Lemon Pecorino Crusted Chicken with Dreamy Lemon Sauce

Lemon Pecorino Chicken My Creamy Lemon Secret

By Marcus O’NeillSeptember 21, 2025

Table of Contents

Let's Talk Chicken: Lemon Pecorino Crusted Chicken is Calling!

Fancy a bit of a culinary adventure? I've been playing around in the kitchen, and I'm bursting to share this amazing Lemon Pecorino Crusted Chicken with you.

This recipe is a total game changer, and honestly? It’s one of the best chicken dishes I have ever made! We are talking about a flavour explosion in your mouth.

The tang of lemon, the salty bite of pecorino, all wrapped around juicy chicken. What's not to love?

A Taste of Italy Right Here!

This stunning Pecorino Romano Chicken Recipe gets its inspiration from Italian Chicken Cutlet Recipe . The origin is a classic dish amped up with cheesy goodness.

This recipe is simple, and takes about 45 minutes from start to finish. Serving up to 4 people, it's perfect for a family dinner.

Trust me, even the fussiest of eaters will be reaching for seconds!

Why You'll Love This Lemon Chicken

Lemon Pecorino Crusted Chicken is more than just delicious; it's packed with goodness. With protein rich chicken at its heart, you can get all of the nutrients you need.

It's also the perfect dish for a special occasion, or Easy Weeknight Chicken Dinner when you want something a little bit fancy without all the fuss.

Honestly, this Italian Chicken Recipes elevates chicken night to a whole new level.

Getting Down to the Nitty Gritty: The Ingredients

Now, for the good stuff. You will need some chicken breasts, and the usual suspects like flour, egg, salt, and pepper.

But the real magic happens with the pecorino cheese and the lemon. And don’t forget the cream for that dreamy sauce!

Alright, let's talk about what you need for this Lemon Pecorino Crusted Chicken with the most delightful Creamy Lemon Sauce . Honestly, it's not as complicated as it sounds!

Getting Started: Ingredients and Gear

Lemon Pecorino Crusted Chicken with Dreamy Lemon Sauce presentation

Don’t be intimidated! I promise, this Pecorino Romano Chicken Recipe is totally doable, even on a busy weeknight. Let's break down the bits and bobs you'll need.

Main Ingredients: Let's Get Specific

Right, so for four servings of this beauty, here's what we need:

Chicken breasts: 4 boneless, skinless chicken breasts (about 6 oz / 170g each). Make sure they're plump and juicy. I always go for free range if I can, better flavour, you know?
Egg: 1 large egg, beaten.
Flour: 1/2 cup (50g) all-purpose, seasoned with salt and pepper.
Pecorino Romano: 1 cup (100g) , finely grated. Freshly grated is always better. You want that proper sharp, salty kick.
Panko breadcrumbs: 1/4 cup (25g) . Adds a lovely crunch.
Olive oil: 2 tablespoons .
Lemon zest: 1 tablespoon (from 1-2 lemons).
Salt, pepper, garlic powder: 1/4 teaspoon each.
Unsalted butter: 2 tablespoons .
Garlic: 2 cloves , minced.
Dry white wine: 1/2 cup (120ml) (like Sauvignon Blanc). If you don't have any, chicken stock will do in a pinch.
Chicken broth: 1 cup (240ml) .
Heavy cream: 1/2 cup (120ml) .
Lemon juice: 2 tablespoons (from 1 lemon).
Fresh parsley: 1 tablespoon , finely chopped.

Honestly, finding good Pecorino Romano is key for this Italian Chicken Recipe . Look for a firm cheese with a slightly granular texture. If it smells cheesy, you got a great cheese.

Seasoning Notes: The Magic Touch

The spice combo here is simple but effective. Salt, pepper, and garlic powder are essential for the Crusted Chicken Breast . But the real magic comes from the lemon and Pecorino.

For a Lemon Butter Sauce for Chicken , try a tiny pinch of red pepper flakes for a cheeky kick.

You can always swap out the white wine for chicken broth plus a dash of lemon juice if you’re not a wine drinker.

Equipment Needed: Keep it Simple

Here's what you'll need, but don't panic if you don't have exactly everything.

Three shallow dishes for breading.
Large skillet (non-stick is ideal).
Citrus zester.
Citrus juicer.
Whisk.
Meat Tenderizer.
Thermometer (recommended).

No fancy equipment needed for this Chicken Cutlet Recipe . A rolling pin or even the bottom of a saucepan can work in place of a meat tenderizer!

So, that's it! With these ingredients and tools, you're all set to create this yummy Lemon Pecorino Crusted Chicken . Let's get cooking!

Lemon Pecorino Crusted Chicken: Your New Weeknight Hero

Oh my gosh, are you ready for this? Lemon Pecorino Crusted Chicken with a dreamy Lemon Cream Sauce is about to become your new favourite thing.

I know, I know, bold claim! But honestly, this recipe is that good. It's easy enough for a weeknight, yet impressive enough for company.

I first tried a version of this at a friend's dinner party and was instantly hooked. It was, hand on heart, the best Crusted Chicken Breast I had ever eaten.

Prep Steps: Getting Your Ducks in a Row

First things first, mise en place , darlings! This is essential for any great dish. Get everything prepped and ready.

Pound those Chicken Cutlet breasts to about 1/2 inch thickness. This helps them cook evenly. Next, grate your Pecorino Romano Chicken Recipe .

This is non-negotiable. Pre-grated cheese just doesn’t cut it flavour wise. Also, zest your lemons and juice them. Organization is key.

Got little ones running around? Keep knives out of reach. Trust me, I've been there, chasing toddlers while trying to cook. Safety first!

step-by-step to Chicken Perfection

Pound chicken to 1/2 inch thickness. Season with salt, pepper, and garlic powder.
Set up your breading station. Flour, egg, then Pecorino and panko mixture.
Dredge chicken in flour, then egg, then cheese mixture. Press gently.
Cook in skillet over medium heat 5- 7 minutes per side.
Remove chicken. Add butter to skillet, sauté garlic.
Deglaze with white wine, reduce by half.
Add chicken broth, simmer. Stir in cream and lemon juice.
Return chicken, spoon sauce over, simmer.

Critical Temperature: The internal temperature of the chicken should reach 165° F / 74° C . A thermometer is your friend. Visual cues are great but nothing beat's safe eating.

Pro Tips for Italian Chicken Recipes

Want to really wow? Try this expert tip: Add a little olive oil to your panko and Pecorino mixture. This helps create a super crispy crust.

Honestly, it's a game changer. I learned this from an Italian grandma, so you know it's legit.

Common mistake? Overcrowding the pan. Don't do it! Cook in batches for even browning. This recipe works well with other cheeses such as parmesan, and is sure to be the Easy Weeknight Chicken Dinner you're looking for

This Lemon Pecorino Crusted Chicken is fantastic fresh, but you can also make the sauce ahead of time. Just reheat gently before serving.

Maybe even let it marinate in the Lemon Cream Sauce for a bit before cooking. You know, just to really get that lemon flavour in there.

A little Lemon Butter Sauce for Chicken never hurt nobody!

Recipe Notes to Elevate Your Lemon Pecorino Crusted Chicken

So, you're about to embark on making this absolutely delicious Lemon Pecorino Crusted Chicken with a dreamy Lemon Cream Sauce .

Honestly, you're in for a treat! But before you start, let's dive into some notes and tips to make sure yours is a total triumph.

These are the things I wish I knew the first time I made it.

Serving Suggestions: Let's Plate This Up!

Presentation is key. Start by laying the Crusted Chicken Breast on a bed of your choice. Think a swirl of mashed potatoes or a vibrant pile of steamed green beans.

Next, generously drizzle that gorgeous Lemon Cream Sauce over the chicken. Finally, sprinkle with fresh parsley and a little extra lemon zest.

The vibrant colours make this dish taste even better!

Why not pair this with a crisp glass of Sauvignon Blanc? It complements the lemon beautifully. Or, for a non-alcoholic option, try sparkling water with a squeeze of lemon.

For sides, consider roasted asparagus, or a light salad. The crisp acidity cuts through the richness of the Lemon Butter Sauce for Chicken and really makes all the flavors pop.

Storage Tips: Make It Last (If There's Any Left!)

Got leftovers? Lucky you! Store the chicken and sauce separately in airtight containers in the fridge for up to three days . Honestly, it never lasts that long in my house.

Freezing isn't ideal, as the Lemon Cream Sauces can get a bit wonky upon thawing. However, if you must , freeze the chicken separately.

Reheat in the oven at 350° F ( 175° C) until warmed through, about 15- 20 minutes . Reheat the sauce gently on the stovetop, adding a splash of broth if it's too thick.

Variations: Make It Your Own!

Want a dietary twist? Swap out the panko breadcrumbs for gluten-free ones. It works a charm. For a lighter version, use Greek yogurt instead of heavy cream in the sauce.

It will give it a tang and reduce the calories.

For a seasonal ingredient swap, try using Meyer lemons in the winter for a sweeter, more floral flavor. In the autumn, adding some toasted hazelnuts to the crust brings a nutty earthiness that's just divine.

You could also experiment with different cheeses in this Pecorino Romano Chicken Recipe , like parmesan.

Nutrition Basics: Goodness in Every Bite!

While a Creamy Lemon Chicken is certainly decadent, it's also packed with protein. Plus, lemon is a great source of Vitamin C.

Keep in mind, though, that the sauce is rich in fat.

The Chicken Cutlet Recipe makes a healthy foundation. This Easy Weeknight Chicken Dinner has about 550 calories per serving. That includes 45g of protein, and 35g of fat, and about 15g of carbohydrates.

These values are estimates and depend on ingredients used.

Honestly, this Italian Chicken Recipes is a winner! So, go ahead, give this a go. You’ve got this. Don’t be afraid to tweak things to your taste.

Cooking is all about having fun, so get stuck in and enjoy the process!

Stunning Pecorino Romano Chicken Recipe LifeChanging Sauce

Frequently Asked Questions

What's the best way to ensure my chicken stays juicy and doesn't dry out?

Nobody wants dry chicken that resembles shoe leather! First, pound the chicken breasts to an even thickness about 1/2 inch to promote even cooking. Secondly, don't overcook it! Use a meat thermometer and aim for an internal temperature of 165°F (74°C).

Letting the chicken rest for a few minutes after cooking also helps retain the juices.

My creamy lemon sauce ended up curdling! What did I do wrong?

Curdled sauce is a common kitchen mishap, but easily avoidable! The key is gentle heat. Avoid high heat after adding the cream. Simmer the sauce gently, and don't let it boil. Also, add the lemon juice towards the end, as acid can sometimes cause curdling.

A little cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons of cold water) whisked in can also help stabilize the sauce.

Can I make the Lemon Pecorino Crusted Chicken with Dreamy Lemon Sauce ahead of time?

You can prep elements ahead of time. Bread the chicken a few hours in advance and store it in the refrigerator on a wire rack, but cook it right before serving for the best crust. The sauce can be made a day ahead, but reheat it gently and add a splash of cream or broth if it becomes too thick.

This dish is best served fresh, but leftovers will keep for 2-3 days in the fridge.

I don't have Pecorino Romano cheese. Can I substitute it with something else for this Lemon Pecorino Crusted Chicken with dish?

Absolutely! While Pecorino Romano has a distinct salty, sharp flavour, Parmesan cheese is a decent substitute. The flavour will be slightly milder, but it will still provide that lovely umami and salty element to the crust.

Just be sure to use freshly grated cheese for the best flavour and texture, whether it's Pecorino or Parmesan.

Is there a lighter version of the creamy lemon sauce I can make?

Yes, you can lighten up the sauce! Instead of heavy cream, try using half and-half or even Greek yogurt (stir it in off the heat to prevent curdling). You could also thicken the sauce with a cornstarch slurry instead of relying solely on the cream. A splash of chicken broth can help maintain the desired consistency.

I have some leftover Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce. How should I store and reheat it?

Store any leftover chicken and sauce separately in airtight containers in the refrigerator. To reheat, gently warm the sauce in a saucepan over low heat, adding a splash of broth or cream if needed. Reheat the chicken in the oven at 350°F (175°C) or in a skillet over medium low heat until heated through.

Microwaving the chicken is an option, but may cause the crust to soften. Enjoy!

Lemon Pecorino Crusted Chicken With Dreamy Lemon

Lemon Pecorino Chicken My Creamy Lemon Secret Recipe Card

0.0 / 5 (0 Review)

Preparation time:20 Mins

Cooking time:25 Mins

Servings:4 servings

Instructions:

Pound chicken breasts to an even thickness (about 1/2 inch). Season with salt, pepper, and garlic powder.
Set up three shallow dishes: one with seasoned flour, one with beaten egg, and one with Pecorino cheese, panko, olive oil and lemon zest.
Dredge each chicken breast in flour, then dip in the egg, and finally coat thoroughly with the Pecorino cheese and panko mixture, pressing gently to adhere.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
Remove chicken from the skillet and set aside. Add butter to the skillet and melt over medium heat. Sauté garlic until fragrant (about 30 seconds).
Pour in white wine and scrape up any browned bits from the bottom of the skillet. Reduce by half.
Add chicken broth/stock and bring to a simmer. Reduce slightly. Stir in heavy cream and lemon juice. Season with salt and pepper to taste.
Return the chicken to the skillet and spoon the sauce over it. Simmer for a minute or two to heat through. Garnish with fresh parsley and serve immediately.