Go Back

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

A delicious and elegant dish featuring chicken breasts crusted with Pecorino cheese and served with a creamy lemon sauce, perfect for a quick weeknight meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup grated Pecorino Romano cheese Can substitute with Parmesan
  • 1 cup breadcrumbs
  • 1 whole lemon (zested)
  • 2 whole eggs (beaten)
  • to taste Salt and pepper
  • as needed Olive oil for frying Adjust as needed for cooking
For the Creamy Lemon Sauce
  • 1 cup heavy cream Can substitute with half-and-half or coconut cream
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon garlic (minced)
  • 1 tablespoon fresh parsley (chopped, for garnish)
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with a little salt and pepper.
Creating the Crust
  1. In one bowl, mix the breadcrumbs, grated Pecorino, and lemon zest.
  2. In another bowl, beat the eggs.
  3. Dip each chicken breast into the egg, then into the cheesy breadcrumb mixture, coating them well.
Cooking the Chicken
  1. Heat olive oil in a large skillet over medium heat.
  2. Add the chicken breasts and cook for about 4-5 minutes on each side until golden brown.
  3. Transfer the browned chicken to a baking dish and place in the oven for 10-15 minutes or until the internal temperature reaches 165°F (74°C).
Making the Sauce
  1. In the same skillet, add minced garlic and sauté for about a minute until fragrant.
  2. Pour in chicken broth and bring to a simmer.
  3. Add heavy cream and lemon juice, stirring until thickened.
  4. Season with salt and pepper to taste.
Serving
  1. Remove the chicken from the oven and plate it.
  2. Drizzle the creamy lemon sauce over the chicken and sprinkle with chopped parsley before serving.

Notes

Mind the oil: Adjust the grease level for the crust. This dish can also be prepared ahead of time by breading the chicken and storing it in the fridge before cooking.