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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.