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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

This lemon pecorino crusted chicken is a delightful and quick dish that's crispy on the outside and tender on the inside, served with a creamy lemon sauce that elevates the meal.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup pecorino cheese, grated
  • 1 cup breadcrumbs
  • 1 piece zest of 1 lemon needed for flavor
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 2 large eggs for egg wash
  • as needed olive oil for drizzling
For the Sauce
  • 1 cup heavy cream
  • 2 pieces lemons, juiced
  • 2 tablespoons fresh parsley, chopped add at the end for freshness
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and pepper on both sides.
  2. In a shallow bowl, combine the grated pecorino cheese, breadcrumbs, lemon zest, and garlic powder.
  3. In another bowl, whisk the eggs until frothy. Dip each seasoned chicken breast into the egg mixture and then coat it in the pecorino mixture.
Cooking
  1. Place the crusted chicken breasts on a lined baking sheet and drizzle with olive oil. Bake for about 20-25 minutes, or until cooked through and the crust is golden brown.
  2. While the chicken is baking, make the creamy lemon sauce by combining heavy cream and lemon juice in a small saucepan over medium heat. Stir until slightly thickened and season with salt and pepper. Add chopped parsley before serving.
  3. Plate the chicken with a generous drizzle of creamy lemon sauce and serve with your choice of sides.

Notes

If the sauce looks lumpy, stir well—it'll be delicious! Feel free to add herbs like thyme or rosemary to the breadcrumb mixture for extra flavor. This dish is great for meal prep.