Lemon Pecorino Crusted Chicken (Printable Version)
Crisp pecorino-lemon crusted chicken with a velvety lemon cream sauce — bright, savory Italian-inspired main.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt to taste
03 - Freshly ground black pepper to taste
→ Lemon Pecorino Crust
04 - 1 cup freshly grated Pecorino Romano cheese
05 - 1 cup panko breadcrumbs
06 - Zest of 2 lemons
07 - 1 tablespoon chopped fresh parsley
08 - 2 large eggs
09 - 2 tablespoons milk
10 - 1/3 cup all-purpose flour
→ Creamy Lemon Sauce
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 cup heavy cream
14 - 1/2 cup chicken broth
15 - Juice of 1 lemon
16 - Salt to taste
17 - Freshly ground black pepper to taste
18 - 2 tablespoons freshly grated Pecorino Romano cheese
19 - 1 teaspoon lemon zest
20 - 1 tablespoon chopped fresh parsley, for garnish
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chicken breasts dry. Season both sides with salt and freshly ground black pepper.
03 - Set up three shallow bowls: one with all-purpose flour, one with eggs beaten with milk, and one with a mixture of panko, pecorino, lemon zest, and parsley.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with the pecorino-panko mixture.
05 - Place coated chicken breasts onto prepared baking sheet. Drizzle or spray lightly with olive oil.
06 - Bake for 20 to 25 minutes, until the crust is golden and an internal temperature of 165°F is reached.
07 - In a saucepan over medium heat, melt unsalted butter. Add minced garlic and sauté for about 1 minute until fragrant.
08 - Add heavy cream and chicken broth to the pan. Bring to a gentle simmer.
09 - Add lemon juice, salt, pepper, pecorino, and lemon zest. Simmer, stirring, for 3 to 4 minutes until slightly thickened. Adjust seasoning as needed, then remove from heat.
10 - Arrange golden chicken breasts on plates. Spoon creamy lemon sauce over each and garnish with chopped fresh parsley.
# Expert Advice:
01 -
- That irresistible crunch gives way to juicy chicken and a hint of lemony tang—it's secretly much easier than it looks.
- The creamy sauce keeps things cozy, so even the pickiest eaters clean their plates without a fuss.
02 -
- If you skip patting the chicken dry, the crust can slide right off and nobody wants a naked chicken breast.
- Lemon zest in the crust truly brightens the entire dish—don’t even think about skipping it.
03 -
- Always grate your cheese fresh for the crispiest, most flavorful crust—pre-grated just doesn’t cut it.
- Baking, not frying, keeps this dish lighter and gives you hands-free time to prep a salad or just sip wine.