Lemon Pecorino Crusted Chicken (Printable)
Juicy chicken in a lemon-pecorino crust topped with a silky lemon cream sauce; bright, savory, and comforting.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Lemon Pecorino Crust
04 - 1 cup freshly grated Pecorino Romano cheese
05 - 1 cup panko breadcrumbs
06 - Zest of 2 lemons
07 - 1 tablespoon chopped fresh parsley
08 - 2 large eggs
09 - 2 tablespoons milk
10 - 1/3 cup all-purpose flour
→ Creamy Lemon Sauce
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 cup heavy cream
14 - 1/2 cup chicken broth
15 - Juice of 1 lemon
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
18 - 2 tablespoons freshly grated Pecorino Romano cheese
19 - 1 teaspoon lemon zest
20 - 1 tablespoon chopped fresh parsley, for garnish
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chicken breasts dry and season both sides with salt and black pepper.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs and milk, and one with the mixture of panko, pecorino cheese, lemon zest, and parsley.
04 - Dredge each chicken breast in flour, shake off excess, coat with egg mixture, then press into panko-pecorino mixture until thoroughly coated.
05 - Place coated chicken breasts on prepared baking sheet and drizzle or spray lightly with olive oil.
06 - Bake for 20 to 25 minutes until the crust is golden and the chicken reaches an internal temperature of 165°F.
07 - While chicken bakes, melt butter in a saucepan over medium heat. Sauté garlic for 1 minute until fragrant.
08 - Add heavy cream and chicken broth to the pan, bringing to a gentle simmer.
09 - Add lemon juice, salt, black pepper, pecorino cheese, and lemon zest. Simmer for 3 to 4 minutes, stirring until slightly thickened. Adjust seasoning to taste and remove from heat.
10 - Arrange crispy chicken on plates, drizzle with creamy lemon sauce, and finish with chopped parsley.
# Expert Advice:
01 -
- The Lemon Pecorino crust stays golden and crisp even under the dreamy, velvety sauce.
- It’s the kind of dinner that feels fancy but comes together without fuss, making any evening feel a bit elevated.
02 -
- Skipping the flour step once led to disastrous sliding crust—don’t do it, even in a rush.
- Letting the sauce simmer too long can make it overly thick; pull it early for the perfect pour.
03 -
- Using panko instead of regular breadcrumbs is what gives the crust its unbeatable crunch—a game changer I wish I’d known sooner.
- Zesting the lemons directly over the bowl ensures no essential oils are wasted, making every bite more fragrant and flavorful.