Name: Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 1 cup Pecorino Romano cheese, grated; ¼ cup all-purpose flour; Salt and pepper to taste; 2 tablespoons olive oil; ¼ cup fresh lemon juice; ½ cup chicken broth; ½ cup heavy cream; 2 cloves garlic, minced; Fresh parsley, chopped, for garnish

Jump to Recipe

If you’re searching for a show-stopping chicken dinner that truly delivers on flavor and elegance, look no further than Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce. This dish layers juicy, tender chicken breasts with a crispy, golden Pecorino Romano crust, then finishes them off with a luscious, tangy cream sauce that’s kissed with fresh lemon. It’s the kind of meal you’d be proud to serve for company, yet simple enough to whip up on a busy weeknight—rich, vibrant, and satisfying in every bite!

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

Ingredients You’ll Need

The joy of Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is how a few quality ingredients come together to make something truly special. Each element serves a purpose: some add crispness, others bring creaminess or brightness, and together it’s pure magic.

Chicken breasts: Boneless, skinless chicken breasts are the perfect canvas for soaking up all those vibrant flavors.
Pecorino Romano cheese: This sharp, salty Italian cheese forms the backbone of that irresistibly crispy crust.
All-purpose flour: A little flour helps the cheese stick and turns golden and crisp in the pan.
Olive oil: Look for good-quality olive oil—it gives the exterior a gorgeous golden finish with subtle flavor.
Fresh lemon juice: Bright lemon is the star here, lending acidity and freshness to the rich sauce.
Chicken broth: This keeps the sauce from getting too heavy and boosts the savory notes.
Heavy cream: For a decadent, silky-smooth sauce that still feels light when paired with lemon.
Garlic: A couple of cloves add aromatic depth and round out the flavors beautifully.
Salt and pepper: Essential for seasoning every layer of the dish, from chicken to sauce.
Fresh parsley: Sprinkled on top just before serving for a pop of color and herby freshness.

How to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Step 1: Prep and Season the Chicken

Start by patting your chicken breasts dry—this makes a huge difference for a crispy crust. Season both sides with salt and pepper, taking care to sprinkle evenly. Well-seasoned chicken is the foundation for big flavor once the creamy lemon sauce comes into play!

Step 2: Make the Cheese Coating

In a shallow dish, combine grated Pecorino Romano and all-purpose flour. Mix them well—this blend gives our Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce its signature crunch. Dredge each chicken breast in the mixture, gently pressing to help the coating stick and cover every nook and cranny.

Step 3: Sear to a Golden Crunch

Get your skillet hot and drizzle in the olive oil. Once shimmering, add the coated chicken. Sear each side for about 3 to 4 minutes, letting that Pecorino crust get deeply golden and fragrant. You’ll hear a happy sizzle—the sign of flavor in the making!

Step 4: Bake to Perfection

Transfer those beautifully crusted breasts to a baking dish. Slide them into a preheated 375°F (190°C) oven and bake for 20 to 25 minutes, or until the chicken is cooked through and incredibly juicy inside.

Step 5: Whip Up the Creamy Lemon Sauce

While the chicken finishes in the oven, return to your skillet (no need to clean it—the tasty browned bits add flavor!). Sauté the minced garlic briefly, then pour in fresh lemon juice, chicken broth, and heavy cream. Simmer for about 5 minutes until the sauce thickens slightly, stirring regularly so it stays smooth. Season it with a pinch of salt and pepper to taste for that final flourish.

Step 6: Serve and Garnish

Once the chicken is done, plate it up and generously drizzle with your creamy lemon sauce. Finish with a scattering of fresh parsley. The moment the sauce hits the hot crust, you’ll know you’ve struck dinner gold!

How to Serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Garnishes

A little garnish turns this recipe into a feast for the eyes and the palate. I love using a flurry of fresh parsley for herbal freshness, plus extra shavings of Pecorino for drama. If you want to echo the citrusy notes, add a wedge of lemon on the side so everyone can amp up the brightness to taste.

Side Dishes

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce pairs beautifully with roasted or steamed green vegetables—think asparagus, broccolini, or green beans. For something heartier, mound it alongside olive oil mashed potatoes or a little herby rice pilaf. Even a simple arugula salad with lemon vinaigrette is a dreamy match.

Creative Ways to Present

This dish is as stunning family-style as it is individually plated. Lay sliced chicken over a bed of sautéed greens or pasta, letting the sauce drizzle down the sides. Or, fan out the breasts on a platter and pour a ribbon of sauce down the center, finishing with parsley and Pecorino shavings for a restaurant-inspired look.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, let them cool completely before storing them in an airtight container. The chicken and sauce will keep well in the fridge for up to three days. The crust may soften a touch, but the flavors deepen as they sit—a delicious trade-off!

Freezing

You can freeze Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce for meal prep. Wrap each chicken breast individually and store them in a freezer-safe container. The sauce can be frozen separately; just be sure to reheat it gently to preserve its creamy texture. Both will keep in the freezer for up to two months.

Reheating

To reheat, let everything come to room temperature, then warm the chicken in a 325°F oven for about 10–12 minutes, uncovered, to help crisp the crust. Reheat the sauce gently on the stovetop, whisking in a splash of cream or broth if needed to restore silkiness.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully for Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce. Just adjust the baking time as they may cook a little faster; keep an eye so they stay juicy.

What can I use if I can’t find Pecorino Romano?

If Pecorino isn’t available, a good-quality Parmesan or Grana Padano will work in a pinch. Pecorino is saltier and more robust, but the overall spirit of the dish will still shine through with these alternatives.

Can I make this gluten-free?

Yes! Simply use a gluten-free all-purpose flour blend or even finely ground almond flour to mimic the texture in the crust. Everything else in Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is naturally gluten-free.

How do I know when the chicken is fully cooked?

The safest way is with an instant-read thermometer—the internal temperature should read 165°F (74°C) at the thickest part. The crust should also be deeply golden, and the juices should run clear when cut.

Can I prepare the sauce ahead of time?

You can! Make the creamy lemon sauce a day ahead and store it in the fridge. Gently reheat before serving and give it a good whisk; if it thickens too much, add a splash of broth or cream to loosen it back up.

Final Thoughts

I can’t recommend Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce enough for anyone who loves big, bold flavors wrapped in comforting, creamy goodness. This is a dish that’s sure to win hearts—whether it’s your first time making it or it becomes a new weeknight favorite. Give it a try and let its bright, cheesy, and luscious charm work its magic at your table!

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe

★★★★★

4.7 from 18 reviews

Author: Lila
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a delightful dish that combines the sharpness of Pecorino cheese, the brightness of lemon, and the richness of cream to create a perfectly balanced and flavorful meal. The crispy cheese crust on the chicken complements the velvety lemon sauce, making every bite a harmonious blend of textures and tastes.

Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Prepare the Chicken: Season chicken breasts with salt and pepper. In a shallow dish, mix grated Pecorino Romano and flour. Dredge chicken in the mixture, pressing to coat evenly.
Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken until golden brown on both sides, about 3–4 minutes per side. Transfer the chicken to a baking dish and bake for 20–25 minutes, or until cooked through.
Make the Creamy Lemon Sauce: In the same skillet, sauté garlic for 1 minute. Add lemon juice, chicken broth, and heavy cream. Simmer for 5 minutes, or until the sauce thickens.
Serve: Serve chicken topped with creamy lemon sauce and garnished with chopped parsley.

Notes

Make sure to pat the chicken dry before dredging for the crispiest crust.
Rest the chicken for a couple of minutes before serving to let the juices redistribute.
Avoid boiling the sauce too hard to maintain a smooth texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking, Searing
Cuisine: Italian