Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
When you’re craving something elegant yet comforting, Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is the perfect dish to satisfy that craving. This recipe combines the tangy brightness of lemon, the sharp saltiness of Pecorino Romano cheese, and the rich silkiness of a cream-based sauce. The result is a restaurant-quality meal that’s easy enough for a weeknight but impressive enough for entertaining.
The beauty of this dish lies in the contrast of textures and flavors. Each piece of chicken is coated in a crunchy Pecorino and panko crust, seared to golden perfection, and then bathed in a luscious lemon cream sauce that ties everything together. The crisp exterior gives way to tender, juicy chicken inside, while the sauce adds a layer of indulgence that’s both tangy and savory. It’s a symphony of flavors in every bite.
Recipe
Ingredients:
2 large chicken breasts, sliced in half lengthwise
½ cup grated Pecorino Romano cheese
½ cup breadcrumbs (panko preferred)
1 tsp lemon zest
½ tsp garlic powder
Salt & pepper to taste
2 tbsp olive oil
1 tbsp butter
Creamy Lemon Sauce:
1 tbsp butter
2 garlic cloves, minced
½ cup chicken broth
½ cup heavy cream
1 tbsp lemon juice
¼ cup grated Pecorino Romano
Fresh parsley, for garnish
Directions:
Prepare coating:
In a bowl, mix breadcrumbs, Pecorino cheese, lemon zest, garlic powder, salt, and pepper.
Coat chicken:
Pat chicken dry and coat each piece evenly with the breadcrumb mixture.
Sear chicken:
Heat olive oil and butter in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden and crispy. Remove and set aside.
Make the sauce:
In the same pan, melt butter and sauté garlic for 30 seconds. Add chicken broth, lemon juice, and heavy cream. Simmer for 3–4 minutes until slightly thickened. Stir in Pecorino until smooth.
Combine & serve:
Return chicken to pan, spoon sauce over the top, and simmer for 2 minutes. Garnish with parsley and extra lemon zest.
Nutritional Info (per serving):
Calories: 520
Protein: 38g
Fat: 33g
Carbohydrates: 15g
Fiber: 1g
Sugars: 1g
Cooking Notes & Tips
For best results, make sure your chicken breasts are evenly sliced so they cook uniformly. Panko breadcrumbs are preferred for their extra-crisp texture, but you can use regular breadcrumbs if that’s what you have on hand. When searing the chicken, avoid overcrowding the pan—this ensures a beautiful golden crust rather than a soggy one.
If you want an even more pronounced lemon flavor, add an extra teaspoon of zest or a squeeze of juice to the sauce before serving. To make this dish lighter, you can swap the heavy cream for half-and-half or use Greek yogurt for a tangy twist.
The Creamy Lemon Sauce is a true showstopper—rich, buttery, and fragrant with fresh lemon and garlic. It coats the chicken perfectly and also makes a delicious drizzle over pasta, rice, or steamed vegetables. You can even double the sauce recipe if you want extra to serve on the side.
Serving Suggestions
This dish pairs beautifully with sides like roasted asparagus, buttery mashed potatoes, or a light arugula salad. For a cozy dinner, serve it with garlic butter noodles or risotto to soak up every drop of that creamy sauce. A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, complements the lemony notes perfectly.
Why You’ll Love This Recipe
- Flavorful and balanced: The Pecorino Romano adds depth, while the lemon keeps it bright and refreshing.
- Quick and easy: Ready in under 30 minutes, yet tastes like fine dining.
- Versatile: Pairs well with both light salads and hearty sides.
- Crowd-pleasing: Elegant enough for guests, simple enough for family dinners.
Final Thoughts
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is more than just a chicken dinner—it’s a celebration of flavor and texture. The crispy crust delivers the perfect crunch, while the creamy lemon sauce adds a comforting richness that turns an ordinary meal into something unforgettable. Whether you’re cooking for loved ones or simply treating yourself, this dish proves that delicious doesn’t have to be complicated.
Serve it hot, with a sprinkle of parsley and a twist of lemon zest, and enjoy the burst of freshness that makes this recipe truly special.
