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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 85 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 35 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 flavorful and elegant dish featuring tender chicken breasts coated in a crispy pecorino and flour crust, seared to a golden brown, then baked to perfection. Finished with a luscious creamy lemon sauce and fresh parsley garnish, this recipe offers a perfect balance of tangy citrus and savory cheese flavors, ideal for a delightful 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

Cooking and Sauce

  • 2 tablespoons olive oil
  • 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: Preheat your oven to 375°F (190°C) to prepare it for baking the chicken after searing.
  2. Season the chicken: Pat the chicken breasts dry and season both sides with salt and pepper to enhance their flavor.
  3. Prepare the crust mixture: 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 and flour mixture, pressing firmly to ensure an even, thick coating.
  5. Sear the chicken: Heat olive oil in a skillet over medium-high heat. Place the coated chicken breasts in the hot oil and sear until golden brown on each side, about 3 to 4 minutes per side, to lock in flavors and develop a crispy crust.
  6. 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 internal temperature reaches 165°F (74°C) and the chicken is cooked through.
  7. Make the creamy lemon sauce: Using the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Stir in the fresh lemon juice, chicken broth, and heavy cream. Simmer the sauce over medium heat for approximately 5 minutes until it thickens slightly and develops a creamy consistency.
  8. Serve: Plate the baked chicken breasts and generously spoon the creamy lemon sauce over them. Garnish with freshly chopped parsley for a bright, fresh finish.

Notes

  • Ensure the chicken is patted dry before seasoning to allow the crust to adhere properly.
  • Searing the chicken before baking helps develop a flavorful crust and seals in moisture.
  • Use fresh lemon juice for the best bright citrus flavor in the sauce.
  • The sauce can be adjusted in thickness by simmering longer or adding a splash of chicken broth if too thick.
  • Check chicken doneness with a meat thermometer to avoid overcooking and drying out the meat.
  • Serve with steamed vegetables or a light salad to balance the richness of the dish.

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