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Lemon Pecorino Crusted Chicken Recipe

Lemon Pecorino Crusted Chicken Recipe
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★★★★★

5.2 from 29 reviews

This Lemon Pecorino Crusted Chicken recipe features juicy boneless chicken breasts coated in a crispy pecorino and flour crust, pan-seared to golden perfection, and finished in the oven. The chicken is served with a rich and tangy creamy lemon sauce made with fresh lemon juice, chicken broth, garlic, and heavy cream, garnished with fresh parsley for a vibrant and flavorful meal perfect for any occasion.

Ingredients

Scale

Chicken and Coating

  • 4 boneless, skinless chicken breasts
  • 1 cup Pecorino Romano cheese, grated
  • ¼ cup all-purpose flour
  • Salt and pepper to taste

Cooking and Sauce

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¼ cup fresh lemon juice
  • ½ cup chicken broth
  • ½ cup heavy cream

Garnish

  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
  2. Season Chicken: Season the chicken breasts evenly with salt and pepper to enhance flavor.
  3. Prepare Coating: In a shallow dish, combine the grated Pecorino Romano cheese and all-purpose flour. Dredge each chicken breast in the mixture, pressing gently to ensure an even and thorough coating.
  4. Sear Chicken: Heat olive oil in a skillet over medium-high heat. Place the coated chicken breasts in the skillet and sear until golden brown on both sides, approximately 3 to 4 minutes per side. This step locks in moisture and develops a flavorful crust.
  5. Bake Chicken: Transfer the seared chicken breasts to a baking dish and place in the preheated oven. Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
  6. Make Sauce: While the chicken is baking, use the same skillet to sauté the minced garlic for about 1 minute until fragrant. Add fresh lemon juice, chicken broth, and heavy cream to the skillet. Simmer the mixture for approximately 5 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
  7. Serve: Plate the cooked chicken breasts and spoon the creamy lemon sauce generously over the top. Garnish with chopped fresh parsley for a pop of color and fresh flavor. Serve immediately.

Notes

  • To ensure even cooking, pound the chicken breasts to an even thickness before coating.
  • Use freshly grated Pecorino Romano for the best texture and flavor.
  • For a lighter option, substitute heavy cream with half-and-half, but the sauce may be less rich.
  • Make sure not to overcrowd the skillet when searing the chicken to achieve a crisp crust.
  • This dish pairs well with roasted vegetables or a fresh green salad.
  • Leftovers can be refrigerated for up to 3 days and reheated gently to preserve the creamy sauce.

Nutrition

Keywords: Lemon Pecorino Crusted Chicken, creamy lemon sauce chicken, baked chicken recipe, Italian chicken dish, easy chicken dinner, pecorino crusted chicken

Find it online: https://platedandproud.com/lemon-pecorino-crusted-chicken-recipe/