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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

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★★★★★

4.9 from 88 reviews

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a flavorful and elegant dish featuring tender chicken breasts coated in a zesty pecorino and panko crust, pan-fried to golden perfection, and topped with a rich, creamy lemon sauce. Perfect for a special dinner, this recipe combines the tangy brightness of lemon with the savory depth of Pecorino Romano cheese.

Ingredients

Scale

Chicken and 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

Cooking Fat

  • 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 (optional)

  • Fresh parsley, chopped

Instructions

  1. Prepare the Chicken: Flatten the chicken breasts to even thickness using a meat mallet or rolling pin between parchment paper to ensure even cooking.
  2. Season: Season both sides of each chicken breast with salt and pepper to your taste.
  3. Set Up Breading Stations: Prepare three 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: Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally press into the breadcrumb mixture ensuring an even, thorough coating.
  5. Heat the Pan: In a large skillet, heat olive oil and butter over medium heat until hot and shimmering.
  6. Cook the Chicken: Place the breaded chicken breasts in the skillet and cook for 4 to 5 minutes per side, or until the crust is golden brown and the chicken is cooked through. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
  7. Make the Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
  8. Add Liquids and Simmer: Pour in heavy cream, chicken broth, lemon juice, lemon zest, and grated Pecorino cheese. Stir to combine and simmer gently for 4 to 5 minutes until the sauce thickens slightly.
  9. Season the Sauce: Season with salt and pepper to taste, adjusting acidity and saltiness as desired.
  10. Serve: Plate the crispy chicken breasts and generously spoon the creamy lemon sauce over the top. Garnish with freshly 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 breasts to rest for 10 minutes before frying to help the crust adhere better.
  • To lighten the sauce, substitute half-and-half or Greek yogurt for heavy cream, but be cautious with heat to avoid curdling.
  • For a hands-off cooking option, you can bake the breaded chicken breasts in a preheated 400°F oven for 20 to 25 minutes, flipping halfway, instead of pan-frying.
  • Serve with a side of steamed vegetables or a fresh salad for a complete meal.

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

Find it online: https://biteandenjoy.com/lemon-pecorino-crusted-chicken-with-creamy-lemon-sauce-recipe/