Name: Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts, pounded to even thickness; Salt and pepper, to taste; 1/2 cup all-purpose flour; 2 eggs, beaten; 1 cup panko breadcrumbs; 1/2 cup freshly grated Pecorino Romano cheese; 1 tablespoon lemon zest; 2 tablespoons olive oil; 2 tablespoons unsalted butter (for frying); 2 tablespoons unsalted butter (for sauce); 3 cloves garlic, minced; 1 cup heavy cream; 1/4 cup low-sodium chicken broth; 1/4 cup fresh lemon juice (about 2 lemons); 1 teaspoon lemon zest; 1/4 cup freshly grated Pecorino Romano cheese; Salt and pepper, to taste; Fresh parsley, chopped (optional garnish)

Ingredients

4 boneless, skinless chicken breasts, pounded to even thickness

Salt and pepper, to taste

1/2 cup all-purpose flour

2 eggs, beaten

1 cup panko breadcrumbs

1/2 cup freshly grated Pecorino Romano cheese

1 tablespoon lemon zest

2 tablespoons olive oil

2 tablespoons unsalted butter (for frying)

2 tablespoons unsalted butter (for sauce)

3 cloves garlic, minced

1 cup heavy cream

1/4 cup low-sodium chicken broth

1/4 cup fresh lemon juice (about 2 lemons)

1 teaspoon lemon zest (for sauce)

1/4 cup freshly grated Pecorino Romano cheese (for sauce)

Salt and pepper, to taste (for sauce)

Fresh parsley, chopped (optional garnish)

Instructions

Step 1: Pat chicken breasts dry with paper towels. Place between parchment paper and pound to an even 3/4-inch thickness using a meat mallet or rolling pin.

Step 2: Season both sides of each chicken breast generously with salt and pepper.

Step 3: Set up three plates: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Pecorino Romano, and lemon zest.

Step 4: Dredge each chicken breast in flour, shaking off excess, dip in beaten eggs, then press firmly into the panko-Pecorino mixture on both sides. Let breaded chicken rest for 10 minutes.

Step 5: Heat olive oil and 2 tablespoons butter together in a large skillet over medium heat until the butter is melted and just foaming.

Step 6: Add chicken breasts to the pan without crowding. Cook 4 to 5 minutes per side until deep golden brown and internal temperature reaches 165°F. Cook in batches if needed. Transfer to a paper towel-lined plate.

Step 7: Reduce heat to medium-low. In the same pan, melt 2 tablespoons butter. Add minced garlic and stir for 1 minute until fragrant and lightly golden, but do not let it brown.

Step 8: Pour in heavy cream, chicken broth, lemon juice, and lemon zest. Stir and bring to a gentle simmer. Add Pecorino Romano cheese and stir until melted. Simmer for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.

Step 9: Taste and adjust salt and pepper. If the sauce becomes too thick, add a splash of broth to loosen it.

Step 10: Plate the chicken and spoon warm sauce over the top. Garnish with fresh parsley and lemon wedges. Serve immediately.

Tips & Variations

Always use freshly grated Pecorino Romano for the best crust; pre-shredded cheese contains anti-caking agents that prevent crisping.

Pat chicken completely dry before breading and let the breaded chicken rest for 10 minutes before frying to ensure the crust sticks well.

To bake instead of pan-fry: place breaded chicken on a parchment-lined baking sheet and bake at 400°F for 20 to 25 minutes until cooked through. Make the sauce on the stovetop while the chicken bakes.

To lighten the sauce, substitute half-and-half or a mixture of Greek yogurt and chicken broth for heavy cream, stirring gently to avoid curdling.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. Adjust cooking time as thighs may take slightly longer to reach the proper internal temperature of 165°F.