Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Introduction

Lemon Pecorino Crusted Chicken is a delightful dish that combines a zesty, crispy coating with a rich and creamy lemon sauce. Perfect for a weeknight dinner or special occasion, this recipe balances bright citrus flavors with savory cheese and tender chicken.

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 placed between parchment paper.
2. Step 2: Season both sides of the chicken with salt and pepper.
3. Step 3: Prepare three breading stations: one with flour, one with beaten eggs, and one with a mixture of panko, grated Pecorino Romano, and lemon zest.
4. Step 4: Coat each chicken breast first in flour, then dip in the 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 until golden brown and cooked through. Remove and place on a paper towel-lined plate 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. Simmer the sauce for 4–5 minutes until it thickens.
9. Step 9: Season the sauce with salt and pepper to taste.
10. Step 10: Serve the chicken breasts topped with the creamy lemon sauce and garnish with fresh parsley if desired.

Tips & Variations

• For extra crispiness, let the breaded chicken rest for 10 minutes before frying to help the coating adhere better.
• Substitute Pecorino Romano with Parmesan if you prefer a milder cheese flavor.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• Use fresh lemon juice and zest for the brightest citrus flavor.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of Pecorino Romano?

Yes, Parmesan cheese is a good alternative if you want a less sharp flavor. Grana Padano also works well in this recipe.

Is it possible to prepare this recipe gluten-free?

Absolutely. Substitute the all-purpose flour and panko breadcrumbs with gluten-free flour and gluten-free breadcrumbs to make this dish suitable for gluten-sensitive diets.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

---

★★★★★

4.5 from 54 reviews

• Author: Zoe
• Total Time: 30 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Lemon Pecorino Crusted Chicken recipe features juicy, tender chicken breasts coated in a zesty Pecorino and panko crust, pan-fried to golden perfection, and topped with a luscious creamy lemon sauce. Perfectly balanced flavors of lemon, garlic, and cheese make for an elegant yet simple dish ideal for a special weeknight dinner or entertaining guests.

---

Ingredients

Scale 1x2x3x

For the Chicken

• 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)

For the 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 Chicken: Flatten each boneless, skinless chicken breast to an even thickness using a meat mallet or rolling pin placed between sheets of parchment paper to ensure uniform cooking.
2. Season: Season both sides of the chicken breasts generously with salt and pepper to enhance flavor.
3. Set Up 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, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with the panko-Pecorino-lemon zest mixture, pressing gently to adhere.
5. Cook Chicken: Heat olive oil and butter in a large skillet over medium heat. Add chicken breasts and cook for 4–5 minutes on each side, or until golden brown and fully cooked through. Remove chicken and place on a paper towel-lined plate to drain any excess oil.
6. Make the Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
7. Simmer Sauce: Stir in heavy cream, chicken broth, lemon juice, lemon zest, and Pecorino Romano cheese. Allow the sauce to simmer gently for 4–5 minutes until it thickens slightly.
8. Season Sauce: Taste the sauce and adjust seasoning with salt and pepper as desired.
9. Serve: Plate the crusted chicken breasts and spoon the creamy lemon sauce generously over the top. Garnish with chopped fresh parsley if desired. Serve immediately.

Notes

• For even cooking, ensure chicken breasts are pounded to uniform thickness.
• Panko breadcrumbs provide extra crunch; you may substitute with regular breadcrumbs if needed.
• Use fresh lemon zest for the best bright citrus flavor.
• Cooking times may vary slightly depending on the size of the chicken breasts; always check that the internal temperature reaches 165°F (74°C).
• This recipe can be adapted for gluten-free by substituting all-purpose flour and panko with gluten-free alternatives.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Italian

Keywords: Lemon chicken, pecorino crusted chicken, creamy lemon sauce, pan-fried chicken, Italian chicken recipe