Short Description
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful dish that combines the zesty brightness of lemon with the rich, savory flavors of Pecorino Romano cheese. The crispy, golden-brown chicken breasts are complemented by a velvety lemon-infused cream sauce, creating a harmonious balance of textures and tastes. This elegant yet approachable recipe is perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe
Flavorful Combination: The tangy lemon and sharp Pecorino Romano cheese create a vibrant and savory profile.
Crispy Texture: The crusted chicken offers a satisfying crunch that contrasts beautifully with the creamy sauce.
Versatile Pairing: Pairs well with various sides like pasta, roasted vegetables, or salads.
Elegant Presentation: A visually appealing dish that’s sure to impress guests.
Make-Ahead Friendly: Components can be prepared in advance for convenience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
½ cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
½ cup grated Pecorino Romano cheese
Zest of 1 lemon
2 tablespoons olive oil
2 tablespoons unsalted butter
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For the Creamy Lemon Sauce:
1 tablespoon unsalted butter
2 cloves garlic, minced
1 tablespoon all-purpose flour
½ cup chicken broth
¾ cup heavy cream
2 tablespoons fresh lemon juice
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Directions
Prepare the Chicken:
Season the chicken breasts with salt and pepper.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Pecorino Romano cheese, and lemon zest.
Dredge each chicken breast in flour, shaking off excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
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Cook the Chicken:
In a large skillet, heat olive oil and butter over medium heat.
Add the breaded chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through.
Transfer the cooked chicken to a plate and keep warm.
Prepare the Creamy Lemon Sauce:
In the same skillet, melt 1 tablespoon of butter over medium heat.
Add minced garlic and sauté for about 1 minute, until fragrant.
Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth, ensuring a smooth consistency.
Stir in the heavy cream and bring the mixture to a gentle simmer.
Add fresh lemon juice, and season with salt and pepper to taste.
Continue to simmer for 3-4 minutes, until the sauce thickens slightly.
Assemble the Dish:
Return the cooked chicken breasts to the skillet, spooning the creamy lemon sauce over them.
Simmer for an additional 2-3 minutes to heat through.
Garnish with chopped fresh parsley before serving.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
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Variations
Herb Addition: Incorporate chopped fresh herbs like thyme or basil into the breadcrumb mixture for added flavor.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for a subtle heat.
Cheese Substitute: Replace Pecorino Romano with Parmesan cheese if preferred.
Gluten-Free Option: Use gluten-free flour and breadcrumbs to accommodate dietary restrictions.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Gently reheat in a skillet over low heat, adding a splash of chicken broth or cream to maintain moisture.
Freezing: Not recommended, as the creamy sauce may separate upon thawing.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used; adjust cooking time as needed to ensure they are cooked through.
Is it necessary to use Pecorino Romano cheese?
While Pecorino Romano offers a distinct sharp flavor, Parmesan cheese can be used as a substitute.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made in advance and gently reheated before serving.
What sides pair well with this dish?
Consider serving with pasta, mashed potatoes, steamed vegetables, or a fresh green salad.
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How can I ensure the chicken stays crispy?
Serve the chicken immediately after cooking and avoid covering it tightly, which can trap steam and soften the crust.
Can I bake the chicken instead of frying?
Yes, bake at 400°F (200°C) for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
What type of cream is best for the sauce?
Heavy cream is recommended for a rich and smooth consistency.
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Can I add vegetables to the sauce?
Yes, sautéed mushrooms, spinach, or asparagus make excellent additions.
How do I prevent the sauce from curdling?
Ensure the cream is added gradually and avoid boiling the sauce vigorously.
Is this dish suitable for special occasions?
Absolutely; its elegant presentation and rich flavors make it ideal for entertaining guests.
Conclusion
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delectable dish that brings together the bright zest of lemon and the savory depth of Pecorino Romano cheese. With its crispy exterior and luscious sauce, it’s a recipe that promises to delight the palate and impress at any dining occasion. Whether for a weeknight dinner or a special gathering, this dish is sure to become a cherished favorite.
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
- Total Time: 45 minutes
- Yield: 4-servings
Description
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful fusion of crispy, zesty chicken and a velvety lemon-infused cream sauce. Perfect for weeknight dinners or special occasions, this dish brings a gourmet touch to your table with simple ingredients and bold flavors.
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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1/2 cup all-purpose flour
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2 large eggs, beaten
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1 cup panko breadcrumbs
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Zest of 1 lemon
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1/2 cup grated Pecorino Romano cheese
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Salt and pepper, to taste
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2 tablespoons olive oil
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2 tablespoons butterFacebook+1copymethat.com+1Add Recipes+11Instagram+11Pinterest+11Pinterest+5Miarecipes+5Miarecipes+5Pinterest+6Instagram+6Miarecipes+6Facebook+9Miarecipes+9Diethood+9Facebook
For the Creamy Lemon Sauce:
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1 tablespoon olive oil
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1 tablespoon minced garlic
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1 tablespoon all-purpose flour
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1/4 cup milk
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3/4 cup heavy cream
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1/4 cup chicken broth
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2 tablespoons fresh lemon juice
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1 tablespoon butter
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Salt and pepper, to tasteFacebook+4
Instructions
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Prepare the Chicken:
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Flatten the chicken breasts to an even thickness using a meat mallet.
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Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano cheese.
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Season the chicken breasts with salt and pepper.
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Dredge each chicken breast first in flour, then in beaten eggs, and finally in the breadcrumb mixture, pressing gently to adhere.Miarecipes+1Miarecipes+1Peace Love and Low Carb+5Miarecipes+5NorthEast Nosh Recipes+5
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Cook the Chicken:
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In a large skillet, heat olive oil and butter over medium heat.
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Add the coated chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through.
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Remove the chicken from the skillet and set aside.Miarecipes+1NorthEast Nosh Recipes+1
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Prepare the Creamy Lemon Sauce:
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In the same skillet, add 1 tablespoon of olive oil and minced garlic. Sauté until fragrant.
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Whisk in 1 tablespoon of flour and cook for 1 minute.
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Gradually add milk, heavy cream, and chicken broth, whisking continuously to prevent lumps.
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Bring the mixture to a gentle simmer and cook until the sauce thickens, about 3-5 minutes.
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Stir in fresh lemon juice and 1 tablespoon of butter. Season with salt and pepper to taste.NorthEast Nosh Recipes+3Facebook+3Miarecipes+3
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Assemble the Dish:
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Return the cooked chicken breasts to the skillet, spooning the creamy lemon sauce over them.
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Simmer for an additional 2-3 minutes to heat through.
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Garnish with additional lemon zest or chopped fresh parsley, if desired.
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Notes
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For a lighter version, substitute half-and-half for heavy cream.
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Serve with pasta, rice, or steamed vegetables to complement the flavors.
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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
