Description
Lemon Pecorino Crusted Chicken is a golden, cheesy-crusted chicken dinner elevated by a luscious creamy lemon sauce. Sharp Pecorino Romano pairs beautifully with bright lemon for a crispy, flavorful dish that feels restaurant-worthy yet is simple enough for a busy weeknight. Perfect for impressing guests or delighting your family, this recipe turns humble chicken breasts into a memorable meal.
Ingredients
4 boneless, skinless chicken breasts (about 900 g)
1 cup (100 g) Pecorino Romano cheese, grated
¼ cup (30 g) all-purpose flour
2 tbsp (30 ml) olive oil
¼ cup (60 ml) fresh lemon juice
½ cup (120 ml) chicken broth
½ cup (120 ml) heavy cream
2 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
Pat chicken dry and season generously with salt and pepper.
In a shallow dish, combine Pecorino Romano and flour. Dredge chicken, pressing firmly to help the crust stick.
Heat olive oil in a skillet over medium-high. Sear chicken for 3–4 minutes per side until golden. Transfer to baking dish.
Bake for 20–25 minutes, or until the chicken reaches 165°F (74°C).
In the same skillet, sauté garlic for 1 minute. Deglaze with lemon juice, scraping up browned bits. Stir in chicken broth and heavy cream. Simmer 5 minutes until slightly thickened.
Plate chicken, spoon creamy lemon sauce over the top, and garnish with parsley. Serve warm.
Notes
Freshly grated Pecorino Romano ensures crispiness—avoid pre-shredded cheese.
Don’t flip chicken too soon while searing—the crust needs time to form.
Add a splash of broth or cream if the sauce is too thick when reheating.
Chicken thighs can be substituted but may require slightly longer baking time.
Best enjoyed fresh; freezing is not recommended for this creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop + Oven-Baked
- Cuisine: Italian-American