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My favorite way to make chicken feel a little fancy without any hassle is to coat it with grated pecorino, then top everything with a bright lemon cream that’s rich but still super fresh. That crisp cheese shell really holds in all the juices. You’ll end up craving this meal on repeat, trust me.
I once threw this together last minute for my in-laws and now everyone waits for "lemon chicken night" and my kid gets so excited if she catches the smell of cheese with garlic in the air
Tasty Ingredients
- Fresh parsley: chop up some leaves for a pop of color and freshness at the end—flat leaf tastes best
- Salt and pepper: you’ll want a little bit in every step so layer it through the chicken and sauce
- Garlic: mince a fresh clove or two for cozy, savory vibes—skip the stuff in a jar if you can!
- Heavy cream: makes the sauce super rich and silky
- Chicken broth: deepens flavor but keeps things light; low-sodium works great if you’re watching salt
- Olive oil: you only need a splash for cooking the chicken—good olive oil boosts the flavor
- All-purpose flour: makes the cheese stick and gives the crust its crunch
- Fresh lemon juice: brings a tangy punch to the sauce—fresh is always best
- Pecorino Romano cheese: buy a chunk and grate it yourself for bold, salty crunch in the crust
- Chicken breasts: boneless and skinless make life easier and help the crust crisp up
Simple Steps to Follow
- Plating Up:
- Put the finished chicken on plates. Pour that creamy sauce on top and scatter with some chopped parsley for a fresh burst.
- Making the Sauce:
- While chicken bakes, keep using the same pan. Toss in the garlic and cook just a bit till it smells good. Pour in the lemon juice and scrape browned bits off the bottom. Add broth with cream and let it bubble for five minutes, stirring here and there. You’re looking for a thick, creamy sauce.
- Bake Time:
- Move the seared chicken into a baking dish. Pop in the oven (it should already be hot) and bake twenty to twenty-five minutes. You want a thermometer to read 165 in the thickest part.
- Sizzle the Chicken:
- Warm up olive oil in a skillet over medium-high. Put cheese-coated chicken in, and don’t move it at first. Let the crust get nice and golden before flipping—three to four minutes each side. Only turn once so the cheese sets.
- Make the Cheese Coating:
- Dump your grated cheese and flour into a flat bowl. Dredge chicken through it till every bit’s covered and the mix sticks all over.
- Add Some Seasoning:
- Put the chicken breasts out on a board. Press salt and pepper onto both sides so that flavor really soaks in.
- Warm Up Oven:
- Start by preheating your oven to 375 Fahrenheit—it’ll be hot by the time you need it.
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Good Stuff to Know
- Lots of protein here for a filling meal
- Packed with zippy, bright lemon flavor
- Pecorino’s cheesy crust is crunchy with an umami kick
- The sauce turns even thicker and silkier as it cools
Made this for my nephew’s birthday. He couldn’t stop raving and now he thinks lemon sauce should go on everything!
Keep It Fresh
Chill leftovers only after they’ve cooled down completely. Never stick hot chicken straight into a lidded container or it’ll turn soggy. Spread pieces out, cover them, and stash them in the fridge for up to three days. Warm up gently in a low oven or slice cold for a fresh salad.
Easy Ingredient Swaps
No pecorino? Parmesan will do, but the kick will be milder. Need dairy-free? Go for any plant-based cream and cheese you like. Gluten free folks can use their favorite substitute flour at the same amount.
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What Goes Well with It
I love this with roasted potatoes, a handful of sautéed green beans, or just a pile of peppery arugula. Don’t forget extra lemon wedges for squeezing. Sometimes I whip up some angel hair tossed with olive oil and parsley, too.
The Backstory
Pecorino Romano is a tangy, salty cheese made from sheep’s milk in central Italy. It’s awesome for crunchy coatings in Italian-inspired dishes like this one. Chicken and lemon are a staple duo all over the Mediterranean—it just works!
FAQs About the Recipe
- → How do I keep the chicken from drying out?
Set your timer so you don’t cook it too long—get a good sear to hold in the juices, finish baking, and check with a meat thermometer for 165°F (74°C) at the thickest part to be sure it’s done but still moist.
- → What can I use if I don't have Pecorino Romano cheese?
No Pecorino? Parmesan works in a pinch—it’s got the same salty, nutty vibes and gives a great crust too.
- → How do I get the cheese crust to crisp up?
Really press the cheese and flour onto the chicken—don’t skimp. Make sure your pan's hot, then set the chicken in and wait until you see a golden edge before flipping or moving it.
- → Is it okay to prep the sauce ahead?
Totally—make the sauce the night before if you want. Just warm it gently, stirring now and then to keep it smooth, right before serving.
- → What sides work well with this meal?
Try it with a green salad, roasted veggies, or even some steamed asparagus. They’re simple but really let the rich chicken and sauce shine.