Go Back
–+ servings
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Crispy Lemon Pecorino Crusted Chicken with Creamy Sauce

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful Italian-inspired dish that brings together crispy chicken with a rich sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 2 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Ensure uniform size for even cooking.
  • to taste Salt Enhances flavor.
  • to taste Pepper Enhances flavor.
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 2 large Eggs Can substitute with a flax egg for vegan option.
For the Crust
  • 1 cup Pecorino Romano Cheese Can use Parmesan as substitute.
  • 1 cup Breadcrumbs Panko can be used for extra crispiness.
  • 1 tablespoon Lemon Zest Fresh is preferred.
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead.
  • 1 tablespoon Chopped Rosemary Can substitute with thyme.
For Cooking & Sauce
  • 3 tablespoons Olive Oil Can replace with avocado oil.
  • 1 cup Heavy Cream Can substitute with half-and-half.
  • 2 tablespoons Lemon Juice Freshly squeezed for best flavor.
  • to taste Fresh Parsley Optional garnish.

Equipment

  • Skillet
  • Bowls

Method
 

Step-by-Step Instructions
  1. Begin by seasoning the chicken breasts with salt and pepper on both sides.
  2. Prepare three separate bowls: one with all-purpose flour, another with whisked eggs, and a third with pecorino cheese, breadcrumbs, lemon zest, garlic powder, and chopped rosemary.
  3. Dredge the chicken by coating it first in flour, then in the eggs, and finally in the pecorino-breadcrumb mixture.
  4. Heat olive oil in a skillet over medium heat, then fry the coated chicken until golden brown, about 5–6 minutes on each side.
  5. Remove chicken to drain excess oil, then reduce heat and add heavy cream to the skillet, scraping browned bits, and simmer for 2-3 minutes before adding lemon juice.
  6. Plate the chicken, drizzle with creamy lemon sauce, and garnish with parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Let the chicken sit at room temperature for about 15 minutes before cooking for even doneness.

Tried this recipe?

Let us know how it was!