Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Introduction

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a bright and flavorful dish that combines a crispy, cheesy crust with a rich, tangy sauce. Perfect for a special weeknight dinner or impressing guests, this recipe balances savory and citrus notes beautifully.

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 even thickness using a meat mallet or rolling pin between parchment paper.
2. Step 2: Season both sides of chicken with salt and pepper.
3. Step 3: Set up breading stations: one plate with flour, one with beaten eggs, one with a mix of panko, Pecorino, and lemon zest.
4. Step 4: Coat each chicken breast first in flour, then in egg, then press into 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 per side until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain.
7. Step 7: In the same pan, melt butter and sauté garlic for 1 minute until fragrant.
8. Step 8: Add heavy cream, chicken broth, lemon juice, lemon zest, and Pecorino cheese. Simmer for 4–5 minutes until sauce thickens.
9. Step 9: Season sauce with salt and pepper to taste.
10. Step 10: Serve chicken topped with the creamy lemon sauce and garnish with fresh parsley if desired.

Tips & Variations

• Use freshly grated Pecorino Romano cheese for the best flavor and texture in the crust and sauce.
• Let the breaded chicken rest for about 10 minutes before frying to help the coating adhere better.
• For a lighter version, substitute half the heavy cream with Greek yogurt stirred in after removing the sauce from heat.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• Serve alongside steamed vegetables or a fresh green salad for a complete meal.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat or microwave in short intervals, stirring the sauce occasionally to maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cheeses instead of Pecorino Romano?

Yes, Parmesan can be used as a substitute, though Pecorino Romano provides a sharper, saltier flavor that complements the lemon well.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C). It will also be firm to the touch and have no pink inside when sliced.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

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★★★★★

4.6 from 52 reviews

• Author: Gabriel
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce features tender chicken breasts coated in a crispy blend of panko, Pecorino Romano, and lemon zest, pan-fried to golden perfection and topped with a luscious, tangy lemon cream sauce. This elegant yet simple dish balances bright citrus flavors with rich cheese and creamy textures, making it perfect for a special weeknight dinner or entertaining guests.

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Ingredients

Scale 1x2x3x

For the Chicken:

• 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)

For the Creamy Lemon Sauce:

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

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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 they cook uniformly.
2. Season: Season both sides of the chicken breasts with salt and pepper to taste for balanced flavor.
3. Set up Breading Stations: Arrange three shallow plates or bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Pecorino Romano cheese, and lemon zest for a flavorful crust.
4. Bread the Chicken: Coat each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the breadcrumb mixture until fully coated for a crisp, cheesy crust.
5. Cook the Chicken: Heat olive oil and 2 tablespoons butter in a skillet over medium heat. Fry the chicken breasts for 4 to 5 minutes on each side until they develop a golden brown crust and are cooked through. Transfer to a paper towel-lined plate to drain excess oil.
6. Make the Sauce: In the same skillet, melt 2 tablespoons butter and sauté the minced garlic for 1 minute until fragrant, avoiding browning.
7. Add Liquids and Cheese: Pour in heavy cream, chicken broth, lemon juice, and lemon zest. Stir in the grated Pecorino Romano cheese. Reduce heat and simmer for 4 to 5 minutes until the sauce thickens slightly.
8. Season the Sauce: Taste and season the sauce with salt and pepper as desired to balance the tanginess and creaminess.
9. Serve: Plate the cooked chicken breasts and generously spoon the creamy lemon sauce over them. Garnish with freshly chopped parsley if desired for a fresh, colorful finish.

Notes

• Use freshly grated Pecorino Romano cheese for the best flavor and texture in the crust and sauce.
• Allow the breaded chicken breasts to rest for 10 minutes before frying to help the coating adhere better during cooking.
• To lighten the dish, substitute half-and-half or milk for the heavy cream in the sauce, though the sauce will be less rich and thick.
• Ensure chicken breasts are pounded evenly to avoid uneven cooking and to achieve a tender bite.
• For extra zest, garnish with additional lemon zest or a lemon wedge on the side.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Keywords: lemon pecorino chicken, crispy chicken breasts, creamy lemon sauce, Italian chicken recipe, panko crusted chicken