Name: Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 2 boneless, skinless chicken breasts; 1/2 cup panko breadcrumbs; 1/2 cup finely grated Pecorino Romano cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon lemon zest; Salt and black pepper, to taste; 1 egg, beaten; 2 tablespoons olive oil; 1 tablespoon butter; 2 cloves garlic, minced; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 tablespoon lemon juice; 1/2 teaspoon lemon zest; Salt and pepper, to taste; 1 tablespoon freshly chopped parsley (for garnish)

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce a crispy, golden-brown chicken crusted with Pecorino Romano and panko, paired with a velvety lemon cream sauce—this dish brings restaurant-quality flavor straight to my kitchen. It’s both comforting and elegant, making it perfect for quick weeknight meals or an elevated dinner at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

2 boneless, skinless chicken breasts

1/2 cup panko breadcrumbs

1/2 cup finely grated Pecorino Romano cheese

Salt and black pepper, to taste

1/2 teaspoon garlic powder

1/2 teaspoon lemon zest

1 egg, beaten

2 tablespoons olive oil

For the Creamy Lemon Sauce:

1 tablespoon butter

2 cloves garlic, minced

1/2 cup chicken broth

1/2 cup heavy cream

1 tablespoon lemon juice

1/2 teaspoon lemon zest

Salt and pepper, to taste

1 tablespoon freshly chopped parsley (for garnish)

Directions

I start by flattening the chicken breasts with a meat mallet to ensure even cooking.

In a shallow bowl, I combine the panko, Pecorino, garlic powder, lemon zest, salt, and pepper.

I dip each chicken breast into the beaten egg, then press it into the breadcrumb mixture until fully coated.

I heat olive oil in a skillet over medium heat, then cook the chicken for 4–5 minutes per side until golden and cooked through. Once done, I set them aside.

In the same skillet, I melt the butter and sauté the garlic for about a minute.

I pour in the chicken broth, letting it simmer for 2–3 minutes to reduce slightly.

Then, I stir in the heavy cream, lemon juice, and zest. I let it simmer for 3–5 minutes until the sauce thickens.

Next I return the chicken to the pan, spoon the sauce over it, and let everything heat through for another minute or two.

I finish it off with a sprinkle of chopped parsley and serve it hot—usually over pasta, rice, or with a side of roasted vegetables.

Servings and Timing

Servings:2 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories per Serving: 410 kcal

Variations

I sometimes swap Pecorino for Parmesan if that’s what I have on hand—it’s just as tasty, though a bit milder.

For a gluten-free version, I use gluten-free panko or almond flour.

If I want a bit of spice, I add a pinch of red pepper flakes to the sauce.

For extra lemony brightness, I add a few thin slices of lemon to the pan while simmering the sauce.

When I’m craving more greens, I toss in a handful of spinach right into the sauce before finishing the dish.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat, spooning the sauce over it to keep it moist. If the sauce thickens too much in the fridge, I loosen it with a splash of chicken broth or cream while reheating.

FAQs

What’s the best way to get the chicken extra crispy?

I make sure to press the breadcrumb mixture firmly onto the chicken and let it cook undisturbed for 4–5 minutes per side. Using a hot skillet with enough oil also helps create that perfect crust.

Can I make this recipe ahead of time?

Yes, I can bread and cook the chicken ahead, then refrigerate it. I reheat it gently in the skillet with the sauce right before serving.

Can I bake the chicken instead of pan-frying?

Absolutely. I place the breaded chicken on a parchment-lined baking sheet and bake at 400°F (200°C) for about 20–25 minutes, flipping halfway through, until golden and cooked through.

What can I serve with this chicken?

I like serving it over angel hair pasta, creamy mashed potatoes, or roasted asparagus. The lemon sauce works well with many sides.

Can I freeze this dish?

While I prefer it fresh, I can freeze the cooked chicken (without sauce) for up to a month. I recommend making the sauce fresh when ready to serve for best texture and flavor.

Conclusion

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is one of those meals I keep coming back to. It’s full of flavor, quick to prepare, and always satisfies my craving for something comforting but elevated. Whether I’m cooking for myself or sharing dinner with someone, it never fails to impress.

Recipe: