Lemon Pecorino Crusted Chicken with Creamy Sauce (Print Version)
Lemon Pecorino Crusted Chicken features crispy, flavorful chicken with a zesty crust, served with a rich, creamy sauce. A satisfying meal.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ The Zesty Pecorino Armor
01 -
4 boneless, skinless chicken breasts (about 6 oz each)
02 -
1/2 cup finely grated Pecorino Romano cheese
03 -
1 cup Panko breadcrumbs
04 -
1 tbsp lemon zest (from 1 large lemon)
05 -
1/4 cup fresh parsley, finely chopped
06 -
Salt and freshly ground black pepper, to taste
→ The Silky Lemon-Garlic Embrace
07 -
2 tbsp unsalted butter
08 -
2 cloves garlic, minced
09 -
1 tbsp all-purpose flour
10 -
1 cup low-sodium chicken broth
11 -
1/2 cup heavy cream
12 -
2 tbsp fresh lemon juice
13 -
Salt and freshly ground black pepper, to taste
→ Cooking Essentials
14 -
2 tbsp olive oil
# Instructions:
01 -
Pound 4 boneless, skinless chicken breasts to an even 1/2-inch thickness. Season both sides generously with salt and freshly ground black pepper. This ensures even cooking for your Lemon Pecorino Crusted Chicken.
02 -
In a shallow dish, combine 1/2 cup finely grated Pecorino Romano cheese, 1 cup Panko breadcrumbs, 1 tbsp lemon zest, and 1/4 cup finely chopped fresh parsley. Mix well to create the flavorful crust for your chicken.
03 -
Dredge each prepared chicken breast thoroughly in the Pecorino crust mixture, pressing gently to ensure it adheres well. Place the crusted chicken on a clean plate, ready for cooking.
04 -
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the crusted chicken and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature 165°F). Remove and set aside.
05 -
In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant. Stir in 1 tbsp all-purpose flour and cook for 1 minute, creating a roux.
06 -
Gradually whisk in 1 cup low-sodium chicken broth, scraping up any browned bits. Bring to a simmer, then stir in 1/2 cup heavy cream and 2 tbsp fresh lemon juice. Season with salt and freshly ground black pepper to taste. This is the silky sauce for your Lemon Pecorino Crusted Chicken with Creamy Sauce.
07 -
Return the cooked Lemon Pecorino Crusted Chicken to the skillet, spooning the creamy sauce over each breast. Garnish with extra fresh parsley if desired. Serve immediately for the best Lemon Pecorino Crusted Chicken with Creamy Sauce.
# Notes:
01 -
For extra crispy chicken, ensure your skillet is hot enough before adding the chicken, and don't overcrowd the pan. Cook in batches if necessary.
02 -
If Pecorino Romano is too strong, you can substitute with Parmesan cheese for a milder flavor profile.
03 -
This dish pairs wonderfully with roasted asparagus, steamed green beans, or a simple side of pasta or rice to soak up the delicious creamy sauce.
04 -
Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
# Tools You'll Need:
01 -
Shallow dishes
02 -
Large skillet
03 -
Whisk
04 -
Tongs
05 -
Cutting board
06 -
Chef's knife
07 -
Grater
08 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 611 kcal
Total Fat: 33 g
Total Carbohydrate: 16 g
Protein: 58 g