Crispy Lemon Pecorino Chicken with Creamy Sauce (Print Version)
Crispy lemon pecorino crusted chicken breasts with a rich, creamy sauce. A flavorful and satisfying meal that's easier to make than you think.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ The Pecorino-Lemon Crust
01 -
1 cup Panko breadcrumbs
02 -
1/2 cup grated Pecorino Romano cheese
03 -
1 tbsp lemon zest (from 1 large lemon)
04 -
1 tsp garlic powder
05 -
1/2 tsp dried oregano
06 -
1/4 tsp black pepper
07 -
Salt, to taste
→ Chicken & Its Golden Jacket
08 -
4 (6 oz each) boneless, skinless chicken breasts
09 -
1/2 cup all-purpose flour
10 -
1 large egg
11 -
2 tbsp olive oil
→ The Velvety Lemon Cream
12 -
2 tbsp unsalted butter
13 -
1/2 cup chicken broth
14 -
1/2 cup heavy cream
15 -
2 tbsp fresh lemon juice
16 -
2 tbsp chopped fresh parsley, for garnish
17 -
Black pepper, to taste
# Instructions:
01 -
In a shallow dish, combine 1 cup Panko breadcrumbs, 1/2 cup grated Pecorino Romano cheese, 1 tbsp lemon zest, 1 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp black pepper, and Salt, to taste. Set up a dredging station with 1/2 cup all-purpose flour in one dish and 1 large egg, beaten, in another. Pound 4 (6 oz each) boneless, skinless chicken breasts to an even 1/2-inch thickness.
02 -
Dredge each chicken breast first in the 1/2 cup all-purpose flour, shaking off excess. Then dip into the beaten 1 large egg, allowing excess to drip off. Finally, press firmly into the Panko-Pecorino mixture, ensuring a thorough and even coating for your Crispy Lemon Pecorino Crusted Chicken.
03 -
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature 165°F). Remove chicken from skillet and set aside on a plate, tented with foil, to rest.
04 -
Reduce heat to medium. Add 2 tbsp unsalted butter to the same skillet, scraping up any browned bits from the bottom. Pour in 1/2 cup chicken broth, bringing it to a gentle simmer. This forms the flavorful base for your Crispy Lemon Pecorino Crusted Chicken with Creamy Sauce.
05 -
Stir in 1/2 cup heavy cream and 2 tbsp fresh lemon juice. Simmer gently for 2-3 minutes, allowing the sauce to thicken slightly. Season with Black pepper, to taste, and additional salt if needed. Taste and adjust seasonings for the perfect creamy accompaniment.
06 -
Spoon the velvety lemon cream sauce generously over the Crispy Lemon Pecorino Crusted Chicken. Garnish with 2 tbsp chopped fresh parsley. Serve immediately for a delightful and satisfying meal.
# Notes:
01 -
For extra crispy chicken, ensure your oil is hot enough before adding the chicken, but not smoking. Don't overcrowd the pan.
02 -
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or air fryer to maintain crispness.
03 -
If Pecorino Romano is too strong, you can substitute with Parmesan cheese. For a dairy-free sauce, use a plant-based cream alternative and vegetable broth.
04 -
This dish pairs wonderfully with a simple green salad, roasted asparagus, or a side of creamy mashed potatoes to soak up the delicious sauce.
# Tools You'll Need:
01 -
Shallow dishes
02 -
Large skillet
03 -
Whisk
04 -
Tongs
05 -
Cutting board
06 -
Grater
# Nutrition Facts (Per Serving):
Calories: 673 kcal
Total Fat: 34 g
Total Carbohydrate: 25 g
Protein: 63 g