Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

If you’re craving a show-stopping dinner that’s equal parts elegant and comforting, look no further than Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce. The crispy, cheesy coating and luscious lemon-kissed cream sauce turn simple chicken breasts into a restaurant-worthy dish—without any complicated techniques!

this Recipe

Ingredients You’ll Need

There’s nothing complicated here—each ingredient in Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce pulls its weight, adding something special. Bold flavors, silky texture, and fresh aromas all come together for a truly unforgettable meal.

• Boneless, Skinless Chicken Breasts: Choose evenly sized pieces so they cook at the same rate and stay juicy.
• Pecorino Romano Cheese (grated): Sharp, salty, and delightfully tangy—this cheese is the champion of the crust!
• All-Purpose Flour: The secret to a crispy, cohesive crust that won’t slide off your chicken.
• Olive Oil: For a golden sear and extra flavor; use good quality for the best results.
• Fresh Lemon Juice: Don’t skimp here! Squeezing your own lemon delivers vibrant freshness that bottled can’t touch.
• Chicken Broth: Adds depth and savory undertones to the creamy sauce.
• Heavy Cream: Makes the sauce luscious and rich—absolutely swoon-worthy.
• Garlic (minced): Just enough for an aromatic boost without overpowering the other flavors.
• Salt and Pepper: For balancing flavors and enhancing every delicious layer.
• Fresh Parsley (chopped): A pop of color and a whisper of fresh, herby finish to tie everything together.

Variations

The beauty of Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce lies in its flexibility. Whether you’re catering to dietary needs or just feeling a little adventurous, there are lots of tasty ways to make this recipe your own!

• Gluten-Free Twist: Swap the all-purpose flour for a gluten-free blend or finely ground almond flour—it works wonderfully for the crust.
• Lighter Option: Use half-and-half or evaporated milk in place of heavy cream for a lighter, yet still creamy sauce.
• Herb Explosion: Stir chopped fresh basil, thyme, or dill into the crust mixture or sauce for extra aroma and complexity.
• Try It with Parm: If Pecorino Romano isn’t available, Parmesan cheese makes a delicious stand-in—slightly more mellow but still addictive.

How to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Step 1: Prep and Season the Chicken

Preheat your oven to 375°F (190°C). While the oven warms up, season the chicken breasts generously on both sides with salt and pepper. A good seasoning base helps every layer of flavor shine through later!

Step 2: Coat with Pecorino Crust

In a shallow bowl, mix together your freshly grated Pecorino Romano and the all-purpose flour. Dredge each chicken breast in the mixture, pressing firmly so the cheesy coating sticks all over—this will form that drool-worthy crust.

Step 3: Sear for Color (and Flavor!)

Heat olive oil in a large skillet over medium-high heat. Add the coated chicken and sear for 3–4 minutes per side, until the crust turns beautifully golden and crisp but the meat is still raw in the center. Don’t rush—this step delivers both crunch and aroma!

Step 4: Bake to Perfection

Transfer the seared chicken to a baking dish and pop it in the oven. Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Your kitchen will smell absolutely amazing—promise.

Step 5: Make the Creamy Lemon Sauce

While the chicken bakes, return the skillet to the stove. Sauté minced garlic for just 1 minute (watch closely—it burns quickly!). Pour in the lemon juice, chicken broth, and heavy cream, scraping up any brown bits. Let the sauce gently simmer for about 5 minutes until thickened and glossy.

Step 6: Serve and Garnish

Spoon that luxurious creamy lemon sauce over the golden chicken and finish with a sprinkle of fresh chopped parsley. It’s officially time to dig in and marvel at your Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce masterpiece!

How to Serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Garnishes

For a final flourish, scatter freshly chopped parsley and a whisper of lemon zest right before serving. Not only are they gorgeous, but they also amp up that fresh, sunny flavor. A grind of black pepper never hurts, either!

Side Dishes

Pair your Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce with garlicky sautéed spinach, a tangle of buttered pasta, or simple roasted potatoes. Even a fluffy pile of rice or a toasted baguette can help you savor every drop of that dreamy lemon sauce.

Creative Ways to Present

For a little wow factor, slice the chicken breasts on a diagonal and fan them out on the plate, then spoon the sauce over top. Individual ramekins work beautifully for comfort-food appeal, or serve family-style on a beautiful platter for a festive gathering.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce in an airtight container in the refrigerator. It will stay delicious and moist for up to 3 days, making it perfect for next-day lunches.

Freezing

While the chicken itself freezes quite well (just wrap tightly in plastic and foil), creamy sauces can sometimes separate when thawed. For best results, freeze the crusted chicken breasts on their own, then whip up a fresh batch of lemon sauce when you’re ready to serve.

Reheating

To reheat, place chicken in a covered baking dish with a splash of broth or cream, and warm at 325°F (160°C) until heated through. Warm the sauce gently on the stove or in short microwave bursts, stirring often to maintain its creamy texture.

FAQs

Final Thoughts

If you’re ready to treat yourself (and your loved ones) to something special, Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a must-try. Every bite is bright, comforting, and full of flavor—the kind of meal that turns any night into a memorable occasion. I hope you’ll give it a go and love it as much as I do!

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