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Isabella

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce recipe revealed!

A delicious and crispy chicken dish coated with pecorino cheese and served with a creamy lemon sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 6 ounces each)
  • 1 cup pecorino cheese grated
  • 1 cup breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 large eggs
  • 2 tablespoons milk
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1 tablespoon fresh parsley chopped (for garnish)

Method
 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In a shallow bowl, combine the grated pecorino cheese, breadcrumbs, garlic powder, onion powder, dried oregano, salt, and pepper. Mix well.
  3. In another bowl, whisk together the eggs and milk until well combined.
  4. Dip each chicken breast into the egg mixture, allowing any excess to drip off, then coat it in the pecorino breadcrumb mixture, pressing gently to adhere. Place the coated chicken breasts on the prepared baking sheet.
  5. Drizzle the olive oil over the chicken breasts. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
  6. While the chicken is baking, prepare the creamy lemon sauce. In a saucepan over medium heat, combine the heavy cream, lemon juice, and lemon zest. Stir frequently until the sauce is heated through and slightly thickened, about 5-7 minutes. Season with salt and pepper to taste.
  7. Once the chicken is done, remove it from the oven and let it rest for 5 minutes. Serve the chicken with the creamy lemon sauce drizzled over the top and garnish with fresh parsley.

Nutrition

Serving: 1chicken breast with sauceCalories: 550kcalCarbohydrates: 10gProtein: 45gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 20gCholesterol: 200mgSodium: 600mgFiber: 1gSugar: 1g

Notes

  • For a lighter version, substitute half of the heavy cream with low-fat Greek yogurt for the sauce.
  • You can also add sautéed spinach or steamed asparagus as a side for extra color and nutrition.

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