Crispy Lemon Chicken Creamy Sauce (Printable Version)
Tender chicken with a golden pecorino crust and smooth, tangy lemon sauce for a satisfying meal.
# Everything You’ll Need:
→ Chicken and Coating
01 -
4 boneless, skinless chicken breasts
02 -
1 cup grated Pecorino Romano cheese
03 -
0.25 cup all-purpose flour
→ Sauce
04 -
2 tablespoons olive oil
05 -
0.25 cup fresh lemon juice
06 -
0.5 cup chicken broth
07 -
0.5 cup heavy cream
08 -
2 cloves garlic, minced
→ Seasoning and Garnish
09 -
Salt to taste
10 -
Black pepper to taste
11 -
Fresh parsley, chopped, for garnish
# Steps to Cook:
01 -
Preheat the oven to 375°F (190°C).
02 -
Season chicken breasts evenly with salt and black pepper.
03 -
In a shallow dish, combine grated Pecorino Romano cheese and all-purpose flour. Dredge each chicken breast in the mixture, pressing gently to ensure even coating.
04 -
Heat olive oil in a skillet over medium-high heat. Sear the coated chicken breasts until golden brown on both sides, approximately 3 to 4 minutes per side.
05 -
Transfer seared chicken breasts to a baking dish and bake in the preheated oven for 20 to 25 minutes, or until fully cooked through.
06 -
Using the same skillet, sauté minced garlic over medium heat for 1 minute until fragrant. Add fresh lemon juice, chicken broth, and heavy cream. Simmer the sauce for 5 minutes or until slightly thickened.
07 -
Plate the baked chicken breasts and top generously with the creamy lemon sauce. Garnish with chopped fresh parsley before serving.
# Extra Suggestions:
01 -
Use freshly grated Pecorino Romano for best flavor and a crisp crust.