Delicious Lemon Pecorino Crusted Chicken
Hey there, fellow home cooks! If you’re looking for a dish that’s equal parts fancy and comforting, let me introduce you to my Lemon Pecorino Crusted Chicken with a creamy lemon sauce. This recipe is easy, hearty, and packed with flavor. Honestly, it feels like a big warm hug on a plate! Every time I make it, I get rave reviews from my family and friends. So let’s dive in, shall we?
Nutritional Benefits of This Dish
Let’s chat about why you might want to whip this up for dinner! Chicken is a fantastic source of lean protein, which is essential for building and repairing muscles. Plus, the pecorino cheese adds a good dose of calcium, while lemon juice helps infuse the dish with vitamin C. And who can resist something that tastes this good while also being nutritious? It’s a win-win!
Fun Variations to Try
- Gluten-Free Twist: Swap out the breadcrumbs for gluten-free versions so that everyone can enjoy it without worries.
- Herb-Lover’s Delight: Sprinkle in some fresh thyme or rosemary into your breadcrumb mixture for an herbaceous twist!
- Spice it Up: A dash of cayenne or red pepper flakes can give your dish a wonderful kick!
Honey, Let’s Cook: Easy Lemon Pecorino Crusted Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated pecorino cheese
- 1 cup breadcrumbs (preferably Italian-style)
- 2 eggs
- 1 cup all-purpose flour
- Zest of 1 lemon
- 2 tablespoons lemon juice (freshly squeezed)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
- Salt and pepper, to taste
- Olive oil (for frying)
- Lemon slices (for garnish)
Serves 4–6 people
Standard portions → 4 servings
Slightly smaller portions → up to 6 servings
Step-by-Step Instructions
- Prep the Chicken: First, we’ll want the chicken breasts nice and even for cooking. Carefully pound them to about 1 inch thickness, and season both sides with salt and pepper.
- Set Up Your Breading Station: Get three shallow dishes ready! Place the flour in one, beat the eggs in a second, and mix the breadcrumbs, grated pecorino cheese, and lemon zest in the third.
- Let’s Bread That Chicken: Time to get messy! Dredge each chicken breast in the flour, shaking off any excess. Next, dip it into the eggs, letting any extra drip off, and finally, coat it in that delicious breadcrumb mixture. Press gently to ensure it sticks.
- Make the Creamy Lemon Sauce: In a medium saucepan, melt the butter over medium heat. Add the heavy cream and lemon juice, stirring continuously for about 5 minutes until it thickens slightly. Season with a bit of salt and pepper, and then remove it from heat.
- Cook the Chicken: In a large skillet, heat up some olive oil over medium-high heat. Once it’s hot and shimmering, add the breaded chicken breasts. Cook for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Yay, chicken time!
- Plate the Dish: Time to impress! Arrange your beautiful chicken breasts on a serving dish and generously spoon that creamy lemon sauce over the top. Sprinkle with fresh parsley and add lemon slices for that pop of color.
- Serve and Enjoy: Serve warm and pair it with a fresh side salad or some steamed veggies for a complete meal. Dig in!
Practical Tips
- For a crunchier texture, consider double breading the chicken by repeating the breadcrumb step.
- If you have leftovers (which I hope you do!), store them in an airtight container in the fridge for up to 3 days. Just reheat gently to keep that crispy coating!
- Feel free to use half and half instead of heavy cream if you want a lighter sauce—just know it won’t be as thick.
Equipment Needed
Here’s what you’ll need to whip up this delightful dish:
- A meat mallet or rolling pin
- Three shallow dishes for breading
- A medium saucepan for the sauce
- A large skillet for frying
- A slotted spatula for flipping the chicken
- A serving plate for the final dish
Frequently Asked Questions
- Can I use another type of cheese? Sure! Parmesan or mozzarella would work great too, depending on your taste!
- How can I tell if the chicken is cooked through? Use a meat thermometer! It should read 165°F (74°C) at the thickest part of the breast.
- Can I bake this instead of frying? Absolutely! Bake at 375°F (190°C) for about 25-30 minutes, or until cooked through.
- What sides do you recommend with this chicken? A bright side salad or steamed asparagus pairs perfectly!
- Is it possible to make this ahead of time? You can prepare the chicken and bread it ahead of time, then cook them just before serving.
Did you enjoy making this Lemon Pecorino Crusted Chicken? I’d love to hear about your kitchen adventures! Share your photos and tag me on Pinterest so we can spread some deliciousness together. Happy cooking!
