Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

why make this recipe

This dish gives bright lemon flavor and a crunchy pecorino crust. It is easy to make and looks good on the table. The creamy lemon sauce adds a smooth, tangy finish that most people will enjoy.

introduction

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce uses simple ingredients and quick steps. It makes a tasty weeknight meal or a nice dinner for guests. If you enjoy lemon and cream together, try this creamy parmesan lemon chicken for another similar idea.

how to make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Follow the steps below in order. Work simply and do not rush the sear. Finish cooking in the oven so the chicken stays juicy. Make the sauce while the chicken bakes.

Ingredients :

• 4 chicken breasts
• 1 cup pecorino cheese, grated
• 1 cup breadcrumbs
• 2 lemons (zest and juice)
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• Salt to taste
• Pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Directions :

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the breadcrumbs, grated pecorino cheese, lemon zest, garlic powder, paprika, salt, and pepper.
3. Dip each chicken breast in lemon juice, then coat with the breadcrumb mixture.
4. Heat olive oil in a skillet over medium heat and sear the chicken breasts until golden brown on both sides (about 3-4 minutes per side).
5. Transfer the chicken to a baking dish and bake for 20-25 minutes, or until cooked through.
6. In another saucepan, combine the heavy cream and lemon juice, simmering until slightly thickened.
7. Serve the chicken with creamy lemon sauce drizzled on top.

how to serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Serve the chicken hot with the creamy lemon sauce on top. Good side dishes are steamed vegetables, a simple salad, or roasted potatoes. A slice of lemon on the plate adds color and extra tang.

how to store Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Let the chicken cool to room temperature, then place in an airtight container. Store in the fridge for up to 3 days. Keep the sauce in a separate small container. Reheat gently in the oven or microwave until warm.

tips to make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

• Pat the chicken dry before dipping in lemon juice to help the crust stick.
• Use fresh lemon zest for the best flavor.
• Do not crowd the skillet when searing; work in batches if needed.
• Check chicken doneness with a meat thermometer (165°F / 74°C).
• Warm the sauce slowly and stir so it does not separate.

variation (if any)

• Swap pecorino for Parmesan if you prefer a milder cheese.
• Add chopped fresh herbs (parsley or thyme) to the breadcrumb mix for extra aroma.
• Use panko breadcrumbs for a lighter, crunchier crust.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs need longer baking time. Adjust until the meat reaches a safe temperature.

Q: Can I make the sauce with milk instead of heavy cream?
A: You can, but the sauce will be thinner. Mix a little flour or cornstarch to thicken if needed.

Q: How do I get the crust to stay on the chicken?
A: Press the breadcrumb mix firmly onto the lemon-wet chicken and do not flip too soon when searing.

Q: Can I prepare this ahead of time?
A: Yes. Coat the chicken and keep it covered in the fridge for a few hours, then sear and bake when ready.

Q: Is there a gluten-free option?
A: Use gluten-free breadcrumbs to make this dish gluten-free.

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