Lemon Pecorino Crusted Chicken Recipe

Introduction

This Lemon Pecorino Crusted Chicken is a bright, flavorful dish that combines tangy lemon with the sharpness of Pecorino cheese. It’s quick to prepare and makes for an elegant yet comforting meal perfect for any night of the week.

Ingredients

• 2 chicken breasts
• ½ cup grated Pecorino cheese
• Zest of 1 lemon
• 1 cup heavy cream
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a bowl, combine the grated Pecorino cheese with the lemon zest.
2. Step 2: Season the chicken breasts with salt and pepper. Press each breast into the cheese and lemon mixture to create a crust.
3. Step 3: Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
4. Step 4: Transfer the skillet to the oven and bake for 10-12 minutes or until the chicken is cooked through.
5. Step 5: Remove the chicken and set aside to rest. In the same skillet, pour in the heavy cream and stir to incorporate the pan juices.
6. Step 6: Simmer the cream for 3-5 minutes until it thickens slightly. Pour the creamy lemon sauce over the chicken before serving.

Tips & Variations

• For extra zest, add a tablespoon of lemon juice to the cream sauce while it simmers.
• Substitute Pecorino with Parmesan if preferred; it offers a milder flavor.
• Serve with steamed vegetables or a fresh green salad to balance the richness.
• Use boneless, skinless chicken thighs for a juicier alternative.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the cream sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemon juice instead of zest in the crust?

The zest provides essential oils and fragrance that juice alone can’t replicate in the crust. You can add lemon juice to the sauce, but keep the zest in the crust for best flavor.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute Pecorino with a dairy-free cheese alternative and use coconut cream or another non-dairy cream substitute. The texture and flavor will differ slightly but remain delicious.

Lemon Pecorino Crusted Chicken Recipe

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★★★★★

4.8 from 90 reviews

A delicious and elegant Lemon Pecorino Crusted Chicken recipe featuring tender chicken breasts coated with a crispy Pecorino cheese crust and finished with a rich, creamy lemon sauce. Perfect for a flavorful weeknight dinner or a special occasion.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 15-25 minutes
• Total Time: 25-35 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 cup grated Pecorino cheese
• Zest of 1 lemon
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil or butter for cooking

For the Creamy Lemon Sauce:

• 1/2 cup heavy cream
• Juice of 1 lemon
• 1 tablespoon butter
• Salt and pepper, to taste
• Optional: 1 small clove garlic, minced

Instructions

1. Prepare the crust: In a shallow dish, combine the grated Pecorino cheese with the lemon zest. Season the chicken breasts lightly with salt and freshly ground black pepper on both sides.
2. Coat the chicken: Press each chicken breast firmly into the Pecorino and lemon zest mixture so the cheese adheres well, creating an even crust over the surface.
3. Cook the chicken: Heat olive oil or butter in a large skillet over medium heat. Add the coated chicken breasts and pan-sear for about 4-5 minutes per side until the crust is golden brown and the chicken is cooked through. Alternatively, preheat the oven to 400°F (200°C) and bake the crusted breasts on a lined baking sheet for 20-25 minutes until cooked through and crusted.
4. Make the lemon cream sauce: In the same skillet used to cook the chicken (off heat), add butter and optional minced garlic, cooking gently until fragrant if using. Then add heavy cream and lemon juice, stirring constantly over low heat until the sauce thickens slightly. Season with salt and pepper to taste.
5. Serve: Place the crusted chicken breasts on plates and spoon the creamy lemon sauce over the top. Garnish with additional lemon zest or fresh herbs if desired. Serve immediately while hot.

Notes

• For extra zestiness, add more lemon zest to the crust mix.
• Ensure the chicken is patted very dry before coating to help the Pecorino stick better.
• Use freshly grated Pecorino cheese for optimal flavor and texture.
• Cook the chicken to an internal temperature of 165°F (74°C) for safety.
• The creamy lemon sauce can be modified to be lighter by substituting half-and-half instead of heavy cream.

Keywords: Lemon Pecorino Crusted Chicken, chicken breast recipe, Italian chicken, creamy lemon sauce, easy dinner, cheese crusted chicken