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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Juicy chicken breasts coated with a crispy Pecorino crust, served with a quick creamy lemon sauce for a bright flavor.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400°F (200°C) if you plan to finish the chicken in the oven.
  2. Pound chicken breasts to even thickness (about 1/2 inch) and season both sides with salt and pepper.
  3. Set up three shallow bowls: flour, beaten eggs, and a mix of Pecorino, lemon zest, and breadcrumbs.
  4. Dredge each chicken breast in flour, dip in egg, then press into the Pecorino-breadcrumb mix to coat well.
  5. 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.
  6. 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.
  7. 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.
  8. Add chicken broth and scrape any browned bits from the pan. Let it simmer 2 minutes.
  9. Stir in heavy cream and lemon juice. Simmer 2–3 minutes until sauce thickens slightly. Taste and season with salt and pepper.
  10. Spoon the creamy lemon sauce over the chicken. Garnish with parsley if you like. Serve warm.

Notes

Pat chicken dry for better crust adherence. Use fresh lemon zest for optimal flavor. If sauce thickens too much when chilled, thin with milk or broth when reheating.

  • Author: mehdilmh
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Pescatarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 375
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 24g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 190mg

Keywords: chicken, lemon, pecorino, creamy sauce, easy recipe, weeknight dinner, Italian cuisine