Lemon Pecorino Crusted Chicken

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Moderate
Flavor Intensity: Bright, tangy, savory

 Introduction

If you’re looking for a dish that’s both elegant and easy to prepare, this Lemon Pecorino Crusted Chicken delivers on every level. Each tender chicken breast is coated in a golden crust made from Pecorino Romano cheese, breadcrumbs, and lemon zest, then oven-finished to juicy perfection. Topped with a silky creamy lemon sauce, it’s a sophisticated yet approachable meal perfect for weeknights or dinner parties.

This dish combines bold citrus, salty cheese, and a creamy finish—all tied together with a satisfying crunch from the crust. It’s versatile enough to serve with pasta, vegetables, or a crisp salad.

 Why You’ll Love This Recipe

• Crispy, flavorful crust from Pecorino Romano & breadcrumbs

• Bright lemon flavor in both the crust and sauce

• Creamy pan sauce that pairs beautifully with pasta or rice

• Ready in under an hour

•  Restaurant-quality meal from your own kitchen!

 Ingredients

 For the Crusted Chicken:

• 4 boneless, skinless chicken breasts (or thighs)

• ½ cup Panko breadcrumbs

• ½ cup grated Pecorino Romano cheese

• Zest of 1 lemon

• 1 tsp garlic powder

• ½ tsp black pepper

• ¼ tsp salt

• 2 tbsp olive oil

• ½ cup flour (for dredging)

• 1 egg, beaten (for coating)

 For the Creamy Lemon Sauce:

• 2 tbsp butter

• 2 cloves garlic, minced

• ¾ cup chicken broth

• ½ cup heavy cream

• Juice of 1 lemon (about 3 tbsp)

• 2 tsp Dijon mustard

• ⅓ cup grated Pecorino Romano cheese

• Salt & pepper, to taste

• Optional: 1 tsp cornstarch mixed with 2 tsp water for thickening

 Instructions

 Step 1: Prep the Chicken

1. Pound chicken breasts to even thickness (about ½ inch) for even cooking.

2. Pat dry and season lightly with salt and pepper.

 Step 2: Set Up Dredging Stations

1. Flour Station: Place flour on a plate.

2. Egg Wash: Beat the egg in a shallow bowl.

3. Crumb Mixture: In another bowl, combine Panko, Pecorino, lemon zest, garlic powder, pepper, and a pinch of salt.

 Step 3: Bread the Chicken

1. Dredge each piece of chicken in flour, shaking off excess.

2. Dip into the beaten egg.

3. Press into the breadcrumb mixture to coat evenly on all sides.

 Step 4: Sear the Chicken

1. In a large oven-safe skillet or non-stick pan, heat olive oil over medium heat.

2. Add breaded chicken and cook 3–4 minutes per side until golden brown. Do not overcrowd the pan—cook in batches if necessary.

At this stage, the chicken is golden but not yet fully cooked inside.

 Step 5: Finish in the Oven

1. Transfer skillet to a preheated oven at 375°F (190°C).

2. Bake for 10–15 minutes or until the chicken reaches 165°F (74°C) internal temperature.

3. Remove and rest chicken on a plate, tented with foil.

 Step 6: Make the Creamy Lemon Sauce

1. In the same pan (wipe out any burnt crumbs), melt butter over medium heat.

2. Add minced garlic and sauté for 30 seconds until fragrant.

3. Stir in chicken broth, lemon juice, and Dijon mustard. Simmer for 2–3 minutes.

4. Add cream and bring to a gentle simmer.

5. Stir in grated Pecorino and whisk until smooth and slightly thickened.

6. Taste and adjust seasoning with salt, pepper, and more lemon juice if desired.

7. If needed, stir in the cornstarch slurry and simmer 1–2 more minutes to thicken.

 Step 7: Plate and Serve

• Spoon sauce onto plates or over the chicken directly.

• Garnish with lemon slices, fresh parsley, or more Pecorino.

• Serve with pasta, mashed potatoes, rice, or sautéed greens.

 Serving Suggestions

This dish pairs beautifully with:

• Butter-Parsley Pasta or Lemon Orzo

• Steamed broccoli, asparagus, or green beans

• Garlic mashed potatoes or roasted baby potatoes

•  A crisp salad with vinaigrette to balance the richness

 Variations

 Swap the Protein:

• Try this crust and sauce with salmon, shrimp, or tofu for variation.

 Add Fresh Herbs:

• Mix chopped parsley, basil, or thyme into the breadcrumb mixture.

 Make it Gluten-Free:

• Use gluten-free breadcrumbs and GF flour for dredging.

 Lighten the Sauce:

• Use half-and-half or evaporated milk instead of heavy cream (note: sauce will be thinner).

 Storage & Reheating

Refrigerator:

• Store chicken and sauce separately in airtight containers for up to 3 days.

Freezer:

• Freeze cooked chicken (without sauce) for up to 1 month. Thaw overnight before reheating.

Reheating:

• Reheat chicken in the oven at 325°F until warmed through.

• Reheat sauce gently on the stove with a splash of broth or cream to loosen.

 Nutrition Info (Per Serving – Approximate)

Nutrition may vary depending on the cheese, cream, and specific portions used.

 FAQs

Can I make the chicken ahead of time?

Yes, you can bread the chicken and refrigerate for up to 1 day before cooking. Reheat in the oven to keep the crust crisp.

What’s the difference between Pecorino Romano and Parmesan?

Pecorino is made from sheep’s milk and has a saltier, sharper flavor than Parmesan. It’s more pungent and pairs perfectly with lemon for bold flavor.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for best flavor, but bottled will work in a pinch.

Can I air-fry the chicken?

Yes! Preheat the air fryer to 375°F and cook for about 12–15 minutes, flipping halfway through.

 Final Thoughts

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is the kind of dish that looks fancy but feels like a warm, weeknight comfort. With the crispiness of the crust, the richness of the cream, and the zing of lemon, every bite hits all the right notes.

Whether you’re serving guests or just treating yourself, this dish is a perfect mix of indulgent and refreshing. Pair with a glass of white wine and you’ve got yourself a restaurant-quality dinner at home.