Lemon Pecorino Crusted Chicken With Creamy Lemon Sauce
A crispy Pecorino and panko-crusted chicken breast, pan-fried to golden perfection and smothered in a silky, tangy lemon cream sauce. Elegant enough for celebrations, easy enough for weeknights.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts (or thighs)
- Salt and black pepper to taste
- 1 cup grated Pecorino Romano cheese
- ½ cup panko breadcrumbs
- Zest and juice of 1 lemon
- ½ tsp garlic powder
- ¼ tsp red pepper flakes optional
- 2 large eggs beaten
- 2 tbsp olive oil or butter for frying
For the Creamy Lemon Sauce:
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- Zest and juice of 1 lemon
- ¼ cup grated Pecorino Romano cheese
- Salt and black pepper to taste
- Optional: Fresh parsley chopped (for garnish)
Instructions
- Coat the Chicken: Season chicken with salt and pepper. Dip in beaten eggs, then dredge in a mixture of Pecorino, panko, lemon zest, garlic powder, and red pepper flakes.
- Cook the Chicken: Pan-fry the coated chicken in olive oil or butter over medium heat for 4–5 minutes per side, until golden and fully cooked. Set aside and cover loosely.
- Make the Sauce: In the same pan, sauté garlic in butter. Add cream, broth, lemon juice, and zest. Simmer gently, then whisk in Pecorino until smooth. Adjust seasoning.
- Serve and Garnish: Return chicken to the pan, spoon sauce on top, and warm through. Garnish with parsley or lemon zest. Serve hot with your favorite sides.