Dinner

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Byreem everly October 25, 2025October 25, 2025

Introduction

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful dish that combines a crispy, flavorful cheese crust with a bright and velvety sauce. It’s elegant enough for dinner parties yet simple enough for a weeknight meal, offering a perfect balance of richness and freshness.

The image shows a white plate holding two pieces of golden brown fried chicken, each topped with two slices of yellow lemon and sprinkled with green herbs. The chicken sits in a creamy, light yellow sauce spread evenly around the plate. Additional lemon wedges and chopped herbs add color contrast on and around the chicken. The texture of the fried chicken is crispy and crumbly. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 cup Pecorino Romano cheese, grated
¼ cup all-purpose flour
2 tablespoons olive oil
¼ cup fresh lemon juice
½ cup chicken broth
½ cup heavy cream
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Instructions

Step 1: Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
Step 2: In a shallow dish, combine the grated Pecorino Romano and flour. Dredge each chicken breast in the mixture, pressing gently to coat evenly.
Step 3: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3–4 minutes on each side, until golden brown.
Step 4: Transfer the seared chicken to a baking dish and bake for 20–25 minutes, or until cooked through.
Step 5: In the same skillet, sauté the minced garlic for 1 minute. Add lemon juice, chicken broth, and heavy cream. Simmer gently for about 5 minutes until the sauce thickens slightly.
Step 6: Serve the chicken topped with the creamy lemon sauce and garnish with chopped parsley.

Tips & Variations

Pat the chicken dry before dredging to achieve the crispiest crust.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or almond flour.
Use light cream or half-and-half instead of heavy cream for a lighter sauce.
Add red pepper flakes or extra black pepper for a subtle spicy kick.
Finish the sauce with a knob of butter or an extra sprinkle of Pecorino for added richness.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid toughening the chicken and breaking the sauce. It’s best to add a splash of broth or cream when reheating to restore the sauce’s creamy texture.

How to Serve

The image shows a black pan filled with four pieces of golden-brown grilled chicken, each piece slightly crispy with visible char marks. The chicken is layered on a thick creamy white sauce, which fills the bottom of the pan and has a smooth texture. Scattered over the chicken and sauce are small green parsley leaves, adding a fresh contrast. Around the edges of the pan, several thin lemon slices are placed, showing bright yellow color and some white pith. The overall look is vibrant with warm tones from the chicken and fresh green and yellow accents. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Parmesan instead of Pecorino Romano?

Yes, Parmesan can be used, though Pecorino Romano offers a sharper, saltier flavor and creates a more pronounced crust. Parmesan will yield a milder taste but still delicious results.

How do I know when the chicken is fully cooked?

The chicken is cooked when its internal temperature reaches 165°F (74°C). You can check this with a meat thermometer or by cutting into the thickest part to ensure no pink remains and the juices run clear.