Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce – A Zesty, Crispy Delight

There’s something magical about the combo of crispy golden crust and a tangy, creamy lemon sauce. This Lemon Pecorino Crusted Chicken brings that magic straight to your table with minimal fuss and maximum flavor. It’s elegant enough for dinner guests, yet easy enough for a weekday treat!

Ingredients

For the Chicken:
2 large boneless, skinless chicken breasts (sliced in half lengthwise)
1 cup panko breadcrumbs
½ cup finely grated Pecorino Romano cheese
Zest of 1 lemon
1 teaspoon dried parsley
Salt and pepper to taste
1 egg
2 tablespoons milk
2 tablespoons olive oil

For the Creamy Lemon Sauce:
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
Juice of 1 lemon
¼ cup grated Pecorino Romano
Salt and pepper to taste
1 teaspoon lemon zest
Chopped fresh parsley for garnish (optional)

Instructions

In a shallow dish, mix panko, Pecorino, lemon zest, parsley, salt, and pepper.
In another bowl, whisk egg and milk.
Dip each chicken piece into the egg mixture, then coat in the breadcrumb mixture, pressing gently to help it stick.
Heat olive oil in a skillet over medium heat. Cook chicken for 4–5 minutes per side or until golden brown and cooked through. Remove and keep warm.
In the same pan, melt butter and sauté garlic for 1 minute. Add cream and bring to a gentle simmer.
Stir in lemon juice, zest, and Pecorino cheese. Let it simmer 3–4 minutes until slightly thickened. Season with salt and pepper.
Pour sauce over the chicken or serve on the side. Garnish with parsley if desired.

Serving Suggestions
Pair it with buttery mashed potatoes, garlic roasted veggies, or a simple arugula salad tossed in lemon vinaigrette.

Tips & Ideas
• Use freshly grated Pecorino for the best texture and flavor.
• Don’t skip the lemon zest—it brightens both the crust and the sauce!
• Sauce too thick? Add a splash of chicken broth or more cream.