Description
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a dish that combines crispiness and rich flavors, making it a standout at any dinner table. This recipe features succulent chicken breasts coated in a zesty pecorino and panko crust, baked to golden perfection. The creamy lemon sauce adds an indulgent touch, enhancing every bite with its tangy goodness. Ideal for family dinners or special occasions, this dish is both easy to prepare and sure to impress.
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
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow dish, mix together the pecorino cheese, panko breadcrumbs, lemon zest, salt, and pepper.
- In another bowl, whisk the eggs until well beaten.
- Season each chicken breast with salt and pepper, dip into the eggs, then coat generously with the breadcrumb mixture.
- Heat olive oil and butter in an oven-safe skillet over medium-high heat. Sear the chicken for about 3–4 minutes on each side until golden brown.
- Transfer the skillet to the oven and bake for 15–20 minutes until the internal temperature reaches 165°F (75°C).
- In a saucepan over medium heat, combine heavy cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Simmer until slightly thickened.
- Serve the chicken drizzled with creamy lemon sauce and garnish with fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 520
- Sugar: 1g
- Sodium: 670mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 150mg