When you’re craving a combination of vibrant citrus, savory cheese, and tender baked chicken, it’s hard to top Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce. This Italian-American favorite comes together quickly for a weeknight dinner or a cozy Sunday meal, yet it dazzles like something straight out of a specialty bistro. Each bite boasts a golden, crisp Pecorino crust, succulent chicken, and a silken sauce that bursts with fresh lemon flavor—pure comfort with an elegant twist.
Ingredients You’ll Need
Everything you need for this recipe is incredibly straightforward, but each ingredient plays a starring role. From the tang of Pecorino Romano to the brightness of lemon, every element enhances the juicy chicken and luscious sauce, making every bite of Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce unforgettable.
- Chicken Breasts: Boneless and skinless for quick, even cooking and maximum tenderness.
- Pecorino Romano Cheese: Freshly grated for a salty, nutty crust bursting with character.
- Panko Breadcrumbs: These light, airy crumbs create the ultimate crunch—you won’t get the same crispiness with regular breadcrumbs.
- Garlic Powder: Adds depth and subtle heat to the crust, complementing the lemon and cheese beautifully.
- Lemon Zest: Zest brings fragrant citrus oils to the crust, making the flavor truly pop.
- Black Pepper: Just a pinch sharpens all the other flavors without overpowering them.
- Salt: Essential for seasoning both the crust and the chicken, ensuring every bite is perfectly savory.
- Eggs: Acts as the glue that helps the cheesy crust adhere to the chicken.
- Olive Oil: For beautifully searing and browning the crust before baking to perfection.
- Butter: Richness alert! A pat of butter makes the lemon sauce impossibly silky.
- Fresh Garlic: Sautéed until aromatic for that irresistible, savory undertone in the sauce.
- Heavy Cream: The key to a decadent, ultra-creamy lemon sauce that coats every morsel.
- Chicken Broth: Adds gentle savoriness and balances the richness of the cream in the sauce.
- Lemon Juice: A splash infuses the sauce with bold, bright flavor and pulls the dish together.
- Extra Pecorino & Lemon Zest: A finishing sprinkle for color, aroma, and that tangy cheese hit in every bite.
How to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Step 1: Prep the Chicken
Start by preheating your oven to 400°F (200°C). Lay each chicken breast between two sheets of plastic wrap and give it a gentle pound with a meat mallet or rolling pin—aim for an even thickness throughout. This helps the chicken cook uniformly, so every piece is as juicy and tender as possible.
Step 2: Set Up Your Dipping Stations
Whisk the eggs in a shallow bowl to make your sticky base. In a separate bowl, combine the grated Pecorino Romano, panko breadcrumbs, garlic powder, lemon zest, black pepper, and salt. This mixture will cling to the chicken and crisp up into a gorgeous golden crust.
Step 3: Crust the Chicken
One at a time, dip each chicken breast into the whisked eggs, making sure it’s fully coated, then press it into the breadcrumb and cheese mixture. Pat down gently so as much of the crust adheres as possible. This is where Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce really gets its signature look and flavor!
Step 4: Sear to Perfection
Heat olive oil in an oven-safe skillet over medium-high heat. Carefully add your crusted chicken breasts and sear each side for 2–3 minutes until golden and crisp. Don’t rush this step—you’re building that irresistible crunch that makes this dish unforgettable.
Step 5: Finish in the Oven
Transfer the skillet to your preheated oven and bake for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F. Baking gently ensures the crust stays intact and the chicken stays moist inside.
Step 6: Make the Creamy Lemon Sauce
While the chicken bakes, get your sauce going. Melt butter in a saucepan over medium heat, then add minced garlic, stirring until just fragrant. Pour in the heavy cream and chicken broth, bring to a simmer, and cook for about 5 minutes until thickened slightly. Finish with a tablespoon of fresh lemon juice for that bright, zingy finale.
Step 7: Plate & Garnish
Place each golden chicken breast on a plate, spoon over plenty of creamy lemon sauce, then dust with extra Pecorino and a shower of fresh lemon zest. Now you’re ready to experience Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce at its best!
How to Serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Garnishes
Sprinkle a generous pinch of freshly grated Pecorino Romano cheese and a bit more lemon zest over each plated piece. Add a few torn basil leaves for an herby pop, or a grind of black pepper if you want a little flair. These little touches make your Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce feel utterly restaurant-worthy.
Side Dishes
Roasted asparagus, crisp-tender broccolini, or a tangle of angel hair pasta tossed in olive oil pair beautifully with this dish. If you’re feeling cozy, try a heap of creamy mashed potatoes—perfect for soaking up all that dreamy lemon sauce. Even a simple green salad with a lemon vinaigrette works wonders alongside Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce.
Creative Ways to Present
Slice the chicken on a bias and fan it out over a bed of microgreens or risotto for a dramatic dinner party statement. For family dinners, serve straight from the skillet at the table, letting everyone ladle over their own sauce. However you present it, your Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce will be the star.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and sauce in separate airtight containers in the refrigerator. The crust will soften a bit over time, but the flavors will continue to develop, making for a delicious next-day lunch or dinner.
Freezing
You can absolutely freeze cooked Lemon Pecorino Crusted Chicken (without the sauce) for up to three months. Thaw overnight in the fridge before reheating. The sauce is best made fresh, but you can freeze it separately if you wish—just stir well after reheating.
Reheating
To recapture the chicken’s crispness, reheat pieces in a 350°F oven on a wire rack for about 10 minutes. Warm the sauce gently in a saucepan over low heat, stirring constantly to keep it silky. Pour sauce over reheated chicken just before serving for best results.
FAQs
Can I use Parmesan instead of Pecorino Romano?
Absolutely! Parmesan has a milder, nuttier flavor but works beautifully in the crust for Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce. If you want a slightly sharper tang, go with Pecorino, but both cheeses deliver a delicious crispy coating.
Is there a lighter version of this dish?
Yes! For a lighter take, swap out the heavy cream for half-and-half in the sauce, and use less oil when searing the chicken. You’ll still get lovely, creamy results with less richness, and it won’t weigh down the lemony, cheesy flavors.
How do I make this gluten-free?
Simply substitute gluten-free panko or breadcrumbs for regular panko to make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce completely gluten-free. Double-check your chicken broth to ensure it’s gluten-free as well.
Can I prepare anything ahead of time?
You can bread the chicken breasts up to a few hours in advance and refrigerate them on a baking sheet until ready to cook. The sauce comes together quickly, so it’s best to make it just before serving for the freshest taste and texture.
What can I do with leftover sauce?
Leftover creamy lemon sauce is seriously versatile! Drizzle it over vegetables, toss it with pasta, or even spoon over grilled fish for another delicious dinner. You’ll find yourself making extra just for a reason to enjoy it again and again.
Final Thoughts
If you adore meals that balance vibrant flavors with comforting textures, this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce deserves a spot in your regular rotation. Whether you serve it for a special gathering or just to brighten up the middle of the week, it’s guaranteed to bring smiles. Give it a try and let your kitchen fill with the joyful scent of lemons, cheese, and love!
Print
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in the delightful combination of crispy Pecorino Romano-crusted chicken breasts with a luscious creamy lemon sauce. This recipe brings together the tangy zest of lemon and the savory richness of Pecorino for a truly satisfying meal.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup grated Pecorino Romano cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 large eggs
- 2 tablespoons olive oil
For the Creamy Lemon Sauce:
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- Additional Pecorino Romano and lemon zest for garnish
Instructions
- Preheat oven and prepare chicken: Pound chicken breasts to an even thickness. Whisk eggs in a shallow bowl. In another bowl, combine Pecorino cheese, breadcrumbs, garlic powder, lemon zest, salt, and pepper.
- Coat the chicken: Dip each chicken breast in the egg mixture, then coat in the breadcrumb mixture, pressing to adhere.
- Sear and bake the chicken: Sear chicken in olive oil, then transfer skillet to the oven and bake until cooked through.
- Make the sauce: In a saucepan, melt butter, sauté garlic, add cream and broth, simmer, and stir in lemon juice.
- Serve: Plate chicken, spoon sauce over each piece, and garnish with Pecorino and lemon zest.
Notes
- You can substitute Parmesan for Pecorino Romano if preferred.
- For a lighter version, use half-and-half in place of heavy cream.
- This dish pairs well with roasted vegetables or a light pasta.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 560
- Sugar: 1g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 49g
- Cholesterol: 200mg
