If you’re craving a dish that’s bright, flavorful, and downright irresistible, this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe is an absolute winner. The crisp, tangy crust paired with a luscious, silky lemon sauce creates a perfect harmony that will quickly become a staple in your dinner rotation. Every bite delivers that zesty punch balanced by the savory richness of Pecorino Romano cheese and the comforting creaminess of the sauce. Whether you’re cooking for family or impressing guests, this recipe has all the hallmarks of a gourmet meal with surprisingly simple steps and approachable ingredients.
Ingredients You’ll Need
These ingredients are straightforward but come together beautifully to build layers of flavor and texture. Each component plays a crucial role, whether it’s the zing from fresh lemon zest or the hearty crunch from panko breadcrumbs.
- 4 boneless, skinless chicken breasts: The star protein, pounded to an even thickness for perfect cooking.
- 1/2 cup all-purpose flour: Helps the coating stick and creates a light base crust.
- 2 eggs (beaten): Acts as the glue that holds the crust on the chicken.
- 1 cup panko breadcrumbs: Adds an airy and crunchy texture.
- 1/2 cup grated Pecorino Romano cheese: Delivers a sharp, salty bite that makes the crust unforgettable.
- 1 tablespoon lemon zest: Packs vibrant citrus aroma and flavor right into the crust.
- 1 teaspoon garlic powder: Infuses subtle savory depth without overpowering.
- 1/2 teaspoon salt: Enhances all the other flavors.
- 1/2 teaspoon black pepper: Adds a mild heat and complexity.
- 2 tablespoons olive oil: Provides a rich base for perfectly crisping the chicken.
- 2 tablespoons unsalted butter: Contributes to the golden crust and enriches the sauce.
- 1 cup heavy cream: Creates the luscious texture of the sauce.
- 1/2 cup chicken broth: Introduces savory notes and thins the sauce slightly.
- 2 tablespoons fresh lemon juice: Brings zesty brightness to the creamy sauce.
- 1 teaspoon Dijon mustard: Adds a gentle tang and helps emulsify the sauce.
- 2 tablespoons chopped parsley (optional for garnish): A pop of color and fresh herbal flavor.
How to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Step 1: Prepare and Season the Chicken
Starting with chicken breasts, gently pound them between sheets of plastic wrap until they’re about even in thickness; this step ensures they cook uniformly and stay juicy. Pat them dry and season both sides with salt and black pepper. This simple seasoning lays a foundation that allows the special crust and sauce to shine.
Step 2: Set Up Your Dredging Station
Create three shallow bowls: one filled with flour, another with beaten eggs, and a third mixing panko breadcrumbs, grated Pecorino Romano cheese, lemon zest, and garlic powder. This multi-step coating process guarantees a crust that’s crisp, flavorful, and perfectly adhered to every morsel of chicken.
Step 3: Coat the Chicken
Dip each breast first in the flour, shaking off any excess, then into the beaten eggs, and finally press into the breadcrumb mixture. Make sure the crust covers the chicken evenly for a beautiful golden finish after cooking.
Step 4: Cook the Chicken
Heat olive oil and one tablespoon of butter in a large skillet over medium heat. Cook the chicken breasts in batches, about 4 to 5 minutes per side, until the crust is golden and the chicken is cooked through (internal temperature of 165°F). Transfer cooked chicken to a plate and keep warm while preparing the sauce.
Step 5: Make the Creamy Lemon Sauce
In the same skillet, melt the remaining butter. Stir in chicken broth, freshly squeezed lemon juice, and Dijon mustard, scraping up any browned bits for extra flavor. Add heavy cream and bring to a gentle simmer, stirring often. Allow the sauce to thicken slightly for 3 to 4 minutes—this rich, tangy sauce is the perfect partner for the crusted chicken.
Step 6: Combine and Serve
You can either return the chicken to the skillet to warm in the sauce or plate the chicken and drizzle the creamy lemon sauce over it. Sprinkle chopped parsley over the top for a fresh, inviting finish.
How to Serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Garnishes
Chopped parsley brightens the plate visually and adds a bit of fresh herbal flavor that complements the lemon perfectly. For an extra touch, add thin lemon slices or a light dusting of additional Pecorino cheese to echo the crust’s flavor profile.
Side Dishes
This chicken pairs beautifully with roasted vegetables like asparagus or Brussels sprouts, creamy mashed potatoes that soak up the sauce, or a simple pasta tossed in olive oil and garlic for a bit of extra comfort.
Creative Ways to Present
Friends or family coming over? Serve the chicken on a beautiful platter with the sauce spooned artistically around each piece. Add a sprinkle of lemon zest or even edible flowers for a wow-worthy presentation that matches your effort in the kitchen.
Make Ahead and Storage
Storing Leftovers
Leftover chicken with creamy lemon sauce keeps well in an airtight container in the refrigerator for up to 3 days. Store the chicken and sauce together to keep the flavors melding deliciously.
Freezing
To freeze, place cooled chicken breasts and sauce in a freezer-safe container or bag. It will stay good for up to 2 months. Thaw overnight in the fridge before reheating to keep that wonderful texture intact.
Reheating
Gently reheat the chicken and sauce in a skillet over low heat or in a microwave at medium power to prevent the sauce from breaking or the crust from getting soggy. Adding a splash of chicken broth or cream while reheating helps restore the sauce’s creamy consistency.
FAQs
Can I use Parmesan cheese instead of Pecorino Romano?
Absolutely! Parmesan is a fine substitute that offers a slightly milder flavor while still providing a salty, nutty crust. Just make sure to use fresh grated cheese for the best texture.
Is it possible to make this recipe dairy-free?
To adapt this to dairy-free, try substituting the butter with a plant-based alternative and use coconut cream or a dairy-free heavy cream substitute. The Pecorino will be tricky, but nutritional yeast can add some cheesy notes.
Can I prepare the chicken ahead and cook it later?
You can coat the chicken and keep it covered in the refrigerator for a few hours before cooking, but it’s best to cook it fresh for that crispy crust and juicy center.
What’s the best way to pound chicken breasts evenly?
Place each breast between two sheets of plastic wrap or in a plastic bag and gently pound with a meat mallet or rolling pin until the thickness is even throughout. This helps them cook perfectly without drying out.
Can I use chicken thighs instead of breasts?
Chicken breasts work best for an even coating and quick cooking, but boneless, skinless thighs can be used if you don’t mind a slightly different texture and slightly longer cooking time.
Final Thoughts
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe is a shining example of how a few simple ingredients come together to create something truly extraordinary. It’s perfect for those nights when you want to impress without stress and enjoy a vibrant, comforting meal that feels special. I can’t wait for you to make this one your own and savor every delicious bite.
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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful Italian-American main course featuring tender chicken breasts coated in a zesty pecorino and lemon crumb crust, pan-fried to a golden perfection, and topped with a rich, tangy lemon cream sauce. Perfect for a comforting yet elegant dinner.
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 eggs (beaten)
- 1 cup panko breadcrumbs
- 1/2 cup grated Pecorino Romano cheese
- 1 tablespoon lemon zest
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cooking and Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped parsley (optional for garnish)
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness. Season both sides with salt and pepper to enhance flavor.
- Set Up Dredging Stations: Prepare three shallow bowls: one with all-purpose flour, another with beaten eggs, and a third with a mixture of panko breadcrumbs, grated Pecorino Romano cheese, lemon zest, and garlic powder.
- Coat the Chicken: Dredge each chicken breast first in flour, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to ensure the crumbs adhere well.
- Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the chicken breasts in batches for 4 to 5 minutes per side until they are golden brown and fully cooked through. Transfer the cooked chicken to a plate and keep warm.
- Make the Creamy Lemon Sauce: In the same skillet, melt the remaining tablespoon of butter. Add chicken broth, fresh lemon juice, and Dijon mustard while scraping up any browned bits from the pan. Stir in the heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring frequently until the sauce slightly thickens.
- Serve: Return the chicken to the skillet to coat with sauce or drizzle the creamy lemon sauce over plated chicken breasts. Garnish with chopped parsley if desired for a fresh finish.
Notes
- Pair this dish with roasted vegetables, pasta, or creamy mashed potatoes for a complete meal.
- If Pecorino Romano is unavailable, Parmesan cheese can be used as a substitute.
- For a lighter sauce, substitute heavy cream with half-and-half.
