Name: Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs), pounded to ½-inch thickness; 1 cup panko bread crumbs; ¾ cup freshly grated Pecorino Romano cheese; 2 tablespoon fresh parsley, finely chopped; 2 teaspoon lemon zest (from 1 large lemon); ½ cup all-purpose flour; 2 large eggs; ¼ cup milk; ½ teaspoon garlic powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 3 tablespoon olive oil (for pan-frying); 2 tablespoon unsalted butter; 2 garlic cloves, minced; 1 cup low-sodium chicken broth; ½ cup heavy cream; 2 tablespoon lemon juice (from 1 large lemon); ¼ teaspoon crushed red pepper flakes (optional); More Pecorino and parsley, to garnish

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is absolutely dreamy-crisp, golden chicken enveloped with the nutty sharpness of Pecorino Romano and a panko crunch, all crowned with a lusciously bright, silky lemon sauce.

If you live for the magical combo of juicy chicken, zingy fresh citrus, and salty cheese, this dish is about to become your new weeknight hero. It's unique, restaurant-worthy, and way easier to pull off than it looks.

I love making this when I want to wow friends at a dinner party or perk up a simple Sunday meal. Trust me, that golden crust and tangy cream sauce are total crowd-pleasers, every single time!

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Why You'll Love This Recipe

Crispy, cheesy crust with BIG lemon flavor
Creamy, tangy sauce that pulls the whole dish together
Easy to prep ahead - perfect for entertaining or busy nights
Fancier than classic chicken cutlets, but simple enough for beginners

Key Ingredients for Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Pecorino Romano Cheese

This hard, salty Italian cheese delivers bold, nutty flavor and gives the breading its signature sharp bite. Grate it fresh for the best flavor and melting quality. If you can't find Pecorino Romano, substitute Parmigiano Reggiano or even Grana Padano-they'll still give a wonderful cheesy crust, though Pecorino is a bit saltier and tangier.

Panko Bread Crumbs

Panko keeps the chicken's crust light and ultra-crispy without absorbing too much oil. Regular breadcrumbs work in a pinch, but the crunch won't be as great. For a healthier twist, try whole wheat panko.

Fresh Lemon Zest and Juice

Lemon is key here-zest intensifies that classic citrus aroma in the crust, while the juice sharpens and brightens the creamy sauce. Use fresh lemons (not bottled juice) for vibrant, unmissable flavor. Meyer lemons can be a fun, slightly sweeter variation.

Boneless, Skinless Chicken Breasts

Pounded thin, these cook quickly and evenly, staying tender under the crispy crust. For even juicier results, you can swap in boneless skinless thighs-just add a couple extra minutes to the cook time.

Heavy Cream

This creates velvety richness in the sauce and tempers the lemon's tartness. You can also use half-and-half for a slightly lighter but still delicious sauce, though it may be a bit less thick.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce cooking process

Instructions for Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Prepare the Breading Station

Set out three wide, shallow bowls. In the first, add the flour. In the second, whisk eggs and milk until smooth. In the third, combine panko, grated Pecorino Romano, chopped parsley, lemon zest, garlic powder, salt, and pepper.

Dredge and Bread the Chicken

Pat the chicken dry with paper towels. Dredge each piece in flour, coating thoroughly and tapping off excess. Dip into the egg mixture, then firmly press into the panko-pecorino blend so the crust adheres all over.

Pan-Fry the Chicken

Heat olive oil in a large nonstick skillet over medium-high heat. Once shimmering, add the chicken (in batches if needed). Cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a paper towel-lined plate and tent with foil to keep warm.

Make the Creamy Lemon Sauce

Reduce heat to medium. In the same skillet, melt butter. Add minced garlic and cook 30 seconds until fragrant. Pour in chicken broth, scraping up brown bits. Stir in heavy cream and simmer 2-3 minutes to thicken slightly. Add lemon juice (and crushed red pepper flakes if using), whisking until the sauce is creamy and silky.

Plate and Serve

Return the chicken to the pan or arrange on a serving platter. Spoon the creamy lemon sauce over each piece. Garnish with extra Pecorino Romano, more lemon zest, and chopped parsley for color and freshness. Serve immediately.

Recipe Variations

Make It Gluten-Free

Swap the regular flour with a gluten-free all-purpose blend and use gluten-free panko. The rest of the recipe stays the same-and you'll still get a perfectly crispy, cheesy crust.

Brighten with Herbs

Mix finely chopped basil, thyme, or chives into the panko mixture for extra fresh herb flavor. Tarragon adds a delicate, slightly anise note that's also lovely with lemon.

Use Chicken Thighs

Boneless, skinless chicken thighs work beautifully here. They're extra juicy and flavorful, just give them a couple more minutes per side when frying.

Lighten the Sauce

Swap half-and-half for the heavy cream, or even use Greek yogurt in place of some cream for extra tang and a lighter texture without sacrificing richness.

Add a Touch of Heat

For a kick, sprinkle a pinch of chili flakes or cayenne into the panko or the sauce. It adds a background warmth that's fantastic with the lemon.

Serving Suggestions

Serve this chicken hot over a bed of buttery linguine or simple mashed potatoes to soak up all that luscious sauce. For freshness and color, add a crisp arugula or mixed greens salad tossed with a light vinaigrette. Top each plate with a shower of fresh parsley and a wedge of lemon for extra pop!

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven for 10-15 minutes, loosely covered, for the crispiest crust. If you're in a hurry, microwave chicken in short bursts, but the crust won't be quite as crisp. The sauce can be rewarmed in a saucepan or microwave, stirring until smooth. Freezing is not recommended, as the crust loses its texture.

Frequently Asked Questions About Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce (FAQ)

Q: Can I make this chicken ahead of time?

A: Yes! Bread the chicken up to a day in advance and keep it in the fridge, separated with parchment. Fry just before serving for best crispness.

Q: Can I bake the chicken instead of frying?

A: Absolutely. Arrange breaded chicken on a wire rack over a baking sheet, spray with oil, and bake at 425°F for 18-20 minutes until golden and cooked through.

Q: What can I use instead of Pecorino Romano?

A: Parmesan cheese makes a great substitute, or try Grana Padano for a slightly milder, nutty flavor.

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is sure to steal the show at your dinner table-zesty, cheesy, crispy, and satisfying in every bite. If you try it, let me know how it turned out! Leave a comment below or share your rating-I'd love to hear your twist on this crowd-pleaser.