If you love dishes that perfectly balance bright citrus with savory richness, you’re going to adore this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe. It’s a wonderful celebration of textures and flavors—crispy, cheesy chicken crust paired with a luscious, tangy lemon sauce that coats every bite. Whether you’re cooking for family, friends, or just treating yourself, this recipe transforms simple pantry staples into an elegant meal that feels both fresh and indulgent. Let me take you through how to create this delightful dish with ease and confidence.
Ingredients You’ll Need
Getting the ingredients right is key here, but don’t worry—each component is straightforward and plays an essential role in the final flavor and texture of this dish. From the sharp pecorino cheese to the zesty lemon zest and creamy sauce elements, these ingredients come together harmoniously to make your taste buds sing.
- 4 boneless, skinless chicken breasts: Perfectly lean and tender, they serve as the ideal canvas for the crust and sauce.
- 1/2 cup pecorino Romano cheese, grated: This salty, nutty cheese adds a bold flavor and golden crust crispiness.
- 1/2 cup breadcrumbs (preferably panko): Panko gives an extra crunch to the crust without weighing the chicken down.
- Zest of 1 lemon: Brings in a fresh, bright citrus note that lifts all the other flavors.
- 1/4 tsp garlic powder: Adds a subtle depth and aromatic warmth to the crust.
- 1/4 tsp onion powder: Enhances savoriness without overpowering the delicate lemon notes.
- 1/2 tsp dried thyme: Offers a gentle herbal hint that compliments both crust and sauce beautifully.
- Salt and pepper to taste: Essential for seasoning every part of the dish perfectly.
- 2 eggs, beaten: Acts like glue to hold the crust ingredients firmly to the chicken.
- 2 tbsp olive oil (for frying): Adds a subtle fruitiness and golden sear to the chicken.
- 1/2 cup heavy cream: Creates the rich and velvety lemon sauce that’s utterly irresistible.
- 1/4 cup chicken broth: Adds flavor depth and helps balance the sauce’s creaminess.
- 2 tbsp fresh lemon juice: Provides that signature tangy brightness in the sauce.
- 1 tbsp butter: Enriches the sauce with a silky texture and slight richness.
- 1 tsp Dijon mustard: Gives a subtle kick and complexity to the creamy lemon sauce.
- Fresh parsley, chopped (for garnish): A fresh, colorful finishing touch that adds a hint of herbal lift.
How to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Step 1: Prepare the Crust Mix
Start by combining the grated pecorino Romano cheese, panko breadcrumbs, lemon zest, garlic powder, onion powder, dried thyme, salt, and pepper in a shallow bowl. This blend creates the flavorful and crunchy coating that makes this dish truly stand out. Taking time to evenly mix ensures every bite has that perfect crust.
Step 2: Coat the Chicken
Dip each chicken breast into the beaten eggs, ensuring all sides are covered. Then press each piece firmly into the pecorino breadcrumb mixture, coating it thoroughly. This two-step dip and coat method helps create that irresistible crust texture that stays on beautifully during cooking.
Step 3: Cook the Chicken
Heat olive oil in a large skillet over medium heat until shimmering. Carefully add the crusted chicken breasts and cook for about 5 to 7 minutes per side. You’ll want the coating to turn golden brown and crispy while the chicken cooks through thoroughly. The internal temperature should reach 165°F or 74°C for safe and juicy chicken.
Step 4: Make the Creamy Lemon Sauce
Once the chicken is cooked, transfer it to a plate and tent with foil to keep warm. In the same skillet, melt butter over medium heat, making sure to scrape up any delicious browned bits left from the chicken. Add chicken broth and bring it to a gentle simmer, then stir in heavy cream, Dijon mustard, and fresh lemon juice. Let the sauce simmer for 3 to 4 minutes to thicken slightly, seasoning with salt and pepper to taste. This sauce turns silky and bright, creating the perfect foil for the crispy crust.
Step 5: Plate and Serve
Place the pecorino crusted chicken breasts on warm plates and generously drizzle the creamy lemon sauce over them. Garnish with freshly chopped parsley for a pop of green and fresh aroma. This moment is pure satisfaction — a dish that looks stunning and smells even better.
How to Serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Garnishes
Fresh parsley is the go-to garnish here, adding not only a vibrant splash of color but a light herbal freshness that balances the richness. For extra elegance, you can finely grate a little more pecorino or add thin lemon slices on the side.
Side Dishes
Serve this dish alongside light, simple sides that won’t compete with the strong flavors. Steamed green beans, roasted asparagus, or a crisp garden salad all harmonize wonderfully. Creamy mashed potatoes or a fluffy rice pilaf soak up the luscious lemon sauce beautifully, making each bite even more indulgent.
Creative Ways to Present
If you want to wow guests, slice the chicken breasts on a diagonal and fan them out on the plate, then spoon over the sauce. You can also serve individual bowls with a nest of sautéed spinach underneath to add bright color and texture contrast. A drizzle of extra virgin olive oil and a sprinkle of cracked black pepper on top gives a final chef’s touch.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe keeps well when stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to maintain the crispiness of the crust when you reheat the chicken.
Freezing
You can freeze cooked chicken breasts wrapped tightly in foil or plastic wrap for up to 2 months. Freeze the sauce in its own container separately. Thaw overnight in the fridge before reheating gently to avoid drying out the chicken crust.
Reheating
The best way to reheat the chicken is in a preheated oven at 350°F (175°C) for 10 to 15 minutes to help retain the crust’s crunch. Warm the creamy lemon sauce on the stovetop over low heat, stirring occasionally until heated through. Pour the sauce over the chicken just before serving for that fresh-from-the-kitchen experience.
FAQs
Can I use other cheeses besides pecorino Romano?
Absolutely! Parmesan is a great alternative that also melts well and adds a nutty flavor, although pecorino Romano offers a saltier, sharper profile that’s unique to this recipe.
Is it possible to bake instead of pan-fry the chicken?
You can bake it at 400°F (200°C) on a lined baking sheet for about 20-25 minutes, flipping halfway. Baking is a lighter option though the crust might be slightly less crispy than pan-frying.
What substitute can I use for heavy cream in the sauce?
For a lighter version, use half-and-half or whole milk, though the sauce will be less creamy and thick. You might need to reduce it a bit longer to achieve a similar texture.
Can this recipe be made gluten-free?
Yes! Just swap out regular breadcrumbs with gluten-free breadcrumbs and double-check all other ingredients for gluten-containing additives. The result is just as delicious.
How do I ensure the chicken stays juicy?
Don’t overcook the chicken. Use a meat thermometer to check that it reaches 165°F (74°C) internally, and let it rest briefly after cooking to allow the juices to redistribute before slicing.
Final Thoughts
I can’t recommend enough giving this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe a try. It’s that rare kind of dish that feels impressive yet is surprisingly easy to pull together on a weeknight or special occasion. Every component—from the crispy, cheesy crust to the silky, zesty sauce—works in delicious harmony to create a wow-worthy meal that’s sure to become a favorite for you and anyone lucky enough to sit at your table.
Print
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Description
A deliciously tangy and savory Lemon Pecorino Crusted Chicken served with a rich, creamy lemon sauce. This easy skillet-cooked recipe combines the sharpness of pecorino cheese and the brightness of fresh lemon for a flavorful main dish that’s perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup pecorino Romano cheese, grated
- 1/2 cup breadcrumbs (preferably panko)
- Zest of 1 lemon
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 2 eggs, beaten
- 2 tbsp olive oil (for frying)
For the Creamy Lemon Sauce:
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2 tbsp fresh lemon juice
- 1 tbsp butter
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: In a shallow bowl, combine grated pecorino, breadcrumbs, lemon zest, garlic powder, onion powder, dried thyme, salt, and pepper. This mixture will form the flavorful crust for the chicken.
- Coat the Chicken: Dip each chicken breast into the beaten eggs evenly, then coat thoroughly with the pecorino breadcrumb mixture ensuring a good crust forms on all sides.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Carefully place the coated chicken breasts in the pan.
- Sear and Cook Through: Cook the chicken breasts for about 5 to 7 minutes on each side until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C) to ensure they are fully cooked.
- Rest the Chicken: Remove the chicken from the pan and set aside, keeping them warm while you prepare the sauce.
- Make the Creamy Lemon Sauce: In the same skillet, melt butter over medium heat. Add the chicken broth and bring to a simmer, scraping up any flavorful browned bits from the pan.
- Add Sauce Ingredients: Stir in the heavy cream, Dijon mustard, and fresh lemon juice. Allow the mixture to simmer gently, stirring occasionally.
- Thicken the Sauce: Continue to simmer for 3 to 4 minutes or until the sauce has thickened to a creamy consistency.
- Season the Sauce: Taste and season with salt and pepper as needed to balance the flavors.
- Serve: Plate the chicken breasts, then generously drizzle with the creamy lemon sauce.
- Garnish and Enjoy: Sprinkle fresh chopped parsley over the dish for a pop of color and fresh herb flavor. Serve immediately for best taste.
Notes
- Use fresh lemon zest and juice for maximum brightness in flavor.
- Panko breadcrumbs add extra crunch to the crust; you can substitute with regular breadcrumbs if needed.
- Ensure the chicken is cooked to 165°F for food safety.
- If the sauce thickens too much, add a splash of chicken broth or cream to loosen.
- Leftover chicken can be reheated gently to avoid drying out the crust.
