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(Primary Keyword): Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

There are few things more comforting after a long day than a bright, lemony chicken that looks like you spent hours on it but tastes like you hired a private chef. Enter this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce — a weeknight superstar that’s crispy, tangy, and just fancy enough to make guests say “wow” while being simple enough for busy weeknights. I promise it won’t eat up your whole evening, and the payoff? Major dinner-table applause.

If you’re the kind of person who loves a zesty, crunchy crust and a silky sauce, you might also enjoy this other take on the dish over at lemony crusted chicken recipes. That’s where my sister Patricia and I often swap riffs before we settle on the final version.

Why You’ll Love This (Primary Keyword)

• Fast enough for weeknights, pretty enough for guests.
• Uses pantry-friendly ingredients with one star: fresh lemon.
• Kid-friendly (and picky-eater-approved) if you serve the sauce on the side.
• Makes great leftovers and reheats beautifully.

Ingredients

• 4 boneless, skinless chicken breasts (about 1½ pounds total)
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 cup finely grated Pecorino Romano (or Parmesan if you prefer)
• Zest of 1 large lemon (plus 2 tablespoons lemon juice for sauce)
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Creamy Lemon Sauce

• 1 tablespoon butter
• 1 small shallot, finely minced (or 1/4 small onion)
• 2 garlic cloves, minced
• ½ cup low-sodium chicken broth
• ¾ cup heavy cream
• 2 tablespoons fresh lemon juice (about 1 lemon)
• Salt and freshly ground black pepper, to taste
• 1–2 tablespoons chopped fresh parsley, for garnish

Equipment Tips

• Kitchen mallet or rolling pin (to pound chicken to even thickness)
• Shallow bowls for dredging station
• Large skillet (ovenproof if you plan to finish in oven)

Prep Time: 10–15 minutes
Cook Time: 18–22 minutes
Total Time: ~35–40 minutes
Serves: 4

Method — Step-by-Step

1. Flatten the chicken. Trim any excess fat from the chicken breasts. Place each breast between two sheets of plastic wrap or in a large zip-top bag and gently pound with a mallet or rolling pin until about ½ inch thick. This helps them cook evenly and stay tender.

2. Season. Lightly season both sides of the chicken breasts with salt and pepper.

3. Make the crust mix. In a shallow bowl, mix panko breadcrumbs, grated Pecorino Romano, and lemon zest. The lemon zest is what takes this from “nice” to “joyful” on the palate.

4. Set up dredging station. Put flour in one shallow bowl, beaten eggs in another, and the panko-Pecorino mix in a third. Dredge each breast first in flour (shake off excess), then dip in beaten egg, and finally press into the panko mixture to coat well.

5. Pan-fry the chicken. Heat 3 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once the butter stops foaming, add the chicken. Cook about 3–4 minutes per side until golden brown and crusty. If your skillet is ovenproof and breasts are thick, transfer to a preheated 375°F oven for 5–7 minutes to finish; otherwise, cover briefly and lower heat until cooked through. Aim for an internal temperature of 165°F.

6. Rest. Transfer chicken to a plate and tent loosely with foil to rest while you make the sauce. Resting keeps juices where they should be — inside your chicken — not on the cutting board.

7. Make the creamy lemon sauce. In the same skillet, reduce heat to medium and melt 1 tablespoon butter. Add minced shallot and sauté until soft, about 2 minutes. Add garlic and cook 30 seconds until fragrant. Pour in chicken broth and scrape up any browned bits from the pan (those are flavor gold). Let the broth reduce by half, then add heavy cream and the 2 tablespoons lemon juice. Simmer gently until slightly thickened, about 3–4 minutes. Season with salt and pepper. Taste and adjust lemon if you like it brighter.

8. Finish. Return the chicken to the pan to warm in the sauce for a minute, or spoon sauce generously over plated chicken. Sprinkle with chopped parsley for color and a little extra lemon zest if you’re feeling fancy.

Serving Suggestions

• Serve over buttery mashed potatoes, creamy orzo, or a simple bed of garlic-sautéed spinach. Love a pasta side? I often pair it with a lemony orzo — think creamy but not heavy. For more creamy-orzo inspiration, try these baked chicken meatballs with creamy orzo for a different take on saucy comfort food.
• Add a bright green side like roasted asparagus or a crunchy salad to balance the richness.

Cooking Tips (from my kitchen to yours)

• Pound evenly: If one breast is thinner than another, the crust hits the same crispness for both. No one likes an overcooked edge.
• Use good Pecorino: The salty, tangy Pecorino is the secret language of the crust. Parmesan works fine if that’s what you have.
• Don’t overcrowd the pan: Give each piece room to breathe so the crust stays crisp.
• Sauce too thick? Thin with a splash of chicken broth. Too thin? Reduce a minute or two more.
• Make ahead: You can make the crusted chicken ahead and reheat in a 350°F oven for 8–10 minutes; make the sauce last-minute for the best texture.

A Little Kitchen Story
Patricia and I developed this after a summer of lemon trees giving us lemons like they were trying to make a point. I was testing crisp crusts and she insisted on more lemon — and so we landed on this bright, cheesy crust plus a silky cream sauce. It quickly became the dish we bring to casual dinner parties because everyone asks for the recipe (and someone always asks for an extra squeeze of lemon).

Substitutions & Variations

• Swap Pecorino for Parmesan for a milder, nuttier crust.
• For a lighter version: use Greek yogurt mixed with lemon and herbs as a sauce base (not as silky but tangy and lighter).
• Try chicken cutlets or thin pork cutlets if you prefer. Cooking times will be similar but watch thickness for doneness.

FAQs (Short & Helpful)
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless, skinless thighs work, but they’re more forgiving. You may need a touch more time to reach safe internal temp.

Q: Can I make this dairy-free?
A: For a dairy-free crust, swap butter for a neutral oil and use nutritional yeast in place of Pecorino for that savory edge. For the sauce, use full-fat coconut milk with a squeeze of lemon (different flavor, but creamy).

Q: How should I store leftovers?
A: Keep crusted chicken and sauce in separate airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth to loosen the sauce.

Q: Can I substitute anything in this recipe?
A: If you need to tweak, the most flexible parts are the cheese and breadcrumb: try different hard cheeses or gluten-free panko. (Secondary Keywords) like "lemon chicken recipe" swaps often center on these swaps.

What to Watch For

• If the crust browns too quickly before chicken cooks through, lower the heat and tent the pan briefly or finish in the oven.
• Lumpy sauce? Whisk vigorously or use a small immersion blender to smooth. Don’t panic — it happens to the best of us.

Pairing & Occasion Ideas

• Date night: plated with roasted fingerling potatoes and a glass of Sauvignon Blanc.
• Family dinner: serve family-style with a green salad and garlic bread; kids can dip their chicken strips in the sauce.
• Impressing guests: top with a twist of lemon and chopped herbs for a restaurant-worthy presentation.

Final Notes from Anna
If you’re juggling kids, work, and life’s delightful chaos, this recipe is here to make dinner feel like less of a sprint and more of a hug. My sister Patricia and I love that it manages to be both comforting and a little bit fancy — the exact combo I try to hit when I want dinner to feel special without needing a slow cooker or a big clean-up routine.

Conclusion

If you’d like to compare variations or see another trusted version online, check out this flavorful take on Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce. For a slightly different crust-and-sauce riff that’s just as comforting, take a look at Parmesan Crusted Chicken with Lemon Cream Sauce. Try the recipe this week — and if Patricia and I can make it on a school-night scramble, so can you.

Meta description:
(Primary Keyword) is a quick, flavorful dinner for busy nights-tangy, creamy lemon chicken crusted with Pecorino. Easy, impressive, weeknight-friendly!

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

A comforting and zesty chicken dish that's easy to make and perfect for impressing guests.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces boneless, skinless chicken breasts (about 1½ pounds total)
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 cup finely grated Pecorino Romano (or Parmesan if you prefer)
• 1 large zest of 1 lemon (plus 2 tablespoons lemon juice for sauce)
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Creamy Lemon Sauce

• 1 tablespoon butter
• 1 small shallot, finely minced (or 1/4 small onion)
• 2 cloves garlic, minced
• ½ cup low-sodium chicken broth
• ¾ cup heavy cream
• 2 tablespoons fresh lemon juice (about 1 lemon)
• Salt and freshly ground black pepper, to taste
• 1-2 tablespoons chopped fresh parsley, for garnish

Method

 

Preparation

1. Trim any excess fat from the chicken breasts. Place each breast between two sheets of plastic wrap or in a large zip-top bag and gently pound with a mallet or rolling pin until about ½ inch thick.
2. Lightly season both sides of the chicken breasts with salt and pepper.
3. In a shallow bowl, mix panko breadcrumbs, grated Pecorino Romano, and lemon zest.
4. Put flour in one shallow bowl, beaten eggs in another, and the panko-Pecorino mix in a third. Dredge each breast first in flour, then dip in beaten egg, and finally press into the panko mixture to coat well.

Cooking

1. Heat olive oil and butter in a large skillet over medium-high heat. Once the butter stops foaming, add the chicken. Cook about 3–4 minutes per side until golden brown and crusty.
2. If your skillet is ovenproof and breasts are thick, transfer to a preheated 375°F oven for 5–7 minutes to finish; otherwise, cover briefly and lower heat until cooked through.
3. Transfer chicken to a plate and tent loosely with foil to rest.
4. In the same skillet, reduce heat to medium and melt butter. Add minced shallot and sauté until soft, about 2 minutes. Add garlic and cook 30 seconds until fragrant.
5. Pour in chicken broth and reduce by half, then add heavy cream and lemon juice. Simmer gently until slightly thickened, about 3–4 minutes. Season with salt and pepper.
6. Return chicken to the pan to warm in the sauce for a minute, or spoon sauce over plated chicken. Sprinkle with chopped parsley.

Notes

Serve over buttery mashed potatoes, creamy orzo, or garlic-sautéed spinach. The dish pairs well with roasted asparagus or a crunchy salad. Make ahead for easy reheating.