Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a flavorful and elegant dish featuring tender chicken breasts coated in a crispy lemon and Pecorino crumb crust, pan-fried to a golden brown, and served with a rich, tangy lemon cream sauce. It’s perfect for a special dinner or an impressive weeknight meal that combines zest, creaminess, and savory Italian flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
Chicken & 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 Chicken: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin between parchment paper to ensure even cooking. Season both sides generously with salt and pepper.
- Set Up Breading Stations: Prepare three separate 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 of lemon zest.
- Bread the Chicken: Coat each chicken breast first in the flour, shaking off any excess, then dip into the beaten eggs, and finally press thoroughly into the breadcrumb mixture until fully coated on all sides for a flavorful crust.
- Cook the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the coated chicken breasts and cook for 4 to 5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Transfer chicken to a plate lined with paper towels to drain excess oil.
- Make the Creamy Lemon Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add Liquids and Cheese: Stir in the 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 slightly.
- Season the Sauce: Taste and adjust seasoning with salt and pepper as needed to balance the creamy and tangy flavors.
- Serve: Plate the cooked chicken breasts and spoon the creamy lemon sauce generously over the top. Garnish with freshly chopped parsley if desired for a fresh, vibrant touch.
Notes
- Flattening the chicken ensures even cooking and a tender texture.
- Using panko breadcrumbs gives the crust a light, crispy texture.
- You can substitute Pecorino Romano with Parmesan cheese if preferred.
- For extra lemon flavor, add more lemon zest to the breadcrumb mix or sauce.
- If you prefer a dairy-free version, substitute butter with olive oil and use coconut cream in place of heavy cream, adjusting taste accordingly.
- Check internal temperature of chicken with a meat thermometer to ensure safety and juiciness.
Keywords: Lemon Chicken, Pecorino Crusted Chicken, Creamy Lemon Sauce, Pan-fried Chicken, Italian Chicken Recipe
