Name: Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 boneless skinless chicken breasts (about 1 to 1.25 lb total); Salt and black pepper to taste; 1/2 cup all-purpose flour; 2 large eggs, beaten; 3/4 cup finely grated Pecorino Romano cheese; Zest of 1 lemon (about 1 tbsp); 1 cup plain breadcrumbs (or panko for extra crunch); 2 tbsp olive oil; 2 tbsp butter; 1 cup chicken broth; 1/2 cup heavy cream; 2 tbsp lemon juice (fresh); 1 small garlic clove, minced; 1 tbsp butter; Salt and pepper to taste; Optional: chopped parsley for garnish

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why make this recipe

This dish gives bright lemon flavor with a crisp Pecorino crust. It cooks fast and feels fancy. You can make it on a weeknight or for guests.

introduction

This recipe pairs crunchy cheese crust with a smooth lemon sauce. The chicken stays juicy and the sauce is simple. For the full recipe notes, visit the Lemon Pecorino Crusted Chicken recipe page to see photos and steps.

how to make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

You first coat the chicken with a lemony Pecorino mix and bake or pan-fry until golden. Then you make a quick creamy lemon sauce in the same pan. Finally, you spoon the sauce over the chicken and serve.

Ingredients :

4 boneless skinless chicken breasts (about 1 to 1.25 lb total)
Salt and black pepper to taste
1/2 cup all-purpose flour
2 large eggs, beaten
3/4 cup finely grated Pecorino Romano cheese
Zest of 1 lemon (about 1 tbsp)
1 cup plain breadcrumbs (or panko for extra crunch)
2 tbsp olive oil
2 tbsp butter

For the creamy lemon sauce:

1 cup chicken broth
1/2 cup heavy cream
2 tbsp lemon juice (fresh)
1 small garlic clove, minced
1 tbsp butter
Salt and pepper to taste
Optional: chopped parsley for garnish

Directions :

Preheat oven to 400°F (200°C) if you plan to finish the chicken in the oven.
Pound chicken breasts to even thickness (about 1/2 inch) and season both sides with salt and pepper.
Set up three shallow bowls: flour, beaten eggs, and a mix of Pecorino, lemon zest, and breadcrumbs.
Dredge each chicken breast in flour, dip in egg, then press into the Pecorino-breadcrumb mix to coat well.
Heat olive oil and 2 tbsp butter in a large skillet over medium heat. Add chicken and cook 3–4 minutes per side until golden brown.
If chicken is thick, transfer the skillet to the oven and bake 6–8 minutes until internal temp reaches 165°F (74°C). If thin, cover and cook an extra 2–3 minutes on the stove.
Remove chicken to a plate and keep warm. Wipe the pan lightly if needed, then add 1 tbsp butter and the minced garlic. Cook 30 seconds.
Add chicken broth and scrape any browned bits from the pan. Let it simmer 2 minutes.
Stir in heavy cream and lemon juice. Simmer 2–3 minutes until sauce thickens slightly. Taste and season with salt and pepper.
Spoon the creamy lemon sauce over the chicken. Garnish with parsley if you like. Serve warm.

how to serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Serve this chicken with simple sides like steamed green beans, roasted vegetables, or a plain green salad. For a different meal idea, try pairing it with a mild seafood dish such as baked cod with coconut lemon cream for a citrus theme.

how to store Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Let the chicken cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Keep sauce in a separate small container if you can. Reheat gently in a skillet over low heat or in the oven at 300°F (150°C) until warmed through.

tips to make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Pat chicken dry so the crust sticks well.
Use fresh lemon zest for the best bright flavor.
If the sauce gets too thick when chilled, thin with a splash of milk or chicken broth when reheating.
For extra crunch, use panko breadcrumbs mixed with Pecorino.
Do not overcook the chicken; check with a meat thermometer if unsure.

variation (if any)

Swap Pecorino with Parmesan for a milder taste.
Add chopped fresh herbs (thyme or rosemary) to the breadcrumb mix.
Make a lighter sauce by using half-and-half instead of heavy cream.
For a gluten-free version, use almond flour and gluten-free breadcrumbs.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless thighs and adjust cooking time until they reach 165°F (74°C).

Q: Can I make the sauce dairy-free?
A: Yes. Use coconut cream or a dairy-free creamer and reduce lemon a little to balance taste.

Q: Can I prepare ahead?
A: You can bread the chicken and keep it refrigerated for a few hours. Cook and make sauce just before serving.

Q: How do I keep the crust crunchy after baking?
A: Serve right away. If you must hold, keep chicken in a warm oven (200°F / 95°C) on a rack so steam does not soften the crust.

Q: Can I freeze this dish?
A: The crust may soften when frozen. You can freeze cooked chicken and sauce separately for up to 1 month, then thaw and reheat gently.

Conclusion

If you want another simple lemon chicken recipe to try, see Creamy Lemon Chicken Breast – RecipeTin Eats for a very clear step-by-step guide. For a ready-made option with similar flavors, check Italian Lemon Crusted Chicken with Creamy Lemon Sauce.