Lemony Pecorino-Crusted Chicken
A quick weeknight dish with a crispy Pecorino and breadcrumb crust, complemented by a silky citrus cream sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts (patted dry)
- 1 cup Pecorino Romano cheese, finely grated (substitute Parmesan if needed)
- 1 cup breadcrumbs (panko for extra crunch; gluten-free crumbs if necessary)
- 2 lemons — zest and juice separated
- 1/2 cup heavy cream (half-and-half will work for a lighter sauce)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Combine grated Pecorino and breadcrumbs in a shallow bowl. Season lightly with black pepper.
- Season chicken breasts with salt and pepper on both sides.
- Pour lemon juice into a small dish. Dip each breast briefly in the lemon juice, then press into the cheese-breadcrumb mixture, coating both sides and edges.
- Heat olive oil in a skillet over medium heat. Add chicken and brown 3–4 minutes per side until golden.
- Transfer browned breasts to a baking dish in a single layer.
- Pour heavy cream into the same skillet, stir to scrape browned bits, and add lemon zest. Simmer 1–2 minutes until the sauce thickens slightly.
- Pour sauce over chicken.
- Bake in the oven for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
- Rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
If breasts are thick, slice them horizontally or pound to an even thickness (about 1 inch) for uniform cooking. Use an instant-read thermometer to avoid overcooking.
Find it online: https://www.mealbreeze.com/lemon-pecorino-crusted-chicken/