Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
The combination of tender chicken breast with a zesty lemon pecorino crust, accompanied by a creamy, tangy lemon sauce, brings an indulgent, fresh, and delightful experience to the dinner table. This dish balances savory, bright, and creamy flavors to create a main course that will impress your guests or elevate your weeknight dinners. It works beautifully with simple sides such as roasted vegetables, mashed potatoes, or even a fresh green salad.
Preparation
Prepping the Chicken
Start by prepping the chicken breasts. Using a meat mallet or a rolling pin, gently pound the chicken breasts between two sheets of plastic wrap or parchment paper until they are about 1/2 inch thick. This ensures even cooking and helps the crust adhere better to the chicken. Season both sides with salt and pepper to enhance the natural flavors.
Preparing the Crust
In three shallow bowls, you will prepare the dredging stations:
- Flour Station: In the first bowl, add the all-purpose flour.
- Egg Wash Station: In the second bowl, crack the eggs and beat them until smooth.
- Crust Mixture: In the third bowl, mix the grated Pecorino cheese, panko breadcrumbs, lemon zest, garlic powder, and red pepper flakes (if using). This mixture will form the crunchy, flavorful crust on your chicken.
Dip each chicken breast first into the flour, making sure to coat both sides, then into the egg wash, and finally into the Pecorino breadcrumb mixture. Press the breadcrumbs gently onto the chicken to ensure an even coating.
Cooking Instructions
Preparing the Crust for the Chicken
The crust is a crucial step, as it will be the main flavor and texture of the dish. Be sure to coat the chicken breasts evenly and press the mixture in firmly to avoid it falling off during cooking. You want a nice, thick layer of the Pecorino-breadcrumb mixture to form a crispy, golden crust once fried.
Cooking the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is hot and shimmering, carefully place the coated chicken breasts into the pan. Cook for 4-5 minutes per side, or until the crust is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
If your skillet isn’t large enough to fit all the chicken breasts at once, cook them in batches to avoid overcrowding. Once the chicken is cooked through, transfer it to a plate and cover it loosely with foil to keep warm.
Making the Creamy Lemon Sauce
In the same skillet that you used to cook the chicken, remove any excess oil, leaving just a little for flavor. Add the minced shallot and garlic, cooking over medium heat for 2-3 minutes until softened and fragrant.
Deglaze the pan with white wine, scraping up any flavorful bits stuck to the bottom of the skillet. Let the wine reduce by half, then add the heavy cream and chicken broth, stirring to combine. Bring the sauce to a simmer and cook for 3-4 minutes, allowing it to thicken slightly.
Once the sauce has thickened to your desired consistency, add the lemon juice and season with salt and pepper to taste. Stir in the butter for extra richness and smoothness.
Plating and Serving Suggestions
To serve, place a chicken breast on each plate. Spoon a generous amount of the creamy lemon sauce over the top. Garnish with freshly chopped parsley for a pop of color and freshness. You can also add extra lemon zest for an additional citrus burst, if desired.
This dish pairs beautifully with side dishes such as:
- Garlic mashed potatoes – Their creamy texture complements the sauce and chicken.
- Roasted vegetables – Carrots, Brussels sprouts, or broccoli work wonderfully for added color and flavor.
- Simple green salad – With a light vinaigrette to balance the richness of the chicken and sauce.
Tips for Success
- Chicken Thickness: Be sure to pound the chicken to an even thickness so it cooks evenly. A thicker breast may require slightly longer cooking time.
- Coating the Chicken: Don’t rush the crusting process; make sure the chicken is evenly coated with the flour, egg wash, and breading mixture.
- Resting the Chicken: After cooking, let the chicken rest for a few minutes to retain its juices and prevent dryness.
- Adjust the Sauce Consistency: If the sauce is too thick, add a little more chicken broth or a splash of milk. If it’s too thin, let it simmer a bit longer.
- Lemon Zest: Always use fresh lemon zest to infuse the crust and sauce with its fragrant oils, which add extra depth of flavor.
Common Variations
- Herb-Infused Chicken: Add fresh or dried herbs such as thyme, rosemary, or basil to the breadcrumb mixture for a fragrant variation.
- Parmesan Variation: For a milder cheese flavor, you can replace the Pecorino with Parmesan.
- Spicy Variation: For more heat, add cayenne pepper or smoked paprika to the breadcrumb mixture.
- Vegan Version: Replace the chicken with a vegan protein (like tofu or a plant-based chicken substitute) and use a dairy-free cream for the sauce.
Conclusion
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a stunning dish that combines texture, flavor, and freshness. Whether you’re hosting a dinner party or simply treating yourself to a gourmet meal, this recipe will impress with its depth of flavor and simple elegance. The crisp, cheesy chicken paired with the velvety sauce is an unforgettable combination that will have everyone asking for seconds!
Enjoy creating this dish, and feel free to make it your own with the tips and variations provided. Happy cooking!
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
The combination of tender chicken breast with a zesty lemon pecorino crust, accompanied by a creamy, tangy lemon sauce, brings an indulgent, fresh, and delightful experience to the dinner table. This dish balances savory, bright, and creamy flavors to create a main course that will impress your guests or elevate your weeknight dinners. It works beautifully with simple sides such as roasted vegetables, mashed potatoes, or even a fresh green salad.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup Pecorino Romano cheese, finely grated
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- For the Creamy Lemon Sauce:
- 1 tbsp olive oil
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
1. Prepare the Chicken:
- Preheat your oven to 400°F (200°C).
- On a large plate, combine the flour, salt, and pepper. In a shallow bowl, beat the eggs. In another plate, mix the grated Pecorino Romano cheese and panko breadcrumbs.
- Dredge each chicken breast in the flour mixture, then dip it into the egg, and finally coat it in the Pecorino-panko mixture. Press down gently to ensure an even coating.
2. Cook the Chicken:
- Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat.
- Add the chicken breasts and cook for about 2-3 minutes on each side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
3. Make the Creamy Lemon Sauce:
- While the chicken is baking, prepare the sauce. In a small saucepan, heat the olive oil over medium heat.
- Add the garlic and sauté for 1 minute until fragrant.
- Stir in the chicken broth and heavy cream, and bring the mixture to a simmer.
- Add the lemon juice and lemon zest, then simmer for 3-4 minutes, stirring occasionally, until the sauce thickens.
- Season with salt and pepper to taste.
4. Serve:
- Once the chicken is done, remove from the oven and transfer to plates.
- Spoon the creamy lemon sauce over the chicken.
- Garnish with fresh parsley and serve hot.
Notes
- Variations: For a lighter version, you can swap the heavy cream with half-and-half or use Greek yogurt for the sauce.
- Serving Suggestions: This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.
- Make Ahead: You can prepare the chicken crust ahead of time and store it in the fridge, then cook it when ready to serve.