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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

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★★★★★

4.5 from 144 reviews

This Lemon Pecorino Crusted Chicken features juicy boneless chicken breasts coated with a zesty lemon and Pecorino Romano crust, pan-fried to a golden crisp, and served with a rich and creamy lemon sauce. Perfectly balanced with tangy citrus and savory cheese flavors, this elegant yet simple dish is ideal for a weeknight dinner or special occasion meal.

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
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 0.25 cup chicken broth
  • 0.25 cup lemon juice
  • 1 tsp lemon zest
  • 0.25 cup grated Pecorino Romano cheese
  • Salt and pepper, to taste

Garnish

  • Fresh parsley, chopped (optional)

Instructions

  1. Prepare Chicken: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin placed between sheets of parchment paper. Season both sides generously with salt and pepper to enhance the flavor.
  2. Set Up Breading Station: Arrange three separate plates or shallow dishes: one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Pecorino Romano cheese, and lemon zest.
  3. Bread the Chicken: Coat each chicken breast first in the flour, shaking off any excess, then dip them into the beaten eggs, and finally press firmly into the breadcrumb mixture until fully coated on all sides. This tri-step breading ensures a crunchy and flavorful crust.
  4. Cook the Chicken: Heat olive oil and butter together in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 4 to 5 minutes per side until they develop a golden-brown crust and are cooked through. Remove cooked chicken to a paper towel-lined plate to drain any excess oil.
  5. Make the Creamy Lemon Sauce: In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in the heavy cream, chicken broth, lemon juice, lemon zest, and grated Pecorino Romano cheese. Stir continuously and let the sauce simmer for 4 to 5 minutes until it thickens to a creamy consistency.
  6. Season and Serve: Taste the sauce and adjust seasoning with salt and pepper as desired. Pour the warm creamy lemon sauce over the cooked chicken breasts. Garnish with freshly chopped parsley if using. Serve immediately for best flavor and texture.

Notes

  • For extra tenderness, ensure chicken breasts are pounded to even thickness before breading.
  • Do not overcrowd the skillet to maintain a crispy crust; cook chicken in batches if necessary.
  • Use fresh lemon juice and zest for the brightest citrus flavor in the sauce.
  • This dish pairs beautifully with steamed vegetables, rice, or a light green salad.
  • Leftover sauce can be refrigerated and gently reheated; add a splash of cream or broth if it thickens too much.

Keywords: Lemon Pecorino Crusted Chicken, Creamy Lemon Sauce, Italian Chicken Recipe, Panko Crusted Chicken, Easy Dinner, Pan-Fried Chicken

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