This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a sophisticated yet simple dish that combines crispy, cheesy crusts with tender, juicy chicken and a velvety lemon sauce. The sharp, nutty flavor of Pecorino cheese pairs beautifully with the bright citrus notes of lemon, creating a dish that's both comforting and elegant. Perfect for weeknight dinners or special occasions, this recipe is sure to impress with its bold flavors and creamy textures. Let’s get cooking!
Why You’ll Love This Recipe
- Crispy and Flavorful: The Pecorino crust adds a rich, savory crunch to each bite.
- Bright and Zesty: Fresh lemon juice and zest bring a refreshing tang to balance the richness.
- Creamy Sauce: The luscious lemon cream sauce ties everything together for a restaurant-worthy finish.
- Quick and Easy: Ready in under 45 minutes, making it perfect for busy evenings.
Ingredients You’ll Need
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and black pepper to taste
- 1 cup grated Pecorino Romano cheese
- 1/2 cup panko breadcrumbs
- Zest and juice of 1 lemon
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional, for a hint of heat)
- 2 large eggs, beaten
- 2 tbsp olive oil (or butter for frying)
For the Creamy Lemon Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- Zest and juice of 1 lemon
- 1/4 cup grated Pecorino Romano cheese
- Salt and black pepper to taste
- Optional: Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Prepare the Chicken
- Season the chicken breasts with salt and black pepper on both sides.
- In a shallow bowl, mix the grated Pecorino, panko breadcrumbs, lemon zest, garlic powder, and red pepper flakes (if using).
- Dip each chicken breast into the beaten egg, then coat evenly with the Pecorino breadcrumb mixture, pressing gently to adhere.
2. Cook the Chicken
- Heat olive oil (or butter) in a large skillet over medium heat.
- Add the coated chicken breasts to the skillet and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/75°C). Remove the chicken from the skillet and set aside.
3. Make the Creamy Lemon Sauce
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
- Stir in the heavy cream, chicken broth, lemon juice, and lemon zest. Bring the mixture to a gentle simmer.
- Whisk in the grated Pecorino cheese until melted and smooth. Season with salt and black pepper to taste.
- If the sauce is too thick, add a splash of chicken broth or water to reach your desired consistency.
