Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a deliciously crispy and tangy chicken dish featuring boneless, skinless chicken breasts coated in a zesty pecorino and panko breadcrumb crust. Pan-fried to a golden perfection and served with a rich, creamy lemon sauce infused with garlic, chicken broth, and Pecorino Romano cheese, this recipe offers a harmonious blend of textures and bright flavors perfect for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- Salt and pepper (to taste)
- 0.5 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 0.5 cup grated Pecorino Romano cheese
- 1 tbsp lemon zest
- 2 tbsp olive oil
- 2 tbsp butter (for frying)
Creamy Lemon Sauce
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 0.25 cup chicken broth
- 0.25 cup lemon juice
- 1 tsp lemon zest
- 0.25 cup grated Pecorino Romano cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional garnish)
Instructions
- Flatten Chicken Breasts: Place the chicken breasts between parchment paper and pound them evenly to a uniform thickness using a meat mallet or rolling pin. This ensures even cooking throughout each piece.
- Season Chicken: Season both sides of each chicken breast generously with salt and pepper to enhance the flavor before coating.
- Prepare Breading Stations: Set up three separate plates — one with the all-purpose flour, one with the beaten eggs, and one with a mixture of panko breadcrumbs, grated Pecorino Romano cheese, and lemon zest. This setup facilitates an efficient breading process.
- Coat Chicken: Coat each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally press thoroughly into the breadcrumb mixture to fully cover each piece in the lemon-pecorino crust.
- Cook Chicken: Heat olive oil and 2 tablespoons of butter in a skillet over medium heat. Once hot, cook the coated chicken breasts for 4 to 5 minutes per side until they develop a golden brown crust and are cooked through. Transfer the cooked chicken to a plate lined with paper towels to drain any excess fat.
- Make Creamy Lemon Sauce: In the same skillet, melt 2 tablespoons of butter and sauté the minced garlic for about 1 minute until fragrant. Add heavy cream, chicken broth, lemon juice, 1 teaspoon lemon zest, and 0.25 cup grated Pecorino Romano cheese. Simmer the sauce for 4 to 5 minutes, stirring occasionally, until it thickens slightly.
- Season Sauce and Serve: Season the sauce with salt and pepper to taste. Plate the chicken breasts and generously spoon the creamy lemon sauce over them. Garnish with chopped fresh parsley if desired and serve immediately for a delicious meal.
Notes
- For extra zest, add a little more lemon zest to the breadcrumb mix or sauce to amplify the citrus flavor.
- Make sure not to overcrowd the skillet when cooking chicken to maintain a crispy crust and even cooking.
- Use a meat thermometer to check chicken doneness; it should reach an internal temperature of 165°F (74°C).
- Fresh parsley is optional but adds a nice color contrast and fresh herbal note.
- Leftover sauce can be stored in the refrigerator for up to 2 days and gently reheated.
Keywords: Lemon Pecorino Crusted Chicken, Creamy Lemon Sauce, Pan-Fried Chicken, Italian Chicken Recipe, Chicken with Lemon Sauce
