Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

If you dream of golden, flavor-packed chicken kissed with the brightness of fresh lemon and blanketed in a luscious, silky sauce, this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is about to become your new obsession. Every bite is gloriously crisp yet juicy, cheesy yet zesty—with a restaurant-worthy finish you can easily master at home.

Ingredients You’ll Need

The magic of Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce comes from a handful of fresh, bold ingredients—each one playing its starring role. These essentials blend for unbelievable crunch, juicy chicken, and a sauce that you’ll want to lick from the spoon.

• Chicken breasts: Boneless, skinless is key for even cooking and the juiciest results.
• Pecorino Romano cheese: Grated finely, it brings salty depth and makes the crust extra flavorful—don’t skip it!
• All-purpose flour: Helps the cheese stick and adds just the right crispness; swap for rice flour for a gluten-free option.
• Olive oil: Adds richness, helps brown the chicken, and imparts a subtle, peppery note.
• Fresh lemon juice: Absolutely go for fresh—it brings unparalleled brightness and balance to both crust and sauce.
• Chicken broth: Forms the backbone of the creamy sauce, adding savory depth and a hint of umami.
• Heavy cream: Creates that gorgeous, velvety sauce you’ll want to pour over everything.
• Garlic: Just a couple of cloves give a savory, aromatic punch that brings everything together.
• Salt & pepper: Season generously—these classics make all the ingredients shine.
• Fresh parsley: A sprinkle of chopped parsley adds vibrant color and a clean finish to each plate.

Variations

This recipe is wonderfully flexible—feel free to experiment and make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce your very own! Whether you’re adapting for dietary needs or just switching things up, little tweaks add excitement in every bite.

• Herb Crust: Add fresh thyme, basil, or oregano to the pecorino-flour mix for a savory, garden-fresh spin.
• Swap the Cheese: Try finely grated parmesan or a blend of hard Italian cheeses if Pecorino isn’t on hand.
• Citrus Twist: Substitute some of the lemon with lime or orange zest for a unique flavor pop.
• Dairy-Free: Use coconut cream in the sauce and a vegan hard cheese in the crust—surprisingly delicious!

How to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Step 1: Prep & Season the Chicken

Start by preheating your oven to 375°F (190°C) so it’s ready when you need it. Season your chicken breasts on both sides with salt and pepper—don’t be shy! This step ensures tasty chicken all the way through, not just at the surface.

Step 2: Coat with Pecorino Crust

In a wide, shallow dish, combine your grated Pecorino Romano with flour. Dredge each chicken breast, pressing the cheesy mixture on well so it sticks. The combination creates a substantial, ultra-flavorful crust that gets golden and crisp during cooking.

Step 3: Sear for Maximum Flavor

Heat the olive oil in a skillet over medium-high. Sear the chicken breasts until both sides are deep golden (about 3–4 minutes per side). This step locks in moisture and gives you that craveable crunch.

Step 4: Bake to Perfection

Transfer your beautifully crusted chicken to a baking dish. Bake for 20–25 minutes, or until cooked through and irresistibly juicy. Baking gently cooks the chicken while keeping it ultra-moist.

Step 5: Make the Creamy Lemon Sauce

Return your skillet to the stove (don’t clean out the flavorful browned bits). Sauté garlic just until fragrant, then pour in lemon juice, chicken broth, and heavy cream. Simmer for about 5 minutes until the sauce thickens, swirling and scraping the pan’s bottom for extra flavor.

Step 6: Top & Garnish

Spoon the warm, creamy lemon sauce over your pecorino-crusted chicken. Finish with a generous shower of fresh chopped parsley—and serve up pure sunshine on a plate!

How to Serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Garnishes

For a beautiful, restaurant-style flourish, shower the finished chicken with a handful of chopped fresh parsley and thin slices or zest from a lemon. A few cracks of black pepper right at the table add color and a peppery bite that complements the creamy lemon sauce.

Side Dishes

This dish is perfect alongside fluffy, buttered mashed potatoes or a bed of al dente linguine—both catch that tangy lemon sauce perfectly. For something lighter, serve next to a garlicky sautéed green like broccolini or a simple herbed salad to balance the creamy, cheesy flavors.

Creative Ways to Present

Slice the chicken on a diagonal and fan it out over a puddle of creamy lemon sauce for an elegant touch, or stack atop roasted vegetables for a modern twist. Try mini skewers or cutlets as a dazzling appetizer platter—the sauce works wonders as a dip, too!

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce keeps beautifully for up to three days in an airtight container in the fridge. Store the sauce and chicken separately if possible to maintain that dreamy crust.

Freezing

While the texture of the crust may soften slightly after freezing, you can absolutely freeze both the cooked chicken and sauce for up to two months. Cool everything completely, wrap tightly, and thaw in the fridge overnight for best results.

Reheating

To reheat, pop the chicken (uncovered) in a 350°F oven until warmed through and crispy at the edges. Warm the sauce gently in a saucepan, adding a splash of broth or cream if needed to revive its silky texture.

FAQs

Final Thoughts

If you’re longing for something bright and comforting that feels special (but comes together with utter ease), Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is always the answer. It’s equal parts cozy and impressive—a true anytime favorite you’ll love sharing with anyone lucky enough to join you at the table. Enjoy, and don’t forget to savor every last drop of that dreamy sauce!

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