Go Back

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

A zesty, comforting dish with a crunchy pecorino crust and a silky lemon cream sauce, perfect for busy weeknights or special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken & Crust
  • 4 pieces boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 cup pecorino romano, finely grated Can substitute with Parmesan if needed.
  • 1/2 cup panko breadcrumbs Toast for extra crunch if stale.
  • 1 tbsp lemon zest From 1 lemon.
  • 2 tbsp parsley, chopped (plus extra to garnish)
  • 2 large eggs For dredging.
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter 1 tbsp used for the sauce.
Creamy Lemon Sauce
  • 1 cup chicken broth (low-sodium)
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice (fresh)
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Optional: a pinch of red pepper flakes For warmth.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Flatten chicken breasts if thick, season with salt and pepper.
  2. In a shallow bowl, combine the pecorino, panko, lemon zest, and parsley.
Dredging & Cooking
  1. Beat the eggs in another bowl. Dredge each chicken breast in the egg, then press into the pecorino-panko mixture.
  2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Cook chicken until golden, about 3-4 minutes each side. If thick, bake for an additional 8-10 minutes until cooked through.
Making the Sauce
  1. Remove chicken and tent with foil. In the same skillet, add broth, scrape up bits, then stir in cream, lemon juice, and Dijon. Simmer for 2-3 minutes, adding seasoning to taste.
  2. Add remaining butter for sheen.
Serving
  1. Return chicken to the skillet, spoon sauce over the top, garnish with lemon zest and extra parsley. Serve immediately.

Notes

Ensure chicken is not crowded in the pan for crispiness. Leftover sauce is great with broccoli or pasta.