Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

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🍋 Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Golden-crusted chicken with a punch of citrus and cheese — this Lemon Pecorino Crusted Chicken with its silky Creamy Lemon Sauce is the kind of recipe that elevates dinner without adding stress. The crispy pecorino coating adds just the right amount of salty depth while the lemon cream sauce brings a bright, tangy finish that ties the whole dish together beautifully.

Whether you’re cooking for a date night or simply want to upgrade your weeknight chicken routine, this dish is a must-try!

🧀 Why You’ll Love Lemon Pecorino Crusted Chicken

  • Bold, Balanced Flavor – Salty pecorino, zesty lemon, and rich cream create a perfect trifecta.

  • Crispy Outside, Juicy Inside – The chicken stays moist thanks to a quick pan sear and oven finish.

  • Restaurant Quality at Home – Looks fancy, tastes incredible, and you made it in under an hour.

  • Crowd-Pleaser – Perfect for entertaining or feeding the whole family.

🍗 Ingredients

For the Chicken:

  • 4 boneless, skinless chicken breasts

  • Salt and pepper, to taste

  • ½ cup all-purpose flour

  • 2 eggs, beaten

  • 1 cup grated Pecorino Romano cheese

  • 1 cup panko breadcrumbs

  • 1 teaspoon lemon zest

  • ½ teaspoon garlic powder

  • 2 tablespoons olive oil (for frying)

For the Creamy Lemon Sauce:

  • 2 tablespoons butter

  • 2 cloves garlic, minced

  • ½ cup chicken broth

  • 1 cup heavy cream

  • Juice of 1 lemon (about 2–3 tablespoons)

  • Zest of ½ lemon

  • ¼ cup grated Pecorino Romano cheese

  • Salt and black pepper, to taste

  • Optional: 1 teaspoon Dijon mustard for tang

🔪 Instructions

1. Prep the Chicken

Pound the chicken breasts to even thickness (about ½ inch) using a meat mallet or rolling pin. Pat dry with paper towels and season both sides with salt and pepper.

2. Set Up Breading Stations

Place flour in one bowl, beaten eggs in another, and combine pecorino, panko, lemon zest, and garlic powder in a third.

Dredge each chicken breast:

  1. Dip into flour, coating completely and shaking off excess.

  2. Dip into beaten eggs.

  3. Press into the pecorino-panko mixture, ensuring it sticks well.

3. Pan Fry the Chicken

Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 3–4 minutes per side until golden and crispy. Transfer to a wire rack on a baking sheet.

4. Finish in the Oven

Preheat oven to 375°F (190°C). Bake the chicken for 10–12 minutes or until internal temperature reaches 165°F (74°C).

5. Make the Creamy Lemon Sauce

In the same skillet (wipe out excess crumbs first), melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Pour in chicken broth and bring to a simmer. Stir in heavy cream, lemon juice, zest, Pecorino, and optional Dijon mustard.

Simmer for 5–7 minutes, stirring often, until slightly thickened. Season with salt and pepper to taste.

6. Plate and Serve

Spoon the warm lemon cream sauce over the crispy chicken. Garnish with chopped parsley or extra zest if desired.

🍋 Expert Tips

  • Use real Pecorino Romano, not pre-shredded bags — the flavor is punchier and melts better.

  • Pounding the chicken ensures even cooking and tenderness.

  • Don’t skip the wire rack when baking — it keeps the bottom crispy instead of soggy.

  • Fresh lemon juice is key — bottled lemon juice just won’t do this sauce justice.

  • Add Dijon mustard for complexity — it enhances the citrus and cheese.

🍽 What to Serve with Lemon Pecorino Chicken

This dish goes perfectly with:

  • Garlic mashed potatoes

  • Buttered pasta or angel hair

  • Steamed green beans or broccolini

  • Crisp garden salad with lemon vinaigrette

  • Roasted asparagus or lemony rice pilaf

Looking for low-carb? Serve over a bed of sautéed spinach or cauliflower mash.

🔄 Variations and Substitutions

  • Chicken Thighs: Use boneless, skinless thighs for juicier meat. Adjust cooking time.

  • Parmesan Instead of Pecorino: Slightly milder flavor but still delicious.

  • Add Herbs: Mix chopped rosemary or thyme into the breadcrumb mixture.

  • Make it Spicy: Add crushed red pepper flakes to the sauce or breading.

  • Gluten-Free: Use almond flour and gluten-free panko or crushed pork rinds.

🧊 Storing & Reheating

  • Store leftovers in an airtight container for up to 3 days.

  • Reheat in the oven at 350°F (175°C) for 10–12 minutes for best texture.

  • Sauce may thicken in the fridge — reheat gently and add a splash of broth or cream.

🧾 Nutrition (Per Serving, Approximate)

  • Calories: 520

  • Protein: 38g

  • Carbs: 14g

  • Fat: 35g

  • Fiber: 1g

  • Sugar: 1g

  • Sodium: 680mg

📌 Final Thoughts

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is all about contrast — crispy and juicy, sharp and creamy, indulgent yet light enough for a spring dinner. It’s easy to prepare, looks gourmet on the plate, and tastes like something you’d order at a fine Italian bistro.

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