Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Introduction

This Lemon Pecorino Crusted Chicken is a delightful blend of crispy, cheesy coating and a rich, creamy lemon sauce. Perfect for a weeknight dinner or entertaining guests, it offers bright citrus notes balanced with savory flavors. The dish is both satisfying and elegant.

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 parchment paper.
2. Step 2: Season both sides of the chicken with salt and pepper.
3. Step 3: Set up three breading stations: one plate with flour, one bowl with beaten eggs, and one plate with a mixture of panko, Pecorino Romano cheese, and lemon zest.
4. Step 4: Coat each chicken breast in flour, then dip into the beaten eggs, and finally press into the breadcrumb mixture until fully coated.
5. Step 5: Heat olive oil and 2 tablespoons of butter in a skillet over medium heat.
6. Step 6: Cook the chicken breasts for 4–5 minutes on each side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain.
7. Step 7: In the same skillet, melt 2 tablespoons of butter and sauté the minced garlic for about 1 minute until fragrant.
8. Step 8: Add heavy cream, chicken broth, lemon juice, lemon zest, and Pecorino Romano cheese to the skillet. Simmer for 4–5 minutes until the sauce thickens slightly.
9. Step 9: Season the sauce with salt and pepper to taste.
10. Step 10: Serve the chicken topped with the creamy lemon sauce and garnish with chopped fresh parsley if desired.

Tips & Variations

• Use freshly grated Pecorino Romano for the best flavor and texture.
• Let the breaded chicken rest for 10 minutes before frying to help the coating set and stay crisp.
• To lighten the dish, try substituting half-and-half for the heavy cream in the sauce.
• For extra zest, add a splash of lemon juice to the breadcrumb mixture.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring the sauce occasionally to maintain its creaminess.

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. Because they are thicker and have more fat, adjust the cooking time accordingly and ensure they are cooked through.

How do I prevent the breadcrumb coating from falling off?

Make sure to dry the chicken breasts before breading and press the breadcrumb mixture firmly onto the chicken. Letting the breaded chicken rest before frying also helps the coating adhere better.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

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★★★★★

4.5 from 59 reviews

This Lemon Pecorino Crusted Chicken features juicy chicken breasts coated in a zesty blend of panko breadcrumbs, Pecorino Romano cheese, and lemon zest. Pan-fried to a golden crisp and topped with a rich, creamy lemon sauce, it offers a perfect balance of tangy brightness and savory depth, making it an impressive yet easy-to-make main dish.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken and Breading

• 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)

Garnish

• 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 parchment paper to ensure uniform cooking.
2. Season: Sprinkle both sides of each chicken breast with salt and pepper to enhance the flavor.
3. Set Up Breading Stations: Arrange 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 lemon zest.
4. Bread the Chicken: Coat each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the breadcrumb mixture until fully coated.
5. Cook the Chicken: Heat olive oil and butter in a skillet over medium heat. Fry each chicken breast for 4–5 minutes per side until golden brown and fully cooked through. Transfer cooked chicken to a paper towel-lined plate to drain and keep warm.
6. Make the Sauce: Using 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. Let the sauce simmer for 4–5 minutes, stirring occasionally until it thickens slightly.
7. Season the Sauce: Taste the sauce and add salt and pepper as needed.
8. 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

• Use freshly grated Pecorino Romano cheese for the best flavor and texture in both the crust and sauce.
• Allow the breaded chicken to rest for about 10 minutes before frying to help the coating adhere better.
• To lighten the dish, substitute heavy cream with half-and-half or reduce the amount, though it will alter the sauce’s richness.
• Make sure to pound the chicken evenly to prevent uneven cooking and dryness.
• Serve with a light salad or steamed vegetables for a well-balanced meal.

Keywords: chicken, pecorino, lemon, creamy sauce, panko, crusted chicken, Italian recipe, skillet chicken, easy dinner