Lemon Pecorino Crusted Chicken (Printable)
Pecorino-panko crusted chicken with a silky lemon cream sauce, bright citrus and savory richness.
# 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 freshly ground black pepper.
03 - Arrange three shallow bowls: one with all-purpose flour, one with eggs beaten with milk, and one with panko, Pecorino Romano, lemon zest, and parsley mixed together.
04 - Coat each chicken breast in flour, shake off excess, dip into the egg mixture, then press into the pecorino-panko mixture to coat thoroughly.
05 - Place the breaded chicken onto the prepared baking sheet. Drizzle or spray lightly with olive oil.
06 - Bake the chicken for 20 to 25 minutes, until golden brown and fully cooked. Internal temperature should reach 165°F.
07 - While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
08 - Stir in heavy cream and chicken broth. Bring mixture to a gentle simmer.
09 - Add lemon juice, salt, pepper, Pecorino Romano, and lemon zest. Simmer for 3 to 4 minutes, stirring, until slightly thickened.
10 - Taste the sauce and adjust seasoning as needed. Remove from heat.
11 - Arrange chicken on plates, drizzle with lemon sauce, and garnish with chopped parsley.
# Expert Hacks:
01 -
- The lemony pecorino breading turns even basic chicken into something you'd crave again and again.
- It's perfect for showing off at the table, but easy enough that you won't break a sweat—or clog up the kitchen sink.
02 -
- Be generous with lemon zest but cautious with juice in the sauce—too much and it can curdle the cream.
- Waiting even two extra minutes after taking the chicken out helps the juices settle and keeps the crust from sliding off when sliced.
03 -
- Grating fresh pecorino rather than using pre-shredded is worth the extra minute—it melts and browns better.
- Adding the lemon juice at the end keeps the sauce from splitting and preserves its citrus punch.