Lemon Pecorino Crusted Chicken

Introduction

There’s something magical about biting into a perfectly crispy piece of chicken that’s bursting with flavor. And when that flavor comes from a golden crust of Pecorino Romano cheese, fresh lemon zest, and crunchy breadcrumbs, topped with a silky creamy lemon sauce, you know you’re in for a treat.

This Lemon Pecorino Crusted Chicken recipe has become a go-to in my kitchen for when I want something impressive yet easy enough for a weeknight dinner. The tangy lemon pairs beautifully with the salty richness of the cheese, while the creamy sauce adds a luxurious touch that makes it restaurant-worthy. It’s a dish that combines elegance with comfort, making it perfect for family gatherings, date nights, or even a solo treat.

If you love dishes that balance crispiness with creaminess, you might also enjoy this Lemon Cream Cake Recipe — it’s perfect for dessert after indulging in this flavorful Lemon Pecorino Crusted Chicken dinner.

Ingredients

• 4 boneless, skinless chicken breasts

• 1 cup finely grated Pecorino Romano cheese

• 1 cup panko breadcrumbs

• Zest of 1 lemon

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp freshly ground black pepper

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 3 tbsp olive oil

• 1 cup chicken broth

• 1/2 cup heavy cream

• Juice of 1 lemon

• 2 tbsp unsalted butter

• Fresh parsley, chopped (for garnish)

• Lemon slices (for serving)

Directions

1. Prep the chicken: Pound chicken breasts to an even thickness for quicker, more even cooking. Season lightly with salt and pepper.

2. Prepare the coating: In a shallow dish, mix Pecorino Romano cheese, panko breadcrumbs, lemon zest, garlic powder, salt, and black pepper.

3. Coat the chicken: Dredge each chicken breast in flour, dip in beaten eggs, then press into the breadcrumb mixture until well coated.

4. Pan-fry to perfection: Heat olive oil in a large skillet over medium heat. Cook chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.

5. Make the creamy lemon sauce: In the same skillet, melt butter, then whisk in chicken broth, lemon juice, and heavy cream. Simmer until thickened slightly.

6. Combine and serve: Return chicken to skillet, spoon sauce over the top, garnish with parsley and lemon slices, and serve hot.

Tips & Variations

• Make it gluten-free: Swap the panko breadcrumbs for gluten-free breadcrumbs.

• Extra crispy option: Double-coat the chicken for a thicker crust.

• Cheese swap: Parmesan cheese works if you don’t have Pecorino Romano.

• Add herbs: Fresh thyme or basil can bring another layer of flavor.

If you like creamy dishes with a rich flavor, check out this Creamy Mushroom Soup Recipe — it’s a great starter before serving this chicken.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Wrap chicken (without sauce) in plastic wrap and freeze for up to 2 months.

• Reheat: Warm in the oven at 350°F (175°C) until heated through, adding extra sauce if needed.

Time & Yield

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

• Yield: Serves 4

Tools Used

• Large skillet

• Shallow mixing bowls

• Whisk

• Measuring cups & spoons

• Lemon zester

Final Thoughts

This Lemon Pecorino Crusted Chicken isn’t just a meal — it’s an experience. The combination of crunchy, cheesy crust with tangy, creamy sauce creates the perfect bite every time. It’s elegant enough for dinner parties but simple enough for a Tuesday night.

For more inspiration, explore Tinsuf’s collection of recipes and discover new favorites. And if you’re looking for more ways to use lemon in savory dishes, AllRecipes has a great section on lemon chicken recipes worth checking out.