Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
A flavorful and zesty Lemon Pecorino Crusted Chicken served with a rich, creamy lemon sauce. This dish features crispy chicken breasts coated in panko breadcrumbs and Pecorino Romano cheese, pan-fried to golden perfection and topped with a tangy, cheesy lemon cream sauce. Ideal for a gourmet weeknight dinner or special occasion meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
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
- 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
- Fresh parsley, chopped (optional garnish)
Instructions
- Prepare Chicken: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin between parchment paper to ensure even cooking.
- Season Chicken: Season both sides of the chicken breasts with salt and pepper to taste.
- Set Up Breading Stations: Arrange 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.
- 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 until fully coated.
- Cook Chicken: Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Add the breaded chicken breasts and cook for 4 to 5 minutes per side until the crust is golden brown and the chicken is cooked through. Transfer cooked chicken to a paper towel-lined plate to absorb excess oil.
- Make Sauce: In the same skillet, melt 2 tablespoons of butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream, chicken broth, lemon juice, lemon zest, and grated Pecorino Romano cheese. Simmer the sauce for 4 to 5 minutes until it thickens slightly.
- Season Sauce: Taste the sauce and add salt and pepper as needed to balance the flavors.
- Serve: Plate the cooked chicken breasts and spoon the creamy lemon sauce generously over them. Garnish with freshly chopped parsley if desired. Serve immediately.
Notes
- For even cooking, make sure the chicken breasts are pounded to the same thickness.
- Use fresh lemon zest and juice for the best bright citrus flavor.
- Panko breadcrumbs provide a crispier crust compared to regular breadcrumbs.
- Ensure the skillet is hot enough before adding the chicken to get a golden crust without overcooking the inside.
- This dish pairs well with light sides like steamed vegetables, rice, or a fresh green salad.
- Leftover chicken and sauce can be refrigerated and reheated gently on the stovetop.
Keywords: lemon chicken, pecorino crusted chicken, creamy lemon sauce, pan-fried chicken, Italian chicken recipe, easy dinner
