Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Introduction

This Lemon Pecorino Crusted Chicken features a crisp, flavorful crust with a bright lemon twist. Topped with a creamy lemon sauce, it’s a delightful dish that brings elegance to any weeknight dinner.

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 breading stations: one plate with flour, one with beaten eggs, and one with a mix of panko, Pecorino, and lemon zest.
4. Step 4: Coat each chicken breast in flour, then dip into egg, and press into the breadcrumb mixture until fully coated.
5. Step 5: Heat olive oil and 2 tablespoons butter in a skillet over medium heat.
6. Step 6: Cook chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to rest.
7. Step 7: In the same pan, melt the remaining 2 tablespoons butter and sauté garlic for about 1 minute until fragrant.
8. Step 8: Add heavy cream, chicken broth, lemon juice, lemon zest, and Pecorino. 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 chicken topped with the creamy lemon sauce, garnished with fresh parsley if desired.

Tips & Variations

• For extra crispiness, chill the breaded chicken for 15 minutes before cooking.
• Swap Pecorino Romano for Parmesan if preferred; it will give a milder flavor.
• Add a pinch of red pepper flakes to the sauce for a subtle heat boost.
• Serve with a side of steamed vegetables or over pasta for a complete meal.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over low heat to prevent drying out. The sauce can be reheated separately and poured over the chicken once warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Just adjust cooking time as thighs might take a bit longer to cook through.

Is there a substitute for heavy cream in the sauce?

You can use half-and-half or a mixture of milk and a little butter, but the sauce will be less rich and creamy.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Print Recipe

★★★★★

4.5 from 51 reviews

This Lemon Pecorino Crusted Chicken features tender chicken breasts coated in a zesty blend of panko breadcrumbs, Pecorino Romano cheese, and fresh lemon zest, pan-fried to a golden crisp. It’s topped with a luscious creamy lemon sauce made with garlic, heavy cream, chicken broth, and a splash of lemon juice, bringing bright citrus flavors and rich indulgence together in a simple yet elegant dish perfect for weeknight dinners or special occasions.

• Author: Lara
• 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: Place chicken breasts between parchment paper and flatten them with a meat mallet or rolling pin to an even thickness to ensure uniform cooking.
2. Season: Season both sides of each chicken breast with salt and pepper evenly.
3. 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 1 tablespoon lemon zest.
4. Coat 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 zest mixture until fully coated on all sides.
5. Cook the chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the breaded chicken breasts and cook for 4–5 minutes per side until the crust is golden brown and the chicken is cooked through. Transfer cooked chicken to a plate lined with paper towels to drain.
6. Make the creamy lemon sauce: In the same skillet, melt 2 tablespoons butter and sauté minced garlic for about 1 minute until fragrant but not browned. Stir in heavy cream, chicken broth, lemon juice, 1 teaspoon lemon zest, and 0.25 cup grated Pecorino Romano cheese. Simmer gently for 4–5 minutes, stirring occasionally, until the sauce thickens slightly.
7. Season sauce: Taste the sauce and season with salt and pepper as desired.
8. Serve: Plate the cooked chicken breasts and generously spoon the creamy lemon sauce over the top. Garnish with freshly chopped parsley if desired and serve immediately.

Notes

• Flattening the chicken ensures even cooking and a tender bite.
• Use freshly grated Pecorino Romano cheese for the best flavor and texture.
• The creamy lemon sauce pairs beautifully with the savory crust for a balanced bright and rich taste.
• To reduce fat content, you can substitute half-and-half for heavy cream, but the sauce will be less rich.
• Make sure the pan is not too hot to avoid burning the breadcrumbs while still achieving a golden crust.
• This dish pairs well with a simple green salad, roasted vegetables, or creamy mashed potatoes.

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