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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

A quick and delicious weeknight winner, this lemon pecorino crusted chicken paired with a creamy lemon sauce brings joy without drama.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces boneless, skinless chicken breasts (about 1 1/2 pounds), pounded to 1/2-inch thickness
  • 1 cup finely grated Pecorino Romano cheese
  • 3/4 cup panko breadcrumbs
  • 2 pieces zest of lemons (divided)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt (or to taste)
  • 2 large eggs
  • 2 tablespoons lemon juice (from 1 lemon)
  • 3 tablespoons olive oil (divided)
  • 2 tablespoons unsalted butter
For the sauce
  • 1 piece shallot, finely minced (or 1/4 small onion)
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 3/4 cup heavy cream (or half-and-half for a lighter version)
  • 1/4 cup freshly grated Parmesan (optional, for sauce)
  • Fresh parsley or basil, chopped, for garnish
  • Lemon wedges, for serving

Method
 

Preparation
  1. Pat the chicken dry and place each breast between two pieces of plastic wrap. Gently pound to an even 1/2-inch thickness so they cook evenly.
  2. Season both sides lightly with salt and pepper.
Make the pecorino crust
  1. In a shallow bowl, combine the Pecorino Romano, panko breadcrumbs, garlic powder, and the zest of 1 lemon. Mix well.
  2. In another bowl, whisk the eggs with 2 tablespoons of water and the 2 tablespoons lemon juice.
Coat and pan-fry
  1. Dip each chicken breast into the egg mixture, letting excess drip off, then press into the pecorino-panko mix, coating firmly on both sides.
  2. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Once hot, add chicken and cook 3–4 minutes per side until golden brown and cooked through. Transfer cooked chicken to a warm plate and tent with foil.
Make the creamy lemon sauce
  1. In the same skillet, add remaining 1 tablespoon olive oil and the minced shallot. Sauté 1–2 minutes until fragrant and softened.
  2. Pour in the white wine or broth, scraping the pan, and simmer until reduced by half (about 2–3 minutes).
  3. Stir in the heavy cream and bring to a gentle simmer. Add the remaining lemon zest and Parmesan if using.
  4. Return the chicken to the pan, spooning sauce over each piece to warm through for a minute.
Serve
  1. Plate the chicken over cooked pasta, mashed potatoes, or a bed of arugula. Spoon more creamy lemon sauce over the top, garnish with chopped parsley and lemon wedges.

Notes

To keep the crust crisp, don’t overcrowd the pan. You can prep the pecorino-panko mixture and zest a day ahead. For a lighter version, use half-and-half instead of heavy cream.