Crispy Lemon Pecorino Crusted Chicken with Creamy Sauce (Print Version)
Crispy Lemon Pecorino Crusted Chicken features a golden, tangy crust and tender meat, served with a rich, creamy sauce. A flavorful weeknight meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ The Golden Pecorino Crust
01 -
4 (6 oz each) boneless, skinless chicken breasts
02 -
1 cup Panko breadcrumbs
03 -
1/2 cup grated Pecorino Romano cheese
04 -
1 tbsp lemon zest (from 1 large lemon)
05 -
1/4 cup fresh parsley, finely chopped
06 -
1 tsp garlic powder
07 -
1/2 tsp black pepper
08 -
2 large eggs, beaten
09 -
1/4 cup all-purpose flour
10 -
3 tbsp olive oil
→ The Velvety Lemon Cream
11 -
2 tbsp unsalted butter
12 -
2 cloves garlic, minced
13 -
1/2 cup chicken broth
14 -
1 cup heavy cream
15 -
2 tbsp fresh lemon juice
16 -
1 tsp Dijon mustard
17 -
Salt and black pepper to taste
→ Flavor Boosters & Garnish
18 -
Pinch of red pepper flakes (optional)
19 -
1 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Pound the 4 (6 oz each) boneless, skinless chicken breasts to an even 1/2-inch thickness. In a shallow dish, combine 1 cup Panko breadcrumbs, 1/2 cup grated Pecorino Romano cheese, 1 tbsp lemon zest, 1/4 cup fresh parsley, 1 tsp garlic powder, and 1/2 tsp black pepper. Set aside 1/4 cup all-purpose flour and 2 large beaten eggs in two separate shallow dishes.
02 -
Dredge each chicken breast in 1/4 cup all-purpose flour, then dip in 2 large beaten eggs, and finally coat thoroughly in the Panko mixture. Press gently to ensure the crust adheres well. This creates the signature crispy coating for your Crispy Lemon Pecorino Crusted Chicken with Creamy Sauce.
03 -
Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the coated chicken and cook for 4-6 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer the Crispy Lemon Pecorino Crusted Chicken to a plate and tent with foil to keep warm.
04 -
In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant. Pour in 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan.
05 -
Stir in 1 cup heavy cream, 2 tbsp fresh lemon juice, and 1 tsp Dijon mustard. Bring to a gentle simmer and cook for 3-5 minutes, or until the sauce slightly thickens. Season with salt and black pepper to taste, and a pinch of red pepper flakes (optional). This velvety sauce is key to the delicious Crispy Lemon Pecorino Crusted Chicken with Creamy Sauce.
06 -
Spoon the creamy lemon sauce generously over the Crispy Lemon Pecorino Crusted Chicken. Garnish with 1 tbsp fresh parsley, chopped. Serve immediately with your favorite side dishes for a complete and satisfying meal.
# Notes:
01 -
For extra crispy chicken, ensure your oil is hot enough before adding the chicken, and don't overcrowd the pan. Cook in batches if necessary.
02 -
Leftover chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in an oven or air fryer to maintain crispness.
03 -
Feel free to substitute Pecorino Romano with Parmesan cheese for a milder flavor, or use boneless, skinless chicken thighs for a juicier cut, adjusting cooking time as needed.
04 -
Serve this delightful Crispy Lemon Pecorino Crusted Chicken with Creamy Sauce alongside a simple pasta, roasted asparagus, or a fresh green salad to complete your meal.
# Tools You'll Need:
01 -
Shallow dishes
02 -
Large skillet
03 -
Whisk
04 -
Tongs
05 -
Cutting board
06 -
Chef's knife
07 -
Grater
08 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 760 kcal
Total Fat: 45 g
Total Carbohydrate: 19 g
Protein: 61 g