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
Units
Scale
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
