Lemon Pecorino Crusted Chicken

Discover the ultimate Lemon Pecorino Crusted Chicken, a dish that perfectly balances zesty lemon, sharp Pecorino Romano cheese, and a crispy coating. This recipe is incredibly easy to make and delivers fantastic flavor, ideal for a quick weeknight dinner.

Gather these simple ingredients for a delicious meal.

• Boneless, skinless chicken breasts
• Salt
• Black pepper
• All-purpose flour
• Eggs
• Panko breadcrumbs
• Pecorino Romano cheese
• Lemon zest
• Olive oil
• Butter
• Garlic
• Heavy cream
• Chicken broth
• Lemon juice
• Fresh parsley

Tips and swaps to make this recipe your own.

• Pecorino Romano cheese: For the brightest flavor, use freshly grated Pecorino Romano. Pre-grated cheese often contains anti-caking agents that can affect texture and taste. If you can’t find Pecorino, Parmesan cheese is a good substitute, though the flavor will be slightly milder.
• Lemon: Fresh lemon juice and zest are crucial for that bright, zesty flavor. Bottled lemon juice will work in a pinch, but the taste won’t be as vibrant.
• Panko breadcrumbs: Panko provides a superior crispiness compared to regular breadcrumbs. If you don’t have panko, you can pulse regular breadcrumbs in a food processor a few times to achieve a similar texture.
• Cream: For a lighter sauce, you can substitute half-and-half for heavy cream, or even plain Greek yogurt for a tangier, lower-fat option. Whisk it in gently off the heat to prevent curdling.
• Gluten-Free: Use gluten-free all-purpose flour and gluten-free panko breadcrumbs to make this recipe gluten-free. Ensure your chicken broth is also gluten-free.
• Dairy-Free: This recipe relies heavily on dairy (Pecorino and cream). A fully dairy-free version would require significant recipe modification and might not yield the same result.

1. Place the chicken breasts between two pieces of parchment paper or plastic wrap. Use a meat mallet or a rolling pin to pound them to an even 1/2-inch thickness. This ensures even cooking.
2. Season both sides of the pounded chicken generously with salt and pepper.
3. Set up your breading station. Place the flour on one shallow plate. In a second shallow bowl, whisk the eggs. On a third plate, mix the panko breadcrumbs, 1/2 cup grated Pecorino Romano cheese, and 1 tablespoon lemon zest.
4. Dredge each chicken breast first in the flour, shaking off any excess. Then dip it into the beaten eggs, letting any excess drip off. Finally, press the chicken firmly into the panko-cheese mixture, ensuring it is fully coated on all sides.
5. Allow the breaded chicken to rest for about 10 minutes. This helps the coating adhere better during cooking.
6. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and shimmering, carefully add the coated chicken breasts to the skillet.
7. Cook the chicken for 4–5 minutes per side, or until it’s golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning.
8. Remove the cooked chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
9. In the same skillet (no need to wipe it clean, the fond adds flavor), melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
10. Pour in the heavy cream, chicken broth, and 1/4 cup fresh lemon juice. Stir in the 1 teaspoon of lemon zest and the remaining 1/4 cup grated Pecorino Romano cheese.
11. Bring the sauce to a gentle simmer and cook for 4–5 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
12. Season the sauce with salt and pepper to taste.
13. Serve the Lemon Pecorino Crusted Chicken hot, topped with the creamy lemon sauce. Garnish with fresh chopped parsley, if desired.

• Overcooking the chicken: Pounding the chicken to an even thickness helps, but always use a meat thermometer. Remove chicken as soon as it reaches 165°F (74°C) to keep it juicy.
• Not letting breaded chicken rest: Allowing the breaded chicken to sit for 10 minutes helps the coating stick. Skipping this step can lead to the breading falling off during frying.
• Burning the garlic: Garlic cooks very quickly. Sauté it for just about a minute until fragrant. Burnt garlic will make your sauce taste bitter.

• Spicy Lemon Pecorino Chicken: Add a pinch of red pepper flakes to the panko mixture for a little heat.
• Herbacious Addition: Mix finely chopped fresh herbs like thyme or rosemary into the panko coating for an extra layer of flavor.
• Baked Version: For a less hands-on approach, bake the breaded chicken at 400°F (200°C) for 20-25 minutes until golden and cooked through. Prepare the sauce separately and pour over the baked chicken.

• Serve this Lemon Pecorino Crusted Chicken over a bed of creamy mashed potatoes to soak up the delicious sauce.
• Pair with a light side salad with a vinaigrette dressing to balance the richness of the chicken and sauce.
• Steamed or roasted asparagus, broccoli, or green beans make for a healthy and colorful accompaniment.
• Over a side of pasta, like linguine or angel hair, provides another satisfying way to enjoy the sauce.

Can I make this ahead?

You can prepare the chicken coating and store it in an airtight container. The sauce can also be made a day in advance and reheated gently. However, for the crispiest crust, it’s best to bread and cook the chicken just before serving. The sauce can be made ahead.

How do I store leftovers?

Leftover Lemon Pecorino Crusted Chicken should be cooled completely and stored in an airtight container in the refrigerator. It will keep for 3-4 days. It’s best to store the chicken and sauce separately if possible, as the sauce can make the crust less crispy over time. Reheat gently on the stovetop or in the oven.

Lemon Pecorino Crusted Chicken offers a delightful mix of textures and bright, savory flavors. This easy-to-follow recipe is perfect for impressing guests or simply enjoying a delicious, satisfying meal any night of the week. Its simplicity and incredible taste make it a true keeper.

Lemon Pecorino Crusted Chicken

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A zesty and flavorful Italian-American dish featuring crispy golden chicken breasts topped with a bright lemon Pecorino crust. This easy, family-friendly dinner pairs perfectly with the tangy-sweet flavor profile of lemon and Pecorino Romano cheese.

• Author: basma
• Prep Time: 15
• Cook Time: 20
• Total Time: 35
• Yield: 4 servings 1x
• Category: Quick Dinner Recipes
• Method: Baking and Frying
• Cuisine: Italian-American
• Diet: Dairy-based

Ingredients

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4 boneless, skinless chicken breasts (pounded to even thickness, about 1.5 lbs total)
0.5 cup all-purpose flour
2 eggs (beaten, for binding)
1 cup Panko breadcrumbs
0.5 cup grated Pecorino Romano cheese (for crust)
1 tbsp lemon zest (for crust)
2 tbsp olive oil (for frying)
2 tbsp butter (divided, 1 tbsp for frying and 1 tbsp for sauce)
3 garlic cloves (minced)
0.25 cup grated Pecorino Romano cheese (for sauce)
1 tsp lemon zest (for sauce)
1 tbsp lemon juice
1 cup heavy cream
1 cup chicken broth
Fresh parsley (chopped, for garnish)
Salt and black pepper (to taste)

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Instructions

Preheat oven to 375°F (190°C).
Season chicken breasts with salt and black pepper.
Set up a breading station with flour, beaten eggs, and a mixture of Panko breadcrumbs and 0.5 cup grated Pecorino Romano cheese, plus 1 tbsp lemon zest.
Dredge each chicken breast in flour, shaking off excess. Dip in beaten eggs, then press into the Panko-Pecorino mixture to evenly coat.
Heat olive oil and 1 tbsp butter in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes per side until golden browned. Transfer to the oven and bake for 10-12 minutes or until cooked through.
While the chicken is baking, prepare the sauce: In the same skillet on medium heat, melt the remaining 1 tbsp butter. Add garlic and sauté for 1 minute until fragrant. Add 0.25 cup Pecorino Romano, 1 tsp lemon zest, and lemon juice. Stir in heavy cream and chicken broth. Bring to a gentle simmer and cook until thickened slightly, about 3-4 minutes. Season with salt and pepper.
Once the chicken is done, place on serving plates and spoon the warm Pecorino sauce over each piece. Garnish with fresh parsley before serving.

Notes

Serve with a side of steamed rice, roasted vegetables, or mashed potatoes to soak up the lemon Pecorino sauce.
For extra crispiness, ensure the skillet is preheated properly before cooking the chicken.
If unavailable, regular breadcrumbs can be used in place of Panko.

Nutrition

• Serving Size: 1 chicken breast with sauce
• Calories: 450
• Sugar: 2g
• Sodium: 1000mg
• Fat: 28g
• Saturated Fat: 12g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 150mg