If you’re searching for a dish that’s as vibrant as it is comforting, you’re going to fall in love with Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce. This irresistible recipe delivers juicy chicken with a golden, cheesy crust, all draped in a velvety lemon sauce that’s impossible to resist. Every bite offers a beautiful balance of zesty brightness and savory depth, making it perfect for impressing guests or simply elevating a weeknight meal. If you adore simple, crowd-pleasing recipes with a twist, this one’s about to become a staple at your table.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe - Recipe Image

Ingredients You’ll Need

All you need are a handful of everyday ingredients to create a restaurant-worthy flavor explosion at home. Each element adds its own special magic, from the rich, nutty Pecorino to the sunshiny pop of lemon, crafting a meal that’s truly greater than the sum of its parts.

Chicken breasts: Opt for boneless, skinless pieces for even cooking and perfect tenderness.
All-purpose flour: Gives the chicken an initial coating to help the breadcrumb mixture adhere.
Eggs: Beaten eggs act as the glue, ensuring that luscious crust sticks to every bite.
Breadcrumbs (preferably panko): Panko breadcrumbs offer extra crunch, but use regular if that’s what you have!
Pecorino Romano cheese: This cheese packs a punchy, salty kick that’s less sharp than Parmesan, making the crust sing.
Lemon zest: Finely grated zest brightens both the crust and the sauce with incredible citrus aroma.
Garlic powder: Adds a savory, subtle backbone to the breading.
Salt & pepper: Essential for bringing out all those lively flavors.
Olive oil & butter: This dynamic duo gives a golden crust and decadent finish during pan frying.
Butter (for sauce): A touch more butter makes the lemon sauce silkier and more luxurious.
Garlic (for sauce): Fresh garlic gently sautéed builds deep, aromatic flavor into the sauce.
Heavy cream: For full-bodied richness and an ultra-creamy sauce.
Chicken broth: Adds a little savory note and helps loosen the sauce.
Pecorino Romano cheese (for sauce): More cheesy goodness goes into the sauce for layered flavor.
Lemon juice: Fresh juice sharpens and lifts the creamy sauce so it’s never heavy.
Lemon zest (for sauce): Use a fresh zest for pops of citrus that will wake up your palate.
Salt and pepper (for sauce): Finish by seasoning to taste so the flavors really shine through.

How to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Step 1: Prep the Chicken

Start by pounding the chicken breasts to an even thickness. This quick trick ensures each piece cooks evenly, giving you juicy results every time. If you don’t have a meat mallet, a sturdy saucepan (and a bit of gusto) will work just as well. Lay some plastic wrap over the chicken to keep things tidy.

Step 2: Set Up Your Breading Station

Grab three shallow bowls. In the first, pour the flour. In the second, beat the eggs until smooth. In the third, combine breadcrumbs, grated Pecorino Romano, lemon zest, garlic powder, salt, and pepper. This trio gets the chicken perfectly prepped for frying, ensuring the crust is flavorful and clings like a dream.

Step 3: Bread the Chicken

One by one, dredge each chicken breast first in flour (shaking off any excess), then dip in the beaten egg, and finally coat thoroughly in the breadcrumb mixture. Press those breadcrumbs in firmly, and don’t be shy about getting your hands a little messy — it’s worth it!

Step 4: Sear and Cook the Chicken

Heat olive oil and butter together in a large skillet over medium heat. When the butter is just golden, add the chicken breasts. Pan-fry them for about 4–5 minutes per side until crisp, golden brown, and cooked through (165°F inside). Transfer to a plate and tent with foil to keep them warm.

Step 5: Make the Creamy Lemon Sauce

Using that same skillet (don’t waste those flavorful bits on the bottom!), melt more butter over medium heat. Add the minced garlic and let it get fragrant for about 30 seconds. Pour in the heavy cream and chicken broth, then let it all simmer for 3–4 minutes. Stir in Pecorino Romano, lemon juice, lemon zest, and season with salt and pepper. Let it bubble gently for another minute or two until lusciously creamy.

Step 6: Finish and Serve

You can nestle the chicken back in the skillet to soak up that gorgeous sauce, or dish up individual plates and generously spoon the creamy lemon sauce over top. Don’t forget to finish with a flourish: a little extra lemon zest or fresh herbs makes it look (and taste) even more irresistible.

How to Serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Garnishes

A sprinkle of fresh lemon zest instantly freshens up each plate, while a shower of chopped parsley adds color and a delicate herbal note. If you’re feeling extra fancy, tuck a thin lemon slice or two alongside each serving for a pretty, professional flourish. Even a pinch more Pecorino Romano on top brings out the cheese’s savory magic.

Side Dishes

This dish truly sings when served with simple sides that soak up the sauce. Think light, buttery pasta like linguine or angel hair, or fluffy roasted potatoes. Bright steamed vegetables (broccoli, green beans, or asparagus) also balance the creaminess. The warmth of crusty bread to catch every last drop is always a crowd pleaser, too.

Creative Ways to Present

If you’re entertaining, slice the chicken and fan it over a bed of arugula or baby spinach before covering with sauce — it doubles as a show-stopping salad. For a family-style meal, pile everything on a big platter and let folks dig in. Or layer sliced chicken over creamy risotto and spoon over extra sauce for a bistro-worthy dinner at home. Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce always looks (and tastes) like a special occasion.

Make Ahead and Storage

Storing Leftovers

Any extra Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce keeps surprisingly well for a day or two. Store leftover chicken and sauce in separate airtight containers in the refrigerator. The crust may soften a bit, but a quick reheat can bring it right back to life.

Freezing

If you want to freeze, the chicken itself is best stored without sauce. Wrap each cooked breast tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge. The sauce is best made fresh, as sauces with cream can sometimes separate after freezing, but the chicken reheats beautifully for a speedy meal later.

Reheating

To reheat the chicken, place it on a rack over a baking sheet and warm in a 350°F oven for about 10–12 minutes, which helps revive the crispy crust. Warm the sauce gently on the stovetop, whisking frequently and adding a splash of cream or broth to loosen if it’s too thick. Combine just before serving and enjoy as if it were freshly made.

FAQs

Can I use Parmesan instead of Pecorino Romano?

Absolutely! Parmesan works wonderfully in both the crust and the sauce if Pecorino isn’t handy. The flavor is a bit milder but will still deliver a beautiful, cheesy bite.

What’s the best way to get an extra-crispy crust?

Make sure to press the breadcrumb mixture firmly onto the chicken so it really adheres. Panko breadcrumbs get extra crunchy, and a hot skillet with enough oil and butter ensures each piece gets that crave-worthy golden crunch.

Is there a lighter alternative to heavy cream for the sauce?

Yes, you can swap in half-and-half or even whole milk for a lighter sauce, though the end result will be a little less rich and thick. You could also try combining Greek yogurt and a splash of milk for a tangier, lighter finish.

Can I prepare Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce ahead of time?

You can bread the chicken in advance and stash it covered in the fridge for up to a few hours. The sauce comes together quickly and is best made just before serving for the creamiest texture, but reheating works in a pinch.

What’s the ideal way to zest a lemon for this recipe?

A fine microplane grater is your best friend for zesting. Lightly scrape only the very outer yellow skin for maximum flavor with none of the bitter white pith. Freshly zested lemon makes a huge difference in both the crust and the sauce of Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce.

Final Thoughts

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a joyful, sunshine-filled plate that’s sure to bring a smile to anyone who tastes it. I hope you’ll give this one a try — it truly brings together the zesty brightness and creamy indulgence that makes dinnertime feel extra special. Happy cooking!

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 7 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in this flavorful Lemon Pecorino Crusted Chicken with a rich Creamy Lemon Sauce. The crispy coating perfectly complements the tender chicken, while the velvety sauce adds a zesty kick.

Ingredients

Scale

For the Chicken:

4 boneless skinless chicken breasts
1/2 cup all-purpose flour
2 eggs (beaten)
3/4 cup breadcrumbs (preferably panko)
1/2 cup grated Pecorino Romano cheese
1 tablespoon lemon zest
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon butter

For the Creamy Lemon Sauce:

1 tablespoon butter
2 cloves garlic (minced)
1 cup heavy cream
1/4 cup chicken broth
1/4 cup grated Pecorino Romano cheese
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: Pound chicken breasts to even thickness. Prepare three shallow bowls with flour, beaten eggs, and a breadcrumb mixture. Dredge each chicken breast in flour, then egg, then breadcrumb mixture, pressing to adhere.
Cook the Chicken: Heat olive oil and butter in a skillet over medium heat. Cook chicken 4–5 minutes per side or until golden brown and cooked through. Transfer to a plate and cover.
Make the Sauce: Melt butter in the skillet. Add garlic, then pour in cream and chicken broth. Simmer and stir in Pecorino, lemon juice, lemon zest, salt, and pepper. Simmer until creamy.
Finish and Serve: Return chicken to skillet or spoon sauce over plated chicken. Garnish with lemon zest or herbs if desired.