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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

A delicious and easy-to-make lemon-infused chicken dish with a crunchy pecorino crust and a creamy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup pecorino Romano cheese, grated
  • 1 cup breadcrumbs (panko works wonders!)
  • 1 tablespoon lemon zest (fresh is best!)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
For the Sauce
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard This is a game-changer!
  • 2 tablespoons lemon juice (freshly squeezed)
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). While it heats up, mix breadcrumbs, grated pecorino cheese, lemon zest, salt, and pepper in a large bowl.
Cooking the Chicken
  1. In a frying pan over medium heat, add a tablespoon of olive oil. Sear the chicken breasts for about 3-4 minutes on each side until golden brown.
  2. Remove the chicken from the pan and place it in a baking dish. Drizzle remaining olive oil over the chicken and coat with the pecorino breadcrumb mixture.
  3. Bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Making the Sauce
  1. In the same frying pan, pour in the heavy cream and Dijon mustard. Stir over medium heat until combined.
  2. Add lemon juice, salt, and pepper, adjusting to taste. Let simmer for about 5 minutes until it thickens.
Serving
  1. Plate the chicken, drizzle the creamy lemon sauce on top, and garnish with additional lemon zest if desired.

Notes

If someone in your household is averse to lemon, try serving the sauce on the side. You can also prep the chicken ahead of time and store it in the fridge for a few hours.