saltier, more robust flavor that really stands out in Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce.
What breadcrumbs are best for this recipe?
Panko breadcrumbs are my favorite for maximum crunch, but regular fine breadcrumbs create a more classic, uniform crust. Both are delicious—choose your favorite, or whatever is in the pantry!
Is it necessary to use both lemon zest and juice?
Yes, both elements play a special role: the zest infuses the crust and sauce with vibrant lemon oils, while the juice delivers that bright, tangy pop. They work together to make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce truly memorable.
Can I make the sauce ahead of time?
You can make the Creamy Lemon Sauce a few hours ahead and reheat gently before serving, but for the absolute best consistency, whip it up while the chicken bakes. Just keep it at a gentle simmer so it stays silky.
What’s the best way to ensure juicy, tender chicken?
The ingredient trick is not to overbake! Check your chicken at the 22-minute mark, and remember that carryover heat keeps cooking it even after it comes out. Using a meat thermometer is the easiest way to guarantee perfect Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce every time.
Final Thoughts
If you’re ready to bring some real restaurant-style magic into your own kitchen, Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce will not let you down. It’s a dish that dazzles with flavor and simplicity, and I guarantee your taste buds—and your loved ones—will be asking for it again and again. Give it a try and let this bright, creamy chicken become a new favorite at your table!
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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful dish that combines the tangy flavors of lemon with the richness of Pecorino Romano cheese. The crispy crust on the chicken pairs perfectly with the creamy lemon sauce, creating a satisfying and flavorful meal.
Ingredients
Lemon Pecorino Chicken:
- 4 boneless skinless chicken breasts
- 3/4 cup grated Pecorino Romano cheese
- 1/2 cup breadcrumbs (panko or fine)
- Zest of 1 lemon
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 tbsp olive oil
Creamy Lemon Sauce:
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- 3/4 cup heavy cream
- 1/4 cup chicken broth
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- Salt and black pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Prepare the Chicken: Preheat oven to 400°F (200°C). Lightly grease a baking dish. Pat chicken breasts dry and set aside.
- Make the Crust: In a shallow bowl, combine Pecorino Romano, breadcrumbs, lemon zest, garlic powder, and black pepper.
- Coat the Chicken: Brush chicken breasts lightly with olive oil, then press firmly into the Pecorino mixture to coat both sides.
- Bake: Place chicken in the prepared baking dish. Bake for 22–25 minutes, or until golden and cooked through (internal temperature reaches 165°F / 74°C).
- Prepare the Creamy Lemon Sauce: While chicken bakes, heat olive oil or butter in a small saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in cream, chicken broth, lemon juice, and lemon zest. Simmer gently for 5–7 minutes until slightly thickened. Season with salt and pepper.
- Serve: Spoon creamy lemon sauce over the baked chicken. Garnish with fresh parsley if desired and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 2 g
- Fat: 28 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 40 g
