If you’re craving a dish that bursts with bright citrus notes balanced by the savory richness of cheese, you’re going to adore this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe. This recipe masterfully blends the sharp tang of pecorino Romano and fresh lemon zest to create a crispy crust that locks in juicy, tender chicken beneath. Coupled with a luscious, velvety lemon sauce that’s comforting yet refreshing, it’s a meal that feels both elegant and approachable. Whether you’re aiming to impress guests or simply treat yourself to a delightful dinner, this dish delivers flavor and finesse in every bite.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to making this dish truly shine. Each item has a vital role, from creating the flavorful crust to building the luscious sauce that brings everything together.
- Chicken breasts: Boneless and skinless for easy, even cooking and a tender bite.
- Pecorino Romano cheese: Adds a sharp, salty kick that’s essential for the crust’s flavor.
- Breadcrumbs (preferably panko): Provide that perfect crispy texture without overpowering the delicate cheese.
- Lemon zest: Brightens up the crust with fresh citrus aroma and taste.
- Garlic powder: A subtle background note that enhances all the savory components.
- Onion powder: Adds depth and a mild sweetness to the crust.
- Dried thyme: Offers herbal complexity, balancing the cheese and lemon.
- Salt and pepper: To season and bring out the best flavors in each step.
- Eggs: Help the crust ingredients stick firmly to the chicken.
- Olive oil: Used for frying, adding richness while ensuring a golden, crispy crust.
- Heavy cream: Creates the silky texture for the lemon sauce.
- Chicken broth: Adds savory depth to the sauce without overpowering the lemon notes.
- Fresh lemon juice: Infuses the sauce with bright acidity and freshness.
- Butter: Carries richness in the sauce and helps meld the flavors.
- Dijon mustard: Adds a subtle tang and a hint of spice to balance the creaminess.
- Fresh parsley: Chopped for a fresh, vibrant garnish that also boosts the dish’s visual appeal.
How to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Step 1: Prepare the Crust Mixture
Start by combining the grated pecorino Romano cheese, panko breadcrumbs, lemon zest, garlic powder, onion powder, dried thyme, salt, and pepper in a shallow bowl. This mixture is the magic behind your chicken’s irresistible crust, offering texture and that signature cheesy citrus flavor.
Step 2: Coat the Chicken
Dip each boneless chicken breast into the beaten eggs, ensuring it’s fully coated. Then, press the chicken firmly into your pecorino breadcrumb mixture, coating it evenly. This step guarantees a crispy, flavorful crust that stays intact while cooking.
Step 3: Cook the Chicken
Heat olive oil over medium heat in a large skillet — a hot pan is crucial for that golden crust. Cook the coated chicken breasts for about 5 to 7 minutes on each side, or until they’re beautifully browned and reach an internal temperature of 165°F (74°C). This ensures juicy, fully cooked chicken beneath the crust.
Step 4: Prepare the Creamy Lemon Sauce
Remove the chicken to keep warm, then turn your focus to the sauce. In the same skillet, melt butter over medium heat. Add chicken broth and let it simmer while scraping up any delicious browned bits stuck to the pan — these add incredible flavor to your sauce.
Next, stir in the heavy cream, Dijon mustard, and fresh lemon juice. Allow the sauce to simmer gently for 3 to 4 minutes until it thickens to that perfect, silky consistency. Season it with salt and pepper to balance the tartness, creating a dreamy accompaniment for the crusted chicken.
Step 5: Serve and Enjoy
Plate the crispy chicken breasts and generously drizzle them with your creamy lemon sauce. Garnish with freshly chopped parsley for a pop of color and fresh flavor that ties the whole dish together.
How to Serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Garnishes
A sprinkle of fresh parsley is more than just pretty—it adds a burst of herbal freshness that contrasts beautifully with the rich cream sauce and crispy crust. A thin lemon slice or additional lemon zest makes for an inviting, vibrant presentation that hints at the flavors inside.
Side Dishes
This dish pairs incredibly well with light, simple sides to complement its richness. Steamed asparagus or green beans provide a crisp, fresh balance. For a cozy meal, try creamy mashed potatoes or buttery risotto, both of which soak up the luscious lemon sauce perfectly. Roasted baby potatoes with a touch of rosemary also marry well with the herbaceous thyme in the crust.
Creative Ways to Present
For a dinner party, serve the chicken sliced on a bed of buttery polenta or alongside a vibrant arugula salad with shaved fennel and pine nuts. You could also plate the chicken atop a swirl of lemon-infused mashed cauliflower to keep things light but luxurious. Drizzle the sauce artfully over the chicken and sprinkle some microgreens for a restaurant-worthy look that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe, place it in an airtight container to keep its moisture intact. Refrigerate for up to 3 days to enjoy the dish’s flavors without compromise.
Freezing
To freeze, allow the chicken and sauce to cool completely before transferring to a freezer-safe container. It’s best to freeze the chicken separately from the sauce to maintain texture. Stored properly, both can last for up to 2 months. When ready, thaw overnight in the refrigerator before reheating.
Reheating
For reheating, warm the chicken gently in a skillet over medium-low heat to preserve its crisp crust. Heat the creamy lemon sauce separately in a small saucepan, stirring occasionally. Pour the sauce over the chicken once both are hot to keep that delicious contrast between crisp and creamy.
FAQs
Can I use Parmesan instead of Pecorino Romano?
Yes, Parmesan can be a substitute if you prefer a milder, less salty flavor. Pecorino Romano provides a sharper, saltier profile, so Parmesan will result in a slightly different but still delicious crust.
Is it necessary to use heavy cream in the sauce?
Heavy cream gives the sauce its luxurious texture and richness. For a lighter version, you could substitute half-and-half or a mixture of milk and a little flour, but the sauce won’t be quite as creamy and thick.
Can I bake the chicken instead of frying it?
Absolutely! Baking at 400°F (200°C) for about 20-25 minutes can also yield a crispy crust if you spray the coated chicken lightly with oil beforehand. Just keep an eye on the color and internal temperature to avoid drying out.
How can I make this dish gluten-free?
Swap out regular breadcrumbs for gluten-free panko or crushed gluten-free crackers. Ensure all other ingredients, like broth and mustard, are labeled gluten-free to keep the dish safe for those with sensitivities.
Can this recipe be doubled for larger gatherings?
Definitely! Simply double all the ingredients and cook the chicken in batches to avoid overcrowding the pan. The sauce can be made in a larger skillet or saucepan, and it keeps beautifully if you need to prepare parts of the recipe in advance.
Final Thoughts
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe is a true crowd-pleaser, marrying bright citrus flavors with hearty, savory notes and a luscious sauce you’ll want to spoon over everything. It’s approachable, elegant, and perfect for any occasion when you want to delight your friends and family with a comforting yet fresh dish. Give it a try soon—you might just find your new favorite chicken recipe!
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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Lemon Pecorino Crusted Chicken features tender boneless chicken breasts coated in a zesty pecorino and breadcrumb crust, pan-fried to golden perfection and topped with a luscious creamy lemon sauce. It’s a bright, flavorful dish perfect for an impressive weeknight dinner or special occasion.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup pecorino Romano cheese, grated
- 1/2 cup breadcrumbs (preferably panko)
- Zest of 1 lemon
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 2 eggs, beaten
- 2 tbsp olive oil (for frying)
For the Creamy Lemon Sauce:
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 2 tbsp fresh lemon juice
- 1 tbsp butter
- 1 tsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: In a shallow bowl, combine grated pecorino Romano cheese, breadcrumbs, lemon zest, garlic powder, onion powder, dried thyme, salt, and pepper thoroughly to create the crust mixture.
- Coat the Chicken: Dip each boneless, skinless chicken breast into the beaten eggs to moisten, then evenly coat them with the pecorino breadcrumb mixture, pressing lightly to adhere well.
- Heat the Pan: Warm olive oil in a large skillet over medium heat until shimmering, ready for frying the chicken.
- Cook the Chicken: Place the coated chicken breasts into the skillet and cook for approximately 5 to 7 minutes on each side, or until the crust is golden brown and the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked through.
- Set Aside the Chicken: Remove the cooked chicken breasts from the skillet and set them aside on a warm plate to keep warm while preparing the sauce.
- Make the Creamy Lemon Sauce: In the same skillet, melt the butter over medium heat, scraping up any browned bits from cooking the chicken as this adds flavor.
- Simmer Sauce Base: Add chicken broth to the skillet and bring it to a gentle simmer, continuing to loosen up any residue from the pan for added depth.
- Add Cream and Flavorings: Stir in the heavy cream, Dijon mustard, and fresh lemon juice, combining well to create a smooth sauce.
- Thicken Sauce: Let the sauce simmer for about 3 to 4 minutes while stirring occasionally, until it thickens slightly to coat the back of a spoon.
- Season Sauce: Taste and season the lemon sauce with salt and pepper as needed to balance the flavors perfectly.
- Serve the Chicken: Plate the pecorino crusted chicken breasts and generously drizzle the creamy lemon sauce over them.
- Garnish and Enjoy: Sprinkle fresh chopped parsley on top for color and freshness, then serve the dish immediately while warm.
Notes
- For a crispier crust, use panko breadcrumbs.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- You can substitute dried thyme with fresh thyme for a more aromatic flavor.
- The creamy lemon sauce can be adjusted in thickness by simmering longer or adding a bit more broth or cream.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently to preserve the sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
