Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce – Bright, Crispy, and Ful`l of Flavor

There’s something so comforting about a crispy chicken dinner that still feels light and fresh. That’s exactly what this Lemon Pecorino Crusted Chicken is. It’s golden and crisp on the outside, tender on the inside, and smothered in a rich, creamy lemon sauce that brings the whole dish together beautifully.

I’ve made this chicken more times than I can count. It’s one of those recipes I reach for when I want something a little special but don’t want to spend hours in the kitchen. It’s fast enough for a weeknight and tasty enough to serve to friends. And the best part? The ingredients are simple. Pecorino Romano, fresh lemon, garlic, and cream do most of the heavy lifting.

I first made a version of this chicken a few years ago when I had leftover Pecorino and no real dinner plan. I threw together a crust with breadcrumbs and cheese, seared the chicken, and finished it in the oven. A quick lemon cream sauce on top, and it was one of those accidental dinners that turned into a favorite. Now, it’s part of my regular rotation, and everyone in my house requests it by name.

Let’s get into how to make it.

Ingredients

For the chicken:

• 4 boneless, skinless chicken breasts
• 1 cup Italian-style breadcrumbs
• ¾ cup grated Pecorino Romano cheese
• Zest of 1 lemon
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 2 large eggs
• ¼ cup all-purpose flour
• 3 tablespoons olive oil, for frying

For the creamy lemon sauce:

• 1 tablespoon butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup grated Pecorino Romano cheese
• Optional: chopped parsley, for garnish

Step-by-Step Cooking Instructions

1. Prepare the chicken
Start by trimming the chicken breasts if needed. Place each piece between two sheets of plastic wrap or parchment paper and pound it to an even thickness, about ½ inch. This helps the chicken cook evenly and keeps it juicy.

2. Set up your breading station
In one shallow bowl, add flour with a pinch of salt and pepper.
In a second bowl, beat the eggs.
In a third bowl, mix the breadcrumbs, Pecorino, lemon zest, garlic powder, salt, and pepper.

3. Bread the chicken
Dredge each piece of chicken in the flour, tapping off excess. Dip in the beaten eggs, then coat with the breadcrumb-cheese mixture. Press the coating on firmly so it sticks.

4. Pan-fry until golden
Heat olive oil in a large skillet over medium heat. Once hot, add the chicken (in batches if needed) and cook for about 3 to 4 minutes per side, or until golden brown. You don’t need to cook it through completely — just get that crisp crust.

5. Finish in the oven
Transfer the chicken to a baking sheet and bake at 375°F (190°C) for about 10 to 12 minutes, or until the internal temperature reaches 165°F. This keeps the crust crispy and finishes cooking the chicken evenly.

6. Make the creamy lemon sauce
While the chicken finishes in the oven, start your sauce.
Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
Stir in the heavy cream, lemon zest, and lemon juice. Let it simmer gently for 3 to 5 minutes until it thickens slightly.
Add the Pecorino cheese and stir until melted. Season with salt and pepper to taste. If the sauce thickens too much, stir in a splash of warm water or chicken broth.

7. Serve it up
Spoon the warm lemon sauce over the crispy chicken and sprinkle with chopped parsley if you like. Serve immediately while the crust is still crisp.

Tips and Tricks

• Use Pecorino Romano, not Parmesan. Pecorino has a sharper, saltier flavor that balances the creamy lemon sauce really well.
• Don’t skip pounding the chicken. It’s key to making sure it cooks evenly and quickly.
• Let the chicken rest before slicing. If you plan to cut it into strips for serving, wait 5 minutes after baking so the juices don’t run out.
• Use freshly squeezed lemon juice. Bottled just doesn’t taste the same.
• Want extra crispy crust? Chill the breaded chicken for 15 minutes before frying. It helps the coating set.

Serving Suggestions and Presentation Ideas

I love serving this over a bed of creamy mashed potatoes or buttery orzo. The lemon sauce soaks right in. You can also serve it with a crisp green salad tossed in vinaigrette, roasted asparagus, or sautéed green beans with garlic. For a more filling meal, try pairing it with a lemon risotto or angel hair pasta with olive oil and herbs.

For presentation, I usually spoon a bit of sauce on the plate first, then place the chicken on top. Finish with a drizzle more of sauce, a sprinkle of parsley, and a small wedge of lemon on the side.

Nutrition Information (per serving, approx. based on 4 servings)

• Calories: 520
• Protein: 38g
• Carbohydrates: 20g
• Fat: 32g
• Saturated Fat: 14g
• Fiber: 1g
• Sugar: 1g
• Sodium: 720mg

Recipe FAQ

Can I use Parmesan instead of Pecorino Romano?
You can, but it’ll have a milder flavor. Pecorino is sharper and gives the crust more punch.

Can I use chicken thighs instead of breasts?
Yes. Use boneless, skinless thighs and flatten them slightly for even cooking. They may take a minute or two longer in the oven.

Can I make the sauce ahead of time?
You can make it up to a day ahead. Reheat gently over low heat, stirring often. You may need to thin it with a bit of water or broth.

Can I bake the chicken instead of frying it?
You can, but you’ll miss out on some of the crispiness. If baking only, brush the breaded chicken with oil and bake at 400°F for 20 to 25 minutes, flipping once.

Does this recipe work for meal prep?
It does. Store the chicken and sauce separately so the crust stays crisp. Reheat chicken in the oven or air fryer, and warm the sauce in a pan before serving.

What should I do with leftover sauce?
It’s great on vegetables, pasta, or even spooned over fish. Store it in the fridge for up to 3 days.

Can I freeze this?
The breaded chicken freezes well before cooking. Lay on a baking sheet, freeze until solid, then store in a zip bag. Cook straight from frozen, adding 5–7 minutes to the oven time. The sauce doesn’t freeze well.

Final Thoughts

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is one of those dishes that feels like it took hours but really comes together quickly. It’s full of flavor, beautifully crispy, and perfect for a cozy dinner or a small dinner party. Once you make it, I’m sure it’ll become a go-to in your house just like it is in mine.