Lemon Pecorino Chicken Recipe

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Lemon Pecorino Chicken is a dish that embodies the harmony of zesty citrus and rich, salty cheese. This Italian-inspired recipe pairs juicy chicken breasts with the brightness of lemon and the savory complexity of Pecorino Romano cheese. Add garlic, herbs, and a velvety cream sauce, and you’ve got a restaurant-quality meal that’s surprisingly easy to make at home.

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Serving Suggestions

Classic Pairings:

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• Over linguine, fettuccine, or angel hair pasta

• With garlic mashed potatoes or creamy polenta

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• Alongside roasted or sautéed vegetables like asparagus, green beans, or broccoli

Low-carb Options:

With Bread:

Tips for Success

1. Don’t Skip the Flour

Dusting the chicken with flour before searing ensures a crispy, golden crust and helps thicken the sauce naturally.

2. Use Fresh Lemon Juice and Zest

Bottled lemon juice doesn’t have the same vibrant flavor. Fresh zest adds aromatic oils that elevate the dish.

3. Grate Your Own Cheese

Pre-grated Pecorino often contains anti-caking agents that can affect texture. Grate from a block for better melt and flavor.

4. Adjust Creaminess

If you want a lighter version, use half-and-half or whole milk instead of cream. For a richer sauce, add a tablespoon of cream cheese or mascarpone.

5. Don’t Overcook the Chicken

Sear it just until golden and cooked through. Overcooking can make it dry. If you’re unsure, use a meat thermometer.

Variations and Add-Ins

1. Make it Spicy

Add red pepper flakes or a pinch of cayenne to the sauce for heat.

2. Use Chicken Thighs

Boneless, skinless thighs offer more flavor and stay juicy. Adjust cooking time accordingly.

3. Add Veggies

Sauté mushrooms, spinach, or sun-dried tomatoes with the garlic for extra texture and nutrition.

4. Add White Wine

Deglaze the pan with ¼ cup of white wine before adding broth and cream for a more complex flavor.

5. Gluten-Free Option

Use gluten-free flour or cornstarch to dust the chicken.

Make Ahead and Storage

To Make Ahead:

To Store:

To Reheat:

To Freeze:

Conclusion

Lemon Pecorino Chicken brings together classic Italian flavors with a fresh twist. It’s elegant enough for a dinner party but simple enough for a weekday meal. The balance of tangy lemon, bold Pecorino cheese, and creamy garlic-infused sauce makes this dish unforgettable.

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth)
• Juice of 1 lemon (about 2–3 tablespoons)
• Zest of 1 lemon
• 1/2 cup grated Pecorino Romano cheese
• 1/4 cup heavy cream (optional, for richness)
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Prep Chicken:
   Pat chicken dry and season both sides with salt and pepper. Dredge lightly in flour, shaking off excess.
2. Sear Chicken:
   In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Sear chicken 4–5 minutes per side until golden brown and cooked through (internal temp: 165°F/74°C). Remove and set aside.
3. Make Sauce:
   In the same pan, reduce heat to medium-low. Add remaining butter and garlic; sauté for 30 seconds until fragrant. Deglaze with white wine (or broth), scraping up browned bits.
4. Add Lemon & Cheese:
   Stir in lemon juice, zest, and cream (if using). Simmer 2–3 minutes. Reduce heat to low and stir in Pecorino Romano cheese until melted and smooth.
5. Return Chicken:
   Return chicken to the pan, spoon sauce over top, and simmer another 2–3 minutes to meld flavors.
6. Garnish & Serve:
   Sprinkle with fresh parsley. Serve hot with pasta, mashed potatoes, or sautéed greens.

Notes

Pecorino Romano is saltier than Parmesan. Adjust seasoning accordingly.

The cream is optional; it gives a silky texture but can be omitted for a lighter version.

For added flavor, marinate the chicken in lemon juice and herbs for 30 minutes beforehand.

Make it a meal: Serve with arugula salad or garlic roasted potatoes.

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