Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Looking for a chicken dinner that feels indulgent and easy? This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce hits all the right notes crispy, zesty, cheesy, and rich. The crust is golden and full of flavor thanks to Pecorino and lemon zest, while the creamy sauce adds just the right tangy finish. Whether you’re cooking for company or just craving something brighter than plain chicken, this dish delivers. Simple to make, stunning to serve and yes, perfect for seconds.
Why Love Lemon Pecorino Crusted Chicken
- Bold, fresh flavor – The Pecorino crust adds salty, savory depth while lemon zest brings a clean, citrusy lift.
- Golden, crispy coating – Panko breadcrumbs give the chicken a satisfying crunch without deep frying.
- Luscious sauce – The creamy lemon sauce is velvety, tangy, and just rich enough to feel indulgent.
- Weeknight-ready – Despite its fancy feel, the whole dish comes together in under 40 minutes.
- Crowd-pleaser – Great for both casual family dinners and impressing guests without stress.
- Easy to customize – Works with gluten-free breadcrumbs, different cheeses, or added herbs.
- Balanced bite – Each forkful delivers texture, richness, and brightness in perfect harmony.
- Minimal ingredients, major impact – Uses simple pantry staples with restaurant-style results.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts – pounded to even thickness for uniform cooking.
- Salt and pepper – to season both sides before breading.
- ½ cup all-purpose flour – for the initial dredge that helps the coating stick.
- 2 eggs, beaten – acts as the binding layer for the crust.
- 1 cup panko breadcrumbs – adds crunch and a light texture.
- ½ cup grated Pecorino Romano cheese – delivers salty, bold flavor.
- 1 tbsp lemon zest – infuses the crust with fresh citrus brightness.
- 2 tbsp olive oil + 2 tbsp butter – for pan-frying to a golden finish.
For the Creamy Lemon Sauce:
- 2 tbsp butter – base for sautéing.
- 3 cloves garlic, minced – adds aromatic depth.
- 1 cup heavy cream – for richness and body.
- ¼ cup chicken broth – lightens the sauce slightly.
- ¼ cup lemon juice + 1 tsp zest – brightens and balances.
- ¼ cup grated Pecorino – for savory flavor.
- Salt and pepper, to taste
- Fresh parsley – optional garnish.
How to Make Lemon Pecorino Crusted Chicken
- Pound the chicken – Flatten breasts to even thickness for consistent cooking.
- Season – Sprinkle both sides with salt and pepper.
- Set up breading stations – One plate with flour, one with beaten eggs, one with panko, Pecorino, and lemon zest mixed.
- Dredge the chicken – Coat each piece in flour, dip in egg, then press into breadcrumb mixture.
- Heat oil and butter – In a large skillet over medium heat.
- Cook chicken – Sear for 4–5 minutes per side until golden and cooked through. Transfer to paper towels.
- Make the sauce – In the same pan, melt butter and sauté garlic for 1 minute.
- Add liquids – Stir in cream, broth, lemon juice, zest, and Pecorino. Simmer 4–5 minutes until thickened.
- Season and serve – Taste and adjust salt and pepper. Plate chicken, drizzle with sauce, and garnish with parsley.
Tips & Tricks
- Use thin chicken breasts – Even thickness ensures faster, even cooking without drying out.
- Chill after breading – Let breaded chicken rest for 10 minutes before frying to help the crust stick.
- Don’t overcrowd the pan – Cook in batches if needed to keep the crust crisp.
- Use freshly grated Pecorino – It melts better and gives more flavor than pre-grated.
- Deglaze with broth – Scrape the pan after sautéing garlic to capture all the flavor.
- Adjust sauce thickness – If too thick, add a splash of broth; too thin, simmer a bit longer.
- Garnish before serving – A sprinkle of fresh parsley and Pecorino brightens the final plate.
Substitutions or Variations
- Cheese swap – Use Parmesan if Pecorino isn’t available; it’s milder but still savory.
- Breadcrumb alternatives – Try crushed cornflakes or gluten-free panko for dietary needs.
- Lighter version – Use half-and-half or Greek yogurt in place of heavy cream.
- Baking option – Bake at 400°F (200°C) for 20–25 minutes instead of pan-frying.
- Add herbs – Mix chopped rosemary, thyme, or parsley into the breadcrumb coating.
- Spicy twist – Add red pepper flakes to the sauce or a pinch of cayenne to the crust.
- Different protein – This recipe works well with thin pork chops or boneless thighs too.
Frequently Asked Questions (FAQ)
Can I bake instead of fry the chicken?
Yes. Preheat your oven to 400°F (200°C) and bake the breaded chicken on a greased baking sheet for 20–25 minutes, flipping once. It won’t be quite as crispy as pan-frying but still delicious.
Can I make the sauce ahead of time?
Absolutely. Store it in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream to loosen it if needed.
What sides go well with this dish?
Great options include roasted potatoes, sautéed green beans, or a simple arugula salad with lemon vinaigrette to echo the citrus notes.
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is proof that simple ingredients can create something unforgettable. With its crisp golden crust, vibrant citrus flavor, and velvety sauce, it’s the kind of recipe that quickly becomes a favorite. It’s easy enough for a weeknight and elegant enough for company a rare combination.
Whether you’re cooking to impress or just need a break from your usual chicken routine, this dish delivers both comfort and flair. Don’t be surprised if it becomes your go-to for “what should I make tonight?” moments.
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Ingredients
Equipment
Method
- Flatten chicken breasts to even thickness using a meat mallet or rolling pin between parchment paper.
- Season both sides of chicken with salt and pepper.
- Set up breading stations: one plate with flour, one with beaten eggs, one with a mix of panko, Pecorino, and lemon zest.
- Coat each chicken breast in flour, then egg, then press into breadcrumb mixture until fully coated.
- Heat olive oil and butter in a skillet over medium heat.
- Cook chicken for 4–5 minutes per side until golden brown and fully cooked. Transfer to paper towel-lined plate.
- In the same pan, melt butter and sauté garlic for 1 minute until fragrant.
- Add heavy cream, chicken broth, lemon juice, zest, and Pecorino. Simmer 4–5 minutes until sauce thickens.
- Season sauce with salt and pepper to taste.
- Serve chicken topped with sauce and garnish with fresh parsley if desired.
