Bright, tangy, and irresistibly savory, this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is the perfect balance between comfort and sophistication. Tender chicken breasts are coated in a crisp, golden crust of zesty lemon and nutty Pecorino cheese, then draped in a silky lemon-infused cream sauce that ties everything together beautifully. This dish brings restaurant-quality flavor to your kitchen table, yet it’s simple enough for a weeknight dinner. The refreshing citrus notes cut through the richness of the sauce, creating a beautifully balanced meal that pairs well with roasted vegetables or a light salad. I tried this once using almond milk instead of heavy cream, and it turned out just as delicious, with a slightly lighter texture. Whether you’re cooking for family or hosting guests, this chicken dish is sure to impress every time.
Why You’ll Love This Recipe
If you’re a fan of creamy, citrusy flavors with a crunchy texture, this recipe is your new go-to. The Pecorino cheese adds a salty tang, the lemon brightens every bite, and the cream sauce turns it into pure comfort food. Plus, it’s ready in under an hour—perfect for both weekday dinners and special occasions.
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# Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
- Total Time: 40 mins
- Yield: 2 servings
- Diet: Halal
Description
Crispy lemon and pecorino-crusted chicken breasts served with a silky, tangy creamy lemon sauce. A perfect balance of bright citrus flavor and rich, savory cheese — ideal for a comforting yet elegant dinner.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup panko breadcrumbs
- 1 tbsp lemon zest
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 tbsp chopped parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a shallow bowl, mix grated Pecorino Romano, panko breadcrumbs, lemon zest, garlic powder, salt, and pepper.
- Dip each chicken breast in the beaten egg, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown.
- Transfer seared chicken to a baking sheet and bake for 12-15 minutes or until fully cooked through (internal temperature 165°F).
- While the chicken bakes, prepare the sauce: in the same skillet, melt butter, then add chicken broth, lemon juice, and Dijon mustard. Stir well.
- Pour in heavy cream and simmer for 3-4 minutes until thickened slightly.
- Serve the chicken topped with creamy lemon sauce and garnish with parsley if desired.
Notes
- Use freshly grated Pecorino for the best flavor and crisp texture.
- Substitute Parmesan cheese if Pecorino isn’t available.
- For a lighter version, replace heavy cream with half-and-half or Greek yogurt.
- This dish pairs beautifully with roasted vegetables or angel hair pasta.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baked, Pan-Seared
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Breasts
Boneless, skinless chicken breasts are the foundation of this dish. They cook quickly, stay juicy, and provide a neutral base that allows the lemon and Pecorino flavors to shine.
Pecorino Romano Cheese
This sharp, salty Italian cheese gives the crust its irresistible flavor and crunch. It browns beautifully and forms a crisp layer that locks in moisture.
Lemon Zest and Juice
Fresh lemon zest is used in the crust for brightness, while the juice enriches the sauce with a tangy, refreshing note. It brings life to the cream and balances the richness perfectly.
Breadcrumbs
Panko breadcrumbs are ideal for achieving that golden, crunchy coating. They toast nicely without becoming heavy or greasy.
Garlic
A touch of minced garlic in the sauce enhances its depth and gives a savory backbone to the lemon flavors.
Heavy Cream
This creates the luxurious base for the creamy sauce. It thickens beautifully and helps blend the cheese and lemon juice into a smooth consistency.
Butter and Olive Oil
Using both ensures a crisp crust without burning. Butter adds flavor while olive oil keeps the frying temperature stable.
Salt and Black Pepper
Essential for seasoning both the crust and sauce, ensuring every bite is perfectly balanced.
Fresh Parsley
Used as garnish, parsley adds freshness and a pop of color that elevates the final presentation.
Directions
- Begin by preheating your oven to 400°F (200°C). Lightly pound the chicken breasts to even thickness, ensuring they cook uniformly.
- In a shallow bowl, mix grated Pecorino Romano, breadcrumbs, lemon zest, salt, and pepper. In another bowl, beat an egg to help the coating stick.
- Dip each chicken breast into the egg, then press firmly into the breadcrumb mixture, coating both sides well.
- Heat butter and olive oil in a skillet over medium heat. Sear the chicken for about 3 minutes per side until golden brown. Transfer to a baking sheet and finish cooking in the oven for 12–15 minutes.
- For the sauce, use the same skillet. Melt a small knob of butter, add garlic, and sauté until fragrant. Pour in lemon juice and heavy cream, stirring constantly until it thickens.
- Season to taste, then return the cooked chicken to the pan, spooning sauce over each piece. Garnish with fresh parsley and extra lemon zest before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce. Avoid microwaving directly, as it can dry out the crust.
Variations and Customizations
Parmesan Substitute
If Pecorino is unavailable, substitute with grated Parmesan for a milder, nuttier flavor.
Lighter Sauce Option
Use half-and-half or almond milk instead of heavy cream for a lighter version that still feels indulgent.
Herb-Infused Crust
Add dried oregano, thyme, or basil to the breadcrumb mix for an aromatic twist.
Spicy Kick
Mix in a pinch of chili flakes or cayenne to the coating or sauce for a hint of heat.
Gluten-Free Option
Use gluten-free breadcrumbs and ensure your cheese is gluten-free certified.
Citrus Blend
Combine lemon with orange zest for a more rounded, fruity flavor profile.
Garlic Lovers’ Edition
Double the garlic in the sauce for a bolder, more savory flavor.
FAQs
How do I prevent the crust from getting soggy?
Ensure the chicken is well-patted dry before coating and avoid overcrowding the pan when frying.
Can I make this ahead of time?
Yes, you can prepare the crusted chicken a few hours in advance and refrigerate it before baking.
What can I serve with this dish?
It pairs beautifully with roasted asparagus, mashed potatoes, or a crisp green salad.
Can I freeze the leftovers?
Yes, freeze the cooked chicken (without sauce) for up to 2 months. Add fresh sauce when reheating.
Is Pecorino cheese very salty?
Pecorino has a sharp, salty flavor—adjust the salt in your recipe accordingly.
Can I use chicken thighs instead?
Yes, boneless thighs work well and remain juicy, though they may need a few extra minutes of cooking.
How do I thicken the sauce?
Simmer the sauce gently until reduced, or stir in a teaspoon of grated cheese to help it thicken naturally.
What wine pairs best with this meal?
A crisp Chardonnay or Pinot Grigio complements the citrus and creamy notes perfectly.
Can I air fry the chicken?
Yes, cook at 375°F for 10–12 minutes, flipping halfway for an equally crispy result.
How long does the sauce keep?
Stored properly, it stays fresh in the fridge for up to 3 days. Reheat gently before serving.
Conclusion
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce brings elegance to everyday dining. The crunchy, golden crust contrasts beautifully with the smooth, tangy cream sauce, offering a perfect blend of texture and flavor. It’s a recipe that’s both comforting and refreshing, easy to prepare yet impressive enough for any occasion. Once you’ve made it, it’s sure to become a family favorite.
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