Lemon Pecorino Crusted Chicken (Printable)
Zesty Pecorino-crusted chicken breasts baked until golden and topped with a velvety lemon cream sauce.
# What You 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
# Steps:
01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Pat the chicken breasts dry and season both sides generously with salt and freshly ground black pepper.
03 - Arrange three shallow bowls: one with all-purpose flour, one with eggs beaten together with milk, and one with a mixture of panko breadcrumbs, grated Pecorino Romano, lemon zest, and parsley.
04 - Dredge each chicken breast in the flour, shaking off excess. Dip into the egg mixture, then coat evenly with the pecorino-panko mixture.
05 - Place the coated chicken breasts on the prepared baking sheet. Lightly drizzle or spray with olive oil.
06 - Bake for 20 to 25 minutes until the crust is golden and crisp, and the internal temperature of the chicken reaches 165°F (74°C).
07 - While the chicken bakes, melt unsalted butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until aromatic.
08 - Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
09 - Stir in lemon juice, salt, pepper, grated Pecorino Romano, and lemon zest. Simmer for 3 to 4 minutes, stirring, until just thickened.
10 - Taste and adjust seasoning if necessary. Remove sauce from heat. Plate the golden chicken breasts, drizzle with creamy lemon sauce, and garnish with chopped parsley.
# Expert Advice:
01 -
- The contrast of crunchy crust with silky lemon sauce makes every bite feel like a small celebration.
- If you love meals that taste elegant but come together simply, this one will fit right into your rotation.
02 -
- Don’t rush the breading—if you skip pressing in the crumb, you’ll lose half your crust in the oven.
- I once left out the final sprinkle of pecorino in the sauce, and it just wasn’t the same—never skip that last stir-in.
03 -
- Use freshly grated cheese—pre-grated varieties tend to clump and won’t melt as luxuriously into the sauce or crust.
- A microplane zester truly makes quick work of lemons, pulling out all the vibrant oils without any bitterness.