Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
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.
- 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
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
- 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.
- Season: Season both sides of each chicken breast with salt and pepper evenly.
- 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.
- 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.
- 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.
- 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.
- Season sauce: Taste the sauce and season with salt and pepper as desired.
- 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
