Description

This Lemon Pecorino Crusted Chicken features golden, crispy chicken breasts coated with a flavorful panko and Pecorino Romano crust. Topped with a silky, tangy lemon cream sauce and fresh parsley, it’s a high-protein, restaurant-quality dinner that’s easy to prepare at home.

Ingredients

Scale

Chicken and Coating

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)

Lemon Cream Sauce

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)

Instructions

Prepare Chicken: Pat chicken breasts dry with paper towels. Place each between parchment paper and pound evenly to 3/4-inch thickness using a meat mallet or rolling pin.
Season: Generously season both sides of each chicken breast with salt and pepper.
Set Up Breading Station: Arrange three plates — one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Pecorino Romano, and lemon zest.
Bread Chicken: Dredge each breast in flour, shaking off excess, dip into beaten eggs, then press firmly into the panko-Pecorino mixture on both sides. Rest breaded chicken for 10 minutes before cooking.
Cook Chicken: Heat olive oil and butter together in a large skillet over medium heat until butter melts and foams. Add chicken without crowding and 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.
Make Sauce: Reduce heat to medium-low. In the same pan, melt butter then add minced garlic. Stir for 1 minute until fragrant and lightly golden (do not brown). Pour in heavy cream, chicken broth, lemon juice, and lemon zest. Stir and bring to a gentle simmer.
Finish Sauce: Add Pecorino Romano and stir until melted. Simmer 4 to 5 minutes until slightly thickened to coat the back of a spoon. Taste and adjust salt and pepper. Add a splash of broth if sauce becomes too thick.
Serve: Plate chicken and spoon warm lemon cream sauce over the top. Garnish with chopped fresh parsley and lemon wedges if desired. Serve immediately.

Notes

Always use freshly grated Pecorino Romano for best crust adhesion and crispiness.
Pat chicken completely dry before breading and allow breaded chicken to rest 10 minutes before frying to ensure crust adherence.
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 internal temperature reaches 165°F. Prepare sauce on stovetop while chicken bakes.
To lighten the sauce, substitute half-and-half or a mixture of Greek yogurt and chicken broth in place of heavy cream, simmer gently to prevent curdling.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Frying
Cuisine: American, Italian-Inspired

Keywords: Lemon Pecorino Crusted Chicken, panko crusted chicken, lemon cream sauce, easy dinner, high protein chicken, Italian-inspired chicken, crispy chicken breast