Lemon Pecorino Crusted Chicken (Printable)

Juicy chicken with a lemon-pecorino crust and a silky lemon cream sauce—bright, savory, and satisfying.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ Lemon Pecorino Crust

04 - 1 cup (3.5 oz) freshly grated Pecorino Romano cheese
05 - 1 cup (2.1 oz) panko breadcrumbs
06 - Zest of 2 lemons
07 - 1 tablespoon chopped fresh parsley
08 - 2 large eggs
09 - 2 tablespoons milk
10 - 1/3 cup (1.4 oz) all-purpose flour

→ Creamy Lemon Sauce

11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 cup (8 fl oz) heavy cream
14 - 1/2 cup (4 fl oz) chicken broth
15 - Juice of 1 lemon
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
18 - 2 tablespoons freshly grated Pecorino Romano cheese
19 - 1 teaspoon lemon zest
20 - 1 tablespoon chopped fresh parsley, for garnish

# How-To Steps:

01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chicken breasts dry. Season both sides evenly with salt and freshly ground black pepper.
03 - Set up three shallow bowls: one with flour, one with beaten eggs and milk, and one with panko, Pecorino, lemon zest, and parsley.
04 - Dredge each chicken breast first in flour, shaking off excess. Dip in the egg mixture, then coat thoroughly in the Pecorino-panko mixture.
05 - Place coated chicken on lined baking sheet. Drizzle or spray lightly with olive oil.
06 - Bake for 20 to 25 minutes until a golden crust forms and internal temperature reaches 165°F.
07 - In a saucepan over medium heat, melt butter. Sauté minced garlic for 1 minute until fragrant.
08 - Stir in heavy cream and chicken broth. Bring to a gentle simmer.
09 - Add lemon juice, salt, pepper, Pecorino, and lemon zest. Simmer for 3 to 4 minutes, stirring, until slightly thickened.
10 - Taste and adjust seasoning. Remove from heat. Serve chicken with creamy lemon sauce and garnish with parsley.

# Expert Suggestions:

01 -
  • This crust has the kind of crunch and zesty flavor that always prompts the ‘how did you do that’ questions.
  • The creamy sauce is embarrassingly simple but instantly transforms your table into a trattoria setting.
02 -
  • If you rush the breading, the crust may fall off—take the time to press it on well.
  • Browning the garlic too long can make the sauce bitter; keep the heat gentle and watch it closely.
03 -
  • Bake on a rack set over your tray to keep the undersides crispy too if you have one.
  • Zest your lemons before you juice them—trying to do it the other way is always a mess.

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