Lemon Pecorino Crusted Chicken has become my absolute go-to for a meal that feels fancy but is surprisingly simple to whip up. I remember the first time I tried it; the aroma of toasted cheese and bright lemon filled my kitchen, and the first bite was pure magic – a perfectly crispy crust giving way to tender, juicy chicken. This dish is a true crowd-pleaser, offering a delightful balance of sharp Pecorino, zesty lemon, and savory herbs. You’re going to adore how this Lemon Pecorino Chicken transforms a weeknight dinner into something special. Let’s get cooking!
Why You’ll Love This Lemon Pecorino Crusted Chicken
You’re going to absolutely adore this dish for so many reasons:
- It’s incredibly flavorful, with the sharp tang of Pecorino and bright lemon notes.
- The crust is wonderfully crispy lemon pecorino chicken perfection, a delightful texture contrast.
- It’s an easy lemon pecorino chicken recipe that’s perfect for busy weeknights.
- The chicken remains incredibly moist and tender thanks to the preparation and sauce.
- It feels elegant enough for company but is simple enough for a regular Tuesday dinner.
- The creamy lemon sauce adds an extra layer of richness and indulgence.
- This dish is a fantastic way to elevate simple chicken breasts.
Ingredients for Lemon Pecorino Crusted Chicken
Gathering the right Lemon Pecorino Chicken Ingredients is key to unlocking this dish’s full potential. Here’s everything you’ll need for this delightful Lemon Pecorino Parmesan Chicken:
- 4 boneless, skinless chicken breasts – about 6-8 ounces each, patted dry for the best crust adhesion.
- 1 cup freshly grated Pecorino Romano cheese – this provides that signature salty, sharp flavor and helps create a wonderfully crispy crust.
- 1 cup breadcrumbs (preferably Italian-style) – they absorb the flavors beautifully and contribute to the golden crunch.
- 1/2 cup all-purpose flour – for dredging, helping the egg and breadcrumb mixture stick.
- 2 large eggs – beaten, acting as the binder for the crust.
- 2 tablespoons olive oil – for searing, adding a lovely richness.
- 1 tablespoon lemon zest – the bright, fragrant essence of lemon that infuses the crust.
- 2 tablespoons lemon juice – for the creamy sauce, adding a tangy kick.
- Salt and pepper to taste – essential for seasoning both the chicken and the sauce.
- 1 cup heavy cream – the base for our luscious, indulgent sauce.
- 2 tablespoons fresh parsley, chopped (for garnish) – for a pop of color and fresh herb flavor.
How to Make Lemon Pecorino Crusted Chicken
Follow these steps to create a truly memorable meal. This Baked Lemon Pecorino Chicken recipe is straightforward, and the results are absolutely delicious.
- Step 1: Get your oven preheated to a nice, hot 400°F (200°C). While it’s warming up, grab your chicken breasts and pat them completely dry with paper towels. This is a crucial step for achieving that signature crispy crust! Season both sides generously with salt and pepper.
- Step 2: Set up your breading station. You’ll need three shallow dishes. In the first, place your all-purpose flour. In the second, whisk your eggs until they’re nicely beaten. The third dish is where the magic happens: combine the breadcrumbs, freshly grated Pecorino Romano cheese, lemon zest, and a pinch more salt and pepper. The aroma of the lemon zest mixing with the cheese is already amazing!
- Step 3: Now, it’s time to bread the chicken. Take each seasoned chicken breast and dredge it in the flour, making sure to coat it evenly. Then, dip it into the beaten eggs, letting any excess drip off. Finally, press the chicken firmly into the breadcrumb and Pecorino mixture, ensuring it’s completely coated for that perfect, crunchy exterior.
- Step 4: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering – you’ll see it ripple slightly – carefully place the breaded chicken breasts into the skillet. Sear them for about 3-4 minutes per side. You want to achieve a beautiful, golden-brown crust on both sides.
- Step 5: Transfer the skillet directly into your preheated oven. Bake for an additional 15-20 minutes. The best way to know it’s done is to use a meat thermometer; you’re looking for an internal temperature of 165°F (75°C). The kitchen will smell incredible during this time!
- Step 6: While the chicken is baking, whip up the creamy lemon sauce. In a small saucepan, gently heat the heavy cream over medium heat. Stir in the lemon juice and season with salt and pepper to your liking. Let it simmer for about 5 minutes, stirring occasionally, until it thickens slightly into a luscious sauce.
- Step 7: Once the chicken reaches the correct temperature, carefully remove the skillet from the oven. Plate each piece of your perfectly cooked chicken. Drizzle generously with the warm, creamy lemon sauce.
- Step 8: Finish by garnishing with the fresh chopped parsley for a burst of color and freshness. Serve immediately and enjoy your delicious Lemon Pecorino Crusted Chicken!
Pro Tips for the Best Lemon Pecorino Crusted Chicken
Want to elevate your Lemon Pecorino Chicken even further? These Lemon Pecorino Chicken Cooking Tips will ensure restaurant-quality results every time. Achieving that perfect crust and tender interior is easier than you think with a few insider tricks.
- Always use freshly grated Pecorino Romano cheese. Pre-shredded cheese often contains anti-caking agents that prevent it from melting and crisping up properly.
- Don’t skip the searing step! Searing the chicken in the oven-safe skillet before baking gives it that beautiful golden crust and locks in moisture.
- Ensure your chicken is at room temperature before breading and cooking for more even cooking.
- For an extra layer of flavor, consider adding a pinch of garlic powder or Italian herbs to your breadcrumb mixture. This makes for a truly flavorful Lemon Pecorino Chicken.
What’s the secret to perfect Lemon Pecorino Crusted Chicken?
The real secret to that perfect Pecorino Crusted Chicken lies in the combination of fresh, finely grated Pecorino Romano cheese and breadcrumbs, plus ensuring the chicken is properly dredged and seared before baking.
Can I make Lemon Pecorino Crusted Chicken ahead of time?
You can certainly prepare the chicken by breading it up to a few hours before cooking. Store it covered in the refrigerator. For the sauce, it can also be made ahead and gently reheated.
How do I avoid common mistakes with Lemon Pecorino Crusted Chicken?
Avoid overcooking by using a meat thermometer to ensure the chicken reaches 165°F (75°C). Also, don’t overcrowd the skillet when searing; cook in batches if necessary for an even crust.
Best Ways to Serve Lemon Pecorino Crusted Chicken
This flavorful chicken is incredibly versatile and pairs beautifully with a variety of sides. For a truly delightful meal, consider serving this Lemon Pecorino Chicken with Herbs alongside creamy mashed potatoes or a simple lemon-butter pasta. These sides soak up the extra sauce wonderfully. Another fantastic option is a fresh green salad with a light vinaigrette to balance the richness of the chicken and sauce. Roasted asparagus or tender green beans also make excellent companions, adding a touch of freshness and vibrant color to your plate.
Nutrition Facts for Lemon Pecorino Crusted Chicken
When you indulge in this delightful Lemon Pecorino Crusted Chicken, here’s a look at the estimated nutritional breakdown per serving:
- Calories: 540 kcal
- Fat: 29g
- Protein: 43g
- Carbohydrates: N/A
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Easy Lemon Pecorino Chicken
Leftovers of this delicious Lemon Pecorino Crusted Chicken are a treat, and storing them properly ensures they stay tasty. Make sure to let the chicken cool completely before storing. This is important to prevent condensation, which can make the crust soggy. Once cooled, place the chicken in an airtight container. You can store it in the refrigerator for up to 3 to 4 days. For longer storage, this chicken freezes beautifully for up to 3 months. Just wrap individual portions tightly in plastic wrap, then in foil.
When you’re ready to enjoy your stored Lemon Pecorino Crusted Chicken, reheating is simple. For refrigerated leftovers, I like to place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method helps revive that wonderful crispy crust. If reheating from frozen, it’s best to thaw it overnight in the refrigerator first, then follow the oven reheating method. Avoid using the microwave if you want to maintain the best texture.
Frequently Asked Questions About Lemon Pecorino Crusted Chicken
What is Lemon Pecorino Chicken?
Lemon Pecorino Chicken is a delightful dish featuring chicken breasts coated in a savory mixture of Pecorino Romano cheese, breadcrumbs, and lemon zest, then typically baked or pan-seared to a golden crisp. It’s known for its bright, tangy flavor profile and satisfyingly crunchy crust.
Can I use chicken thighs instead of chicken breasts for Lemon Pecorino Crusted Chicken?
Absolutely! Chicken thighs are a fantastic alternative. They are naturally more forgiving and stay moist. You might need to adjust the baking time slightly, as they can take a few minutes longer than Lemon Pecorino Chicken Breast pieces to reach an internal temperature of 165°F (75°C).
How do I get the crust extra crispy on my Lemon Pecorino Chicken?
For the crispiest crust, ensure your chicken is thoroughly patted dry before breading. Also, make sure your oven is fully preheated and that you don’t overcrowd the pan when searing, as this can steam the chicken instead of crisping it. Using Italian-style breadcrumbs also helps achieve a better crunch.
What are good side dishes for Lemon Pecorino Crusted Chicken?
This dish pairs wonderfully with a variety of sides. Consider serving it with a simple side salad, roasted asparagus, garlic mashed potatoes, or a light lemon-butter pasta. These options complement the rich flavors without overpowering them.
Variations of Lemon Pecorino Crusted Chicken You Can Try
Once you’ve mastered the classic, don’t be afraid to get creative! There are so many wonderful ways to switch up this fantastic dish. Trying out different flavor profiles or dietary needs can make this recipe a staple for everyone.
- Gluten-Free Lemon Pecorino Chicken: Simply swap the all-purpose flour for a gluten-free all-purpose baking blend and use gluten-free breadcrumbs. The Pecorino cheese and lemon zest will still give you that incredible flavor.
- Lemon Herb Pecorino Chicken: Amp up the freshness by adding finely chopped fresh herbs like parsley, thyme, or rosemary directly into the breadcrumb and cheese mixture. This creates an even more aromatic and flavorful Lemon Herb Pecorino Chicken.
- Pan-Seared Lemon Pecorino Chicken: For an even crispier crust and a quicker cooking time, skip the oven baking. Sear the breaded chicken in oil over medium-high heat in a skillet until golden brown and cooked through, flipping once.
- Spicy Pecorino Crusted Chicken: If you enjoy a little heat, add a pinch of red pepper flakes or a dash of cayenne pepper to the breadcrumb mixture for a subtle kick that complements the lemon and cheese beautifully.
For more delicious chicken recipes, check out this grilled chili-lime chicken or these white BBQ chicken subs.
If you’re looking for a great bread recipe to serve alongside, consider this homemade bread or this garlic parmesan focaccia bread. For a sweet treat, try these lemon sugar baked donuts.
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Lemon Pecorino Crusted Chicken: Amazing Crust
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is an exquisite dish that elevates standard chicken with a crispy, cheesy crust and a refreshing, indulgent creamy lemon sauce. It’s easy to prepare, making it perfect for weeknight dinners or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup freshly grated Pecorino Romano cheese
- 1 cup breadcrumbs (preferably Italian-style)
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Pecorino cheese, lemon zest, and additional salt and pepper.
- Dredge each chicken breast in flour, dip in the beaten eggs, and then coat thoroughly with the breadcrumb mixture.
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the breaded chicken breasts for 3-4 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- While the chicken bakes, prepare the sauce: heat heavy cream in a small saucepan over medium heat. Stir in lemon juice and season with salt and pepper. Simmer for about 5 minutes, stirring occasionally.
- Remove the chicken from the oven, plate each piece, and drizzle with the creamy lemon sauce.
- Garnish with chopped fresh parsley.
- Serve immediately.
Notes
- Use fresh lemons for the best flavor.
- A meat thermometer is recommended to ensure chicken is cooked thoroughly.
- Leftover sauce can be used as a salad dressing or vegetable dip.
- A crisp white wine pairs well with this dish.
- Variations include adding herbs to the crust, using Parmesan cheese instead of Pecorino, adding red pepper flakes for heat, using yogurt for a lighter sauce, or substituting chicken thighs.
- Store cooked chicken in an airtight container in the refrigerator for 3-4 days. Freeze for up to 3 months. Reheat in the oven at 350°F (175°C).
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking, Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 chicken breast)
- Calories: 540 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 29g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 43g
- Cholesterol: N/A