Description
A comforting Lemon Pecorino Crusted Chicken dish, perfect for cozy autumn dinners. Served with a creamy lemon sauce, it’s both flavorful and easy to prepare.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated pecorino cheese
- 1 cup fresh breadcrumbs
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon zest
- 1 cup heavy cream
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic, minced
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and garlic powder.
- In a medium bowl, combine the grated pecorino cheese, breadcrumbs, olive oil, and lemon zest. Mix until well combined.
- Dip each seasoned chicken breast into the crust mixture, ensuring they are evenly coated. Firmly press the mixture to help it adhere.
- Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the crust is golden brown.
- In a small saucepan over medium heat, combine the heavy cream, lemon juice, Dijon mustard, garlic, salt, and pepper. Bring to a simmer, stirring occasionally, until the sauce thickens, about 5-7 minutes.
- Drizzle the creamy lemon sauce over the baked chicken. Garnish with freshly chopped parsley if you like.
Notes
Ensure even cooking by pounding chicken breasts if they are uneven in thickness. Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian