why make this recipe

This dish gives bright lemon flavor and a crunchy cheese crust. It cooks fast and looks nice on the plate. You can make it any night when you want a fresh, simple meal.

introduction

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a quick, bright, and tasty chicken dish. The Pecorino adds salt and tang, and the creamy lemon sauce keeps the meat juicy. If you like creamy lemon chicken, try a similar recipe for extra ideas: Creamy Parmesan Lemon Chicken.

how to make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Follow these steps to make the recipe. Work simply and keep the flavors fresh.

Ingredients :

4 chicken breasts, 1 cup Pecorino cheese, grated, 1 cup breadcrumbs, 2 lemons, zested and juiced, 1/2 cup heavy cream, 2 tablespoons olive oil, 1 teaspoon garlic powder, Salt and pepper to taste, Fresh parsley, for garnish

Directions :

Preheat your oven to 400°F (200°C).
In a bowl, mix the grated Pecorino cheese, breadcrumbs, lemon zest, garlic powder, salt, and pepper.
Coat each chicken breast in olive oil and then press firmly into the cheese mixture until well-coated.
Place the coated chicken breasts on a baking sheet and bake for about 25-30 minutes, or until the chicken is cooked through and the crust is golden.
While the chicken is baking, prepare the creamy lemon sauce by combining the heavy cream, lemon juice, and a pinch of salt in a small saucepan. Heat over low heat until warmed through.
Serve the chicken with a drizzle of creamy lemon sauce and garnish with fresh parsley.

how to serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Slice each breast and pour a little sauce over the top. Serve with a green salad, steamed vegetables, or roasted potatoes. A bowl of rice or simple pasta also works well. Add extra lemon wedges for bright flavor.

how to store Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Cool the chicken to room temperature before storing. Put chicken and sauce in airtight containers. Store in the fridge for up to 3 days. Reheat gently in the oven at 300°F (150°C) or warm in a pan on low heat. Do not freeze the sauce; freeze only the cooked chicken without sauce for up to 2 months.

tips to make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Pat the chicken dry before coating to help the crust stick.
Press the crust on firmly so it stays on while baking.
Use fresh lemon for best flavor.
Warm the sauce slowly to avoid splitting the cream.
Check the thickest part of the chicken for doneness (165°F / 74°C).

variation (if any)

Use Parmesan instead of Pecorino for a milder taste.
Add a teaspoon of Dijon mustard to the sauce for more depth.
Mix chopped herbs like thyme or rosemary into the breadcrumb mix.
Make smaller cutlets for quicker cook time.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs need more time to cook. Boneless thighs will cook in about the same time as breasts.

Q: Can I make the crust ahead of time?
A: You can mix the cheese and breadcrumbs ahead and store them in a bag. Do not coat the chicken until ready to bake.

Q: Is there a non-dairy option for the sauce?
A: Use full-fat coconut milk or a non-dairy cream substitute. The taste will change but the sauce stays creamy.

Q: How do I keep the crust from getting soggy?
A: Bake on a wire rack over a sheet pan if you have one. This lets air circulate and keeps the crust crisp.