Description
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delicious and flavorful dish featuring chicken breasts coated in a crispy Pecorino Romano crust, served with a rich and creamy lemon sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup Pecorino Romano cheese, grated
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- ¼ cup fresh lemon juice
- ½ cup chicken broth
- ½ cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper.
- In a shallow dish, mix grated Pecorino Romano and flour. Dredge chicken in the mixture, pressing to coat evenly.
- Heat olive oil in a skillet over medium-high heat. Sear chicken until golden brown on both sides, about 3–4 minutes per side.
- Transfer the chicken to a baking dish and bake for 20–25 minutes, or until cooked through.
- In the same skillet, sauté garlic for 1 minute. Add lemon juice, chicken broth, and heavy cream. Simmer for 5 minutes, or until the sauce thickens.
- Serve chicken topped with creamy lemon sauce and garnished with chopped parsley.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C).
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Lemon Pecorino Crusted Chicken, Creamy Lemon Sauce, Italian Chicken Recipe