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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/lemon-pecorino-crusted-chicken-with-creamy-lemon-sauce-recipe/