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This zesty pecorino and lemon chicken is what I whip up when I want something that tastes like I worked hard, but I didn't. The cheese crust gets super crunchy and keeps the chicken crazy moist. The sauce? It's creamy and tart and seriously perks everything up. Trust me, this is the kind of meal you'll put on repeat.
I threw this together for my in-laws without a plan and now everyone keeps asking for it. My kid gets excited for 'lemon chicken night' anytime she smells garlic frying with cheese. It’s become a happy tradition.
Delicious Ingredients
- Fresh parsley: sprinkle over everything at the end, flat-leaf tastes the brightest to me
- Salt and pepper: season both your chicken and your sauce as you cook
- Garlic: mince fresh cloves if you can, skip the pre-chopped stuff
- Heavy cream: the secret to an extra-lush sauce
- Chicken broth: brings all the flavors together without making the sauce heavy; low-sodium is handy if you’re watching salt
- Olive oil: extra-virgin makes a difference when searing the chicken
- All-purpose flour: coats the chicken so everything sticks and crisps up
- Fresh lemon juice: use freshly squeezed, it wakes up all the flavors in the sauce
- Pecorino Romano cheese: grate it yourself for a louder, saltier, crunchier flavor
- Chicken breasts: boneless and skinless cook evenly and grab onto the crust best
Easy How-To Guide
- Serve Up:
- Plate that golden chicken, drown it in the lemon cream sauce, and toss a handful of parsley on top for color.
- Simmer Sauce:
- As the chicken bakes, toss minced garlic into the hot skillet from before. Let it get fragrant, then pour in the lemon juice, scraping up tasty bits. Add broth and cream, let it bubble for a few minutes, stirring now and then, 'til it thickens up and goes creamy.
- Bake It:
- Once you sear the chicken, move it into a baking dish. Spread them out. Bake at 375°F for about twenty to twenty-five minutes—poke a thermometer into the thickest part. You're aiming for 165°F.
- Sear Chicken:
- Get your skillet hot with olive oil. Lay in the cheese-coated chicken. Let it sizzle for three or four minutes per side. Flip once. You want a crust that's deep golden and crisp—give it time so it doesn’t fall apart.
- Make the Crust:
- Mix grated pecorino and flour in a shallow bowl. Press chicken on all sides into the mix so it’s totally covered and sticky with cheesy bits.
- Season Tip:
- Lay your chicken on a cutting board, dust both sides with salt and pepper, and press it in a bit so the flavor sticks.
- Get Oven Ready:
- Crank your oven to 375°F so it’s hot by the time your chicken is ready for baking.
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Good Things to Know
- Sauce thickens up even more after you take it off the heat
- The crust is so crunchy, you’ll crave that bite
- Lemon brings the zing every time
- Chicken packs in protein
I served this for my nephew’s birthday once and he’s still talking about it. Now he’s convinced lemon sauce goes with basically everything.
Keeping Leftovers Fresh
Wait until the chicken isn’t hot before packing up leftovers. Don’t trap them in a closed container while warm—otherwise, things get soggy. Spread the chicken out in a shallow dish and cover. Pop it in the fridge and it’ll keep for up to three days. To eat later, warm it low and slow, or slice it cold for a salad.
Swap Options
If pecorino isn’t available, parmesan works, but it’s milder. Can’t do dairy? Use your favorite non-dairy cheese and cream. Need it gluten free? Any cup-for-cup gluten free flour is fine for coating the chicken.
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What to Serve With It
This dish loves roasted potatoes, sautéed green beans, or an arugula salad on the side. Sometimes I throw extra lemon wedges on the table and toss up some pasta with olive oil and parsley to go with it.
About the Inspiration
Pecorino Romano comes from central Italy. It’s a crumbly sheep’s milk cheese that brings a punch of salt and bold flavor to everything. Classic Mediterranean kitchens lean hard on lemon and chicken, and with this pairing, it’s easy to taste why.
Common Recipe Questions
- → How do I keep the chicken moist?
Keep an eye on the cook time—don’t leave it too long on the heat. Give it a good sear to help lock in juices, then finish baking. Poke in a meat thermometer to make sure you hit 165°F (74°C) in the thickest part so it’s perfectly cooked.
- → Can I swap Pecorino for another cheese?
Absolutely—Parmesan works really well and still brings that salty kick and slight nuttiness that’s great on chicken.
- → How do I get that cheesy crust super crisp?
Pat the cheese and flour mix right onto the chicken and press so it sticks. Wait till your pan’s really hot before adding the chicken, and let it cook still until you see a good golden color underneath.
- → Is it okay to prep the sauce ahead of time?
Go for it! Make the sauce up to a day before, then when you’re ready, just warm it super gently and stir so it stays nice and creamy.
- → What goes best on the side?
Try roasted veggies, quick asparagus, or light arugula salad. They cut the rich flavors and round out your meal nicely.