Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

A zesty, delicious chicken recipe with a crunchy Pecorino crust and a creamy lemon sauce, perfect for busy weeknights or special occasions.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

For the Chicken

4 pieces boneless, skinless chicken breasts
1 cup grated Pecorino Romano cheese About that cheesy goodness!
1 cup breadcrumbs Feel free to use gluten-free if needed.
2 pieces lemons One for zesting and one for juicing.
to taste salt and pepper
as needed olive oil For frying.

For the Creamy Lemon Sauce

1 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon lemon juice Back to that zest!
to taste additional salt and pepper

Method

Preparation

Preheat your oven to 375°F (190°C).
In a shallow bowl, mix the grated Pecorino cheese and breadcrumbs. Add the zest of one lemon and mix well.
Season the chicken breasts with salt and pepper.
Dredge each chicken breast in the breadcrumb mixture, pressing lightly to ensure it adheres.
In a skillet, heat some olive oil over medium heat. Cook the chicken for about 3-4 minutes on each side until golden brown.
Transfer the chicken to a baking dish and place it in the preheated oven for 15-20 minutes, or until cooked through (165°F internally).

The Creamy Lemon Sauce

In a saucepan, melt butter over medium heat. Add flour, whisking to create a roux.
Slowly add in the heavy cream, stirring constantly until it thickens. Stir in the tablespoon of lemon juice and season with salt and pepper to taste.
Once the chicken is ready, plate it up and drizzle that rich creamy lemon sauce over the top.

Notes

Feel free to swap the Pecorino with Parmesan if that's what you’re stocked with. You can prep the chicken earlier in the day and refrigerate until you’re ready to cook.