Lemon Pecorino Crusted Chicken (Printable)
Crisp pecorino-panko crust on tender chicken, topped with a silky lemon cream for bright, savory comfort.
# 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:
01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chicken breasts dry and season thoroughly with salt and pepper on both sides.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with a blend of panko, Pecorino Romano, lemon zest, and parsley.
04 - Dredge each chicken breast in flour, shaking off excess, dip in egg mixture, then coat generously in the pecorino-panko mixture.
05 - Transfer coated chicken to prepared baking sheet. Lightly drizzle or spray with olive oil and bake for 20 to 25 minutes until the crust is golden and the chicken is cooked through, reaching an internal temperature of 165°F.
06 - In a saucepan over medium heat, melt butter. Add minced garlic and sauté for one minute until aromatic.
07 - Add heavy cream and chicken broth to the pan, stirring to combine. Bring to a gentle simmer.
08 - Incorporate lemon juice, salt, pepper, additional Pecorino Romano, and lemon zest. Continue to simmer for 3 to 4 minutes, stirring, until slightly thickened. Adjust seasoning as needed and remove from heat.
09 - Plate the crispy chicken breasts, drizzle with creamy lemon sauce, and garnish with chopped parsley.
# Expert Advice:
01 -
- The balance between the crispy, lemony crust and the lush cream sauce is one of those little culinary secrets worth sharing.
- It’s a dish that manages to impress without keeping you stranded in the kitchen for hours.
02 -
- If you skip patting the chicken dry, you risk a soggy crust—a lesson learned after my first attempt turned out less than crisp.
- Using freshly grated Pecorino truly makes the flavor come alive, and pre-grated just doesn’t melt the same way.
03 -
- If you dredge and coat the chicken ahead, let it rest in the fridge for even crispier results.
- Lemon zest in both the crust and sauce truly brings the flavors together into every bite.