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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

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.

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

  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