Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Introduction

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful combination of zesty and savory flavors. The crunchy pecorino and panko crust creates a perfect contrast to the rich, velvety lemon sauce, making it an impressive yet simple 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 the 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: Prepare three breading stations: place the flour on one plate, beaten eggs on another, and mix panko breadcrumbs with grated Pecorino Romano cheese and lemon zest on the third.
3. Step 3: Coat each chicken breast first in flour, then dip into the beaten eggs, and finally press firmly into the panko mixture to coat thoroughly.
4. Step 4: Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Cook the chicken for 4 to 5 minutes on each side until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.
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 the heavy cream, chicken broth, lemon juice, lemon zest, and grated Pecorino Romano cheese to the skillet. Simmer gently for 4 to 5 minutes until the sauce thickens slightly.
7. Step 7: Season the sauce with salt and pepper to taste. Serve the chicken breasts topped with the creamy lemon sauce and garnish with chopped fresh parsley if desired.

Tips & Variations

• For an extra crispy crust, chill the breaded chicken in the fridge for 15 minutes before cooking.
• Swap Pecorino Romano with Parmesan if preferred for a milder flavor.
• Add a pinch of red pepper flakes to the sauce for a subtle heat boost.
• Serve alongside roasted vegetables or a light green salad for a balanced meal.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the crust. The lemon sauce can be stored separately and reheated on the stove, stirring occasionally to maintain its 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. They may require slightly longer cooking times but will remain juicy and flavorful with this crust and sauce.

Is there a dairy-free alternative for the sauce?

You can substitute heavy cream with coconut cream and use a dairy-free cheese or omit the cheese for a dairy-free version, though the flavor profile will be slightly different.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

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5 from 106 reviews

A crispy and flavorful Lemon Pecorino Crusted Chicken served with a rich and creamy lemon sauce, combining the zesty brightness of lemon with the savory depth of Pecorino Romano cheese for an elegant and satisfying main dish.

• Author: Dylan
• 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: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin between sheets of parchment paper to ensure even cooking.
2. Season: Generously season both sides of the chicken breasts with salt and pepper to enhance flavor.
3. Setup Breading Stations: Arrange 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: Dredge each chicken breast first in flour, then dip into the beaten eggs, and finally press into the breadcrumb mixture ensuring each piece is fully coated.
5. Cook the Chicken: Heat olive oil and butter in a skillet over medium heat. Fry the coated chicken breasts for 4–5 minutes on each side until they develop a golden-brown crust and are cooked through. Remove and place on paper towels to drain excess oil.
6. Make the Sauce: In the same skillet, melt butter and sauté minced garlic for about 1 minute until fragrant. Add heavy cream, chicken broth, lemon juice, lemon zest, and grated Pecorino Romano. Simmer the mixture for 4–5 minutes until the sauce thickens slightly.
7. Season the Sauce: Adjust seasoning by adding salt and pepper to taste.
8. Serve: Plate the crusted chicken breasts and spoon the creamy lemon sauce over them. Garnish with chopped fresh parsley if desired for an added touch of color and freshness.

Notes

• To ensure even cooking, pounding the chicken breasts to an even thickness is essential.
• Use fresh lemon zest to maximize the citrus flavor in both the crust and sauce.
• The Pecorino Romano cheese adds savory saltiness—adjust salt in the sauce accordingly.
• For a lighter version, substitute heavy cream with half-and-half or a light cream alternative.
• Serve with steamed vegetables or a fresh green salad to balance the richness.

Keywords: Lemon Pecorino Crusted Chicken, Creamy Lemon Sauce, Crispy Chicken, Italian Chicken Recipe, Skillet Chicken with Cheese