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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Enjoy crispy, cheesy crusted chicken with a punch of fresh lemon and a creamy sauce that's quick and pantry-friendly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken breasts (or thin-sliced cutlets) Thin-sliced cutlets are preferred for quicker cooking.
  • 1 cup basic breadcrumbs Regular Italian or panko breadcrumbs can be used.
  • 1 cup Pecorino cheese (or Parmesan) Grated for coating the chicken.
  • 2 pieces lemons Zest and juice for flavor.
For the Creamy Lemon Sauce
  • 1 cup heavy cream Can substitute with jarred Alfredo sauce spiked with lemon juice.
  • 1 teaspoon salt To taste.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Zest and juice the lemons.
  3. Set up a dredging station with shallow bowls for the breadcrumbs mixed with grated cheese.
  4. Butterfly or flatten the chicken breasts if thick.
Cooking
  1. Dip each piece of chicken in the breadcrumb mixture, coating evenly.
  2. Place the chicken on a baking sheet lined with parchment paper.
  3. Bake for 20-25 minutes or until golden and cooked through.
Sauce Preparation
  1. While the chicken is baking, whisk together heavy cream, lemon zest, and lemon juice in a small saucepan.
  2. Simmer on low, stirring until heated through.
Serving
  1. Serve the hot chicken drizzled with the creamy lemon sauce.

Notes

For extra flavor, consider adding fresh herbs to the breadcrumb mixture. The creamy sauce is best enjoyed fresh but can be stored in the refrigerator for up to a day. If the crust browns too quickly, use a foil tent during baking.