Lemon Pecorino Crusted Chicken with Creamy Sauce

Hey there! Today I’m going to share with you one of my all-time favorite recipes: Lemon Pecorino Crusted Chicken with Creamy Sauce. This dish is a real crowd-pleaser, and it never fails to impress. The combination of the tangy lemon, salty pecorino cheese, and rich creamy sauce is simply divine. Trust me, once you try this recipe, it will become a staple in your kitchen!

Why You’ll Love This

I make this when I want to add a burst of flavor to my weeknight dinners. The crispy pecorino crust adds a delightful crunch to the tender chicken, while the creamy sauce brings everything together. My family goes crazy for this because it’s a delicious twist on a classic chicken dish. Plus, it’s super easy to make, so it’s perfect for busy evenings when you want something special without spending hours in the kitchen.

Lemon Pecorino Crusted Chicken with Creamy Sauce

Ingredients

For the chicken:

4 boneless, skinless chicken breasts
1 cup pecorino cheese, grated
1 lemon, zested
1/2 cup all-purpose flour
2 eggs, beaten
Salt and pepper, to taste
2 tablespoons olive oil

For the creamy sauce:

1 cup heavy cream
1/4 cup chicken broth
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste

(Optional: You can also add some chopped fresh herbs like thyme or rosemary to the creamy sauce for an extra layer of flavor.)

Directions

1. Preheat your oven to 375°F (190°C). Place a wire rack on a baking sheet and set aside.

2. In a shallow dish, combine the grated pecorino cheese and lemon zest. In another shallow dish, place the flour. In a third dish, beat the eggs and season with salt and pepper.

3. Season the chicken breasts with salt and pepper. Dredge each chicken breast in the flour, then dip it into the beaten eggs, making sure it’s fully coated. Finally, press the chicken breast into the pecorino mixture, ensuring an even coating.

4. In a large skillet, heat the olive oil over medium heat. Add the coated chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.

5. Transfer the chicken breasts to the prepared wire rack and place them in the preheated oven. Bake for 15-20 minutes or until the chicken is cooked through and the crust is golden and crispy.

6. While the chicken is baking, prepare the creamy sauce. In a small saucepan, heat the heavy cream and chicken broth over medium heat. Add the minced garlic and simmer for 5 minutes, or until slightly thickened. Stir in the chopped parsley and season with salt and pepper to taste.

7. Remove the chicken from the oven and let it rest for a few minutes. Serve the Lemon Pecorino Crusted Chicken with the creamy sauce drizzled over the top. Garnish with additional lemon zest and fresh parsley, if desired.

Notes

I’ve found that the pecorino crust turns out the best when you use freshly grated cheese. It gives the chicken a more intense flavor and a crispy texture. If you don’t have pecorino on hand, you can substitute it with Parmesan cheese. It’s not exactly the same, but it still tastes delicious!

Variations:

I love experimenting with different flavors, and this recipe is no exception. Here are a few variations I’ve tried:

1. Lemon Panko Crusted Chicken: Instead of using pecorino cheese, you can substitute it with panko breadcrumbs mixed with lemon zest. It gives the chicken a lighter, crunchier texture.

2. Spicy Cajun Crusted Chicken: If you like a bit of heat, add some Cajun seasoning to the pecorino cheese mixture. It adds a nice kick to the dish.

3. Herb Crusted Chicken: Mix some chopped fresh herbs like thyme, rosemary, and parsley with the pecorino cheese for a fragrant and flavorful crust.

Equipment

You don’t need any fancy equipment to make this recipe. Just a few basic kitchen tools:

Shallow dishes for the coating process
A large skillet for cooking the chicken
A wire rack and baking sheet for baking the chicken
A small saucepan for preparing the creamy sauce

If you don’t have a wire rack, you can place the chicken directly on the baking sheet. Just make sure to flip the chicken halfway through baking to ensure even browning.

Storage Information

Though honestly, in my house, this Lemon Pecorino Crusted Chicken never lasts more than a day! But if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Serving Suggestions

I like to serve this Lemon Pecorino Crusted Chicken with a side of creamy mashed potatoes and roasted vegetables. The flavors complement each other perfectly. You can also slice the chicken and serve it on top of a fresh green salad for a lighter option. It’s versatile and pairs well with many different dishes, so feel free to get creative!

Pro Tips

Here are a few lessons I’ve learned from my own mistakes:

1. Don’t rush the coating process. Make sure the chicken is fully coated with flour, egg, and pecorino cheese to achieve a crispy crust.

2. Let the chicken rest before slicing into it. This allows the juices to redistribute and ensures a juicy and tender bite.

3. If you’re short on time, you can skip the oven-baking step and cook the chicken entirely on the stovetop. Just make sure to adjust the cooking time accordingly.

FAQ

Q: Can I use a different type of cheese for the crust?

A: Absolutely! While pecorino cheese adds a unique flavor, you can use any hard cheese like Parmesan or Romano as a substitute. It will still taste delicious!

Q: Can I freeze the chicken?

A: I wouldn’t recommend freezing the chicken once it’s coated, as the crust might become soggy when thawed. However, you can freeze the chicken breasts before the coating process. Just make sure to thaw them completely before continuing with the recipe.

Q: Can I use bone-in chicken instead of boneless?

A: Definitely! Bone-in chicken will take a bit longer to cook, so make sure to adjust the cooking time accordingly. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.

I hope you enjoy making this Lemon Pecorino Crusted Chicken with Creamy Sauce as much as I do. It’s a dish that never disappoints and is sure to impress anyone who tries it. Happy cooking!

Lemon Pecorino Crusted Chicken with Creamy Sauce