Description
Indulge in the tangy and savory flavors of Lemon Pecorino Crusted Chicken with a luscious Creamy Lemon Sauce. This Italian-American inspired dish is a perfect balance of crispy, cheesy coating on tender chicken, paired with a velvety lemon-infused sauce.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- ¾ cup grated Pecorino Romano cheese
- ½ cup panko breadcrumbs
- 1 tablespoon lemon zest
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Creamy Lemon Sauce:
- 2 tablespoons butter
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Coat the chicken: Combine Pecorino Romano cheese, breadcrumbs, lemon zest, garlic powder, salt, and pepper. Coat chicken breasts in the mixture.
- Sear the chicken: Sear coated chicken in a skillet, then bake for 15–18 minutes.
- Make the sauce: Melt butter, add cream, lemon juice, and Dijon mustard. Simmer until slightly thickened.
- Serve: Top chicken with sauce and parsley.
Notes
- Substitute Parmesan for Pecorino Romano if needed.
- Use half-and-half for a lighter version.
- Serve with roasted vegetables or pasta.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 590mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 145mg
