Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Why You’ll Love This Recipe

This recipe brings restaurant-quality flavor to your home kitchen with minimal effort. The pecorino crust adds a salty, nutty crunch that pairs perfectly with the juicy chicken breast, while the creamy lemon sauce provides just the right amount of tang. Whether you’re serving it with pasta, vegetables, or a fresh salad, this dish is a crowd-pleaser that never fails to impress. Plus, it’s a fantastic way to elevate your usual chicken dinner routine.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Grated Pecorino Romano cheese
• Panko breadcrumbs
• All-purpose flour
• Eggs
• Garlic powder
• Onion powder
• Lemon zest
• Salt and pepper
• Olive oil
• Butter
• Heavy cream
• Chicken broth
• Fresh lemon juice
• Fresh parsley (optional, for garnish)

Directions

1. Preheat the oven to 400°F (200°C).
2. Pound the chicken breasts to even thickness. Season both sides with salt and pepper.
3. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Pecorino, panko, garlic powder, onion powder, and lemon zest.
4. Dredge each chicken breast in flour, then dip in egg, and coat thoroughly with the pecorino-panko mixture.
5. Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken for 2-3 minutes per side until golden brown.
6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the chicken is fully cooked.
7. While the chicken bakes, make the sauce: In a saucepan, melt butter, then stir in lemon juice, chicken broth, and heavy cream. Simmer until slightly thickened.
8. Taste and adjust seasoning with salt and pepper.
9. Remove the chicken from the oven and let it rest for 5 minutes.
10. Serve the chicken topped with warm creamy lemon sauce and garnish with chopped parsley if desired.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Parmesan Substitute: Use Parmesan if Pecorino isn’t available, though it will be slightly milder in flavor.
• Herb Additions: Add chopped fresh thyme or rosemary to the breadcrumb mixture for an herby twist.
• Gluten-Free Option: Use gluten-free panko and flour to adapt for dietary needs.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for extra heat.
• Light Version: Swap heavy cream with half-and-half or Greek yogurt for a lighter sauce.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a 350°F (175°C) oven for about 10 minutes or until warmed through. You can also reheat it in a skillet over medium heat with a splash of broth or cream to keep it moist. Avoid microwaving as it may cause the crust to become soggy.

FAQs

How do I know when the chicken is done cooking?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead and refrigerate it for up to 2 days. Reheat it gently on the stovetop before serving.

What can I serve with this dish?

This chicken pairs well with pasta, mashed potatoes, rice, roasted vegetables, or a fresh green salad.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and offer a juicier texture, though you may need to adjust the cooking time slightly.

Can I freeze this recipe?

While you can freeze the chicken, the crust may lose its crispness upon reheating. It’s best enjoyed fresh.

What’s the best way to zest a lemon?

Use a microplane or fine grater to gently remove just the yellow outer layer of the lemon, avoiding the bitter white pith underneath.

Is Pecorino Romano the same as Parmesan?

No, Pecorino Romano is made from sheep’s milk and has a saltier, tangier flavor than Parmesan, which is made from cow’s milk.

How do I thicken the lemon sauce more?

Simmer it longer or whisk in a slurry made of 1 teaspoon of cornstarch mixed with 2 teaspoons of water.

Can I make this recipe dairy-free?

You can try dairy-free cheese and coconut cream for alternatives, though the flavor and texture will differ.

What type of skillet is best for this recipe?

An oven-safe skillet, such as cast iron or stainless steel, is ideal for searing and then transferring to the oven.

Conclusion

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a simple yet elegant dish that delivers bold flavor and comfort in every bite. Whether you’re cooking for family, entertaining guests, or just craving something delicious, this recipe will quickly become a go-to favorite.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a crispy, savory dish featuring juicy chicken breasts coated in a Pecorino-panko crust and finished with a rich, tangy lemon cream sauce.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baked
• Cuisine: Italian-American

Ingredients

1. 4 boneless, skinless chicken breasts
2. 1 cup grated Pecorino Romano cheese
3. 1 cup panko breadcrumbs
4. 1/2 cup all-purpose flour
5. 2 eggs, beaten
6. 1 tsp garlic powder
7. 1 tsp onion powder
8. 1 tbsp lemon zest
9. Salt and pepper, to taste
10. 2 tbsp olive oil
11. 2 tbsp butter
12. 1 cup heavy cream
13. 1/2 cup chicken broth
14. 2 tbsp fresh lemon juice
15. Fresh parsley (optional, for garnish)

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Instructions

Preheat the oven to 400°F (200°C).

1. Pound the chicken breasts to even thickness. Season both sides with salt and pepper.
2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Pecorino, panko, garlic powder, onion powder, and lemon zest.
3. Dredge each chicken breast in flour, then dip in egg, and coat thoroughly with the pecorino-panko mixture.
4. Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken for 2-3 minutes per side until golden brown.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the chicken is fully cooked.
6. While the chicken bakes, make the sauce: In a saucepan, melt butter, then stir in lemon juice, chicken broth, and heavy cream. Simmer until slightly thickened.
7. Taste and adjust seasoning with salt and pepper.
8. Remove the chicken from the oven and let it rest for 5 minutes.
9. Serve the chicken topped with warm creamy lemon sauce and garnish with chopped parsley if desired.

Notes

1. Use Parmesan if Pecorino isn’t available, though the flavor will be milder.
2. Add herbs like thyme or rosemary to the breadcrumb mixture for more flavor.
3. To make it gluten-free, use gluten-free panko and flour.
4. Add red pepper flakes to the sauce for a spicy twist.
5. For a lighter sauce, use half-and-half or Greek yogurt instead of heavy cream.

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 520
• Sugar: 2g
• Sodium: 720mg
• Fat: 34g
• Saturated Fat: 16g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 165mg