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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce turns an ordinary chicken dinner into a bright, flavorful experience. The crispy Pecorino Romano crust delivers a savory punch, while the silky lemon sauce adds just the right tangy richness. Whether you want a quick weeknight meal or something elegant for guests, this recipe does the trick without fuss.
I first whipped this up on a busy weeknight, and now it’s my go-to dish whenever I crave comfort with a bit of zest. My family never tires of the combination of crunchy cheese crust and luscious lemon sauce.
Ingredients
- Four boneless skinless chicken breasts: Make sure they are even in size for uniform cooking
- One cup grated Pecorino Romano cheese: Adds a salty sharpness and crisps beautifully when cooked
- Quarter cup all-purpose flour: Helps the cheese adhere and forms a light crust
- Two tablespoons olive oil: For searing the chicken and developing a golden crust
- Quarter cup fresh lemon juice: Provides bright acidity and freshness
- Half cup chicken broth: Adds savory depth and thins the sauce
- Half cup heavy cream: Creates a rich and velvety sauce
- Two cloves garlic, minced: Infuses aromatic warmth
- Salt and pepper to taste: Enhances and balances flavors
- Fresh parsley, chopped: For a fresh herbal garnish that complements the lemon
Step-by-Step Instructions
- Sear the Chicken:
- Heat olive oil over medium-high heat in a large skillet. Season chicken breasts with salt and pepper. Mix Pecorino Romano cheese and flour on a plate then press the chicken into this mixture coating both sides well. Cook the chicken in the hot oil for about three to four minutes on each side until golden and crisp. This step locks in moisture and builds flavor.
- Bake Until Juicy:
- Transfer the seared chicken breasts to a baking dish. Place in a preheated oven at 375 degrees Fahrenheit (190 Celsius) and bake for 20 to 25 minutes. This ensures the chicken cooks evenly inside without drying out.
- Make the Creamy Lemon Sauce:
- In the same skillet used for chicken, reduce heat to medium. Add minced garlic and cook for about one minute until fragrant but not browned. Pour in lemon juice followed by chicken broth and heavy cream. Stir and simmer for about five minutes until the sauce thickens slightly and flavors meld together.
- Plate and Garnish:
- Serve the chicken breasts topped generously with creamy lemon sauce. Sprinkle with freshly chopped parsley for a pop of color and fresh flavor.
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Pecorino Romano is my favorite part of this recipe. Its salty crumbly texture crisps up to perfection and cuts through the sauce’s richness. Every time I make this dish it reminds me of a dinner I shared with close friends where it was the star. The balance of tangy lemon and savory cheese made everyone ask for seconds.
Storage Tips
Store leftover chicken covered in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat to keep the crust crisp and sauce creamy. If freezing, wrap well and thaw overnight before reheating.
Ingredient Substitutions
Pecorino Romano can be swapped for Parmesan for a milder taste though you’ll lose some of the sharpness and saltiness. Use half and half instead of heavy cream for a lighter sauce, but it will be less rich. Lemon zest can be added for more intense lemon flavor.
Serving Suggestions
This chicken pairs wonderfully with roasted vegetables or a light green salad to cut the richness. Serve with buttered pasta or creamy mashed potatoes to soak up the luscious sauce.
Cultural Context
Pecorino Romano is a traditional Italian cheese originating from central Italy. Often used grated over pasta and meats, it adds a sharp salty depth that complements citrus flavors beautifully—highlighting Mediterranean cooking’s love of balancing richness and freshness.
Pro Tips
- Make sure the pan is hot before adding chicken to get that perfect golden crust
- I learned the hard way do not skip pressing chicken into the cheese and flour mix for best adhesion
- Simmer the sauce just long enough to thicken or it can separate and lose its creamy texture
Recipe FAQs
- → What makes Pecorino Romano ideal for the crust?
Pecorino Romano adds a bold, salty tang and crisps beautifully when cooked, giving the chicken an appealing crunchy coating.
- → Can I use a different cheese instead of Pecorino Romano?
While Parmesan can work, Pecorino offers a sharper, saltier flavor that enhances the crust’s depth and crispiness.
- → How can I ensure the crust stays crispy after baking?
Sear the chicken well on each side before baking to lock in the crispiness, and avoid covering the chicken while baking.
- → What is the purpose of combining lemon juice with heavy cream in the sauce?
The lemon juice provides a bright acidity that balances the richness of the cream, creating a tangy yet smooth sauce.
- → Can this dish be prepared ahead of time?
You can prepare the crusted chicken in advance and reheat gently before serving, though the sauce is best freshly simmered.
- → What side dishes complement this lemon chicken well?
Light sides such as steamed vegetables, roasted potatoes, or a fresh salad pair nicely to balance the rich, crispy chicken.