Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful dish that pairs the tangy brightness of lemon with the rich flavor of Pecorino Romano cheese. This dish is perfect for a family dinner or a special occasion. The crispy breaded chicken breast topped with a luscious creamy sauce will surely impress your guests.
Why Make This Recipe
This recipe is not only delicious but also simple to prepare. The combination of crispy chicken and creamy lemon sauce offers a fantastic flavor profile that balances richness and zest. Plus, it’s a great way to add some variety to your weekly meals. Everyone will love the crunchy texture from the panko breadcrumbs and the vibrant taste from the lemon.
How to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Making Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is easy and straightforward. Follow these steps for a delicious meal that you and your loved ones will enjoy!
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 1 tbsp lemon zest
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp butter (for sauce)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup grated Pecorino Romano cheese (for sauce)
- 1 tsp lemon zest (for sauce)
- Salt and pepper, to taste (for sauce)
- Fresh parsley, for garnish
Directions
- Prep the Chicken: Pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
- Bread the Chicken: Dredge each chicken breast in flour, dip it into beaten eggs, and then coat it with a mixture of panko, Pecorino, and lemon zest.
- Cook the Chicken: Heat olive oil and butter in a skillet over medium heat. Cook the chicken for 4–5 minutes on each side until golden brown and fully cooked. Transfer the chicken to a plate lined with paper towels.
- Make the Sauce: In the same pan, melt additional butter and sauté the minced garlic for about 1 minute. Stir in the heavy cream, chicken broth, lemon juice, Pecorino, and lemon zest. Simmer for 4–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve: Plate the crispy chicken breasts and drizzle them with the creamy lemon sauce. Garnish with fresh parsley and extra Pecorino if you’d like.
How to Serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
This dish goes well with a side of roasted vegetables, a crisp salad, or fluffy rice. The creamy sauce enhances the flavors and makes each bite enjoyable.
How to Store Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
If you have leftovers, store the chicken and sauce separately in airtight containers. The chicken can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove. The sauce may thicken in the fridge, so you can loosen it up with a splash of chicken broth when reheating.
Tips to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
- Make sure the chicken breasts are pounded evenly for consistent cooking.
- You can add extra seasoning to the breadcrumbs for more flavor.
- Use fresh lemon juice for the best taste; bottled lemon juice might not have the same zing.
Variation
You can swap out Pecorino Romano for Parmesan cheese if that’s what you have on hand. You can also experiment with different herbs, such as thyme or basil, to elevate the sauce.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier result. Just ensure they reach the proper cooking temperature.
2. What can I serve with this dish?
This chicken pairs well with a side of steamed vegetables, pasta, or a light salad.
3. Can I freeze the leftover chicken?
Yes, you can freeze the cooked chicken. Wrap it tightly to prevent freezer burn and use it within 2-3 months. Just remember that the texture may change a bit after freezing.
Enjoy making and sharing this delicious Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce!
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts
- to taste Salt and pepper
- 1/2 cup all-purpose flour
- 2 pieces eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
- 2 tablespoons butter
For the sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup grated Pecorino Romano cheese (for sauce)
- 1 teaspoon lemon zest (for sauce)
- to taste Salt and pepper (for sauce)
For garnish
- to taste Fresh parsley
Instructions
Preparation
- Pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
Breading
- Dredge each chicken breast in flour, dip it into beaten eggs, and then coat it with a mixture of panko, Pecorino, and lemon zest.
Cooking
- Heat olive oil and butter in a skillet over medium heat. Cook the chicken for 4–5 minutes on each side until golden brown and fully cooked. Transfer the chicken to a plate lined with paper towels.
Making the Sauce
- In the same pan, melt additional butter and sauté the minced garlic for about 1 minute. Stir in the heavy cream, chicken broth, lemon juice, Pecorino, and lemon zest. Simmer for 4–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Serving
- Plate the crispy chicken breasts and drizzle them with the creamy lemon sauce. Garnish with fresh parsley and extra Pecorino if you'd like.
