Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
A crispy golden crust, a zesty creamy sauce, and pure comfort in every bite.

Introduction

If you’re craving a restaurant-quality meal that’s surprisingly easy to make at home, this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is your new go-to. It’s the perfect marriage of textures and flavors — a golden, cheesy crust hugging juicy chicken breasts, drizzled with a rich, velvety lemon cream sauce that’s both tangy and savory.

The secret? Pecorino Romano cheese — saltier and sharper than Parmesan — adds a bold kick to the crust and the sauce. Combine that with the brightness of fresh lemon, and you’ve got a dinner that’s indulgent yet fresh, comforting yet elegant. Whether you’re cooking for guests or just elevating a weekday meal, this dish delivers.

Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts

  • Salt and pepper, to taste

  • ½ cup all-purpose flour

  • 2 eggs, beaten

  • 1 cup panko breadcrumbs

  • ½ cup grated Pecorino Romano cheese

  • 1 tbsp lemon zest

  • 2 tbsp olive oil

  • 2 tbsp butter

For the Creamy Lemon Sauce:

  • 2 tbsp butter

  • 3 cloves garlic, minced

  • 1 cup heavy cream

  • ¼ cup chicken broth

  • ¼ cup lemon juice (freshly squeezed)

  • ¼ cup grated Pecorino Romano cheese

  • 1 tsp lemon zest

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)

Preparation:

Step 1: Prep the chicken

Pound each chicken breast to an even thickness using a meat mallet. This helps ensure the chicken cooks evenly and remains juicy. Season both sides with salt and black pepper.

Step 2: Set up the dredging station

Prepare three shallow bowls or plates:

  • One with flour

  • One with beaten eggs

  • One with a mix of panko breadcrumbs, grated Pecorino Romano cheese, and lemon zest

Dredge each chicken breast first in the flour, then dip in the eggs, and finally press into the breadcrumb mixture until well coated.

Step 3: Pan-fry the chicken

Heat olive oil and butter in a large skillet over medium heat. Once hot and shimmering, add the chicken breasts. Cook each piece for about 4–5 minutes per side, or until golden brown and cooked through (internal temp of 165°F / 74°C). Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.

Step 4: Make the creamy lemon sauce

Using the same skillet (wipe out excess crumbs if needed), melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring gently. Bring to a gentle simmer.

Add lemon juice, Pecorino cheese, and lemon zest. Simmer for 4–5 minutes, stirring occasionally, until the sauce slightly thickens. Season with salt and pepper to taste.

Step 5: Serve and garnish

Plate each chicken breast and generously drizzle with the creamy lemon sauce. Garnish with chopped parsley and an extra sprinkle of Pecorino if desired. Serve immediately while hot and crispy.

Variation

  • Baked Option: Instead of pan-frying, bake the breaded chicken at 400°F (200°C) for 20–25 minutes, flipping halfway.

  • Low-Carb Version: Swap the panko with crushed pork rinds or almond flour. Use a light cream substitute.

  • Herb Crust: Mix dried thyme, oregano, or basil into the breadcrumb coating for an herbal twist.

  • Add Vegetables: Add sautéed spinach or roasted asparagus on the side for a complete plate.

  • Spicy Kick: Add a pinch of red chili flakes to the sauce or breading for subtle heat.

COOKING Note:

  • The Pecorino cheese can burn quickly; keep an eye on the pan heat and avoid overheating.

  • Make sure your skillet is hot enough before adding chicken to get that golden crust.

  • Let the cooked chicken rest for a couple of minutes before serving to retain juiciness.

  • Don’t over-simmer the cream sauce — it should coat a spoon but remain pourable.

Serving Suggestions:

  • Over Pasta: Serve with fettuccine, angel hair, or penne tossed in olive oil or butter.

  • With Grains: Pair with fluffy rice, farro, or creamy polenta.

  • Add Greens: A side of arugula salad with vinaigrette balances the richness.

  • Wine Pairing: A glass of Pinot Grigio or Chardonnay pairs beautifully with the lemony profile.

  • Crusty Bread: Don’t forget a piece of bread to mop up that luscious sauce!

Tips:

  • Use freshly grated Pecorino Romano — the pre-packaged kind lacks moisture and flavor.

  • Lemon zest is key; always zest before juicing!

  • To make it even crispier, let the breaded chicken rest for 10 minutes before frying.

  • Use a meat thermometer to ensure perfect doneness without drying out the chicken.

  • Double the sauce and save leftovers — it’s great over pasta or veggies the next day!

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Nutritional Information (Per Serving, Approximate):

  • Calories: 550 kcal

  • Protein: 38g

  • Sodium: 620mg

Note: Nutritional values may vary slightly based on ingredients used.

FAQs

Q: Can I make the sauce ahead of time?
Yes! The lemon sauce can be made a day ahead and stored in the fridge. Gently reheat before serving.

Q: Can I substitute Parmesan for Pecorino Romano?
You can, but the flavor will be milder. Pecorino gives it a saltier, sharper edge.

Q: What can I use instead of heavy cream?
Half-and-half or a mix of milk and cream cheese can work. Coconut cream for a dairy-free option.

Q: How do I make this gluten-free?
Use gluten-free panko and flour alternatives like rice flour or almond flour.

Q: Can I air-fry the chicken?
Yes! Air-fry at 375°F (190°C) for about 15 minutes, flipping halfway. Spray lightly with oil for crispness.

Conclusion

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is proof that a few quality ingredients and simple techniques can create a gourmet-level meal. With its satisfying crunch, bold cheese flavor, and bright citrus notes, it brings elegance and comfort to the dinner table in under 40 minutes. It’s family-friendly, guest-worthy, and weeknight-approved. So the next time you want to treat yourself or impress someone, don’t settle for ordinary — go lemony, go creamy, and go bold!

Print
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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

  • Author: Imili Johnson
  • Total Time: 35 minutes
  • Yield: 4 1x
Print Recipe

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts

  • Salt and pepper, to taste

  • ½ cup all-purpose flour

  • 2 eggs, beaten

  • 1 cup panko breadcrumbs

  • ½ cup grated Pecorino Romano cheese

  • 1 tbsp lemon zest

  • 2 tbsp olive oil

  • 2 tbsp butter

For the Creamy Lemon Sauce:

  • 2 tbsp butter

  • 3 cloves garlic, minced

  • 1 cup heavy cream

  • ¼ cup chicken broth

  • ¼ cup lemon juice (freshly squeezed)

  • ¼ cup grated Pecorino Romano cheese

  • 1 tsp lemon zest

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prep the chicken

Pound each chicken breast to an even thickness using a meat mallet. This helps ensure the chicken cooks evenly and remains juicy. Season both sides with salt and black pepper.

Step 2: Set up the dredging station

Prepare three shallow bowls or plates:

  • One with flour

  • One with beaten eggs

  • One with a mix of panko breadcrumbs, grated Pecorino Romano cheese, and lemon zest

Dredge each chicken breast first in the flour, then dip in the eggs, and finally press into the breadcrumb mixture until well coated.

Step 3: Pan-fry the chicken

Heat olive oil and butter in a large skillet over medium heat. Once hot and shimmering, add the chicken breasts. Cook each piece for about 4–5 minutes per side, or until golden brown and cooked through (internal temp of 165°F / 74°C). Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.

Step 4: Make the creamy lemon sauce

Using the same skillet (wipe out excess crumbs if needed), melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring gently. Bring to a gentle simmer.

Add lemon juice, Pecorino cheese, and lemon zest. Simmer for 4–5 minutes, stirring occasionally, until the sauce slightly thickens. Season with salt and pepper to taste.

Step 5: Serve and garnish

Plate each chicken breast and generously drizzle with the creamy lemon sauce. Garnish with chopped parsley and an extra sprinkle of Pecorino if desired. Serve immediately while hot and crispy.

Notes

The Pecorino cheese can burn quickly; keep an eye on the pan heat and avoid overheating.

Make sure your skillet is hot enough before adding chicken to get that golden crust.

Let the cooked chicken rest for a couple of minutes before serving to retain juiciness.

Don’t over-simmer the cream sauce — it should coat a spoon but remain pourable.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 550 kcal
  • Sodium: 620mg
  • Protein: 38g

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