Short Description
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful dish that combines crispy, cheese-encrusted chicken breasts with a luscious, tangy lemon-infused cream sauce. The sharpness of Pecorino Romano cheese complements the brightness of lemon, creating a harmonious blend of flavors. This elegant yet approachable recipe is perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe
Crispy and Flavorful: The Pecorino Romano and panko breadcrumb crust provides a satisfying crunch and rich flavor.
Creamy Lemon Sauce: A velvety sauce with a bright citrus note enhances the dish without overpowering it.
Versatile Pairing: Pairs well with various sides, from roasted vegetables to pasta or rice.
Elegant Presentation: Impressive enough for guests, yet simple enough for a family meal.
Balanced Flavors: The combination of savory cheese and zesty lemon offers a well-rounded taste experience.
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Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
½ cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
½ cup grated Pecorino Romano cheese
Zest of 1 lemon
¼ cup extra-virgin olive oil
2 tablespoons unsalted butter
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For the Creamy Lemon Sauce:
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon all-purpose flour
¼ cup milk
¾ cup heavy cream
¼ cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
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Directions
Prepare the Chicken:
Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness.
Season both sides with salt and pepper.
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Pecorino Romano cheese, and lemon zest.
Dredge each chicken breast in flour, shaking off excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
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Cook the Chicken:
In a large skillet, heat the olive oil and butter over medium heat.
Add the breaded chicken breasts and cook for 4–5 minutes per side, or until golden brown and cooked through.
Transfer the cooked chicken to a plate and tent with foil to keep warm.
Prepare the Creamy Lemon Sauce:
In the same skillet, add the olive oil and minced garlic. Sauté for 1 minute until fragrant.
Sprinkle in the flour and whisk continuously for 1–2 minutes to create a roux.
Gradually whisk in the milk, heavy cream, and chicken broth. Bring the mixture to a gentle boil, then reduce heat and simmer for 3–5 minutes, or until the sauce thickens.
Stir in the fresh lemon juice and butter, whisking until the butter is melted and the sauce is smooth.
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Assemble the Dish:
Return the cooked chicken to the skillet, spooning the sauce over the top.
Simmer for an additional 2–3 minutes to reheat the chicken and meld the flavors.
Serve the chicken breasts topped with the creamy lemon sauce.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
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Variations
Herb Addition: Incorporate chopped fresh herbs like parsley or basil into the breadcrumb mixture for added flavor.
Cheese Substitution: Use grated Parmesan cheese in place of Pecorino Romano for a milder taste.
Spicy Kick: Add a pinch of red pepper flakes to the sauce for a subtle heat.
Gluten-Free Option: Substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
Lemon Zest Garnish: Sprinkle additional lemon zest over the finished dish for enhanced citrus aroma.
Storage/Reheating
Refrigeration: Store leftover chicken and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating: Gently reheat the chicken in a skillet over medium heat until warmed through. Reheat the sauce separately over low heat, stirring occasionally.
Freezing: Not recommended, as the creamy sauce may separate upon thawing.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. Adjust cooking time as needed to ensure they are cooked through.
What can I serve with this dish?
This chicken pairs well with roasted vegetables, mashed potatoes, rice, or a simple green salad.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared in advance and stored in the refrigerator. Reheat gently before serving.
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Is it necessary to pound the chicken breasts?
Pounding ensures even cooking and tenderness but is not strictly necessary.
Can I bake the chicken instead of frying?
Yes, bake the breaded chicken at 400°F (200°C) for 20–25 minutes, or until golden and cooked through.
How do I prevent the breading from falling off?
Ensure the chicken is dry before dredging and press the breadcrumb mixture firmly onto the surface.
Can I use regular breadcrumbs instead of panko?
Yes, but panko provides a lighter, crispier texture.
What if I don’t have heavy cream?
You can substitute with half-and-half or whole milk, though the sauce may be less rich.
How do I know when the chicken is cooked through?
Use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
Can I add vegetables to the sauce?
Yes, sautéed mushrooms, spinach, or artichoke hearts can be added for extra flavor and nutrition.
Conclusion
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a flavorful and elegant dish that brings together crispy, cheese-coated chicken and a rich, tangy sauce. Its balanced flavors and satisfying textures make it a standout choice for both everyday meals and special occasions. With simple ingredients and straightforward preparation, this recipe is sure to become a favorite in your culinary repertoire.
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
- Total Time: 45 minutes
- Yield: 4-servings
Description
Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce—a crispy, cheesy, and zesty main dish that brings restaurant-quality flavor to your table.
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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Salt and freshly ground black pepper, to taste
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1/2 cup all-purpose flour
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2 large eggs, beaten
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1 cup panko breadcrumbs
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1/2 cup grated Pecorino Romano cheese
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2 tablespoons lemon zest
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2 tablespoons olive oil
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2 tablespoons unsalted butter
For the Creamy Lemon Sauce:
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2 tablespoons unsalted butter
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2 cloves garlic, minced
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1/2 cup chicken broth
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1/2 cup heavy cream
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2 tablespoons fresh lemon juice
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1/4 cup grated Pecorino Romano cheese
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Salt and freshly ground black pepper, to taste
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Fresh parsley, chopped (for garnish)
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Lemon slices (for garnish)
Instructions
1. Prepare the Chicken:
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Season the chicken breasts with salt and pepper.
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Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Pecorino Romano cheese, and lemon zest.
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Dredge each chicken breast in flour, shaking off excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.Little Sunny Kitchen+1Delectable Recipe+1
2. Cook the Chicken:
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In a large skillet, heat olive oil and butter over medium heat.
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Add the breaded chicken breasts and cook for 4–5 minutes per side, or until golden brown and cooked through.
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Transfer the cooked chicken to a plate and tent with foil to keep warm.
3. Prepare the Creamy Lemon Sauce:
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In the same skillet, melt butter over medium heat.
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Add minced garlic and sauté for about 1 minute, until fragrant.
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Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
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Stir in the heavy cream and lemon juice, and simmer for 2–3 minutes until slightly thickened.
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Add grated Pecorino Romano cheese and stir until melted and the sauce is smooth.
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Season with salt and pepper to taste.
4. Assemble and Serve:
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Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat.
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Simmer for an additional 2 minutes to heat through.
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Garnish with chopped fresh parsley and lemon slices.
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Serve hot, paired with your choice of sides such as pasta, mashed potatoes, or steamed vegetables.
Notes
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For extra flavor, marinate the chicken breasts in lemon juice and herbs for 30 minutes before breading.
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Ensure the skillet is not overcrowded when cooking the chicken to maintain a crispy crust.
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The sauce can be made ahead and reheated gently; if it thickens too much, add a splash of chicken broth to adjust consistency.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
