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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

A delightful dish that combines crispy chicken with a rich and zesty creamy lemon sauce, perfect for family dinners or impressing guests.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces boneless, skinless chicken breasts Ensure they are pounded to an even thickness.
  • 1 cup grated Pecorino Romano cheese Can substitute with Parmesan for a different flavor.
  • 1 cup breadcrumbs For extra crunch, consider mixing in crushed nuts.
  • 2 pieces eggs Whisked with lemon juice.
  • 1 piece lemon (zest and juice)
  • to taste Salt and pepper
  • 1 tablespoon olive oil For frying the chicken.
For the sauce
  • 1 cup heavy cream
  • 2 cloves garlic (minced)
  • 1 piece lemon juice Additional to what was used for the chicken.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a shallow bowl, whisk eggs and lemon juice together.
  3. In another bowl, combine breadcrumbs, grated Pecorino cheese, lemon zest, salt, and pepper.
  4. Dip each chicken breast in the egg mixture, then coat with the breadcrumb mixture.
Cooking
  1. Heat olive oil in a large oven-safe skillet over medium heat.
  2. Add chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
  3. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through.
Sauce Preparation
  1. In a saucepan, combine heavy cream, garlic, and lemon juice.
  2. Cook over medium heat until slightly thickened.
Serving
  1. Serve the chicken with creamy lemon sauce drizzled on top and garnished with fresh parsley.

Notes

Allow chicken to cool before storing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. The creamy sauce can be stored separately and added just before serving.