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 (optional garnish)

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Introduction

This Lemon Pecorino Crusted Chicken pairs crispy, flavorful chicken breasts with a rich, creamy lemon sauce. It’s a perfect dish for a special weeknight dinner that feels elegant but is simple to prepare.

The image shows two golden brown fried fish fillets on a white plate, each topped with a thick, creamy white sauce that has small green herb flakes sprinkled on it. A bright yellow lemon wedge is placed on the back edge of the plate, adding a fresh pop of color. The fish’s crispy texture contrasts with the smooth sauce drizzled over it. The white plate rests on a white marbled surface. 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 the chicken breasts to an even thickness using a meat mallet or rolling pin between parchment paper. Season both sides with salt and pepper.
Step 2: Prepare three breading stations: one plate with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Pecorino Romano, and lemon zest.
Step 3: Coat each chicken breast first in flour, shaking off excess, then dip in beaten eggs, and finally press into the breadcrumb mixture until fully coated.
Step 4: Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Add the chicken and cook for 4–5 minutes per side until golden brown and cooked through. Transfer the chicken to a paper towel-lined plate to drain.
Step 5: In the same pan, melt the remaining 2 tablespoons of butter and sauté the minced garlic for about 1 minute until fragrant.
Step 6: Add heavy cream, chicken broth, lemon juice, lemon zest, and grated Pecorino Romano to the pan. Simmer for 4–5 minutes until the sauce thickens slightly.
Step 7: Season the sauce with salt and pepper to taste. Serve the chicken breasts topped with the creamy lemon sauce and garnish with fresh parsley if desired.

Tips & Variations

For extra zest, add a bit more lemon zest to the breadcrumb mix or the sauce.
Use freshly grated Pecorino Romano for the best flavor and texture.
If you prefer, substitute panko breadcrumbs with regular breadcrumbs for a denser crust.
Serve with a side of steamed vegetables or over pasta to soak up the delicious sauce.

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 to avoid drying out the chicken or breaking the sauce. You can also reheat in a microwave, stirring the sauce occasionally for even warming.

How to Serve

The image shows two golden-brown, crispy fried fish fillets lying side by side on a white plate. Each fillet is topped with a creamy white sauce that has a smooth texture and is lightly sprinkled with finely chopped green herbs. Behind the fish fillets, there is a lemon wedge with a bright yellow, juicy interior and a slightly textured peel, placed at the top edge of the plate. The sauce pools slightly around the edges of the fillets, giving a glossy look, and the plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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. They will be juicier but may require a slightly longer cooking time to ensure they are fully cooked.

Is there a substitute for Pecorino Romano cheese?

Parmesan cheese can be used as a substitute and will provide a similar salty, nutty flavor, though Pecorino has a sharper taste that complements the lemon nicely.