Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Introduction

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a bright and flavorful dish perfect for a weeknight dinner or special occasion. The crispy, cheesy crust pairs beautifully with the rich, tangy lemon sauce, creating a satisfying meal that’s sure to please the whole family.

Ingredients

• 4 boneless, skinless chicken breasts (pounded to even thickness)
• Salt and pepper (to taste)
• 0.5 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 0.5 cup grated Pecorino Romano cheese
• 1 tbsp lemon zest
• 2 tbsp olive oil
• 2 tbsp butter (for frying)
• 2 tbsp butter (for sauce)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 0.25 cup chicken broth
• 0.25 cup lemon juice
• 1 tsp lemon zest (for sauce)
• 0.25 cup grated Pecorino Romano cheese (for sauce)
• Salt and pepper, to taste (for sauce)
• Fresh parsley, chopped (optional garnish)

Instructions

1. Step 1: Flatten chicken breasts to an even thickness using a meat mallet or rolling pin between parchment paper.
2. Step 2: Season both sides of the chicken with salt and pepper.
3. Step 3: Set up three breading stations: one plate with flour, one with beaten eggs, and one with a mixture of panko, Pecorino Romano cheese, and lemon zest.
4. Step 4: Coat each chicken breast by dredging in flour, then dipping in the eggs, and finally pressing into the breadcrumb mixture until fully coated.
5. Step 5: Heat olive oil and butter in a skillet over medium heat.
6. Step 6: Cook chicken for 4–5 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
7. Step 7: In the same skillet, melt butter and sauté minced garlic for about 1 minute until fragrant.
8. Step 8: Add heavy cream, chicken broth, lemon juice, lemon zest, and Pecorino Romano cheese to the skillet. Simmer for 4–5 minutes until the sauce thickens.
9. Step 9: Season the sauce with salt and pepper to taste.
10. Step 10: Serve the crispy chicken breasts topped with the creamy lemon sauce and garnish with fresh parsley if desired.

Tips & Variations

• Use freshly grated Pecorino Romano for the best flavor and texture in both the crust and sauce.
• Let the breaded chicken rest for 10 minutes before frying to help the crust stick better.
• For a lighter version, substitute half-and-half for heavy cream in the sauce.
• Try adding a pinch of red pepper flakes to the sauce for a mild kick.
• Serve with steamed vegetables or a crisp salad to balance the richness.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to prevent the crust from becoming soggy. The sauce may thicken when chilled; add a splash of chicken broth or cream when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Parmesan cheese instead of Pecorino Romano?

Yes, Parmesan can be used as a substitute, but Pecorino Romano has a saltier and sharper flavor that complements the lemon for a more authentic taste.

How do I know when the chicken is fully cooked?

Cook the chicken until the internal temperature reaches 165°F (74°C) and the crust is golden brown. The cooking time of 4-5 minutes per side usually ensures it is cooked through.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

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★★★★★

4.9 from 72 reviews

This Lemon Pecorino Crusted Chicken features juicy, tender chicken breasts coated in a crispy crust of panko breadcrumbs, Pecorino Romano cheese, and zesty lemon. Pan-fried to golden perfection and served with a luscious creamy lemon sauce infused with garlic and Pecorino, this dish delivers a perfect balance of bright citrus and savory flavors that will impress at any dinner table.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken and Coating

• 4 boneless, skinless chicken breasts (pounded to even thickness)
• Salt and pepper (to taste)
• 0.5 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 0.5 cup grated Pecorino Romano cheese
• 1 tbsp lemon zest
• 2 tbsp olive oil
• 2 tbsp butter (for frying)

Creamy Lemon Sauce

• 2 tbsp butter (for sauce)
• 3 cloves garlic, minced
• 1 cup heavy cream
• 0.25 cup chicken broth
• 0.25 cup lemon juice
• 1 tsp lemon zest (for sauce)
• 0.25 cup grated Pecorino Romano cheese (for sauce)
• Salt and pepper, to taste (for sauce)
• Fresh parsley, chopped (optional garnish)

Instructions

1. Prepare the chicken: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin between parchment paper to ensure even cooking. Season both sides generously with salt and pepper.
2. Set up breading stations: Arrange three plates — one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Pecorino Romano cheese, and lemon zest.
3. Bread the chicken: Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the panko-Pecorino-lemon mixture until fully coated.
4. Cook the chicken: Heat olive oil and butter in a skillet over medium heat. Add the breaded chicken breasts and cook for 4 to 5 minutes on each side, or until golden brown and fully cooked through. Transfer cooked chicken to a paper towel-lined plate to drain.
5. Make the creamy lemon sauce: In the same skillet, melt butter and sauté minced garlic for about 1 minute until fragrant. Stir in heavy cream, chicken broth, lemon juice, lemon zest, and Pecorino Romano cheese. Simmer for 4 to 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
6. Serve: Plate the cooked chicken breasts and spoon the creamy lemon sauce over them. Garnish with chopped fresh parsley if desired for a pop of color and freshness.

Notes

• Use freshly grated Pecorino Romano cheese for the best flavor and texture in both the crust and sauce.
• Let the breaded chicken rest for about 10 minutes before frying to help the crust adhere better and prevent falling off.
• To lighten the dish, you can substitute heavy cream with half-and-half, but note the sauce will be less rich.
• You can prepare the sauce while the chicken rests after frying to save time.
• Serve with a side of steamed vegetables or a crisp salad to balance the richness of the dish.

Keywords: Lemon Pecorino Crusted Chicken, creamy lemon sauce, pan-fried chicken, Italian chicken recipe, crispy chicken, Pecorino Romano chicken