Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

If you’ve been looking for a dish that’s both restaurant-worthy and easy to make at home, look no further than Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce. This dish is a perfect balance of bright, zesty lemon, savory pecorino cheese, and tender, juicy chicken. The crispy, cheesy crust on the chicken is absolutely irresistible, and the creamy lemon sauce ties everything together for a rich, indulgent finish. Trust me—this is the kind of meal that will have you coming back for seconds and might even get you some compliments from your dinner guests!

It’s the perfect dish for a cozy weeknight dinner or a special occasion when you want to impress without spending hours in the kitchen. So, let’s dive in and make your new favorite dinner!

Why You’ll Love Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Crispy and Cheesy Crust

The combination of pecorino cheese, breadcrumbs, and a hint of lemon zest creates a crispy, golden-brown crust that’s bursting with flavor. It’s the kind of crispy coating that makes each bite extra satisfying.

Creamy Lemon Sauce

The sauce is where the magic happens. Made with cream, fresh lemon juice, and a little bit of garlic, it’s rich, tangy, and luxurious—all at the same time. Pour it over the chicken for a burst of creamy goodness that takes this dish to the next level.

Easy to Make

Despite its elegant look and amazing flavors, this dish is incredibly easy to put together. A few simple steps and a little bit of time, and you’ve got a meal that feels gourmet!

Versatile

Serve it with anything you like—this chicken pairs beautifully with mashed potatoes, roasted vegetables, a crisp green salad, or even pasta. You can’t go wrong.

Impressive Yet Simple

It’s perfect for when you want to wow your family or friends but don’t want to spend all day cooking. It looks fancy, but it’s totally doable, even for a beginner cook.

Ingredients

• Chicken Breasts: The lean, tender base of this dish. Boneless, skinless chicken breasts are perfect for this recipe, offering the right texture and flavor.
• Pecorino Romano Cheese: This sharp, salty cheese gives the crust its bold, savory flavor. It’s the key ingredient for that irresistible crunch!
• Panko Breadcrumbs: These give the crust a light, crispy texture that works perfectly with the pecorino.
• Eggs: Used to bind the breadcrumbs and cheese together, creating a perfect coating for the chicken.
• Lemon Zest: Adds a pop of citrusy flavor to both the chicken crust and the creamy sauce.
• Garlic: A little minced garlic adds depth to the creamy sauce, making it even more flavorful.
• Heavy Cream: For the creamy, velvety sauce that brings it all together.
• Chicken Broth: Adds richness and depth to the sauce without being too heavy.
• Olive Oil: For pan-frying the chicken to a crispy golden brown.
• Salt and Pepper: To season the chicken and the sauce.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Nutrition Facts

Here’s an approximate breakdown of the nutrition per serving (based on 1 chicken breast with sauce):

• Calories: 500
• Fat: 30g
  • Saturated Fat: 12g
• Carbohydrates: 15g
  • Fiber: 1g
  • Sugars: 2g
• Protein: 42g
• Cholesterol: 150mg
• Sodium: 700mg
• Potassium: 600mg
• Calcium: 25% DV
• Iron: 10% DV

(Note: Nutritional values may vary depending on specific ingredient choices and portion sizes.)

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Instructions

Step 1: Prepare the Chicken

Start by seasoning the chicken breasts with salt, pepper, and a little lemon zest. This adds a nice base of flavor right under the crust. Set the chicken aside while you prepare the crust.

Step 2: Make the Crust

In one bowl, whisk together the egg. In another bowl, combine the panko breadcrumbs, grated pecorino cheese, and a little more lemon zest. Dip each chicken breast into the egg, then dredge it in the breadcrumb mixture, pressing gently to make sure it sticks well. You want a nice, even coating.

Step 3: Pan-Fry the Chicken

Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the chicken breasts. Cook for about 4-5 minutes per side, or until the crust is golden brown and the chicken is cooked through (the internal temperature should reach 165°F).

Step 4: Make the Creamy Lemon Sauce

While the chicken is cooking, you can make the sauce. In a separate saucepan, melt a little butter or olive oil over medium heat. Add the minced garlic and cook for 1 minute, until fragrant. Then add the chicken broth and let it simmer for about 2 minutes. Stir in the heavy cream, a little more lemon juice, and season with salt and pepper to taste. Let it simmer for another 3-5 minutes, until the sauce thickens slightly.

Step 5: Serve

Once the chicken is cooked and the sauce is ready, serve the chicken breasts with a generous drizzle of the creamy lemon sauce. For an extra touch, you can garnish with fresh parsley or more grated pecorino.

How to Serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

With Roasted Vegetables

Serve the chicken alongside roasted vegetables like asparagus, carrots, or Brussels sprouts. Their natural sweetness pairs wonderfully with the tangy lemon sauce.

Over Pasta

For an indulgent option, serve the chicken on a bed of pasta—spaghetti, fettuccine, or even ravioli. The creamy sauce makes a perfect pasta topping.

With Mashed Potatoes

A side of creamy mashed potatoes will soak up all the delicious sauce and balance the richness of the chicken perfectly.

As a Salad Topper

For a lighter option, slice the chicken and serve it over a bed of greens, like spinach or arugula, with a squeeze of fresh lemon and a sprinkle of pecorino on top.

Additional Tips

Make it Lighter

If you’re looking to make this dish a little lighter, swap the heavy cream for half-and-half or even milk. You can also bake the chicken instead of frying it for a healthier option.

Add More Flavor to the Sauce

For an extra burst of flavor, you can add a little Dijon mustard to the sauce or even a splash of white wine for depth. It adds a nice touch of complexity to the creamy base.

Leftovers

This dish is just as delicious the next day! If you have leftovers, store the chicken and sauce separately in airtight containers in the fridge. Reheat gently in the microwave or on the stovetop over low heat.

Spice it Up

For a little kick, add some red pepper flakes to the sauce or sprinkle a little cayenne pepper on the chicken before cooking.

Use Chicken Thighs

If you prefer dark meat, chicken thighs work wonderfully in this recipe too! They’ll stay juicy and tender while still achieving that golden crust.

FAQ Section

Q1: Can I make the crust ahead of time?
A1: Yes! You can prep the breadcrumb mixture ahead of time and store it in the fridge until you’re ready to cook. Just dip the chicken in the egg and coat with the crust mixture when you’re ready to cook.

Q2: Can I bake the chicken instead of frying it?
A2: Absolutely! Preheat your oven to 400°F and bake the chicken for about 20-25 minutes, or until the internal temperature reaches 165°F. The crust may not be as crispy as frying, but it’ll still be delicious.

Q3: Can I use a different cheese?
A3: Yes, you can substitute pecorino with Parmesan or another hard cheese. Just keep in mind that the flavor profile may change slightly.

Q4: How can I make the sauce spicier?
A4: To add heat, stir in a pinch of red pepper flakes or a dash of hot sauce when you add the cream. Adjust to your spice preference.

Q5: Can I make this dish ahead of time?
A5: While the chicken is best served fresh, you can prepare the sauce ahead of time and store it in the fridge for up to 2 days. Just reheat it when you’re ready to serve.

Q6: How do I store leftovers?
A6: Store the chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently before serving.

Q7: Can I freeze the chicken?
A7: Yes, you can freeze the cooked chicken (without the sauce) for up to 3 months. Just make sure it’s tightly wrapped before freezing. Reheat in the oven for best results.

Q8: Can I add vegetables to the sauce?
A8: Definitely! You can add sautéed spinach, mushrooms, or even sun-dried tomatoes to the sauce for added flavor and texture.

Q9: Is this recipe gluten-free?
A9: If you need a gluten-free version, use gluten-free panko breadcrumbs, and make sure your chicken broth is also gluten-free.

Q10: Can I make this dish vegetarian?
A10: To make this dish vegetarian, you can substitute the chicken with breaded and pan-fried tofu or a veggie patty, and use vegetable broth in the sauce.

Conclusion

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is the kind of meal that makes you feel like a gourmet chef without all the hassle. The crispy, cheesy chicken, paired with the creamy, tangy sauce, is an irresistible combination that will become a favorite in your recipe rotation. Whether you’re making it for a weeknight dinner or a special occasion, it’s sure to impress!

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