If you’re as enamored with bright flavors and luxurious textures as I am, you’re about to fall head over heels for this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe! Imagine tender chicken, encrusted with golden Pecorino and kissed with citrusy zest, finished off with a velvety sauce that’s pure sunshine on a plate. Whether you’re serving it up on a weeknight or pulling out all the stops for guests, this dish packs flavor, comfort, and a little Italian flair in every bite.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe couldn’t be simpler, and yet every single one plays a starring role. From sharp Pecorino to zippy lemon zest, these components create a harmony you’ll crave again and again.

Chicken breasts: The blank canvas for our crust—choose plump, boneless, skinless pieces for tastiest results.
Pecorino Romano cheese: Brings a salty, nutty depth and helps form the irresistible crust.
Panko breadcrumbs: Give that extra crunchiness for a crispy bite.
Lemon zest: Packs the crust with zesty citrus that brightens the whole dish.
Garlic powder: Adds subtle aromatics and rounds out the flavors.
Salt: Enhances every ingredient and balances the tangy sauce.
Black pepper: Lends a touch of warmth and contrast.
Olive oil: Essential for searing the chicken to a golden finish.
Butter: Gives the sauce a silky, luxurious mouthfeel.
Heavy cream: The star of the creamy sauce—substitute half-and-half if you want something lighter.
Fresh lemon juice: Makes the sauce sing with tang and freshness.
Dijon mustard: Adds gentle sharpness and complexity to the sauce.
Fresh thyme leaves (optional): Lends a subtle herbal note—totally worth it if you have some on hand.
Extra Pecorino for garnish: A final flourish for that unmistakable saltiness and elegant finish.

How to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Step 1: Prep and Preheat

Start by preheating your oven to 400°F (200°C). While it’s heating, gather all your ingredients—mise en place makes this recipe a total breeze. Lightly pat your chicken breasts dry with paper towels so the crust will cling just right.

Step 2: Make the Pecorino Crust

In a shallow bowl, combine the grated Pecorino, panko breadcrumbs, vibrant lemon zest, garlic powder, salt, and black pepper. Give this mixture a quick toss—your kitchen will already start to smell amazing! This coating is the secret that gives the Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe its irresistible golden crunch.

Step 3: Coat the Chicken

Press each chicken breast firmly into the cheese and breadcrumb mixture, making sure each side gets an even, generous coating. Don’t be shy—really pack that crust onto the chicken for maximum flavor and texture.

Step 4: Sear in Olive Oil

In a large oven-safe skillet, heat olive oil over medium heat until shimmering. Place your crusted chicken breasts in the pan and let them sear for 2 to 3 minutes per side. You’re aiming for a glorious golden crust without overcooking—the oven will finish the job!

Step 5: Bake to Perfection

Transfer your skillet to the preheated oven. Bake for 15 to 18 minutes, until the chicken is just cooked through and perfectly juicy. Use a thermometer if you like—165°F (74°C) is that magic number for doneness.

Step 6: Make the Creamy Lemon Sauce

While the chicken bakes, melt butter in a small saucepan over medium heat. Whisk in the heavy cream, fresh lemon juice, Dijon mustard, and thyme (if using). Let it simmer gently for 3 to 4 minutes until slightly thickened and glossy. This dreamy sauce is what elevates the Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe to weeknight legend status.

Step 7: Serve and Savor

Arrange your golden chicken on plates and generously spoon that creamy lemon sauce over the top. Sprinkle with an extra shower of Pecorino and a few thyme leaves for a finishing touch. Prepare to swoon!

How to Serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

Garnishes

A sprinkle of extra Pecorino, a dusting of fresh lemon zest, and a scattering of fresh thyme add visual charm and a flavor boost. If you’re feeling fancy, a few thinly sliced rounds of lemon on the plate really set the scene.

Side Dishes

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe absolutely loves company. Pair it with simple roasted vegetables—think asparagus or green beans—or go classic with pillowy mashed potatoes or buttery orzo. The sauce is begging to mingle with a good starch!

Creative Ways to Present

Stack sliced chicken over a bed of wilted spinach and drizzle with sauce for an elegant dinner-party vibe. Or, slice the chicken and serve in crusty rolls with arugula and a little sauce for a next-level sandwich. You can even toss over pasta for a lemony chicken Alfredo twist!

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe keeps beautifully in an airtight container in the fridge for up to three days. Store the chicken and sauce separately, if possible, to preserve that lovely crisp crust until you reheat.

Freezing

For longer storage, freeze the cooked (but unsauced) chicken breasts on a baking sheet, then transfer to a freezer bag or container for up to two months. Thaw overnight in the fridge, and whip up the fresh lemon sauce right before serving for best results.

Reheating

To reheat, pop the chicken in a 350°F (175°C) oven until warmed through (about 10-12 minutes). Warm the sauce gently on the stovetop or microwave, stirring often, and spoon over the reheated chicken just before serving. This keeps everything tasting as vibrant as day one!

FAQs

Can I use Parmesan instead of Pecorino?

Absolutely! Parmesan is a great substitute if Pecorino is unavailable—your crust will still be fabulously flavorful, just ever so slightly milder and less salty.

Is this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe gluten-free?

It can be! Just swap out the regular panko for your favorite gluten-free breadcrumbs and you’re all set for a gluten-free feast.

How can I make the sauce lighter?

For a lighter sauce, you can use half-and-half or even whole milk instead of heavy cream, though it won’t be quite as rich and velvety. It’s still delicious and perfect for a weeknight meal!

Can I prepare any steps ahead of time?

Yes! You can bread the chicken and store it covered in the fridge for a few hours before cooking. The sauce is best made just before serving, but you can juice and zest your lemons ahead to make it even quicker.

What wine pairs best with this dish?

A crisp, citrusy white like a Sauvignon Blanc or Pinot Grigio is fantastic alongside Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe. The zing of the wine enhances the lemony notes beautifully.

Final Thoughts

I hope this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe becomes your new go-to for those times when you’re craving something equal parts cozy and impressive. It’s a dish that never fails to delight my friends and family, and I can’t wait for you to experience every golden, creamy, lemon-bright bite!

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

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4.5 from 17 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the tangy and savory flavors of this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce. This dish features tender chicken breasts coated in a crispy Pecorino and breadcrumb crust, finished with a luscious lemon-infused cream sauce.

Ingredients

Scale

For the Chicken:

4 boneless skinless chicken breasts
¾ cup grated Pecorino Romano cheese
½ cup panko breadcrumbs
1 tablespoon lemon zest
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil

For the Creamy Lemon Sauce:

2 tablespoons butter
1 cup heavy cream
2 tablespoons fresh lemon juice
½ teaspoon Dijon mustard
1 teaspoon fresh thyme leaves (optional)
Extra Pecorino for garnish

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C).
Prepare the Chicken: Combine Pecorino cheese, breadcrumbs, lemon zest, garlic powder, salt, and pepper in a shallow bowl. Coat the chicken breasts with the mixture.
Sear the Chicken: Heat olive oil in a large skillet and sear the chicken until golden brown on both sides.
Bake: Transfer the skillet to the oven and bake the chicken for 15–18 minutes until cooked through.
Make the Sauce: In a saucepan, melt butter and add cream, lemon juice, Dijon mustard, and thyme. Simmer until slightly thickened.
Finish: Spoon the creamy lemon sauce over the chicken, garnish with extra Pecorino, and serve.