Name: Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
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

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Introduction

This Lemon Pecorino Crusted Chicken is a flavorful and elegant dish that balances a crispy, cheesy crust with a rich, creamy lemon sauce. It’s perfect for a special dinner or when you want to impress with minimal effort. The bright lemon zest and Pecorino Romano add a delightful zing that elevates simple chicken breasts.

The image shows two golden brown breaded fish fillets on a white plate, each topped with a creamy pale yellow sauce speckled with finely chopped green herbs. The sauce flows slightly down the sides of the crispy fillets, adding a smooth texture contrast to the crunchy surface. Behind the fillets, a bright yellow lemon wedge with juicy pulp is positioned, adding a fresh, vibrant touch to the dish. The details and colors highlight a rich and appetizing meal. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Flatten chicken breasts to an even thickness by placing them between parchment paper and gently pounding with a meat mallet or rolling pin. Season both sides with salt and pepper.
Step 2: 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.
Step 3: 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.
Step 4: Heat olive oil and 2 tablespoons butter in a skillet over medium heat. Cook the chicken breasts for 4–5 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to rest.
Step 5: In the same skillet, melt 2 tablespoons butter, then sauté the minced garlic for about 1 minute until fragrant.
Step 6: Add heavy cream, chicken broth, lemon juice, lemon zest, and Pecorino cheese to the pan. Simmer gently for 4–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Step 7: Serve the crusted chicken breasts 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 crust set.
For a lighter sauce, substitute half-and-half or Greek yogurt for the heavy cream.
You can bake the breaded chicken at 400°F for 20–25 minutes instead of pan-frying for a healthier option.

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 to avoid drying out the chicken. The sauce may thicken upon cooling; stir in a splash of chicken broth or cream when reheating if needed.

How to Serve

The image shows two golden-brown crispy fried fish fillets on a white plate, each topped with a thick, creamy, pale yellow sauce sprinkled with small green herbs. Behind the fillets, there is a bright yellow lemon wedge with white edges, placed upright. The fish fillets have a crunchy texture with darker browned spots, and the sauce looks smooth and glossy, melting slightly over the edges. The plate rests on a white marbled surface, adding a clean and bright background to the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Pecorino Romano?

Yes, Parmesan cheese can be a good substitute though it has a milder flavor. For a sharper taste, stick to Pecorino Romano if possible.

What can I serve with this chicken dish?

This chicken pairs well with simple sides like steamed vegetables, garlic mashed potatoes, or a light salad to complement the rich lemon sauce.