Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Bright, tangy, and full of rich savory notes, Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a dinner dish that feels both elegant and comforting. The nutty, salty flavor of Pecorino Romano cheese pairs beautifully with the zesty brightness of fresh lemon, creating a crust that’s crisp and flavorful. Topped with a silky lemon cream sauce, this dish is perfect for impressing guests—or just treating yourself to something delicious.
Ingredients:
4 boneless, skinless chicken breasts – Pounded to even thickness for consistent cooking.
1 cup grated Pecorino Romano cheese – Bold, salty, and perfect for forming a flavorful crust.
1/4 cup fresh lemon juice – Bright and citrusy; balances the richness of the cheese and cream.
1/4 cup all-purpose flour – Helps the cheese adhere to the chicken and adds light crispness.
For the Creamy Lemon Sauce:
2 tablespoons butter
2 cloves garlic, minced
1/2 cup heavy cream
1 tablespoon lemon zest
Salt and pepper to taste
Optional: chopped parsley for garnish
Instructions:
1. Prepare the Chicken:
Start by pounding the chicken breasts to an even thickness (about 1/2 inch) using a meat mallet. This ensures even cooking and a tender bite. Season both sides with salt and pepper.
2. Dredge and Coat:
Place the flour in one shallow bowl. In another, mix the grated Pecorino cheese with a bit of lemon zest (optional for extra flavor).
Dip each chicken breast first in the flour, shaking off excess, then press firmly into the cheese mixture to coat both sides. The flour helps the cheese stick while also crisping up during cooking.
3. Sear the Chicken:
Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the coated chicken breasts. Cook for 4–5 minutes on each side until the crust is golden and the chicken is cooked through (internal temperature should reach 165°F / 74°C). Remove the chicken and set aside on a plate.
4. Make the Creamy Lemon Sauce:
In the same skillet, reduce the heat to low and add the butter. Once melted, add the minced garlic and cook for about 30 seconds, until fragrant. Stir in the heavy cream and lemon juice. Let it simmer gently for 2–3 minutes to thicken slightly. Add the lemon zest, salt, and pepper to taste.
If you want a thinner sauce, you can stir in a tablespoon or two of chicken broth or pasta water.
5. Serve:
Return the chicken to the skillet briefly to warm and coat lightly with the sauce, or pour the sauce directly over the chicken when serving. Garnish with fresh parsley and extra grated cheese if desired.
Serving Suggestions:
Over pasta – Angel hair or linguine works well to soak up the sauce.
With roasted vegetables – Broccolini, asparagus, or zucchini make fresh and vibrant sides.
Alongside mashed potatoes – For a creamy, hearty pairing.
Why You’ll Love It:
Balanced flavors – The salty Pecorino crust balances perfectly with the tangy lemon and rich cream.
Elegant but easy – Impressive enough for guests but simple enough for a weeknight.
Customizable – Try it with Parmesan if Pecorino isn’t available, or add herbs like thyme or basil for extra dimension.