Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Introduction

This Lemon Pecorino Crusted Chicken features a perfectly crispy coating flavored with lemon zest and Pecorino Romano cheese. It’s served with a rich, creamy lemon sauce that adds bright, tangy notes, making it a delicious and elegant dish for any occasion.

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 sheets of parchment paper. Season both sides with salt and pepper.
2. Step 2: Set up three plates for breading: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Pecorino Romano cheese, and lemon zest.
3. Step 3: Coat each chicken breast by dredging in flour, then dipping into beaten eggs, and finally pressing into the breadcrumb mixture until fully covered.
4. Step 4: Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Cook the chicken breasts for 4 to 5 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
5. Step 5: In the same skillet, melt 2 tablespoons of butter and sauté minced garlic for about 1 minute until fragrant.
6. Step 6: Add heavy cream, chicken broth, lemon juice, lemon zest, and 0.25 cup grated Pecorino Romano to the skillet. Simmer for 4 to 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

• For extra crispiness, refrigerate the breaded chicken for 20 minutes before frying.
• Substitute Pecorino Romano with Parmesan cheese if preferred.
• Add a pinch of red pepper flakes to the sauce for a subtle kick.
• Serve alongside steamed vegetables or a light salad to balance the richness.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent the sauce from separating. Avoid microwaving at high heat to maintain the creamy texture.

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 can be used, but cooking time may vary slightly. Ensure they are cooked through and reach an internal temperature of 165°F (74°C).

Is there a substitute for heavy cream in the sauce?

You can use half-and-half or full-fat coconut milk for a lighter or dairy-free option, but the sauce may be less rich and creamy.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

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★★★★★

4.7 from 88 reviews

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a flavorful and elegant dish featuring tender chicken breasts coated in a zesty pecorino and panko crust, pan-fried to golden perfection and topped with a rich, creamy lemon sauce infused with garlic and Pecorino Romano cheese. This recipe balances crispy texture and tangy, savory notes, perfect for a sophisticated yet easy dinner.

• 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

Cooking Fats:

• 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)

Garnish:

• Fresh parsley, chopped (optional garnish)

Instructions

1. Prepare the Chicken: Flatten chicken breasts to even thickness by placing them between parchment paper and gently pounding with a meat mallet or rolling pin to ensure uniform cooking.
2. Season: Season both sides of each chicken breast with salt and pepper according to taste.
3. Set Up Breading Stations: Arrange three separate stations: one plate with all-purpose flour, a bowl with beaten eggs, and a third plate with a mixture of panko breadcrumbs, grated Pecorino Romano cheese, and 1 tablespoon lemon zest.
4. Bread the Chicken: Coat each chicken breast by dredging first in flour, then dipping in beaten eggs, and finally pressing into the panko mixture until fully and evenly coated.
5. Heat the Skillet: Warm olive oil and 2 tablespoons butter in a skillet over medium heat to prepare for frying the chicken.
6. Cook the Chicken: Place coated chicken breasts in the hot skillet and cook for 4 to 5 minutes per side until they are golden brown and cooked through. Once done, transfer cooked chicken to a paper towel-lined plate to absorb excess fat.
7. Prepare the Sauce: In the same skillet, melt 2 tablespoons butter and sauté the minced garlic for about 1 minute until fragrant but not browned.
8. Add Sauce Ingredients: Pour in heavy cream, chicken broth, lemon juice, 1 teaspoon lemon zest, and 0.25 cup grated Pecorino Romano cheese. Simmer the sauce for 4 to 5 minutes, stirring occasionally, until it thickens to a creamy consistency.
9. Season the Sauce: Adjust seasoning by adding salt and pepper to taste, ensuring the flavor balances with the chicken.
10. Serve: Plate the chicken breasts and generously spoon the creamy lemon sauce over them. Garnish with fresh chopped parsley if desired, and serve immediately.

Notes

• For even cooking, ensure the chicken breasts are of uniform thickness before breading and frying.
• Do not overcrowd the skillet when frying to maintain crispiness; cook in batches if necessary.
• The creamy lemon sauce can be adjusted in thickness by simmering longer to reduce or adding a touch more chicken broth to thin.
• Fresh lemon zest is critical for bright, fresh citrus flavor in both the crust and sauce.
• Use freshly grated Pecorino Romano for best flavor and texture in the crust and sauce.
• Serve with steamed vegetables or a light salad to complement the richness of the dish.

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