Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

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Here’s a full recipe idea for Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce—bright, tangy, crispy, and comforting:

🍋 Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Ingredients

For the chicken:

  • 4 boneless, skinless chicken breasts (pounded evenly to ½-inch thickness)

  • 1 cup Pecorino Romano cheese, finely grated

  • 1 cup breadcrumbs (panko or Italian-style)

  • 1 tbsp lemon zest (about 1 lemon)

  • 2 tsp fresh thyme leaves (or 1 tsp dried)

  • ½ tsp garlic powder

  • ½ tsp black pepper

  • ½ tsp salt

  • 2 eggs, beaten

  • ½ cup flour (for dredging)

  • 2 tbsp olive oil + 2 tbsp butter (for frying)

For the creamy lemon sauce:

  • 2 tbsp butter

  • 3 cloves garlic, minced

  • 1 cup chicken broth

  • ¾ cup heavy cream

  • ¼ cup dry white wine (optional, can sub with broth)

  • Juice of 1 lemon

  • 1 tsp Dijon mustard

  • ½ cup Pecorino Romano, grated

  • Salt & pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the coating:
    In a shallow bowl, mix Pecorino, breadcrumbs, lemon zest, thyme, garlic powder, salt, and pepper.

  2. Dredge the chicken:

    • Dredge chicken breasts in flour, shaking off excess.

    • Dip in beaten eggs.

    • Press into the breadcrumb-Pecorino mixture until well coated.

  3. Cook the chicken:

    • Heat olive oil and butter in a large skillet over medium heat.

    • Fry chicken breasts 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).

    • Transfer to a plate and keep warm.

  4. Make the sauce:

    • In the same skillet, melt butter and sauté garlic until fragrant.

    • Deglaze with white wine (if using), scraping up brown bits.

    • Stir in chicken broth, heavy cream, Dijon mustard, and lemon juice.

    • Simmer 4–5 minutes until slightly thickened.

    • Stir in Pecorino until smooth. Taste and adjust with salt, pepper, or more lemon juice.

  5. Combine & serve:

    • Return chicken to skillet briefly or spoon sauce over plated chicken.

    • Garnish with parsley and extra Pecorino.

Serving Suggestions

  • Over buttery mashed potatoes, creamy polenta, or lemony pasta.

  • A crisp green salad or roasted asparagus on the side balances the richness.

  • Extra lemon wedges for squeezing at the table.

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