Zesty Lemon Pecorino Crusted Chicken w Creamy Sauce
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Author:sophiebennet
Total Time:55 minutes
Yield:4 servings 1x
Description
Savor the flavors of Zesty Lemon Pecorino Crusted Chicken complemented by a rich creamy sauce A delicious dish for any occasion 148 chars
Ingredients
Scale
2 boneless, skinless chicken breasts
1 cup of finely grated Pecorino Romano cheese (substitutes: Parmesan cheese, nutritional yeast for a vegan option)
1 cup of breadcrumbs (substitutes: panko breadcrumbs for extra crunch)
1 large lemon (zest and juice)
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (or dried for convenience)
2 tablespoons olive oil
1 cup heavy cream (substitutes: coconut cream for a dairy-free version)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the grated Pecorino cheese, breadcrumbs, garlic powder, fresh parsley, lemon zest, salt, and pepper. Stir until evenly mixed.
Pat the chicken breasts dry, then season with salt and pepper.
Drizzle olive oil over the chicken and press each breast into the breadcrumb mixture to coat well.
Place the chicken on the prepared baking sheet and bake for about 25 minutes or until golden and cooked through (internal temperature should reach 165°F or 75°C).
In a small saucepan over medium heat, pour in the heavy cream and add lemon juice. Stir until the sauce thickens slightly and season with salt and pepper.
Once the chicken is baked, let it rest for a few minutes, then drizzle creamy lemon sauce over the chicken and serve.
