Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce: Easy 30-Minute Meal
Juicy chicken breasts coated in a savory Pecorino Romano crust, baked until golden, and finished with a rich and creamy lemon garlic sauce. This elegant yet easy dish is packed with bright citrus flavor and comforting richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Bake and Sear
- Cuisine: Italian-inspired
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Pecorino Romano cheese, grated
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts on both sides with salt and pepper.
3. In a shallow dish, combine grated Pecorino Romano and flour. Dredge each chicken breast in the mixture, pressing gently to coat evenly.
4. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown.
5. Transfer chicken to a baking dish and bake for 20–25 minutes, or until cooked through and internal temperature reaches 165°F.
6. In the same skillet, sauté minced garlic for about 1 minute until fragrant.
7. Add lemon juice, chicken broth, and heavy cream. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens.
8. Serve chicken topped with creamy lemon sauce and garnish with freshly chopped parsley.
Notes
For extra lemon flavor, add a teaspoon of lemon zest to the sauce.
Allow the chicken to rest for 5 minutes before serving to retain juices.
Pairs well with roasted vegetables, mashed potatoes, or pasta.
High in calcium thanks to the Pecorino Romano and cream.