Imagine coming home to the delightful aroma of tender chicken, beautifully crusted with zesty lemon and savory pecorino cheese. This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is not only simple to prepare but also a real showstopper at the dinner table. With its succulent flavor profile and creamy sauce, it’s a dish your family will beg for time and time again. I can’t wait for you to try this delicious recipe!
What Is Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce?
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful chicken dish that combines the tangy flavor of lemon with the nutty and salty goodness of pecorino cheese. The beauty of this recipe is that you can make it in your slow cooker or air fryer, which means it requires minimal effort while still delivering maximum flavor. Perfect for a weeknight dinner or a special occasion, this comforting dish brings a taste of Italian cuisine to your table without much fuss.
Why You’ll Love This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
- Convenience: Easy prep and hands-off cooking make this ideal for busy weeknights.
- Flavorful: The zesty lemon and rich cheese combination will tantalize your taste buds.
- Customizable: Feel free to add your favorite herbs and spices to personalize the dish.
- Budget-Friendly: Using everyday ingredients, this recipe won’t break the bank.
- Family-Friendly: Kids and adults alike will both love the creamy, savory flavors!
How to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Quick Overview
This Lemon Pecorino Crusted Chicken is a breeze to make! Simply coat your chicken in a delightful lemon and pecorino mixture, cook it, and top it off with a rich, creamy sauce for a satisfying dish that everyone will adore.
Ingredients
- 4 boneless, skinless chicken breasts: The star of the dish—tender and juicy.
- 1 cup grated pecorino cheese: Adds a nutty and salty flavor.
- 1 lemon, juice and zest: For that bright, tangy taste.
- 1/2 cup breadcrumbs: For a delightful crunch.
- 1 cup heavy cream: Creates a creamy and luscious sauce.
- 2 tablespoons olive oil: Helps in browning the chicken.
- Salt and pepper: To taste.
- Fresh parsley (optional): For garnish and added freshness.
Directions
- Prepare the chicken: Season the chicken breasts with salt and pepper on both sides.
- Make the crust mixture: In a bowl, mix together pecorino cheese, breadcrumbs, lemon zest, and a pinch of salt and pepper.
- Coat the chicken: Dip each chicken breast into the lemon juice, then press into the pecorino mixture, ensuring they’re well-coated.
- Cook the chicken:
- For the slow cooker: Place the chicken breasts in the slow cooker, drizzle with olive oil, and cook on low for 4-5 hours.
- For the air fryer: Preheat the air fryer to 375°F (190°C) and cook for about 15-18 minutes, flipping halfway through.
- Prepare the creamy sauce: In a small saucepan, heat the heavy cream on low and stir in the remaining lemon juice. Simmer for 3-5 minutes until slightly thickened, adding salt and pepper to taste.
- Serve: Place the crusted chicken on plates and drizzle with the creamy lemon sauce, garnishing with fresh parsley if desired.
What to Serve With Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
- Garlic Mashed Potatoes: Creamy and comforting, a perfect side to soak up the sauce.
- Roasted Vegetables: Bright veggies add color and nutrition to your plate.
- Green Salad: A simple salad dressed with lemon vinaigrette complements the dish beautifully.
- Wine Pairing: A chilled glass of Pinot Grigio enhances the lemony flavors.
- Quinoa or Rice: A light side to add some texture and take in that creamy sauce.
Top Tips for Perfecting Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
- Substitutions: Use Parmesan cheese if you can’t find pecorino; it will still be delicious!
- Spice Adjustments: Add red pepper flakes to the crust for a little kick.
- Storage: Leftovers can be refrigerated for up to 3 days in an airtight container.
- Freezing: Freeze uncooked, coated chicken for up to 2 months—just defrost before cooking.
- Equipment: If cooking in the air fryer, make sure to not overcrowd the basket for even cooking.
Storing and Reheating Tips
- Refrigeration: Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave on medium heat in short bursts or in the oven at 350°F (175°C) until warmed through.
- Freezing: Freeze uncoated chicken breasts (before cooking) for up to 2 months. Cook from frozen, just adding extra cooking time.
FAQs
- Can I use chicken thighs instead of breasts?: Absolutely! Thighs will add even more richness to the dish.
- Is this dish spicy?: No, but you can easily adjust the spice level to your preference by incorporating hot spices.
- Can I prepare this recipe ahead of time?: Yes, you can coat the chicken and refrigerate it for up to 24 hours before cooking.
- What’s the best way to adjust the creaminess?: Use half-and-half instead of heavy cream for a lighter version.
- How long does it take to cook from frozen?: If cooking from frozen in a slow cooker, plan for 6-7 hours on low.
Conclusion
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is everything you need for a scrumptious, family-friendly meal that pleases everyone at the table. It’s easy, quick to make, and absolutely bursting with flavor. Try it tonight and let me know how it turned out!
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Ingredients
Method
- Season the chicken breasts with salt and pepper on both sides.
- In a bowl, mix together pecorino cheese, breadcrumbs, lemon zest, and a pinch of salt and pepper.
- Dip each chicken breast into the lemon juice, then press into the pecorino mixture, ensuring they’re well-coated.
- For the slow cooker: Place the chicken breasts in the slow cooker, drizzle with olive oil, and cook on low for 4-5 hours.
- For the air fryer: Preheat the air fryer to 375°F (190°C) and cook for about 15-18 minutes, flipping halfway through.
- In a small saucepan, heat the heavy cream on low and stir in the remaining lemon juice. Simmer for 3-5 minutes until slightly thickened, adding salt and pepper to taste.
- Place the crusted chicken on plates and drizzle with the creamy lemon sauce, garnishing with fresh parsley if desired.