Description
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a flavorful and elegant dish featuring juicy chicken breasts coated in a crispy pecorino and breadcrumb crust, seared to golden perfection, then baked and served with a rich, tangy lemon cream sauce. Perfect for a special weeknight dinner or entertaining guests.
Ingredients
Scale
Chicken and Crust
- 4 boneless, skinless chicken breasts
- 1 cup Pecorino Romano cheese, grated
- 1 cup breadcrumbs (preferably Italian seasoned)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and pepper, to taste
- 1/4 cup olive oil
Creamy Lemon Sauce
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice (1 tablespoon initially in eggs, 1 tablespoon added to sauce)
- Salt and pepper, to taste
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the chicken.
- Make crust mixture: In a shallow bowl, combine grated Pecorino Romano cheese, Italian seasoned breadcrumbs, lemon zest, salt, and pepper. This will create the flavorful crust for the chicken.
- Whisk egg mixture: In a separate shallow bowl, whisk together eggs and 1 tablespoon fresh lemon juice until well combined. This mixture will help the crust stick to the chicken.
- Prepare flour coating: Place the flour in another shallow bowl and season it with salt and pepper. This will be the initial dredging step.
- Coat chicken breasts: Dredge each chicken breast first in the seasoned flour, shaking off excess. Then dip it into the egg and lemon juice mixture, allowing excess to drip off. Finally, coat each breast with the cheese and breadcrumb mixture, pressing lightly to adhere well.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and sear for 2-3 minutes on each side until golden brown, working in batches if necessary to avoid overcrowding.
- Bake chicken: Transfer seared chicken breasts to the prepared baking sheet and bake in the preheated oven for 20-25 minutes until cooked through, reaching an internal temperature of 165°F (75°C).
- Prepare creamy lemon sauce: While chicken bakes, in a small saucepan over medium heat, combine heavy cream and Dijon mustard. Whisk and heat gently for 3-5 minutes until warm, but do not boil.
- Finish sauce: Stir additional lemon juice into the warmed sauce, season with salt and pepper to taste, and keep warm until serving.
- Rest chicken: Remove the baked chicken from the oven and let it rest for a few minutes to retain juices.
- Serve: Drizzle the lemon pecorino crusted chicken with the creamy lemon sauce and garnish with chopped fresh parsley before serving.
Notes
- The chicken can be pounded slightly for even thickness before coating, if desired.
- Use Italian seasoned breadcrumbs for more flavor or substitute plain breadcrumbs with added Italian herbs.
- Ensure not to boil the cream sauce as it can curdle; warm gently instead.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with a side of roasted vegetables or a light green salad.
