Name: Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 pieces Chicken breasts or thighs (Pound to even thickness for optimal cooking.); 1 cup Pecorino Romano cheese, grated (Use finely grated for best results.); 2 pieces Lemons, zested and juiced (Do not skip the zest for flavor.); 2 cloves Garlic, minced (Fresh is best.); 2 tablespoons Olive oil or melted butter (Use lightly to avoid a heavy coating.); 1 cup Breadcrumbs (Almond flour can be used for low carb.); 1/2 cup Heavy cream (Or use half and half for a lighter option.); 1/2 cup Chicken broth (Helps thin and flavor the sauce.); to taste Salt and pepper; 2 tablespoons Butter (For cooking the garlic.)

Description

A bright and crispy chicken dish with a creamy lemon sauce that feels fancy yet is easy to make.

Ingredients

For the Chicken

4 pieces Chicken breasts or thighs (Pound to even thickness for optimal cooking.)
1 cup Pecorino Romano cheese, grated (Use finely grated for best results.)
2 pieces Lemons, zested and juiced (Do not skip the zest for flavor.)
2 cloves Garlic, minced (Fresh is best.)
2 tablespoons Olive oil or melted butter (Use lightly to avoid a heavy coating.)
1 cup Breadcrumbs (Almond flour can be used for low carb.)
1/2 cup Heavy cream (Or use half and half for a lighter option.)
1/2 cup Chicken broth (Helps thin and flavor the sauce.)
to taste Salt and pepper

For the Sauce

2 tablespoons Butter (For cooking the garlic.)

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Instructions

Oven-Baked Method

Preheat the oven to 425 F.
Slice chicken into cutlets or pound to even thickness, then season with salt and pepper.
In a bowl, mix grated pecorino, lemon zest, breadcrumbs, and garlic.
Lightly brush chicken with olive oil or melted butter, then press into the pecorino mixture.
Place chicken on a sheet pan lined with parchment and bake for 18 to 22 minutes until browned and cooked through.

Skillet Method

Heat a large skillet over medium heat with a thin layer of olive oil.
Cook chicken for 4 to 6 minutes per side, adjusting heat to brown the crust without burning.
Remove chicken and let it rest while preparing the sauce in the same pan.

Creamy Lemon Garlic Sauce

In the same pan, add butter and minced garlic; cook for about 30 seconds until fragrant.
Pour in chicken broth and scrape up browned bits from the pan.
Add heavy cream and simmer until slightly thickened.
Stir in lemon juice and a pinch of zest, tasting and adjusting salt and pepper as needed.
Optionally, stir in extra grated pecorino for added richness.

Notes

For a gluten-free version, use gluten-free breadcrumbs. If you want a low-carb option, skip breadcrumbs and use almond flour. Serve with pasta, roasted vegetables, or a salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner, Main Course
Cuisine: Italian