Lemon Pecorino Crusted Chicken Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
