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Cozy Lemon Pecorino Crusted Chicken with Creamy Sauce Recipe

Cozy Lemon Pecorino Crusted Chicken with Creamy Sauce Recipe

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5.3 from 29 reviews

This recipe for Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce offers a comforting yet bright and zesty meal that’s quick and easy enough for weeknights. It features tender, crusted chicken bathed in a rich, tangy sauce that’s sure to please the whole family.

Ingredients

Main Ingredients

  • 4 boneless, skinless chicken breasts or chicken cutlets
  • 2 cloves garlic, minced
  • Fresh parsley, chopped, for serving
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup all-purpose flour for dredging and thickening
  • Salt, to taste
  • Pepper, to taste
  • 2 tbsp olive oil for pan-frying
  • 1/2 cup heavy cream for the sauce
  • 1 cup grated Pecorino Romano cheese, divided, for crust and sauce

Instructions

  1. Prep the Chicken: If your chicken breasts are thick, you might want to pound them gently to an even thickness (about 1/2 inch). This helps them cook quickly and evenly. Pat them dry with paper towels – this is key for getting a nice crust!
  2. Make the Crusting Mixture: On a shallow plate or dish, whisk together the flour, about half of the grated Pecorino cheese (so about 1/2 cup), a good pinch of salt, and plenty of black pepper.
  3. Dredge the Chicken: Take each chicken breast and dredge it in the flour-Pecorino mixture, coating both sides evenly. Shake off any excess.
  4. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully add the crusted chicken breasts. Don’t overcrowd the pan – cook in batches if necessary. Cook for 4-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
  5. Build the Sauce: Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30-60 seconds, until fragrant, scraping up any brown bits from the bottom of the pan (that’s flavor!).
  6. Deglaze: Pour in the chicken broth and fresh lemon juice. Stir well, scraping again to loosen any stuck bits. Let it simmer for 1-2 minutes to reduce slightly.
  7. Make it Creamy: Pour in the heavy cream and add the remaining Pecorino cheese (about 1/2 cup). Stir constantly until the cheese is melted and the sauce is smooth and slightly thickened. Taste and add more salt or pepper if needed.
  8. Combine: Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon the sauce over the chicken to coat.
  9. Serve: Sprinkle with fresh chopped parsley. Serve immediately with your favorite sides like pasta, rice, mashed potatoes, or a simple green salad.

Notes

  • Pat Dry: Patting the chicken dry is key for a good crust!
  • Don’t Overcrowd: Give the chicken space in the pan so it sears nicely instead of steaming. Cook in batches if needed.
  • Scrape the Pan: Those browned bits (fond) are full of flavor – make sure to scrape them up when you add the liquids for the sauce.
  • Fresh Lemon Juice: Using fresh lemon juice makes a big difference compared to bottled juice.
  • Taste and Adjust: Always taste your sauce before serving and adjust seasoning. Lemon loves salt!

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