Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce 🍋🍗


 

1. Prep the Crust

  1. In a shallow dish, mix Pecorino, Panko, lemon zest, parsley, garlic powder, salt, and pepper.

  2. In another dish, place beaten eggs.

2. Coat & Cook the Chicken

  1. Dip each chicken breast in egg, then press into cheese mixture to coat.

  2. Heat olive oil in a skillet over medium heat. Cook chicken 4–5 minutes per side until golden and 165°F (74°C) inside. Remove and set aside.

3. Make the Lemon Sauce

  1. In the same skillet, melt butter and sauté garlic for 30 seconds.

  2. Pour in broth, scraping up browned bits. Simmer 2 minutes.

  3. Stir in cream, lemon juice, and Dijon. Simmer 3–4 minutes until slightly thickened.

4. Serve & Enjoy!

  • Drizzle chicken with sauce and garnish with lemon slices and parsley.

Pro Tips

🔥 Extra crispy? Broil 1–2 minutes after pan-frying.
⏳ Make ahead – Bread chicken up to 24 hours ahead (keep chilled).
🍋 More tang? Add extra lemon zest to the sauce.

Serving Ideas

  • Over pasta – Toss with fettuccine and extra sauce

  • With roasted veggies – Asparagus or green beans

  • As a salad topper – Slice and serve over arugula

FAQ

Q: Can I use chicken thighs?
A: Yes! Adjust cook time to 6–7 mins per side.

Q: How do I prevent the crust from falling off?
A: Pat chicken dry before coating and press crumbs firmly.

Q: Can I make it dairy-free?
A: Use nutritional yeast + GF breadcrumbs and coconut cream.

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