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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.

Ingredients

Scale

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

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