Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce


This Lemon Pecorino Crusted Chicken is a delightful fusion of tangy citrus, savory cheese, and tender chicken breasts. The crispy pecorino crust adds a rich, salty crunch, while the creamy lemon sauce brings brightness and elegance to every bite. Perfect for a weeknight dinner or special occasion, this dish is sure to impress!

Ingredients

For the Chicken

  • 4 boneless, skinless chicken breasts (about 6 oz each), pounded to an even thickness
  • 1 cup grated Pecorino Romano cheese (or Parmesan for a milder flavor)
  • ½ cup all-purpose flour
  • 2 large eggs, lightly beaten
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

For the Creamy Lemon Sauce

  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • Juice of 2 lemons (about ¼ cup)
  • Zest of 1 lemon
  • ½ cup heavy cream
  • ¼ cup grated Pecorino Romano cheese
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Chicken

  1. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with grated Pecorino Romano cheese.
  2. Season the chicken breasts generously with salt and pepper.
  3. Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, then coat thoroughly with the Pecorino Romano cheese, pressing gently to adhere.

Step 2: Cook the Chicken

  1. Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts and starts to foam.
  2. Add the coated chicken breasts to the skillet, working in batches if necessary, to avoid overcrowding. Cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
  3. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.

Step 3: Make the Creamy Lemon Sauce

  1. In the same skillet used for the chicken (no need to clean it—those bits add flavor!), melt the butter over medium heat.
  2. Add the minced garlic and sauté for 30 seconds, stirring constantly, until fragrant but not browned.
  3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes to reduce slightly.
  4. Stir in the lemon juice, lemon zest, and heavy cream. Simmer for another 2-3 minutes, until the sauce thickens slightly.
  5. Remove from heat and stir in the grated Pecorino Romano cheese until melted and smooth. Season with salt and pepper to taste.

Step 4: Serve

  1. Place the chicken breasts on individual plates or a serving platter.
  2. Spoon the creamy lemon sauce generously over the chicken.
  3. Garnish with fresh parsley and serve immediately, accompanied by your choice of sides such as roasted vegetables, mashed potatoes, or a simple green salad.


 

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