Print

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Print Recipe

★★★★★

4.9 from 147 reviews

This Lemon Pecorino Crusted Chicken features tender chicken breasts coated in a zesty lemon and Pecorino Romano breadcrumb crust, pan-fried to golden perfection. Served with a luscious creamy lemon sauce infused with garlic and Pecorino cheese, this dish balances rich flavors with bright citrus notes for a deliciously elegant meal.

Ingredients

Scale

For the Chicken:

  • 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)

For the Creamy Lemon Sauce:

  • 2 tbsp butter (for sauce)
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 0.25 cup chicken broth
  • 0.25 cup lemon juice
  • 1 tsp lemon zest (for sauce)
  • 0.25 cup grated Pecorino Romano cheese (for sauce)
  • Salt and pepper, to taste (for sauce)
  • Fresh parsley, chopped (optional garnish)

Instructions

  1. Prepare Chicken: Using a meat mallet or rolling pin between parchment paper, flatten the chicken breasts to an even thickness to ensure uniform cooking.
  2. Season: Season both sides of the chicken breasts generously with salt and pepper.
  3. Set Up Breading Stations: Arrange three plates: one with all-purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Pecorino Romano, and 1 tablespoon lemon zest for the crust.
  4. Bread the Chicken: Coat each chicken breast first in flour, then dip into the beaten eggs, and finally press firmly into the breadcrumb mixture until fully coated on all sides.
  5. Cook Chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the breaded chicken breasts and cook for approximately 4 to 5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
  6. Make the Sauce: In the same skillet, melt 2 tablespoons butter and sauté minced garlic for about 1 minute until fragrant but not browned.
  7. Simmer Sauce: Add heavy cream, chicken broth, lemon juice, 1 teaspoon lemon zest, and 0.25 cup grated Pecorino Romano to the pan. Stir well and let the sauce simmer gently for 4 to 5 minutes, or until it thickens slightly.
  8. Season Sauce: Taste the sauce and season with salt and pepper as needed to balance the flavors.
  9. Serve: Plate the cooked chicken breasts and spoon the creamy lemon sauce generously over the top. Garnish with chopped fresh parsley if desired. Serve immediately.

Notes

  • Use freshly grated Pecorino Romano for the best flavor and texture in both the crust and the sauce.
  • Let the breaded chicken rest for about 10 minutes before frying to help the crust set and prevent it from falling off during cooking.
  • For a lighter sauce, substitute heavy cream with half-and-half or Greek yogurt, adjusting cooking time as needed to avoid curdling.
  • You can bake the breaded chicken at 400°F (200°C) for 20–25 minutes as a healthier alternative to pan-frying.

Keywords: Lemon Pecorino Crusted Chicken, Creamy Lemon Sauce, Pan-Fried Chicken, Italian Chicken Recipe, Lemon Chicken with Cheese

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