Description
Lemon Pecorino Crusted Chicken delivers a zesty punch that’ll make your weeknight dinner feel like a special occasion. Crispy, tangy, and super simple to prepare, this dish turns ordinary chicken into a restaurant-worthy meal in minutes.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
- 1 cup freshly grated Pecorino Romano cheese
Aromatics and Seasonings:
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh parsley or thyme
- Salt and pepper to taste
Liquids and Extras:
- Zest and juice of 2 large fresh lemons
- 2 tablespoons extra virgin olive oil
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
Instructions
- Warm your oven to exactly 400°F and thoroughly coat a baking dish with cooking spray or butter.
- Carefully dry each chicken breast using paper towels, then generously season both sides with kosher salt and freshly ground black pepper.
- Mix 1 cup freshly grated Pecorino Romano cheese, 3 minced garlic cloves, and the zest from 2 lemons in a shallow mixing bowl.
- Brush each chicken breast with 2 tablespoons extra virgin olive oil, ensuring complete coverage.
- Press each oil-coated chicken breast into the cheese mixture, creating a thick, even crust that completely adheres to the meat’s surface.
- Arrange the crusted chicken breasts in the prepared baking dish, maintaining space between each piece for even cooking.
- Roast the chicken in the preheated 400°F oven for exactly 25-30 minutes until the crust turns golden brown and the internal temperature reaches 165°F.
- While chicken bakes, combine 1 cup heavy cream and 1 cup low-sodium chicken broth in a saucepan over medium heat.
- Stir the sauce, adding remaining lemon juice, an extra pinch of zest, salt, and pepper, simmering for 5-7 minutes until it slightly thickens.
- Remove chicken from oven and allow it to rest for 3-4 minutes to redistribute internal moisture.
- Drizzle the warm, creamy lemon sauce over the chicken just before serving, garnishing with 2 tablespoons chopped fresh parsley or thyme.
Notes
- Freshly grate the Pecorino Romano cheese for the best flavor and texture, as pre-grated cheese can lack the same depth.
- Make sure your chicken breasts are similar in size and thickness to ensure even cooking throughout the entire dish.
- For a lighter version, swap heavy cream with half-and-half or Greek yogurt in the sauce to reduce calories without losing creaminess.
- If avoiding dairy, substitute Pecorino with nutritional yeast and use dairy-free cream alternatives for a delicious plant-based adaptation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 455 kcal
- Sugar: 1 g
- Sodium: 370 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 130 mg