Why make this recipe
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delicious way to enjoy chicken. The crunchy crust of Pecorino Romano cheese and panko breadcrumbs gives each bite a tasty crunch. Plus, the creamy lemon sauce adds a refreshing zing that makes the dish special. It’s easy to make and perfect for dinner any night of the week!
How to make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup finely grated Pecorino Romano cheese
- 1 cup panko breadcrumbs
- Zest of 1 lemon
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Directions:
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the panko breadcrumbs, grated Pecorino cheese, lemon zest, garlic powder, salt, and pepper.
- Coat each chicken breast with the breadcrumb mixture, pressing to adhere.
- Place the coated chicken breasts on a baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and golden brown.
- For the creamy lemon sauce, combine heavy cream, lemon juice, and additional Pecorino cheese in a saucepan over medium heat. Stir until heated through.
- Serve the chicken hot drizzled with the creamy lemon sauce.
How to serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
This dish tastes great when served with a side of roasted vegetables or a fresh green salad. You can also pair it with rice or mashed potatoes to soak up the creamy lemon sauce. Everyone at the table will love this tasty plate!
How to store Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
If you have leftovers, let the chicken cool completely before putting it in an airtight container. You can store it in the fridge for up to 3 days. When ready to eat, reheat in the oven or microwave until warmed through.
Tips to make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
- Make sure to press the breadcrumb mixture onto the chicken well. This helps it stick during cooking.
- If you want a little extra flavor, add some dried herbs like oregano or thyme to the breadcrumb mixture.
- To make the sauce even richer, you can add a bit of butter when heating the cream.
Variation
You can easily change up this recipe by using different types of cheese, like Parmesan or cheddar. You can also add herbs or spices to customize the flavor to your liking.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just thaw them completely before preparing the recipe.
2. Can I make the sauce ahead of time?
Yes, you can prepare the creamy lemon sauce in advance. Just reheat it gently on the stove before serving.
3. Is there a substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half or even Greek yogurt, though it may change the sauce’s texture slightly.
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 cup finely grated Pecorino Romano cheese
- 1 cup panko breadcrumbs
- 1 piece zest of lemon Use a fresh lemon for best flavor.
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the Creamy Lemon Sauce
- 1 cup heavy cream
- ¼ cup lemon juice Adjust to taste.
- ½ cup additional Pecorino cheese For added flavor.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the panko breadcrumbs, grated Pecorino cheese, lemon zest, garlic powder, salt, and pepper.
- Coat each chicken breast with the breadcrumb mixture, pressing to adhere.
- Place the coated chicken breasts on a baking sheet.
Cooking
- Bake for 25-30 minutes, or until the chicken is cooked through and golden brown.
- For the creamy lemon sauce, combine heavy cream, lemon juice, and additional Pecorino cheese in a saucepan over medium heat. Stir until heated through.
Serving
- Serve the chicken hot drizzled with the creamy lemon sauce.