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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Main Dish
  • 4 boneless skinless chicken breasts
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Pecorino Romano cheese
  • 1 tablespoon lemon zest
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
For the Sauce
  • 1 cup heavy cream
  • 1/4 cup freshly squeezed lemon juice
  • 2 teaspoons lemon zest
  • 2 tablespoons unsalted butter
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a shallow dish, combine the panko breadcrumbs, grated Pecorino Romano, lemon zest, garlic powder, salt, and black pepper.
  3. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
  4. Lightly coat each chicken breast with olive oil, then press them firmly into the breadcrumb mixture, ensuring an even crust on all sides.
Cooking
  1. Heat a large oven-safe skillet over medium heat and add 1 tablespoon of olive oil.
  2. Sear the crusted chicken breasts for 3-4 minutes on each side until golden brown.
  3. Transfer the skillet to the preheated oven and bake the chicken for an additional 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
Finishing
  1. While the chicken is baking, prepare the creamy lemon sauce by combining the heavy cream, lemon juice, lemon zest, butter, and Dijon mustard in a small saucepan over medium heat.
  2. Simmer the sauce, stirring occasionally, until it thickens slightly, about 5-7 minutes.
  3. Season the sauce with salt and pepper to taste, then serve it warm drizzled over the lemon pecorino crusted chicken.