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 pecorino and lemon crust pairs beautifully with a rich, tangy cream sauce that elevates simple chicken breasts to a new level.

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 the chicken breasts to an even thickness by placing them between parchment paper and gently pounding with a meat mallet or rolling pin. Season both sides with salt and pepper.
2. Step 2: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Pecorino Romano, and 1 tablespoon lemon zest.
3. Step 3: 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.
4. Step 4: Heat olive oil and 2 tablespoons butter in a skillet over medium heat. Add chicken breasts and cook for 4–5 minutes per side, until golden brown and cooked through. Remove and place on a paper towel-lined plate.
5. Step 5: In the same skillet, melt 2 tablespoons butter and sauté minced garlic for about 1 minute until fragrant.
6. Step 6: Add heavy cream, chicken broth, lemon juice, 1 teaspoon lemon zest, and 0.25 cup grated Pecorino Romano cheese. Simmer for 4–5 minutes, stirring occasionally, until the sauce thickens.
7. Step 7: Season the sauce with salt and pepper to taste. Serve the chicken topped with the creamy lemon sauce and garnish with chopped fresh parsley if desired.

Tips & Variations

• Use freshly grated Pecorino Romano for the best flavor and texture in the crust and sauce.
• Let the breaded chicken rest for 10 minutes before frying to help the coating adhere better.
• To lighten the dish, substitute half-and-half for heavy cream in the sauce, though it will be less rich.
• If you prefer a crunchier crust, toast the panko breadcrumbs lightly before mixing with Pecorino and lemon zest.
• Serve with a side of steamed vegetables or a simple green salad to balance the richness.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce if needed. Avoid microwave reheating to preserve the crust’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Pecorino Romano?

Yes, Parmesan cheese is a good substitute if you don’t have Pecorino Romano. It will give a similar salty and nutty flavor, though Pecorino is sharper and saltier.

Is it necessary to pound the chicken breasts?

Pounding the chicken breasts ensures even thickness so they cook uniformly and stay tender. If your chicken breasts are already thin and even, you can skip this step.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

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★★★★★

4.4 from 126 reviews

This Lemon Pecorino Crusted Chicken recipe features tender, juicy chicken breasts coated in a crispy blend of panko breadcrumbs, Pecorino Romano cheese, and zesty lemon. Pan-fried to a golden perfection, the chicken is topped with a luscious, creamy lemon sauce that combines garlic, heavy cream, and fresh lemon juice for a tangy finish. Perfect for an elegant yet simple dinner, this dish pairs beautifully with fresh parsley garnish and brings a bright, savory flavor to your meal.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken and Breading

• 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
• 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

Garnish

• Fresh parsley, chopped (optional)

Instructions

1. Prepare Chicken: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin between parchment paper to ensure even cooking.
2. Season: Season both sides of the chicken breasts thoroughly with salt and pepper.
3. Set Up Breading Stations: Prepare three plates: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Pecorino Romano cheese, and lemon zest.
4. Bread the Chicken: Coat each chicken breast first in flour, shaking off excess, then dip in beaten eggs, and finally press firmly into the breadcrumb mixture until fully coated.
5. Cook Chicken: Heat olive oil and butter in a skillet over medium heat. Cook the breaded chicken breasts for 4–5 minutes on each side until golden brown and cooked through. Transfer chicken to a paper towel-lined plate to drain excess oil.
6. Make Sauce: In the same skillet, melt butter and sauté minced garlic for about 1 minute until fragrant.
7. Add Sauce Ingredients: Pour in heavy cream, chicken broth, lemon juice, lemon zest, and Pecorino Romano cheese. Stir and simmer gently for 4–5 minutes until the sauce thickens slightly.
8. Season Sauce: Taste and season the sauce with salt and pepper as needed.
9. Serve: Plate the cooked chicken breasts and spoon the creamy lemon sauce generously over the top. Garnish with chopped fresh parsley if desired.

Notes

• Use freshly grated Pecorino Romano cheese for the best flavor and texture.
• Let the breaded chicken rest for 10 minutes before frying to help the coating adhere better.
• To lighten the dish, substitute half-and-half for heavy cream, or use less butter when making the sauce.
• Chicken breasts can be pounded to about 1/2 inch thickness for optimal cooking.
• Make sure the skillet is hot before adding chicken to achieve a crisp crust.
• Leftover sauce can be refrigerated and reheated gently for future meals.

Keywords: lemon pecorino chicken, crusted chicken, creamy lemon sauce, pan-fried chicken, Italian chicken recipe, easy dinner, lemon chicken