Description
A simple and delicious recipe for Lemon Pecorino Crusted Chicken with a creamy lemon sauce, perfect for any occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup freshly grated Pecorino Romano cheese
- 1 cup breadcrumbs (preferably Italian-style)
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry and season with salt and pepper.
- Set up a breading station with flour, beaten eggs, and a mixture of breadcrumbs, Pecorino cheese, lemon zest, salt, and pepper.
- Dredge each chicken breast in flour, dip in eggs, and coat with the breadcrumb mixture.
- Sear the breaded chicken in an oven-safe skillet with olive oil for 3-4 minutes per side until golden brown.
- Bake in the preheated oven for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- While the chicken bakes, prepare the creamy lemon sauce by heating heavy cream in a saucepan, stirring in lemon juice, and seasoning with salt and pepper. Simmer for 5 minutes.
- Plate the cooked chicken and drizzle with the creamy lemon sauce.
- Garnish with chopped parsley.
- Serve immediately.
Notes
- Use fresh lemons for the best flavor.
- Ensure chicken is seasoned well for enhanced taste.
- Use a meat thermometer to check for doneness.
- Leftover sauce can be used as a dressing or dip.
- Serve with a crisp white wine like Sauvignon Blanc.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking and Pan-Searing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 1 chicken breast)
- Calories: 540 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 29g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 43g
- Cholesterol: N/A