Lemon Pecorino Crusted Chicken
Lemon Pecorino Crusted Chicken is a golden, crispy chicken dish coated in zesty lemon zest and Pecorino Romano, offering a savory twist on classic comfort food.
The first bite hits with a sunny brightness think crunchy edges, creamy cheese melting into warm, juicy chicken, and a cozy citrus aroma that fills the kitchen. I can still remember making this for friends on a drizzly New York night, laughter bouncing off the tiny walls and everyone reaching for seconds before the pan even cooled. What makes this recipe special? It’s incredibly easy, but the combo of nutty cheese and fresh lemon lifts each piece into something crave-worthy, with a lighter, crowd-pleasing twist.
Get ready for pure, feel-good comfort the kind that brings everyone to the table with eager forks.
Why You’ll Love This Crispy Chicken
- Golden, fragrant crust: Each bite delivers a shatteringly crisp coating, bursting with the sunny brightness of fresh lemon zest like a kitchen filled with cheerful citrus on a slow Sunday morning.
- Tender, juicy inside: The chicken stays moist and flavorful, hugged by a cheesy edge from nutty Pecorino Romano that melts into every crevice.
- Pure comfort and nostalgia: This dish instantly evokes cozy, memory-filled dinners think grown-up chicken fingers with a delicious twist making even a hurried weeknight feel extra special.
- Crowd-pleasing magic: Adults and kiddos alike can’t resist the savory crunch paired with a creamy lemon sauce, so it’s as perfect for family meals as it is for impressing dinner guests.
- Weeknight hero, Sunday stunner: Easy enough for last-minute cooking, yet elegant enough for a cozy gathering, this Lemon Pecorino Crusted Chicken truly brings everyone to the table with smiles.
Ingredients You’ll Need
- Chicken tenderloins
Tender, quick-cooking pieces that stay juicy and are perfect for crispy coating. - All-purpose flour
This pantry staple gives the chicken its first light layer for breading to stick. - Eggs
Beaten eggs help bind the coating, making sure every tenderloin gets evenly crusted. - Panko breadcrumbs
Japanese-style panko delivers that hearty, airy crunch you crave in a golden crust. - Lemon zest
Freshly grated zest adds bursts of citrus fragrance right into the breading. - Pecorino Romano cheese
Nutty, salty, and extra savory this cheese makes the crust irresistible. - Olive oil & butter
The duo ensures beautiful browning and keeps every bite rich and flavorful. - Minced garlic
For the sauce, garlic brings aromatic warmth and depth. - Milk & heavy cream
These create a creamy, luscious sauce that envelopes the chicken. - Chicken broth
Adds savory backbone without overpowering the bright lemon notes. - Lemon juice
Fresh juice sharpens and brightens the creamy sauce. - Easy swaps:
Try Parmesan in place of Pecorino, gluten-free panko, or dairy-free milk to suit your needs.
How to Make Lemon Pecorino Crusted Chicken
- Set Up Your Stations
Line up three shallow bowls one for flour, one for beaten eggs, and the third for a panko, lemon zest, and Pecorino mix. This keeps your dredging quick and tidy, and is the secret to that shatteringly crisp crust. - Flatten and Dredge
Pat the chicken dry and gently flatten to even thickness. Dip each piece first in flour (shake off excess), then into the egg for a light, clingy coating, and finally into the breadcrumb-cheese mixture, pressing gently so every inch gets covered. - Fry to Golden Perfection
Warm olive oil and a pat of butter in a wide skillet until they shimmer with a cozy, nutty aroma. Lay in the chicken pieces don’t crowd the pan frying until each side is deeply golden and crunchy.
- Drain and Rest
Move the crisped chicken to a paper towel-lined plate. This keeps the bottom from steaming and stays satisfyingly crisp while you prep the sauce. - Creamy Lemon Finish
Simmer garlic, then swirl in flour, milk, cream, and broth until velvety. Stir in fresh lemon juice and a splash of butter to finish. Drizzle the sauce over the hot chicken for maximum comfort.
Curious about more ways to bring zesty flavors into your kitchen? Try my Grilled Lemon Chicken Bowl next!
Tips for the Best Results
- Use dry hands for crispier crust: Always pat your chicken dry before dredging to help the coating stick and crisp up beautifully in the pan.
- Don’t crowd your pan: Give each piece some space as it fries if they’re too close, steam builds up and you’ll lose that golden crunch we all love.
- Medium heat does the trick: Too hot, and the crust burns before the chicken cooks through; too low, and you risk a soggy exterior. Keep things steady for the best results.
- Keep an eye on color and aroma: Golden brown with a nutty, cheesy scent is your happy place trust your senses more than the clock.
- Let it rest: Draining the chicken on paper towels helps preserve that shatteringly crisp crust. If you enjoy trying more dreamy sauces, peek at my Creamy Garlic Chicken for extra inspiration!
Flavor Swaps & Customizations
Herby upgrades: Mix chopped fresh basil, parsley, thyme, or rosemary into the panko for a fragrant, garden-fresh twist. If you’re craving Italian flair, swap in a sprinkle of dried oregano or Italian seasoning.
Cheese alternatives: Try swapping Pecorino with grated Parmesan, Asiago, or even sharp cheddar for a different tang and melt. This is a great way to clear out the cheese drawer, and each variety brings its own personality.
Gluten-free & low-carb tweaks: Use gluten-free panko or almond flour in place of regular breadcrumbs and flour. The crust still gets beautifully crisp and golden no one will guess the swap!
Dairy-free tips: Opt for a dairy-free cheese alternative and use olive oil instead of butter. Skip or replace the cream in the sauce with unsweetened oat or almond milk for extra creaminess.
Kid-friendly boost: Leave out the lemon zest for a milder flavor, or try mozzarella in the coating for gooey appeal. (If mozzarella is your jam, you might also love Mozzarella Chicken in Basil Cream Sauce.)
Storage & Reheating Tips
- Fridge: Store leftover Lemon Pecorino Crusted Chicken in an airtight container lined with a paper towel the towel helps soak up any moisture and keeps that crunchy coating happy for up to three days.
- Freezer: Freeze chicken pieces in a single layer on a parchment-lined baking sheet until solid, then transfer to a zip-top bag. They’ll reheat crispier this way just save the sauce for after thawing.
- Reheating: Warm leftovers in the oven or toaster oven, not the microwave, to help the crust stay golden and not go sad and soggy.
- Sauce smart: Keep the creamy lemon sauce separate if possible and reheat gently on the stove before pouring over your chicken.
- More tips: If you love stuffed chicken, see my Stuffed Chicken Breast post for ideas on keeping cheesy fillings luscious during reheats!
What to Serve It With
- Twirl It with Pasta: Pair your Lemon Pecorino Crusted Chicken with a buttery tangle of spaghetti or toss together this Cheesy Chicken Spinach Pasta for a cozy, comforting meal that feels like Sunday dinner any day of the week.
- Fresh, Crisp Salads: A bright arugula salad with shaved fennel, toasted almonds, and a drizzle of olive oil adds a peppery crunch that balances the creamy richness of the chicken.
- Roasted Veggie Magic: Serve alongside sheet pan green beans, crispy potatoes, or honey-glazed carrots anything that brings a little sweetness and snap.
- Simple Sauces and Dips: Set a bowl of leftover creamy lemon sauce on the table for extra dipping, or offer a cool, herby yogurt dip with fresh dill and lemon zest.
- Effortless Dinner Party Vibes: Slice the chicken and fan it over a platter of greens with lemon wedges. For weeknight ease, pile everything onto one cozy plate and savor the golden, crispy textures.
Lemon Pecorino Crusted Chicken
Ingredients
Equipment
Method
- Flatten the chicken tenderloins to even thickness using a meat mallet. Set up three dredging stations: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, lemon zest, and Pecorino cheese.
- In a large nonstick sauté pan, heat olive oil and butter over medium heat. Fry the chicken until golden and cooked through, about 3-5 minutes per side. Drain on paper towels.
- In a medium saucepan, heat olive oil and sauté garlic until fragrant. Whisk in flour, then gradually add milk, cream, and chicken broth. Bring to a boil and simmer until thickened, about 3-5 minutes. Remove from heat and stir in lemon juice and butter.
- Drizzle the creamy lemon sauce over the crispy chicken before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make Lemon Pecorino Crusted Chicken ahead of time?
Absolutely! You can bread the chicken earlier in the day, then refrigerate it on a baking sheet until you’re ready to cook. It makes dinnertime feel so much easier, and the crust gets extra crisp when it goes straight from fridge to pan.
What’s the best way to reheat leftover Lemon Pecorino Crusted Chicken?
I love using the oven or toaster oven just set pieces on a wire rack and warm at 350°F until heated through. This keeps every bite crunchy on the outside and juicy inside, like it’s fresh from the skillet.
Can I use chicken breasts instead of tenderloins?
Definitely! Just slice boneless, skinless chicken breasts into strips or cutlets, then pound them to an even thickness. That way, you’ll get the same golden, crisp result, and every bite will be just as tender no need to make a separate trip to the store.
How do I keep the crust from falling off while cooking?
Press the breadcrumb mixture firmly onto the chicken and let the coated pieces rest for a few minutes before frying. This helps the crust “hug” the chicken. Make sure your oil is hot and don’t flip too soon, so the crust stays satisfyingly crunchy and golden.
