Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a sophisticated yet approachable dish that features tender chicken breasts coated in a crispy, savory Pecorino Romano and flour crust. Seared to golden perfection and finished in the oven, the chicken is served with a luscious, tangy cream sauce infused with fresh lemon juice and garlic. This gourmet-style recipe balances rich, bold flavors with bright citrus notes, making it perfect for elegant dinners or easy weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
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
- 2 tablespoons olive oil
Creamy Lemon Sauce
- 2 cloves garlic, minced
- ¼ cup fresh lemon juice
- ½ cup chicken broth
- ½ cup heavy cream
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Season Chicken: Season the chicken breasts evenly with salt and pepper to enhance flavor.
- Prepare Coating: In a shallow dish, combine the grated Pecorino Romano cheese and all-purpose flour. Dredge each chicken breast in this mixture, pressing firmly to ensure it adheres well for a crispy crust.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Place the coated chicken breasts in the hot oil and sear each side for 3 to 4 minutes, until a golden-brown crust forms.
- Bake Chicken: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Make Sauce: While the chicken bakes, in the same skillet used for searing, sauté minced garlic over medium heat for about 1 minute until fragrant. Add fresh lemon juice, chicken broth, and heavy cream. Allow the sauce to simmer gently for 5 minutes, stirring occasionally, until it thickens to a creamy consistency. Avoid boiling vigorously to maintain smoothness.
- Serve: Plate the baked chicken breasts and spoon the creamy lemon sauce over the top. Garnish with freshly chopped parsley for a burst of color and fresh herbal aroma.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or almond flour.
- Press the cheese and flour coating firmly onto the chicken to ensure a crispy crust that sticks well during cooking.
- Use a hot skillet for searing to develop a golden crust and seal in juices.
- Do not over-boil the lemon sauce; gentle simmering prevents curdling and keeps the texture smooth.
- Let the chicken rest for a few minutes after baking to allow juices to redistribute and the crust to set.
- Variations: add red pepper flakes for a subtle spicy kick or finish the sauce with a pat of butter for extra richness.
- Pair with roasted vegetables or a green salad, and a crisp white wine like Sauvignon Blanc or Pinot Grigio for a complete meal.
Keywords: Lemon chicken, Pecorino crusted chicken, creamy lemon sauce, baked chicken breast recipe, easy gourmet chicken, Italian chicken dish
