Description
Indulge in the tangy and savory flavors of this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce. This dish features tender chicken breasts coated in a crispy Pecorino and breadcrumb crust, finished with a luscious lemon-infused cream sauce.
Ingredients
Scale
For the Chicken:
- 4 boneless skinless chicken breasts
- ¾ cup grated Pecorino Romano cheese
- ½ cup panko breadcrumbs
- 1 tablespoon lemon zest
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the Creamy Lemon Sauce:
- 2 tablespoons butter
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves (optional)
- Extra Pecorino for garnish
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare the Chicken: Combine Pecorino cheese, breadcrumbs, lemon zest, garlic powder, salt, and pepper in a shallow bowl. Coat the chicken breasts with the mixture.
- Sear the Chicken: Heat olive oil in a large skillet and sear the chicken until golden brown on both sides.
- Bake: Transfer the skillet to the oven and bake the chicken for 15–18 minutes until cooked through.
- Make the Sauce: In a saucepan, melt butter and add cream, lemon juice, Dijon mustard, and thyme. Simmer until slightly thickened.
- Finish: Spoon the creamy lemon sauce over the chicken, garnish with extra Pecorino, and serve.
Notes
- For a lighter sauce, use half-and-half instead of heavy cream.
- This dish pairs well with roasted vegetables or mashed potatoes.
- You can substitute Parmesan if Pecorino is not available.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 560mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 145mg
