Description
Indulge in the delightful flavors of Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce. This dish features tender chicken breasts coated in a crunchy pecorino and panko crust, perfectly seared and baked to golden perfection. The addition of a luscious lemon-cream sauce elevates each bite, blending tangy brightness with rich creaminess. Ideal for both casual weeknight dinners and special occasions, this recipe is sure to impress your family and friends alike.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup grated pecorino romano cheese
- 1 cup panko breadcrumbs
- Zest of 2 lemons
- 2 large eggs
- 1 cup heavy cream
- Juice of 2 lemons
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow dish, combine pecorino cheese, panko breadcrumbs, lemon zest, salt, and pepper.
- In another bowl, whisk the eggs until beaten.
- Season chicken breasts with salt and pepper; dip into beaten eggs, then coat with breadcrumb mixture.
- Heat olive oil and butter in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 15–20 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Meanwhile, prepare the creamy lemon sauce by simmering heavy cream, lemon juice, Dijon mustard, garlic, salt, and pepper in a saucepan.
- Let the chicken rest briefly before serving with the creamy sauce drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce (200g)
- Calories: 480
- Sugar: 2g
- Sodium: 920mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 190mg